Welcome Home Pasta

The Ultimate delicious, easy pasta that cooks in minutes and tastes like home.

Pasta with sausage, sauce and herbs, so simple and quick; so easy it’s almost not a recipe.  And seriously delicious!  Summer, like the rest of the year, seems to be a time when everyone is moving in different directions in our family.  This pasta has been on repeat for occasions when we find ourselves coming together again, and don’t necessarily have the time or energy to cook something elaborate.  It was my father-in-law who came up with the name – I think it’s perfect.  

I first made this for dinner in June when we had been out of town for a few days, and upon returning, stopped by a farm on the way home from picking up our dog.  The market has the most incredible produce, meats, cheese, eggs, etc…  It was the only stop I needed that night to cure our empty fridge situation, and inspire the pasta recipe here.  I threw in a spinach and cucumber salad and dinner was done in about 15 minutes.  I should mention that my 12 year old son has perfected this recipe too – it’s that simple.  

The recipe works with whatever kind of sausage you choose – just remove it from the casings and crumble it as you brown it with the onions.  You could use ground meat as well (chicken, pork, beef), and just add some extra seasoning to amp up the flavor – I would suggest oregano, garlic, and more red pepper flakes.  You could also keep it plant based and just use some chopped zucchini in place of the meat.

Welcome Home Pasta

Print Recipe
Ultimate fast, easy, and DELICIOUS - the perfect homecoming dinner.
Course dinner, Main Course
Cuisine Italian
Servings 6

Ingredients

  • 2 Tbsp Olive oil
  • 3 links of sausage - chicken or pork, spicy or sweet About 1 - 1 1/2 lbs total
  • 1 small white or yellow onion, diced
  • 3 cloves garlic, minced
  • 1 tsp red pepper flakes
  • 1 28 oz jar of Rao's Marinara Sauce
  • 1/4 cup chopped fresh basil, plus more for garnish
  • 1 Tbsp chopped fresh oregano
  • salt and pepper to taste
  • 1 lb. dried pasta
  • 1/2 cup grated parmesan, plus more for garnish

Instructions

  • Boil a pot of water for the pasta.
  • Break the sausage meat out of the casings. Heat a large stock pot or a dutch oven over medium high heat, and add the olive oil. Add the sausage, breaking up as you cook it almost all of the way through. When almost done, add the onion to the pan, continuing to break up the sausage meat. The idea is to give it a similar consistency to ground beef almost, so the sausage is distributed throughout the sauce at the end.
  • When the sausage is fully cooked, and onions translucent, add the garlic, red pepper flakes, salt and pepper, and cook for one minute, being careful not to burn the garlic. Add the jar of sauce, and simmer over low heat while the pasta cooks.
  • Cook the pasta according to package directions, al dente. Drain when finished, reserving a cup of the cooking water in case you want to thin the sauce. Add the cooked pasta directly to the sauce in the large pan, stirring to combine. Thin to your liking with the starchy pasta cooking liquid.
  • Turn off the heat, and add the parmesan, basil, and salt and pepper again if needed. Likely you won't need much extra seasoning, with the sauce and sausage. Serve in large shallow bowls with extra parm and freshly torn basil. I like a little extra red pepper flakes on mine.

Notes

The beauty of this pasta is the simplicity and ease of a home made meal that is filling and delicious in literally minutes.  Make sure you use good quality ingredients here - house made sausage is available at almost every grocery store these days, and makes a huge difference.  
If you use chicken sausage, you may need a little extra oil at the outset, as pork sausage has more fat that renders in cooking.  
I find that the trickier the pasta shape, the more the chunky sauce clings to it - find the fun stuff!
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Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce

Simply grilled fresh striped bass with a homemade cucumber and creme fraiche tartar sauce – a classic from Cru Nantucket!

When your boy catches fish… you open up the Cru Nantucket cookbook and get grilling.  This recipe is simple and fresh, easy and light, and a touch decadent with a creme fraiche tartar sauce, made with tons of herbs and grated cucumber.  These are the ingredients that let the main ingredient shine – as it should.  The first step to this recipe, requires either a good fish market, or better yet, a great friend who knows where the fish are!  We are lucky to call this guy exactly that – JB a legit friend with superb fishing benefits.  Please note – the fish pictured was let go, as it was above the allowed size, but don’t worry, they caught another one that was just perfect!

The best part about fresh fish is you really don’t have to do much to it for dinner to be incredible.  Turning to the experts, I found this recipe in the Cru Nantucket Cookbook.  I made a couple of minor tweaks, and this recipe will work for most white fish you can grill – halibut, swordfish, even lobster if you are up for that.  Classic summer flavors that just make the fish taste more like itself and fresh.  

I think what sold me on this recipe was the counterpart – the cucumber tartar sauce.  It’s not just a condiment, but the second star of the dish – boosted with the richness of creme fraiche (the Cru version recommends mayo, but I like the tanginess of the CF) and literally tons of herbs, grated cucumber, and lemon zest, it’s like a tatziki on steroids.  It pairs well with the fresh fish, but you could imagine this on a bun with fried chicken, grilled veggie’s or even the old stand by of a frozen fish stick – elevate the ordinary!

Grilled Striper with Creme Fraiche and Cucumber Tartar Sauce

Print Recipe
Simply grilled striped bass fillets with a creamy cucumber tartar sauce
Course dinner, Lunch, Main Course
Cuisine American
Keyword grilled striper, striped bass, tartar sauce, grilled fish
Servings 6

Ingredients

  • 2-3 lbs striped bass fillets
  • 1/2 lemon, to squeeze over the fish when done cooking
  • flaked sea salt for finishing

Grilled Fish Marinade

  • 1/2 cup chopped chives
  • 1/2 cup chopped fresh parsley
  • 1 Tbsp lemon zest
  • 2 cloves garlic, smashed and minced
  • 1/2 large shallot, minced
  • 3 Tbsp olive oil
  • 1 tsp red pepper flakes
  • salt and pepper

Creme Fraiche and Cucumber Tartar Sauce

  • 1 hothouse cucumber, sliced in half, seeds removed
  • 8 oz creme fraiche
  • 1/4 cup chopped parsley
  • 1/2 cup chopped chives
  • 1/4 cup drained capers
  • 1/4 cup chopped pepperoncini
  • 1 tsp lemon zest
  • salt and pepper to taste

Instructions

Grilled Fish Marinade

  • Combine all ingredients in a bowl, and stir until well mixed.

Creme Fraiche and Cucumber Tartar Sauce

  • This is best made in advance. Mix all the ingredients together and rest in the fridge until ready to serve. This will keep for a week in a sealed container.

For the Fish and Preparation

  • Step one - find yourself a great friend who is amazing at fishing.
  • Clean your striper filets, deboning if needed - a pair of tweezers works well with this. You can run your hand down the back of the fish to feel for the flexible bones. If they don't pull out easily, do it after cooking - they will slide out easily then.
  • Coat the fish with the marinade while you preheat your grill to medium high heat. The fish can sit in the marinade for up to several hours in the fridge, but even a 20 minute rest helps with the flavor.
  • When the grill is hot, coat the grates liberally with a neutral oil (I use canola on a paper towel, and run it over the grill with tongs). The fish can stick to the grill, so this is an important step, as this marinade isn't very heavy on the oil.
  • Grill the fish, skin side down if you have skin on filets, then flip after 5 minutes or so, finishing with another 5 minutes on the other side. This is a fish you want to cook all the way through - depending on the thickness and the heat of your grill, you may need to adjust the cooking time. You want the fillets to bounce back when touched, and they should flake easily.
  • Remove from the grill when cooked, and finish with a squeeze of fresh lemon juice (I used half a lemon for ours). Sprinkle with a little flaky sea salt and serve with the cold tartar sauce.

Notes

This recipe is from Cru in Nantucket, a relatively newer restaurant in the Nantucket scene that has literally become legendary - especially for recipes like this.  Their cookbook features many fresh fish recipes, and this is a classic.  The cookbook is called Cru Oyster Bar Nantucket Cookbook - pretty easy!
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Brioche French Toast

The ultimate brunch indulgence, Brioche French Toast is a classic and timeless dish that never fails.

Brioche French Toast is one of those dishes that never fails to defy expectations.  It’s indulgent, rich, and so delicious.  We have this at the holidays, and this year we celebrated a birthday brunch with the same recipe that brings a smile to everyone’s face.  It’s a crowd pleaser, and ultimately a simple dish that really doesn’t take long to prep, unless you have a large hungry crew to feed.  Even if that’s the case (this recipe feeds 12!) I have the solution to make slightly ahead!  

One of the things that makes this such an easy recipe is the richness of the Brioche bread lends itself to a quick soak (like 30 seconds) being enough for a rich French toast batter.  No need to let the bread rest for several minutes – you simply dip the slices in as you are ready to throw into the pan!  The egg bath is is simple and basic – another example of letting great ingredients shine on their own.

My daughter chose this as a send off brunch item before she and some friends head overseas on a summer service trip – they will not be hungry on the plane.

Brioche French Toast

Print Recipe
Brioche French Toast, the ultimate brunch indulgence
Course Breakfast
Cuisine American
Keyword brioche french toast, french toast
Servings 12

Ingredients

  • 5 cups whole milk
  • 12 eggs
  • 4 Tbsp sugar
  • 1 1/2 Tbsp vanilla
  • 1 tsp kosher salt
  • 3 loaves brioche bread, sliced thick
  • 1 stick butter
  • maple syrup for serving
  • flaked sea salt for finishing, if desired

Instructions

  • Preheat oven to 250, and line two baking sheets with parchment paper
  • In a high sided 9x13 baking dish, crack all 12 eggs, and whisk to break up and beat slightly. Add the milk, sugar, vanilla, and salt, combining thoroughly until no egg lumps are visible. You want this batter well mixed, as it needs to spread over three full loaves of brioche.
  • Heat two skillets, or a large griddle pan over medium heat. Divide the butter into small pats for cooking the french toast in batches. Your brioche loaves should yield about 8-10 slices each.
  • When the skillets are ready, melt a pat or two of butter in each. Dip slices of brioche quickly on each side, making sure not to rest the bread in the milk bath for too long. This bread is very fragile and will fall apart if soaked for more than a short time. Don't crowd the pans, cooking 3 slices at a time in each pan. When the french toast is golden and cooked through (about 3-4 mins per side) remove to the baking sheets and keep warm in the oven while you finish the remaining slices. It's best to do this well in advance of serving, and don't worry about the french toast drying out in the oven - brioche bread is so densley flavorful and rich, it will taste incredible no matter what!
  • When all the slices have been cooked, serve with warmed maple syrup, and a sprinkle of flaked sea salt if you like to finish.

Notes

This dish is a holiday tradition in our home, so we treasure it.  Brioche or Challah are both great here, and are an incredible treat for a special occasion.  
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Skirt Steak Frites with Shallot Chive Butter

Juicy skirt steak, grilled and topped with shallot chive butter, finished with truffled fries and a spicy watercress salad in a homemade vinaigrette.

Steak Frites is hands down my favorite dish to order in a restaurant.  It’s always been something I wanted to make at home, but knew it wouldn’t taste as good.  Not anymore.  The trick – butter, of course!  Let’s face it – it’s what they do at the bistro, and it’s why it tastes SO GOOD.  It’s a treat, so make it for a birthday, a Friday night, or even just a Tuesday when you need it.  Life is short – let’s eat steak with butter, and French fries, and a little watercress salad on the side makes it all seem balanced.  It’s also EASY.

The only hard part about this dish is perfecting the timing.  I have suggested in the recipe that you make the shallot chive butter ahead, as it needs to be refrigerated for at least an hour or two so you can easily slice it.  I also make the vinaigrette ahead, and honestly, the rest is done in under 30 minutes total, including rest time for the steak.  You want to make sure everything is ready to go at the same time.

Skirt Steak Frites with Shallot Chive Butter

Print Recipe
Flavor packed skirt steak topped with shallot chive butter, truffle fries and spicy watercress with vinaigrette
Course dinner
Cuisine French
Keyword skirt steak, steak frites, truffle fries, shallot vinaigrette
Servings 6

Ingredients

  • 3 lbs skirt steak
  • olive oil
  • kosher salt and pepper - lots of both!!
  • 1 bunch watercress (about 4 oz)
  • 2 lbs. frozen french fries I like Whole Foods 365 Shoestring Fries
  • 2 tsp truffle oil
  • 2 Tbsp chopped chives for topping at the end

Shallot Chive Butter

  • 1 stick of butter at room temp
  • 1/2 large shallot, minced reserve other half for the vinaigrette
  • 2 Tbsp chopped chives

Ultimate Vinaigrette

  • 2 Tbsp red wine vinegar
  • 1 Tbsp rice wine vinegar (or white wine vinegar)
  • 1/2 large shallot, minced
  • 1 1/2 tsp dijon mustard
  • 1/2 cup olive oil
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper

Instructions

To Make the Shallot Chive Butter - do this ahead!

  • Use a large shallow bowl (like a pie plate), to combine the butter, minced shallot, chives, salt and pepper. Using a fork, mix everything into an even paste. Using a sheet of plastic wrap, pile the butter mixture into a log shape, and roll into a sealed package. Toss in the refrigerator to form a solid that you can later slice easily. When ready to use, remove the plastic wrap, and portion as you like - the butter will keep for a week in the fridge.

For the Ultimate Vinaigrette

  • Combine the ingredients in a jar with a lid (I use a mason jar or a recycled jelly jar), shake vigorously, and set it out at room temperature while you make the steaks and fries.

Steak Frites and Assembly

  • This recipe has several components, and timing is important. I suggest making the butter and vinaigrette ahead, leaving you time to focus on the steak and fries as they cook fairly quickly, and take about the same amount of time all in.
  • Take the steak out of the fridge at least 30 minutes before cooking, to allow it to come to room temperature. Pat the steaks dry, coat lightly in olive oil, and season LIBERALLY with kosher salt and pepper. You want to really see the salt and pepper on both sides of the steaks.
  • Preheat the oven to 425 degrees, or whatever your frozen fries packaging suggests. Preheat your grill, or grill pan to medium high heat.
  • Bake the fries according to package instructions, making sure not to overcook. Usually about 18 -20 minutes total - I also use two 1/2 sheet pans to make sure they don't steam with over crowding.
  • Sear the steaks about 4 minutes a side, or more depending on your preference for doneness - we prefer medium rare, which is quick with a thin cut like skirt steak. The steak will continue to cook after you take it off the grill. When it's done, set it on a patter, top with slices of the chive butter, and let it rest for about 10 minutes to allow the juices to settle back into the meat.
  • When ready to serve, toss the fries with salt, pepper, truffle oil and a tablespoon or two of chopped chives. Slice the steak against the grain, as desired, and top with extra salt and pepper. Dress the watercress with some of the vinaigrette (you will have extra, which will keep for a week or two in the fridge), and throw all this deliciousness on a plate together to eat immediately!

Notes

We are big eaters - you may find 2 or 2 1/2 lbs of skirt steak works for your family.
Cutting skirt steak against the grain can leave you with very long slices - it's fine to cut them in half for serving, but you want your initial cutting to be against the grain for a more tender bite.  
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Ultimate Skillet Blondie Birthday Cake

The perfectly gorgeous melty oozy chocolate chip skillet cookie that rivals any cake.  The best skillet blondie, EVER.  

July is a month of many birthdays in our family, and this year it felt right to switch things up for something a little different for my Lucy.  Happy 16th to YOU, Lucy, and this skillet blondie is the gift that keeps on giving!!

This one took a couple of tries – but it’s amazing now, and I think will be something we go back to again and again.  It’s pretty much the most delicious thing EVER.  I morphed my favorite cookie dough recipe and added a beaten egg to gift it some loft, and adjusted some things all in the sake of a gooey delicious mess in a skillet.  It worked.  Some might call this a mess – I couldn’t love it more. 

This is legit super easy, foolproof, and requires very little effort to make something special for someone you love.  It’s also pretty fun to just dig into a big skillet of melty cookie dough with spoons.  A heads up that I tweaked the recipe after taking this ingredient shot, which is missing the corn syrup and heavy cream.  It’s THE BOMB now. 

Skillet Blondie Birthday Cake

Print Recipe
Gooey Chocolate Chip Cookie Skillet Birthday Cake, topped with ice cream and candles.
Course Dessert
Cuisine American
Servings 12

Equipment

  • 10-12" cast iron skillet

Ingredients

  • 2 1/2 sticks salted butter, at room temp
  • 1.5 cups packed dark or light brown sugar
  • large egg, beaten before adding
  • 1 Tbsp vanilla
  • 2 Tbsp light corn syrup
  • 2 Tbsp heavy cream
  • 2 1/4 cups flour
  • 1 tsp baking soda
  • 1.5 tsp kosher salt
  • 12 oz chocolate chunks or chips
  • vanilla ice cream for topping

Instructions

  • Preheat oven to 350 degrees.
  • In a stand mixer, combine the room temperature butter and the brown sugar until whipped and fluffy, about 1-2 minutes.
  • Whisk the egg in a separate bowl, and then add to the creamed butter and sugar. In a separate small pitcher or bowl, whisk the vanilla, heavy cream and corn syrup, and then add that to the creamed butter mixture.
  • In a separate bowl again, mix the flour, baking soda and salt, and then slowly add to the wet ingredients, mixing minimally. Fold the chocolate chunks into the batter at the end, and dump the dough into a cast iron skillet. I reserve a few chunks of chocolate to scatter on the top.
  • Bake in the center rack for about 22-25 minutes, making sure not to overbake. You want a gooey underdone center, that almost needs to be spooned out of the pan. Trust me that will be the best part!
  • Let the cookie cake rest, until cooled, and serve topped with scoops of vanilla or cookie dough ice cream. Top with candles or sparklers, and sing Happy Birthday!

Notes

This cookie dough is meant to be seriously underbaked, and served spooned out of the skillet in a heaping mess.  Keep an eye on this as every oven temp varies with cook time.  
Whisking the egg before adding to the butter and sugar helps create a crinkle top to this skillet blondie - one of the best parts!  Don't over mix after adding the rest of the ingredients.
 
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Summer Caprese Chicken

One pan of sautéed chicken breasts, in a white wine pan sauce with tomatoes, pesto and melty burrata cheese.

Weeknight dinners in the summer should be easy to prep and clean up – this one pan wonder fits the bill with July flavors in every bite of fresh pesto, tomatoes and basil to top off that oozy burrata cheese.  Everything gets tossed in the oven for a quick minute at the end for a gorgeous finish to the tomatoes and mozzarella.  The best part is the pan sauce, so grab a loaf of crusty bread to dip in!  Another inspiration from Half Baked Harvest, switching things up with tomatoes instead of peaches here.  Summer in one pan!

If you don’t have time to make your own pesto, I’m a huge fan of the prepared basil pesto at Costco, which keeps for weeks in the fridge – it’s the next best thing to homemade!

Summer Caprese Chicken

Print Recipe
Sauteed Chicken with Tomatoes, Pesto & Burrata
Course dinner
Cuisine American
Servings 6

Ingredients

  • 6 chicken breast cutlets
  • 1/2 cup flour
  • kosher salt and pepper
  • 4 Tbsp butter
  • 2 Tbsp Olive Oil
  • 1/2 cup dry white wine
  • 1 Tbsp fresh thyme leaves
  • 1/4 cup prepared basil pesto
  • 8 oz fresh burrata or mozzarella
  • 2 small heirloom tomatoes, or 1 pint large cherry tomatoes, cut into large chunks
  • pinch red pepper flakes
  • honey to drizzle on the finished dish
  • 1/2 cup torn fresh basil, for garnish
  • flaked maldon sea salt for finishing

Instructions

  • Preheat oven to 375 degrees. Preheat a large cast iron skillet over medium high heat.
  • Pat the chicken cutlets dry, and season liberally with kosher salt and black pepper - liberally! Place the flour in a shallow plate and dredge the cutlets through the flour to lightly coat, shaking off excess - you just want a very thin layer to help crust the chicken when you sear it.
  • Melt 2 Tbsp of butter and 2 Tbsp of Olive Oil in the skillet, and add the chicken breasts, cooking about 4-5 minutes each side until golden brown and just barely cooked through. You want to leave a little cooking time as you will finish the dish in the oven. This process will usually be done in two batches, as you want room around the chicken breasts so they sear instead of steaming.
  • After the chicken is cooked, put it all aside on a plate to make the sauce. Add the remaining 2 Tbsp of butter, the white wine, and thyme to the skillet, swirling to combine. Add the chicken back to the pan, spooning the sauce over each cutlet. Remove the pan from the heat, and add the tomatoes, scattering amidst the chicken and layering into the pan. Spoon the pesto around the chicken and tomatoes, and tear the burrata as well, arranging evenly. Top everything with some red pepper flakes, and throw it into the oven for a few minutes to roast the tomatoes and burrata.
  • Remove the pan from the oven, sprinkle heavily with freshly torn basil, and finish with flaky salt and a drizzle of runny honey if desired. Serve this hot chicken mess straight from the pan with a big spoon, and crusty bread on the side. The sauce is amazing to mop up.

Notes

This dish is very adaptable - it's loosely based on a dish from Half Baked Harvest that uses peaches, but I like the tomatoes as well here.  You can use Goat Cheese, even Feta - as long as it gets into the sauce it's all gorgeous at the end.  The honey is a nice touch to balance the savory tones of the chicken.  
If you prefer larger pieces of chicken, simply adjust the cooking time.  
NOTE - the ingredients picture shows an egg, which I omitted in one testing of this dish, and found the results to be just as good.  If you want the egg wash, just dredge the chicken in a mixture of egg and water before breading lightly in the flour, and pan sear as directed.
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Ultimate Lemonade Layer Cake

The ultimate rich lemon cake, with a decadent cream cheese frosting that perfectly balances the sweet acidity of the lemonade flavor.

Cooking Light Magazine debuted their Lemonade Layer Cake recipe in 2002, and it has become their most pinned recipe ever.  For good reason!  This cake is literally to die for, and I have tweaked it to be less dense and slightly larger to feed a crowd.  It’s the kind of cake you need a party for – so make it, and invite your people over.

I first made this cake after reading the recipe in 2002, as a Mother’s Day treat for my mom, my mother-in-law, and aunt, and it instantly became a hit.  I have a bit of a love hate relationship with it, as my mother-in-law requests it every year for her birthday on July 6th.  It’s usually a fairly busy time, and this cake requires a little prep time and some not always on hand ingredients.  She is worth it, of course, but now my daughter also asks for this on her birthday – in October?  I love it, but shouldn’t we have chocolate in October!?  Regardless, it’s a labor of love, and I will happily make it for anyone who asks.

I had two problems with the original recipe, and I think I have fixed them both with this updated version.  First, the cake was too thin – probably the magazine’s attempt at keeping portion size in check.  However, when I’m making a birthday cake for someone I love, I’m not focussed on portion size or calories.  So I increased the size of this and it now works great for our usual crowd of 15.  The second fix, addresses the density.  I am all for a dense, rich cake, but this was a bit too dense.  I increased the amount of baking soda to balance the acidity from all the lemonade concentrate, and also added two tablespoons of sour cream to the batter.  These worked – the cake is still perfectly moist, but now has a bit of fluff to the consistency.  DELISH!

Ultimate Lemonade Layer Cake

Print Recipe
A richly balanced cake bursting with lemonade flavor and a decadent cream cheese frosting.
Course Dessert
Cuisine American
Keyword lemon cake, lemonade cake, summer cake

Ingredients

Lemonade Layer Cake Ingredients

  • 2 cups sugar
  • 9 Tbsp Butter
  • 1.5 Tbsp grated lemon rind
  • 4 Tbsp defrosted lemonade concentrate
  • 3 tsp vanilla
  • 3 eggs
  • 3 egg whites
  • 2 Tbsp sour cream
  • 3 cups flour
  • 1.5 tsp baking powder
  • 2 tsp baking soda
  • 3/4 tsp salt
  • 2.5 cups buttermilk lowfat

Lemon Cream Cheese Frosting Ingredients

  • 4 Tbsp butter at room temp
  • 4 tsp grated lemon rind
  • 4 tsp defrosted lemonade concentrate
  • 1 tsp vanilla
  • 2 8 oz packages of cream cheese at room temp
  • 7 cups powdered sugar

Instructions

Lemonade Layer Cake

  • Preheat oven to 350 degrees. Grease and line two 8 inch round cake pans with parchment paper, set aside until ready to bake.
  • In a stand mixer using the whisk attachment, or a hand mixer, combine the butter and sugar, whipping until fluffy. Add the lemon rind, concentrate, vanilla and then one by one, the eggs and egg whites, all while running the mixer at a low speed. When fully combined, add the sour cream.
  • In a separate bowl, whisk the flours with the baking powder, baking soda, and salt. Finish the batter by slowly adding the dry ingredients in small quantities, and then the buttermilk, starting and finishing with the dry ingredients. Don't over mix - this is not a cake that needs two minutes at a high speed as it will become dense. Fill the pans and bake on center rack for 22-25 minutes until golden brown on top and cooked through.
  • Remove the cakes from the pans and cool fully on wire racks.

Lemon Cream Cheese Frosting

  • In a stand mixer, combine the butter, lemon rind, lemonade concentrate, vanilla, and then the cream cheese blocks. It's important all ingredients are at room temperature to ensure smooth consistency. Slowly add the 7 cups of powdered sugar until fully mixed in.
  • When the cakes are cooled, frost as you like. I prefer a naked cake with exposed sides, but this recipe makes enough to fully frost the entire cake. I like to top it with a slice of lemon. I prefer this cake chilled, so if possible, chill for a couple of hours before eating. It will keep for days!

Notes

This cake comes from Cooking Light Magazine - I first made it in 2002, and it has been a massively repeated recipe ever since.  I updated the recipe by increasing the quantity, as the original was very thin.  I have always loved the cake, but found it too dense, and added more baking soda, and sour cream to the base recipe, which helped balance the acidity and lift the batter.  The original called for fat free buttermilk, and I prefer low-fat, and use full fat cream cheese instead of their recommended light cream cheese.  It is unbelievably good as a leftover for breakfast...

Happy Birthday Juju!  Thanks for keeping this recipe top of mind for all these years!

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3 Ingredient Vacation Blondie Ice Cream Sando’s

Blondie’s, vanilla ice cream, and mini chocolate chips sandwiched to make the perfect vacation treat!

Sometimes less is more.  Vacation is one of those times where simplicity rules and these are pretty much as easy as it gets.  They feel homemade, but involve only three ingredients and taste as good as they look.  

3 Ingredient Vaca Blondie Ice Cream Sandwiches

Print Recipe
Thin blondies sandwiching ice cream and chocolate chips
Course Dessert
Cuisine American

Ingredients

  • 1 36 oz Tub of Toll House Cookie Dough
  • 1 Container of Breyer's Vanilla Ice Cream
  • 1 12 oz package Toll House Mini Chocolate Chips

Instructions

  • Preheat the oven to 350 degrees.
  • Line a large baking sheet pan with foil or parchment paper, and press the cookie dough into as even a layer as possible, reaching all corners of the pan. You are aiming for a thin, slightly undercooked blondie layer.
  • Bake the blondie's on the center rack of the oven for 16-20 minutes, taking the pan out to bang on the counter after 12 minutes, and then again at the end. This will ensure the blondie layer is compacted to withstand cutting into squares with the ice cream.
  • Cool the blondies completely, and remove onto a cutting board. Cut the sheet into two halves.
  • Prepare a platter or cutting board, and lay the blondie's face down (so the pretty side will be facing OUT with the ice cream sandwich), and spread the ice cream in a layer all over fully to the edges. Then top with the other layer of blondies, again making sure to have the correct side facing out.
  • Place the platter into the freezer to solidify for at least four hours, but ideally overnight.
  • When completely frozen, cut into squares, and dip the edges of the ice cream sandwiches into the mini chocolate chips, pressing to adhere. Freeze again until ready to enjoy!

Notes

You can clearly use homemade cookie dough for this, but I love the idea of taking three simple store-bought ingredients and making something a bit homemade.  These will NOT disappoint!
Note about the ice cream - if you use Breyer's, it will be soft enough to spread, but other brands may need time to soften on the counter before spreading onto the blondies.
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Antipasta Salad

All the best ingredients from your favorite Antipasto platter join in for the ultimate make-ahead summer pasta salad.

This recipe is incredibly forgiving, in that you can pick and choose your favorite parts of a traditional antipasto platter, and toss them together with this easy vinaigrette.  You can’t go wrong – and it gets better the next day, so it’s perfect for summer entertaining wherever your days take you!

Antipasta Salad

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Antipasto ingredients and flavors make an amazing pasta salad that serves as a full meal.
Course dinner, Lunch, Main Course, Salad, Side Dish
Cuisine American, Italian

Ingredients

  • 1 lb short cut pasta
  • 1/2 cup olive oil
  • 1/4 cup red wine vinegar
  • 1 shallot, minced
  • 1 Tbsp lemon juice
  • pinch red pepper flakes
  • salt and papper to taste
  • 1 Tbsp prepared pesto
  • 1 pint grape or small cherry tomatoes
  • 1 lb small balls of fresh mozzerella called Bocconcini or Ciglione
  • 1/2 cup chopped fresh basil
  • 6 oz. thinly sliced pepperoni
  • 6 oz thinly sliced salami
  • 1/4 cup roasted pine nuts
  • 1 14 oz jar marinated artichoke hearts, drained
  • 4 oz baby arugula

Instructions

  • Cook the pasta until al dente.
  • For the vinaigrette, using a small jar with a lid, combine the olive oil, vinegar, shallot, pesto, lemon juice, salt, pepper, pepper flakes, and shake well. Set aside.
  • When the pasta is done, toss with most of the vinaigrette to allow the flavors to absorb, and set aside to cool. You don't want hot pasta when tossing other ingredients together.
  • When the pasta has cooled, toss all the other ingredients together, and finish with the remaining vinaigrette as needed, and finish with extra salt and freshly ground black pepper.

Notes

This salad is extra delicious made ahead, even the day before.  It is filling enough to stand alone as a light meal, but works great with anything off the grill too.  
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Sicilian Grilled Swordfish with Arugula and Lemon

Simply grilled swordfish with a lemon vinaigrette and wilted arugula salad – easy, fast, and healthy – the perfect summer dinner.

This classic Barefoot Contessa recipe is one I make often, and it never disappoints.  It represents the ultimate simplicity of Italian cooking, using only the freshest ingredients with minimal prep and cook time, resulting in a delicious and healthy feast in minutes.  This is truly one of the easiest recipes there is – which makes it perfect for this time of year.  

Since this takes only minutes to cook, you need to be prepared with the vinaigrette before you grill.  Make sure to bring a shallow plate or platter to rest the fish in, which will hold the vinaigrette on the edges – and a fork to prick holes in the fish when done cooking.  

Sicilian Grilled Swordfish with Arugula and Lemon

Print Recipe
Simply grilled swordfish with lemon vinaigrette and tossed arugula salad
Course dinner, Lunch, Main Course
Cuisine Italian
Servings 4

Ingredients

  • 2 Tbsp fresh squeezed lemon juice
  • 1/4 cup Olive Oil
  • 2 tsp chopped fresh oregano or 1 tsp dried
  • 1/2 tsp red pepper flakes
  • kosher salt and black pepper
  • 2 lbs fresh swordfish steaks, sliced 1/2 thick
  • 4 oz baby arugula

Instructions

  • This recipe is fast and easy, so prep the vinaigrette first - the technique is to soak the fish right off the grill for the best flavor, and it cooks quickly!
  • Combine the lemon juice, olive oil, oregano, red pepper flakes, and 1 tsp each kosher salt and black pepper in a small jar - shake to combine and set aside
  • Preheat a grill to high heat, or a stovetop grill pan on high. To prep the swordfish for grilling, coat lightly in olive oil, and sprinkle generously with salt and pepper on both sides. When ready, grill the fish 2-3 minutes until cooked partly through, then flip and repeat. You want the fish to be firm, but not completely cooked through, as it will carry over while it rests. Usually a total of 4-5 minutes is all it takes.
  • Immediately put the fish in a large shallow platter, prick holes with the tines of a fork, and pour the vinaigrette over the fish. Allow it to rest for at least 5 minutes - 10 is better.
  • When ready to serve, remove the fish from the platter to plates, top each filet with a small pile of aurugla, and pour some of the warm vinaigrette over the greens to make a slightly wilted salad on top. Sprinkle with extra salt and pepper as you like, and serve with lemon wedges.

Notes

If you can only get your swordfish in thicker cuts, it's fine to cut them in half to make thinner steaks.  This is often what I have to do - just be careful to cut through very evenly - you ideally want 1/2 thickness all around.  This is a Barefoot Contessa stand by for me.  One of my favorites!  
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