Fusilli alla Vodka

Anyone else in the middle of a snow day with no snow?  Anyone else hiding from their daughters because they won't stop fighting?  Anyone else have a son slithering around on the floor out of boredom - who is laughing at the suggestion of doing some homework?  Do these things make anyone else crave comfort food, like a big pot of creamy pasta?  I am here for you.  Keep reading.  

There is a restaurant in Los Angeles called Jon & Vinny's, and it's magical.  Described as a modern diner (with old school hip hop usually pumping through the speakers), they serve Italian inspired meals like hand-tossed pizza, classic pasta dishes and the best meatballs you'll ever eat.  One of my favorites is the fusilli with vodka sauce, and by the grace of god Bon Appetit recently published the recipe.  Of course I made it last weekend, and of course it was insanely delicious.  

It's the perfect meal for a snow-less snow storm.      

Recipe HERE.

p.s. I know a lot of people ARE getting heavy snow today, just not us, and I'm bitter about it because I'm supposed to be in Nashville right now, so I'm whining.  The End.    

Harissa Chicken with Leeks and Potato

You know you have a good friend when she calls one night and says, "I just prepared an entire dinner but something came up and I can't eat it, will you take it from me?"  Yes, I will take it from you.  Yes, I will do that, I will take it, and I will eat it.  Let that be a lesson to all of you...I will take your unwanted, uneaten dinners (does that ever really happen?).  It actually fell on a night when I wasn't very prepared to cook myself, thus, her hard work preparing everything was much appreciated.  All I had to do was plop everything on a sheet pan and bake it. 

It, by the way, was chicken thighs and breasts, marinated in a spicy harissa sauce, scattered on a sheet pan with leeks, potatoes and fresh herbs.  Once baked, the chicken browned, the leeks caramelized, the potatoes crisped slightly while remaining tender and the flavors blended together perfectly.  Everything was topped with a cooling, garlic yogurt sauce that complimented the heat in the dish beautifully.  This is a great, comforting meal for these cooler (darker) nights.  

Recipe HERE.     

Traditional Latkes with Caramel Applesauce

Hello friends!  How are we all doing on this Monday before the holiday weekend?  Has the panic set in yet?  Is your computer making fun of you for how much online shopping you're doing?  If your answers are yes, then we are friends.  If you finished your Christmas shopping in June, then please go away.  (Just kidding I love everyone you can stay)

It's full-on Christmas Vacation/Home Alone mode at our house, and this weekend would have gone viral had it been captured on video.  There was a snowstorm, a crying Santa visit and family galore.  All the things that make the holidays merry and insane at the same time!  My son is learning about Hanukkah at school and asked if we could make latkes, and this weekend felt like the perfect time to do it.  My mom and my sister-in-law took charge with this Martha Stewart recipe, and they came together perfectly.  Did I mention the caramel applesauce?  Served with that and a dollop of sour cream made these the hit of our chaotic weekend :)

Recipe for Traditional Latkes here.

Recipe for Caramel Applesauce here.

Spaghetti Squash Bolognese

At first glance, doesn't that sort of look like cheesy garlic bread?  WELL IT'S NOT!  Oh, you gathered that because the title of this post is "Spaghetti Squash Bolognese"??  Stop rubbing your smart brains in our faces.  But you're right, this is spaghetti squash that is roasted first and then topped with a ground turkey-based marinara sauce, mozzarella cheese, and roasted again until the cheese gets all bubbly and golden.  It's very simple to make (although I always make Carson slice the squash in half as I fear for the safety of my fingers) and easily would feed a family of 4 if not more.      

You can find the recipe HERE.

*I would feel remiss not to bring up the recent terror attacks in France.  A friend of mine who is an American citizen living there summed up how I've been feeling lately by writing... "it's like a bad dream, the kind you want to shake off when you wake up with a hug from your partner or kids."  I wish I could understand, or provide answers, especially because my son is old enough to ask questions, but instead I feel confused, frustrated, lost and tired.  And oddly, I keep thinking about these people who carry out such acts of hatred, and I keep imagining them as babies.  Innocent little babies, with their lives in front of them.  I want to wrap them up in my arms, and I want to love them.  Is that just the strangest thing?  I don't know, I guess it helps me to believe that love will always win.

Sausage and Arugula Sauce

I hope all you moms out there enjoyed Mother's Day yesterday!  I began my morning by eating so much brunch that I still wasn't hungry for dinner that night, and spent the rest of the day doing simple things with my kids, like dance parties outside, getting on their scooters and riding them around the driveway, going for a walk and picking flowers and an hour-long play session with Play-doh.  We ended the day watching Harry Potter for the first time, and my heart felt so full (the wine probably added to that feeling).  With our busy lives, I rarely get the chance to actually PLAY with them, so I was thankful for a day of zero plans or expectations.  Ok, back to food...  

Whenever I'm in Los Angeles, instead of cooking I watch the Food Network and make mental notes about what I want to make when I get home.  Usually my brain floods up with those ideas and I rarely remember any of them, but this particular recipe stuck in my head.  I made it on Friday night and have been eating leftovers all weekend.  It's a simple sauce made up of sweet sausage, marinara sauce and loads of arugula.  I followed this recipe but I used one pound of sweet Italian sausage, an entire bottle of marinara sauce, and greek yogurt instead of mascarpone cheese to lighten it up a bit.  I also served it over polenta instead of a baked potato (and it would also be perfect over pasta or spaghetti squash).  Next up this week, the other recipe that stuck in my head... s'more truffles!

(Obviously that one stuck.)  

Salmon with Potato Salad & Horseradish Yogurt

We had a particularly indulgent weekend, with my son's all-day birthday party on Saturday and pre-Easter festivities on Sunday.  It's definitely possible that my middle kid had pop rocks candy for two different meals. Where do I pick up my parenting award?!  (I really hope our dentist doesn't read this blog.)  Needless to say, we were all feeling it on Monday, so I was searching for a lighter dinner that wasn't the same old same old.  I came across this salmon recipe while sitting in the doctor's office during my son's 7-year-check-up.  We are big salmon eaters here, but Carson usually grills it, so I was excited about trying out a new cooking method (and we go bananas over horseradish anything).  The recipe did NOT disappoint... the salmon was bright and tender, and the quickly-fried herbs on top were EVERYTHING.  I added some arugula to the potato salad for more greens.  I highly recommend this one!  Especially if your kids ate 17 pieces of cake last weekend like mine.    

Recipe here.

p.s. My kids did not eat this (with the exception of my son eating a little salmon).  No, no, no... they ate whole wheat tortellini and chocked down some Spinach Balls.

Creamy Tomato Vodka Sauce

While we were in California, I met a new friend who shared a bowl of pasta with her homemade tomato vodka sauce.  I instantly fell in love with her, in a... "I love your pasta and want to be able to cook like you" kind of way.  We talked about the recipe and I tried to remember everything she said, which wasn't easy because she's not the type to measure things.  Last night, I tried it out, and I think I did a pretty good job.  Now I'm in love with myself!  Just kidding.  I was surprised at how easy and quickly this sauce came together, however I'm sure you could let it simmer on your stove for hours and it would taste even better.  Now I've got to track her down because she mentioned she makes a killer alfredo sauce too... oh pasta, why do you do this to me.    

Creamy Tomato Vodka Sauce

(Makes approx. 4 cups)

Printable Recipe

1 Tbsp olive oil

2 Tbsp unsalted butter

1 shallot, minced

4-6 cloves garlic, minced (depending how much you like garlic)

2 tomatoes, finely diced

1/4 cup tomato paste

1 28 oz. can crushed tomatoes

1/4 cup cream

1/3 cup vodka

Seasonings to taste: dried oregano, dried basil, salt and pepper

In a deep skillet or pot, heat olive oil and butter over medium-low heat.  Add the shallots, garlic and fresh tomato, and sauté for about 5 minutes, until shallots start to soften.  Add the tomato paste and stir, sautéing for another couple of minutes.  Then add the crushed tomatoes, cream and vodka.  Stir, and let simmer for 20 minutes, or longer, until the sauce thickens and the flavors develop.  Season to taste with seasonings.    

Shrimp Saganaki

Fifteen years ago, my knowledge of Greek food consisted of hummus and gyros (which I only ate when the bars closed).  Thank god it has expanded since then, because it might be one of my favorite cuisines.  One day, mark my words, I will go to Greece and eat my way through the country.  Until then, I will continue to explore the wonderful Greek restaurants this country has to offer, like Petros in California and Avra and Limani in New York.  My favorite things to order are Grilled Octopus, Moussaka, lamb anything and always, ALWAYS, Shrimp Saganaki, which is a simple, flavorful dish consisting of shrimp cooked in a tomato feta sauce.    

I've been dying to try it at home and I finally did.  It was extremely easy to make and I loved it.  Make sure you buy some crusty bread or soft pita to sop up this sauce.  I followed the recipe here (and ditched the greek liquor because I didn't feel like buying an entire bottle).  This is a wonderful transitional meal for the change of seasons... comforting but not TOO heavy.  Make it.  Opa!  

Healthy Burger Toppings

We eat a lot of burgers in our house, especially in the summer.  Turkey burgers (here & here), chicken burgers (here & here & here), veggie burgers (here & here), fish burgers (here) or your classic and DELICIOUS beef burger.  And while I see nothing wrong with topping these burgers with cheese, bacon or onions and mushrooms (sautéed in butter, obviously), I thought I'd change it up a bit and search for healthier and more unique alternatives.

Instead of lettuce, try chopped bok choy sautéed in garlic.  Instead of pickles, try lightly sautéed yellow squash or zucchini.  It's almost impossible for me to eat a burger without tomatoes and avocado, so I had to include those.  But other ideas: roasted red peppers, pickled carrots or crispy kale.  And instead of basic ketchup and mustard, I tried out two different greek yogurt toppings: one with a dash of sriracha and the other with lime juice and lime zest.  Also, the vessel?  One half of a toasted English muffin instead of a bun.  Not exactly easy to eat, but delicious nonetheless.   

Doesn't that look pretty?  All assembled and ready to eat, yes?!  Well SECONDS after this photo was shot, this happened...

The glamorous life of a food blogger... always in a rush to photograph your food and then EAT it.  Oh, and don't worry, I put it all back on my plate and did just that.  Judge away!

Arugula Pesto

Before we begin, have I told you about this article I wrote for the Today Show Parenting Community?  It's about "parenting on-the-go" and how over the years, whenever we're packing for anything, I forget something monumental.  WITHOUT FAIL.  And so I talk about keeping your sanity during these situations, because no one is perfect.  So read, and make fun of me, and comment letting me know I'm not alone in this matter, and vote!  Thanks :)  

Now let's talk about pesto.  As a kid, I LOVED pesto, but the traditional basil kind.  In recent years, I have learned you can make pesto from anything!  Peas, kale, sun dried tomatoes, etc.  And as daunting as making a homemade sauce might seem, let me tell you, it's truly as simple as throwing everything in a blender or food processor.  I made this pesto with peppery arugula in a matter of minutes!  The longest step was toasting the pine nuts (which you could totally omit if you have a nut allergy).  We served it with spinach pasta, and it was soooo good.  Completely green, no carbs, right?  

I ate two bowls.    

Arugula Pesto

(Makes roughly 1 cup)

Printable Recipe

1/4 cup pine nuts

1/4 cup grated Parmesan cheese

1 garlic clove, roughly chopped

2 cups baby Arugula

Extra virgin olive oil

Salt and pepper

In a dry skillet over medium heat, toast pine nuts until they begin to brown, stirring frequently to prevent burning.  Remove from heat and let cool.  Once cooled, add pine nuts, garlic and Parmesan to a food processor or blender.  Pulse until everything is finely processed.  Add arugula, and process, slowly drizzling in the olive oil until your desired consistency is reached.  Taste, and then season with salt and pepper.  

You might also like this Pistachio and Pea Pesto!

Pistachio & Pea Pesto

Hi people!!  How are you I've missed you what's going on?!  Did I forget to mention that I'd be taking two weeks off over the holidays?  It actually wasn't my intention, as I had all these wonderful ideas for posts.  But then my house turned into Kevin McCalister's as far as holiday guests go, and the days became full and merry and chaotic and joyful.  So now I'm back with something green because isn't that what you're supposed to do at the beginning of January?  Eat green things?  Again, this wasn't my intention (moderation all year round, my friends).  The real motivation behind this green sauce was the pistachio nut.  I bought a whole bunch of the raw, unsalted kind by accident.  Gross!  Who wants that!?  However, instead of throwing them out, I turned them into pesto with peas and garlic and parmesan and really delicious olive oil.  It's SO good.  Make a big batch and eat it on spaghetti squash or roasted veggies OR... if you're into moderation like me, a gigantic bowl of pasta.  

Come back tomorrow for some very, VERY exciting information.    

Pistachio & Pea Pesto

(Makes approx. 2 cups)

Printable Recipe

1/2 cup raw, unsalted, peeled pistachio nuts

1/2 cup thawed frozen peas

1 clove garlic

1 T chopped basil

2 T grated Parmesan cheese

Olive oil

Salt and pepper to taste

Place first five ingredients in a blender (or food processor) and blend until well combined.  With blender still going, slowly add olive oil until you reach desired consistency (more olive oil will result in a smoother pesto, less will result in a chunkier pesto).  Season with salt and pepper to taste.

TODAY tonight: Jerk Chicken

Carson has never been a huge fan of the sweet and savory combo, unlike me who has been dreaming of a McGriddle sandwich from McDonald's almost every morning of this pregnancy.  But he absolutely loved making this Jerk Chicken recipe on The Today Show last week, which is why it's next up in my "TODAY tonight" series!  The sweet and spicy flavors in this marinade were a hit with the entire family, actually, as everything tasted very balanced.  The recipe called for 3 jalapeños but mine were giant so I only used 2, and I removed the ribs and seeds from one so that it wouldn't be too hot for the kids.

Jack loved helping me throw all the ingredients in a blender, although he was sickened by the smell of ground allspice.  I said I thought it smells like Christmas, and he said I was a crazy mother person.  But my point being, the marinade was very easy to assemble and that was about all I had to do with this dish!  Carson took over the grilling, something he thoroughly enjoys doing.  

Just look at that joy...

We marinated our chicken for roughly ten hours, although the recipe only calls for a minimum of two.  I say the longer the better.  Also, our butcher helped us butterfly this chicken.  It's worth asking the butcher to do that step for you because, guess what, that's their job!  

I hope you enjoy this recipe as much as we did.  It's perfect for end-of-summer BBQ's.

Wait, summer is ending soon?!?

Buffalo Deviled Eggs

Buffalo sauce.  Will you marry me?  I promise to love you forever and I'll always be true, unless brown sugar bacon tempts me and in that case, LATER.  

My friends and I share a love of buffalo anything.  So when I came across a recipe for deviled eggs, I decided to make them for an afternoon pool party.  We were ALL pleased.  They took no time to assemble, and I even got all fancy and piped the yolk mixture into the egg whites using a plain old freezer bag with the end snipped.  You've got to get a little fancy when you're proposing to a sauce, after all.  Recipe here. 

Baked Zucchini Fries with Yogurt Cucumber Sauce

While we were recently in Los Angeles for 2 weeks, we ate.  A lot.  When you're hopping from one hotel to another, you're forced to eat out, a lot!  And as much as you may try to eat healthy at restaurants, it's never easy.  Especially after 2 weeks.  Veggie burger?  Not so bad.  With french fries? Sure, okay.  Salad?  Healthy.  With a Fried Zucchini Sticks appetizer?  Yes!!  After devouring an order of those, it got me thinking about making a healthier alternative when I got home, which is exactly what I did last night.  And guess what?  We devoured them as well!  Crispy baked shell, tender, juicy zucchini inside with a tangy, yogurt-based sauce.  Fried food, schmied schmood.  

Baked Zucchini Fries with Yogurt Cucumber Sauce

(Makes approx. 24 "fries" and 1 cup sauce)

Printable Recipe

For Fries:

2 zucchinis, cut into 3-inch spears

1 cup all-purpose flour

1 cup plain bread crumbs

1/2 cup grated Parmesan cheese

2 tsp salt, divided

1 tsp pepper, divided

2 large egg whites

Preheat oven to 425.  Line a baking sheet with parchment paper.  Crack egg whites into a small bowl, stirring briefly.  In another bowl, stir together flour with 1 tsp of salt and 1/2 tsp of pepper.  In one more bowl, stir together bread crumbs, Parmesan and remaining salt and pepper.  Taking one spear at a time, dip first in the flour (shaking off any excess), then in the egg whites and finally in the bread crumbs, pressing lightly with your fingers to make sure crumbs coat zucchini.  Place on baking sheet and repeat with remaining spears.  Bake for 15-20 minutes, until fries are golden.  

For sauce:

1 cup greek yogurt
1/2 cup diced, peeled cucumber
1 clove garlic, minced
1 T lemon juice
Salt and pepper to taste

Combine all ingredients in a bowl and stir.