Dinner, Lunch

Buffalo Chicken Chili

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Spicy Buffalo Chicken Chili with White Beans and Cheddar.  Seemingly we strive to eat like we live in a bar, and this one hits all hot buttons.  It’s hearty and healthy, and tastes like everything you want to eat right now.  Happy New Year!

Whether you spend your winter on the slopes, in the rink, or mostly on the couch, this soup is for YOU!  It’s delicious, and despite the incredibly rich flavor, it’s healthy and lighter than you’d expect.  Slightly tweaked version of the Half Baked Harvest Spicy White Buffalo Chicken Chili, it comes together in about 30 minutes start to finish and reheats well for the next day.  It’s great for game day and makes a great school lunch in a thermos.  

I used to be horrified at the amount of Frank’s Red Hot and Tabasco sauce we go through on a weekly basis.  I buy both at Costco now, regularly.  This recipe suits our family pretty well.  Goes great with skillet cornbread too.

Buffalo Chicken Chili

Print Recipe
Spicy Buffalo Chicken Chili with white beans and cheddar
Course Salad, Lunch, Dinner, snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6

Ingredients

  • 2 Tbsp olive oil
  • 1 large yellow onion, chopped
  • 2 poblano peppers, chopped
  • 4 cloves garlic, smashed and minced
  • 1 Tbsp dried parsley
  • 1 Tbsp dried chive rings
  • 1.5 tsp dried dill
  • 1.5 tsp smoked paprika
  • 1 tsp kosher salt
  • 3/4 tsp black pepper
  • 1.5 lbs chicken thighs (boneless, skinless)
  • 5 cups chicken stock
  • 4 oz full fat cream cheese - room temp
  • 1 19 oz can of white beans, drained and rinsed
  • 1/2-3/4 cup Frank's Red Hot Sauce
  • 1/2 cup salsa verde
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup chopped scallions
  • sliced avocado, cheddar, and sour cream for topping

Instructions

  • Heat the olive oil in a large stock pot, or a dutch oven, over medium heat. Add the onion and poblano peppers, sautéing until softened, about 5 minutes. Add the chopped garlic and all spices (parsley through black pepper) and cook for one more minute. Add the chicken and cover with the stock. Bring to a boil, then reduce to a simmer until the chicken is cooked through, about 20 minutes.
  • Pull the chicken out, and shred using two forks.
  • Add the cream cheese to the pot, slowly letting it melt into the broth. Using a whisk, make sure it's fully combined into a creamy consistency. Add the chicken back to the soup, along with the beans, salsa, buffalo sauce and cheddar cheese. Continue to cook for another ten minutes, until everything is heated through and melded together. Add the cilantro at the end.
  • To serve, ladle the chili into soup bowls, and top with cheddar, avocado, and sour cream or greek yogurt. I like extra cilantro and scallions too. This soup is great served with cornbread or tortilla chips.

Notes

This recipe is slightly adapted from Half Baked Harvest's Spicy White Buffalo Chicken Chili - I used chicken thighs instead of breasts, and increased the amount of chicken and beans slightly. I also prefer slightly less dill.  The recipe can also be made in a slow cooker - simply follow the first step, loading everything into the slow cooker, and cook on high heat for 3-4 hours.  Finish the soup the same way, adding everything at the end and cook for another 20 minutes or so.  I prefer the stove top method as it's quick and easy.  
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Dinner, Lunch

Christmas Pasta with Slow Cooked Chicken

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The perfect winter pasta dish with slow cooked chicken, bacon, bay and allspice.  This simmers for hours, making the house smell incredible, ultimately leaving chicken that literally falls off the bones.

This recipe is taken from the Super Simple Cookbook from Half Baked Harvest, and is titled Caroline’s Family’s Chicken Mostaccioli – I switched a couple of things up, including the shape of the pasta.  I love the way these long noodles hold the pulled chicken together.  I am calling it Christmas pasta due to the all-spice and the fact that it just screams to be eaten at a family gathering.  Despite the inherently rich tasting sauce, this dish is incredibly light.  It’s the perfect thing for a cold night by the fire!

Christmas Pasta with Slow Cooked Chicken

Print Recipe
Pasta with slow cooked chicken, bacon, bay and all-spice.
Course dinner
Cuisine Italian
Keyword pasta, chicken pasta, slow cooked
Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 8

Ingredients

  • 5 slices thick cut bacon, chopped
  • 2 bone-in, skin-on chicken breasts
  • 3 bone-in, skin-on chicken thighs
  • kosher salt and black pepper
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 1 cup dry red wine
  • 2 cans tomato paste (6 oz each)
  • 4 cups water
  • 2 bay leaves
  • 1/2 tsp ground all-spice
  • 1 parmesan rind
  • 1 lb. dried pasta - I like Mafaldine for this
  • 1/2 cup grated parmesan

Instructions

  • In a large dutch oven, cook the bacon over medium-high heat until the fat has rendered and the bacon is crisp, about 6-8 minutes. Leave the fat in the pan, removing the bacon bits to a paper towel lined plate for later.
  • Sprinkle the chicken breasts and thighs liberally with kosher salt and black pepper. Working in two batches, sear the chicken skin side down in the bacon fat in the same pot over medium high heat. Flip to sear and then remove to the plate with the bacon bits to finish the rest of the chicken. Don't crowd the pan, as the chicken won't brown properly.
  • In the same pan, saute the onions in the leftover chicken and bacon fat, until translucent, about 5 minutes. Add the garlic and cook for one more minute. Add the wine, cooking to scrape all of the browned bits from the bottom of the pot. Add the two cans of tomato paste, cooking briefly to remove the raw taste. Slowly pour the 4 cups of water into the pot, stirring to combine the tomato paste into the liquid. Add the all-spice, and put all of the chicken and bacon bits back into the pot. Add the bay leaves and parmesan rind, and cover with a tight fitting lid. Reduce the heat to low and simmer for TWO HOURS, without opening the lid.
  • After the first two hours, remove the lid and continue to simmer for another 2-4 hours, uncovered.
  • When you are done cooking, remove the chicken to a separate large plate. Discard the skin and bones, shredding the meat into fine strips. Remove the bay leaves and parmesan rind, and then return the cooked chicken back to the pot, stirring to thicken the sauce. Taste for salt and pepper, and add as needed.
  • When ready to eat, cook the pasta according to package directions, and drain, reserving about 3/4 cup of the cooking liquid. Toss the cooked pasta into the sauce, along with 1/2 cup of grated parmesan. Thin with the reserved pasta cooking water as you like.

Notes

The pasta can be made up to three days in advance, and the sauce also freezes well in a sealed container.
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Dinner, Lunch

Garlic Yukon Gold Mashed Potatoes

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Creamy garlic smashed Yukon gold potatoes – the only recipe you’ll ever need for this iconic side dish that needs a spot at everyone’s table this season.

Mashed potatoes make everyone happy.  This is the simplest recipe that requires no peeling, and takes only 25 minutes to cook due to the small dice on the potatoes.  Salting the water flavors the tubers throughout, lending to a creamy texture at the finish.  My best advice is to make EXTRAS!

Oven space can be at a premium over the holidays, and this is a stove-top recipe that also can easily be re-heated in a crock pot.  Make them a day or two in advance, and reheat on low for 30 mins to an hour before eating – just have some extra cream on hand if they seem a little dry.  

Garlic Yukon Gold Mashed Potatoes

Print Recipe
Creamy Garlic Yukon Gold Mashed Potatoes
Course dinner, Lunch, Side Dish
Cuisine American
Keyword MASHED POTATOES
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 8

Ingredients

  • 4 lbs Yukon gold potatoes, washed and chopped (leave skin on!)
  • 4 cloves garlic - peeled and left whole
  • 1-2 Tbsp kosher salt
  • 1.5-2 cups heavy cream, at room temp
  • 10 Tbsp butter
  • fresh cracked black pepper

Instructions

  • Wash the potatoes, leaving the skin on, and chop into cubes that are about 2 inches in size. Fill a large pot with the potatoes, and cover with just enough COLD water to cover by 2 inches. Heavily salt the water (this is the only salt in the recipe, and it flavors the potatoes while they cook - I recommend 1-2 Tbsp).
  • Bring the potatoes to a boil and cook until the potatoes are fork tender, about 20 minutes. Drain, and throw back into the hot pot, leaving the cloves of garlic in the mix. Add the cream and butter to the potatoes, and mash to combine into a creamy consistency. Add a ton of cracked black pepper and taste for seasoning. You likely won't need any salt, but add if you prefer at this point.
  • ENJOY!

Notes

This recipe is easy to make ahead by 24 or 48 hours.  They can also be kept warm if covered in a low temp oven.  To save oven space at holidays, I have had great success putting these into my slow cooker and heating over low heat about 30 minutes before eating.  Have some extra cream on hand in case they need a little!
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Appetizers/Snacks, Breakfast, Lunch

Homemade Veggie Cream Cheese Board

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Veggie packed Cream Cheese served with sliced tomatoes, cucumbers, avocados, and red onion with toasted bagels.

You’ve probably seen the recent trend for butter boards, which has flowed into cream cheese now.  This is my version of a slightly healthier homemade veggie cream cheese down the middle.  It serves as a great after school snack or even a birthday brunch with a candle in the middle!  

This recipe is more of a method that is completely adjustable to your own likes and preferences.  You could even do a sweet version with mascarpone and chocolate chips, served with cookies and biscuits on the side!  We chose veggies, and there’s something so much more rewarding about having fresh crunchy vegetables in the spread.  

Homemade Veggie Cream Cheese Board

Print Recipe
Veggie packed Cream Cheese served on a board with bagels and toppings.
Course Breakfast, brunch, Lunch, Snack
Cuisine American
Keyword bagel board, cream cheese board
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6

Ingredients

  • 2 8 oz blocks of cream cheese, at room temperature
  • 1 small carrot, diced
  • 1 stick celery, diced
  • 1/4 small red onion, chopped
  • 1 bunch scallions, sliced
  • 1/2 red or yellow bell pepper, diced
  • 1/4 English cucumber, chopped
  • 1 Tbsp Everything Bagel Seasoning (I like Everything But the Bagel from Trader Joe's)
  • 6 Sesame bagels toasted and sliced in half
  • sliced onion, tomato, cucumber, avocado, chives for serving

Instructions

  • Chop all of the veggies, and this recipe is very flexible - do them to the size you prefer, swap what you like or have on hand, and just fill this with what you love! Place the softened cream cheese in a large shallow bowl - I used a pie plate. Add the chopped veggies, and mix everything together with the Everything Bagel Seasoning.
  • For serving, spread the cream cheese in a thick layer down the center of a cutting board, and then surround it with sliced veggies and toasted bagels.

Notes

The cream cheese will keep for a week in the fridge in a sealed container, if it doesn't get eaten before!  This one doesn't last long in our house...  
This also makes a fun birthday breakfast - we stuck a candle in the middle for my oldest daughter this year!
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Dinner

Skillet Roast Chicken with Paprika and Caramelized Onions

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Spice Rubbed Chicken Roasted in a Skillet on a bed of onions and garlic.  This is a spin on Molly Baz’s Pastrami Roast Chicken, which is stunning and delicious!

I love a good roast chicken.  My family?  They are okay with it.  Until this one came into the kitchen.  It’s SO GOOD!  Even my husband and son, who douse EVERYTHING in hot sauce, found this one didn’t need a thing.  The spice rub sits on the bird for at least an hour (ideally 6-8) and flavors and tenderizes the meat, while a high cooking temp ensures crispy skin and dinner is ready in an hour!

One of the best parts of this recipe is that it cooks in 55 minutes.  We tend to need a 4.5 lb chicken to feed our crew.   It was completely done in under an hour at 450 degrees.  One trick to this is the shallow roasting situation of the cast iron skillet, and sending the legs (tied) toward the back corner of the oven to ensure even cooking (the back left corner is supposed to be the hottest spot – who knew?).  

The other best part about this dinner is the bed of onion and garlic deliciousness that slowly cooks into caramelized perfection below the bird and all those schmaltzy drippings, making the ultimate condiment.  It’s one giant Visalia sliced into wedges, and a whole head of garlic cut in half horizontally, then cooked in the skins to result in perfectly roasted garlic goodness at the end!

Skillet Roast Chicken with Paprika and Caramelized Onions

Print Recipe
Paprika Dusted Whole Roasted Chicken on a bed of onions and garlic.
Course dinner, Lunch
Cuisine American
Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours
Servings 4

Ingredients

  • 1 whole chicken (4-5 lbs)
  • 1-2 yellow or white onions
  • 1 head garlic
  • 5 tbsp olive oil (divided)
  • 4 tsp kosher salt
  • 1 tsp black pepper
  • 1 Tbsp paprika
  • 1 Tbsp brown sugar

Instructions

  • Rinse and pat dry your chicken. You want a thoroughly dry bird to ensure crispy skin. Place the chicken in a large shallow bowl (I use a pie plate).
  • In a small bowl, combine the salt, pepper, paprika, brown sugar, and 2 Tbsp of the olive oil to form a paste. Take the paste and smear it all over the outside of the chicken, making sure to reach every spot. Place the chicken in the fridge for at least an hour to let the seasoning get into the skin and meat. Leave the chicken uncovered while resting in the fridge. Remove 20 minutes before roasting.
  • Preheat oven to 450 degrees with a rack positioned in the middle to lower third with plenty of room above.
  • Remove the outer skin, and slice the onions into 8ths, leaving the wedges in tact at the stem. Slice the head of garlic in half horizontally, leaving the skin ON - this will help the cloves not burn during the roasting. Scatter the onions and garlic in the bottom of a 12 inch cast iron skillet, tossing with 3 Tbsp of olive oil, as well as a liberal amount of salt and pepper to season the onions. This will form the roasting bed for your bird.
  • Place the chicken in the skillet, tying the legs together with kitchen twine. Tuck the wingtips into the sides of the bird to make sure they don't burn. Place the skillet into the oven, with the legs facing the back left corner of the oven, the hottest part. Roast for 50-60 minutes, depending on the size of your bird, and the temp of your oven. You want to make sure the onions don't burn, which may require tossing them once 1/2 way through. If the skin browns too quickly, you can loosely tent it with foil. The chicken should read 165 in the thickest part of the thigh when it's done.
  • Let the chicken rest for 15-20 minutes to ensure the juices stay in the meat when you carve it. Transfer to a cutting board, leaving the onions and garlic in the pan with the juices. Remove the legs, cut the breasts off the chicken, and slice into thick pieces for sharing. Drizzle the pan juices and carmelized onions on top of the chicken for serving.

Notes

This recipe is based on Molly Baz's "Pastrami Roast Chicken with Schmaltzy Onions and Dill" from her book, COOK THIS BOOK.  Her recipe is flawless, but I don't like dill, and adjusted the cook time a touch given I use a slightly larger bird here.  Molly is a genius and so is this recipe!  
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Appetizers/Snacks, Sweet

Dark Chocolate Candy Corn Cookies

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Dense Dark Chocolate Cookies studded with Halloween’s iconic Candy Corn

Candy corn seems elicits strong feelings – it’s a love or hate thing, and not much in between.  For those that don’t love candy corn, have faith that these cookies are amazing without the topping, and you can substitute a multitude of other treats – including peanut butter chips.  

These cookies took some recipe testing to reach success.  Candy corn melts into a sticky mess, so we needed to add these at the end.  The trick is to almost fully bake the cookies, and stuff a few candy corn pieces into the tops and bake for another two minutes to finish them off.  

Dark Chocolate Candy Corn Cookies

Print Recipe
Dark Chocolate Cookies studded with Candy Corns
Course Cookies, Dessert
Cuisine American
Keyword Chocolate Cookies, Candy Corn
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 36 Cookies

Ingredients

  • 2 sticks butter, softened to room temp
  • 1 cup sugar
  • 1 cup light brown sugar
  • 2 tsp vanilla
  • 2 xl eggs
  • 2/3 cup unsweetened cocoa powder
  • 2 cups flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 cups candy corn

Instructions

  • Preheat oven to 350 and line two baking sheets with parchment paper.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars until light and fluffy. Add the vanilla, then the eggs, 1 at a time, and mix well. Add the cocoa and mix again.
  • Sift together the flour, baking powder, baking soda and salt and add to the chocolate with the mixer on low speed until just combined.
  • Using a two ounce (1 3/4") ice cream scoop, or a rounded tablespoon, drop mounds of dough on the prepared baking sheets. You are going to bake these without adding the candy corn at first. Bake for 11-12 minutes, then pull the cookies out. Have the candy corn ready to stick into the cookies - I like three per cookie. Gently press them into the soft dough, then return to bake for 2 more minutes exactly. Pull the cookies out, and cool on a wire rack.

Notes

This recipe is based on the Barefoot Contessa Chocolate White Chocolate Chip Cookies.  After testing several versions, I found it only works to add the candy corn at the very end.  Trust me!  
This would also be an amazing recipe to use with peanut butter chips...
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Appetizers/Snacks, Breakfast, Sweet

BEST Pumpkin Bread

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The Ultimate pumpkin bread recipe, filled with pumpkin puree and fresh ginger.  This healthier version of a classic fall treat does everything right – including the use of olive oil. This recipe comes from Molly Baz and Bon Appetit – two of the best resources out there!

Trust me that I’m as big a fan of the Trader Joe’s Pumpkin Bread Box mix as the rest of you.  I stock up on it, and make it regularly.  But sometimes, I like to make it from scratch, using healthier ingredients.  This recipe makes all the effort worthwhile.  I love the use of the entire can of pumpkin puree, vs. so many recipes that only ask for 1/2 cup – what am I supposed to do with the rest of the can?  It amps up the nutritional content, keeps the bread super hydrated (replacing another adjective that NOBODY likes), and adds true pumpkin flavor beyond that of a spice jar.  Replacing often used canola oil with olive oil is another good move – the fruitiness brings out the pumpkin and ginger, making everything meld happily.  

The temperature for cooking this loaf is 325, lower than most recipes, meaning it takes a little over an hour to bake.  If you are rushed and want to cut the time, I have made this in 60 minutes by doing the first 20 minutes at 350 and the last 40 at 325.  You will get a slightly puffed top as pictured above.  

BEST Pumpkin Bread

Print Recipe
The Ultimate Pumpkin Bread recipe filled with pumpkin puree and fresh ginger.
Course Breakfast, Snack, sweet
Cuisine American
Keyword pumpkin bread
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 12

Ingredients

  • cooking spray
  • 2 1/2 cups all purpose flour
  • 2 tsp kosher salt
  • 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1/2 tsp grated nutmeg
  • 1/8 tsp ground cloves, or allspice
  • 1 15 oz can pumpkin puree
  • 2 xl eggs
  • 1 Tbsp (plus 1 teaspoon) freshly grated ginger
  • 1 1/2 cups granulated sugar, plus 1/2 Tbsp at the end
  • 1 cup extra virgin olive oil
  • 1/4 cup raw pumpkin seeds

Instructions

  • Preheat oven to 325 degrees. Lightly coat a 9x5" loaf pan with nonstick spray. Line bottom of pan with parchment, leaving a generous overhang on both long sides.
  • Whisk flour, cinnamon, kosher salt, baking powder, baking soda, nutmeg, and cloves in a medium bowl.
  • Whisk eggs, pumpkin purée, ginger, and 1½ cups sugar in a large bowl. Stream in oil, whisking constantly until mixture is homogeneous. Gently fold half of dry ingredients into egg mixture until no dry spots remain. Repeat with remaining dry ingredients, stirring to combine but being careful not to overmix.
  • Transfer batter to prepared pan; smooth top with a spatula. Scatter pumpkin seeds over batter, pressing lightly to adhere. Sprinkle seeds with remaining 1/2 Tbsp. sugar. Bake bread, rotating pan once halfway through, until a tester inserted into the center comes out clean, 80–90 minutes.
  • Let cool slightly, then run a knife or small offset spatula around pan to help loosen bread. Using overhang, transfer bread to a wire rack and let cool.

Notes

This is Molly Baz's recipe from Bon Appetit - I use slightly less sugar on the top, and fewer pumpkin seeds.  This bread also holds on to chocolate chips very well.  I have been known to rush the cook time by starting the first 20 minutes at 350, then another 40 at 325.  You get a puffed top, but it cooks perfectly in an hour if you are rushed.  Thanks MOLLY BAZ and Bon Appetit!  
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Dinner, Lunch

Thai Red Curry Noodles with Basil and Garlic Oil

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Saucy Ramen Noodles with a Red Curry Garlic Oil and fresh basil.

Let me start this one by saying I literally hate curry.  I detest the flavor, and often am sad about that because there is a whole world of amazing food that I just don’t want to try.  That said, I have made this one work.  It’s an evolution of Half Baked Harvest’s 20 Minute Red Curry Basil Garlic Oil Noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/, with a few tweaks to reduce the curry flavor and amp up the others.  The end result works great, and has only a hint of something exotic in the curry direction.  This dish leans on fresh herbs, loads of them – basil, cilantro and scallions.  Garlic and ginger round out the red pepper flakes to balance the heat and give lots of depth to a very simple and QUICK noodle dish that makes everyone happy!

I buy Ramen Noodles at Whole Foods in a four pack, that comes without the seasoning.  If you can’t find those, just use the good old ramen at the grocery store and toss the flavor packets – you won’t need them!

Check out this video for how to make the recipe!  https://www.tiktok.com/@walestable/video/7140403427196063018?_r=1&_t=8VUWZAlHXmY&is_from_webapp=v1&item_id=7140403427196063018

 

This is one of those dishes that is great to make ahead, and tastes even better the next day – you may want to double this one up entirely.  I often serve it with a spinach salad on the side, but you can top it with roasted shrimp, grilled chicken, or even some sautéed mushrooms and kale.  

Thai Red Curry Noodles with Basil and Garlic Oil

Print Recipe
Red Curry and Ginger infused Ramen noodles with Basil and Garlic Oil
Course dinner, Lunch
Cuisine Thai
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4

Ingredients

  • 1/2 cup sesame oil
  • 1/2 cup sliced scallions
  • 1 -2 Tbsp Red Curry Paste
  • 4 cloves garlic, minced
  • 1-2 inch piece ginger, grated on a microplane
  • 1/2 tsp red pepper flakes (optional)
  • 1/2 cup chopped fresh basil, or Thai basil
  • 1/2 cup chopped fresh cilantro
  • 4 rounds ramen noodles (1 per serving)
  • 1/3 cup soy or Tamari sauce
  • chopped peanuts, sesame seeds, and herbs for topping

Instructions

  • This is a QUICK recipe, so prep all ingredients before you start to cook.
  • In a medium skillet, heat the sesame oil and the scallions for a few minutes over medium heat, until they are soft and fragrant. Off the heat, add the red curry paste and stir until combined and smooth.
  • Meanwhile, in a large bowl, combine the garlic, ginger, red pepper flakes, basil and cilantro. When the scallion oil is done, add this to the herbs to slightly cook the garlic and ginger with the basil and cilantro. This is your sauce.
  • Meanwhile, cook the ramen noodles according to package directions - I usually submerge in a pot of boiling water, off the heat, for 3 minutes. Drain the noodles and add to the oil and herbs in the bowl, tossing to combine with the soy sauce.
  • Top with chopped peanuts, sesame seeds, and extra basil, cilantro and scallions if you like.

Notes

This recipe is based on Half Baked Harvest's 20 minute red curry basil garlic oil noodles, https://www.halfbakedharvest.com/basil-garlic-oil-noodles/.  This is a genius recipe that is simple, fast and full of flavor.  I have adjusted a few items, including more herbs, the toppings, and less curry paste. 
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Dinner, Lunch

Spaghetti alla Nerano

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The best zucchini spaghetti from La Scoglio, Italy, probably my favorite restaurant I’ve ever been to.  It’s one of those dishes that is so iconic in the Amalfi Coast, yet it’s easy to replicate at home.  Using the best quality ingredients is of the utmost importance, as they always do in Italy. 

La Scoglio is one of those places you never forget.  Built into the rocky cliffs in the seaside town of Marina del Cantone, it’s literally sitting over the bright blue sea.  The De Simone family is running it for the third generation now – their farm to table cuisine can’t be beat, and this is one of their incredible signature dishes.  

Stanley Tucci shared the actual recipe from the restaurant, which is incredibly simple but requires a lengthy overnight in the refrigerator.  I have simplified it here by also removing the deep frying process for the zucchini – it may not be authentic, but it’s much faster and easier this way and I think it tastes great. The trick is a quick shallow fry – I like a deep pan for this, but you can even use a frying pan – just make sure you have at least 1/2 ” of oil to get them cooked properly.  

After cooking the zucchini rounds in batches, you need to season them with salt, cracked black pepper, and I like to use red pepper flakes as well.  

Spaghetti alla Nerano

Print Recipe
Fresh Zucchini Spaghetti
Course dinner, Lunch, Main Course
Cuisine Italian
Keyword pasta, zucchini spaghetti, zucchini
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4

Ingredients

  • 5 small to medium zucchini squash
  • 1 clove garlic, lightly smashed but in tact
  • 1/2 - 3/4 cup olive oil
  • kosher salt, black pepper
  • 1/2 tsp red pepper flakes (optional)
  • 3/4 lb spaghetti
  • 3/4 cup freshly grated parmesan
  • 3 Tbsp butter
  • 1/2 cup chopped or torn fresh basil

Instructions

  • Using a mandolin, or a sharp knife, slice the zucchini into 1/8" thick discs - you should have a very large pile.
  • Set a large pot of water over high heat to cook the spaghetti - season liberally with salt.
  • Heat the olive oil over medium heat in a small dutch oven or a shallow frying pan, so that you have about 1/2" depth of oil - you want to shallow fry the zucchini discs in the oil. When the oil is hot, add the garlic clove until is sizzles and turns caramel in color, then remove and set aside. In small batches, cook the zucchini in the hot oil until just barely browning. Remove to a paper towel lined baking sheet and sprinkle with salt and black pepper. You can also add red pepper flakes at this point - I like them here!
  • Continue cooking the zucchini in small batches until all of it has been cooked down. When you are finishing this process, start to cook the spaghetti according to package directions for al dente - usually about 10-11 minutes.
  • When the spaghetti is almost ready, take 1/2 cup of the cooking water, and add to a blender or food processor along with about 1/3 of the cooked zucchini. You can also do this with a potato masher in a bowl - you are looking to make a paste to thicken the pasta sauce. Blend until smooth, then place in a large shallow bowl you will use for the pasta.
  • Add the cooked spaghetti, the butter, the parmesan, and most of the basil, along with the rest of the cooked zucchini rounds. Toss until everything has blended into a smooth consistency - you can adjust for more or less broken up zucchini, depending on your preferences. Top with extra black pepper, parmesan and fresh basil. Buon Appetito!

Notes

This recipe is a slightly varied take on the original recipe from La Scoglio - they deep fry their zucchini and let it rest overnight in the refrigerator - this one is a little simpler, and I think tastes just as good!
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Appetizers/Snacks, Sweet

Ted Lasso Shortbread Biscuits

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A classic gets an upgrade, with powdered sugar and vanilla – Ted Lasso style!

If you’ve seen Ted Lasso, you’re familiar with his trademark pink box of “Biscuits” he delivers every morning to Rebecca, ensuing a therapy-worth addiction to the tradition, simply called, “Biscuits with the Boss”.  Shortbread recipes are as simple as baking gets, requiring staple ingredients, little time, and minimal effort. However, the end product seems to outweigh the sum of its parts by miles.  

Shortbread itself dates back to the 12th century in Scotland, where they developed this recipe much like the Italians did with biscotti, baking leftover bread a second time into a biscuit.  Over time, the deal was sweetened with sugar, and lots of butter, leading us to the treat we all know today.  This recipe, based on the Milkbar version of the Ted Lasso cookies (by Christina Tosi), is enhanced by the addition of vanilla.  It’s the use of powdered sugar, vs. granulated, that creates the lift in these seriously updated shortbread bars.  https://milkbarstore.com/blogs/recipes/milk-bar-x-ted-lasso-biscuits, My version is similar, and thanks to a little vanilla, might even be better!  

I even found some little pink boxes for these beauties, which makes them ideal for shipping… more to come on that!

Ted Lasso's Shortbread Biscuits

Print Recipe
A buttery crumbly shortbread bar that defies expectation.
Course Dessert
Cuisine American, british
Keyword shorbread cookie, tedd lasso
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes

Ingredients

  • 2 sticks good quality European Butter, softened
  • 1 3/4 cup sifted powdered sugar
  • 3 Tbsp light brown sugar
  • 3 xl egg yolks
  • 1/2 tsp vanilla
  • 1 3/4 cup sifted all purpose flour
  • 1/2 tsp kosher salt

Instructions

  • Preheat oven to 315 degrees, placing rack in the middle. Grease and line a 8x8 square baking dish with parchment paper, so you can lift the cooled biscuits out easily.
  • In a large bowl, whisk together the softened butter with the sugars, then add the egg yolks and vanilla. You should have a very creamy, thick, yellow paste. In a separate bowl, sift the flour and salt together. Slowly stir in the dry ingredients to the butter mixture, being careful to not overmix. The less you do here, the better - you want a smooth consistency, but crumbly as well.
  • Using damp fingertips (I keep a bowl of water next to the dish) gently press the dough into the prepared baking dish, smoothing as much as possible. Bake at 315 for 40 minutes until the top is golden brown.
  • Let the bars cool completely in the pan - I let them sit for several hours, before lifting out to cut in half, and then into small bars as pictured. Serve with your favorite beverage, or gift in small pink boxes, like Ted!

Notes

This recipe was crafted by Christina Tosi, of Milkbar, and I tweaked it a bit with the addition of vanilla.  The real credit, of course, goes to Ted Lasso.  
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