Giada Marathon Part 2: Fusilli with Pecorino & Black Pepper

Holy cow. Sooooo good; literally took 15 minutes.

Peppery, so you've been warned. I love pepper, more than a friend.

Ingredients

• Kosher salt
• 1 pound fusilli pasta
• 1/4 cup olive oil
• 2 cloves garlic, lightly crushed
• 5 cups baby spinach leaves (5 ounces)
• Freshly ground pepper
• 1 1/2 cups grated Pecorino Romano cheese (6 ounces)
• 1 cup mascarpone cheese (8 ounces), at room temperature

Directions

Bring a large pot of salted water to a boil. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8 to 10 minutes. Reserve 3/4 cup of the cooking liquid, then drain the pasta.

Meanwhile, heat the olive oil in a large, high-sided skillet over medium heat. Add the garlic and cook until lightly browned, about 2 minutes. Remove the garlic and discard. Add the spinach and 2 teaspoons pepper, and cook until the spinach has wilted, about 1 minute.

Remove the skillet from the heat and add the pasta. Add the Pecorino Romano cheese and 2 teaspoons each salt and pepper, and toss until coated.

In a medium bowl, whisk together the reserved cooking liquid and the mascarpone cheese until smooth. Pour over the pasta and toss until coated. Season with salt.

Transfer the pasta to a large bowl and serve.

Jane's Zucchini Bread

Ingredients:

Bowl #1
1 c. brown sugar
1 c. granulated sugar
1 c. oil
3 eggs
1 Tbsp. vanilla

Bowl #2
2 c. flour
1/2 tsp. salt
1/4 tsp. baking powder
2 tsp. baking soda
1 Tbsp. cinnamon

Other
2 c. grated zucchini
1 c. chopped walnuts

Directions:
1. Mix ingredients in bowl #1 and bowl #2 SEPARATELY until all are combined.
2. Gradually pour bowl #2 ingredients into bowl #1 and mix until combined.
3. Stir in grated zucchini and chopped walnuts.
4. Bake in muffin cups, a greased bread loaf, or greased mini bread loaves at 350 degrees.
5. Times may vary; muffins (fill half way) take about 25 minutes, and check loaves after 25-35 minutes.

Giada Marathon Part 1: Balsamic-Glazed Salmon

Ingredients

Glaze:

• 3/4 cup balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• 1 clove garlic, peeled and smashed or chopped

Salmon:

• Four 6-ounce center-cut salmon fillets, skinned
• 2 tablespoons olive oil
• Kosher salt and freshly ground pepper

Vegetables:

• 2 tablespoons olive oil
• 1 large or 2 small shallots, thinly sliced
• Kosher salt and freshly ground pepper
• 2 cloves garlic, peeled and smashed or chopped
• 2 1/2 cups frozen shelled edamame (12 ounces), thawed
• 2 cups sugar snap peas (6 ounces), halved

Directions

For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.

For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.

For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.

Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

Strawberry & Chocolate Nachos

Ingredients:

Remember these cinnamon chips?

Diced strawberries (tossed with granulated sugar and left to rest for 10 minutes)

1 12 oz. bag of chocolate chips and 1 tbsp. cooking oil

1/3 c. whipping cream and 1 c. powdered sugar (or a spray can of whipped cream)

Directions:

1. To make melted chocolate, combine chocolate chips with cooking oil and microwave (at about half power) in 30 second increments until melted. To make whipped cream, combine whipping cream and powdered sugar until stiff peaks form.

2. Place cinnamon chips on a platter and top with diced strawberries.

3. Drizzle with melted chocolate and top with whipped cream.

*www.ourbestbites.com

Skibley's Artichoke Dip

Ingredients:

1 14 oz. can artichokes, chopped and drained (packed in water, not oil) If you prefer more artichokes, you can use 2 cans, but continue to follow same measurements for remaining ingredients.

1 c. mayonaise

1 c. grated parmesan cheese

1-1 1/2 c. shredded mozzarella cheese

garlic powder and black pepper (to taste)

Directions:

1. Preheat oven to 350 degrees.

2. In a large bowl, combine, artichokes, mayo, grated cheese, garlic powder, and pepper (to taste).

3. Place mixture in 8 x 8 pan, top with mozzarella cheese, and bake for 20-25 minutes, or until bubbling.

4. Serve with crackers, Fritos chips (yum), or thinly sliced toasted baguettes.

Peach Whiskey Barbecue Chicken

Oh my gosh, this is the most delicious thing I have EVER made. EVER. Sauce at the end is necessary, and so is the green onion garnish. I will be making this 700 more times. How does PW cook like this?

Ingredients:

• 12 whole Chicken Thighs, Bone-in, Skin-on
• 2 Tablespoons Olive Oil
• 2 Tablespoons Butter
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Whiskey
• 12 ounces, fluid Barbecue Sauce
• 1 jar Peach Preserves
• 1/2 cup Water
• 2 Tablespoons Worcestershire Sauce
• 4 cloves Garlic, Peeled
• 3 whole Green Onions, Sliced Thin

Directions:

Preheat oven to 300 degrees.

Heat oil and butter in a heavy pot over medium-high heat. Place chicken thighs, four at a time, in the pot, skin side down. Brown both sides, then remove to a plate and repeat until all chicken is browned.

Pour off half the grease, then return pan to stove. Add onions to pan and stir, cooking for 2 minutes. Pour whiskey into the pot, being very careful if you're using an open flame. Stir and scrape the bottom of the pan, allowing whiskey to reduce for a minute or two. Pour in barbecue sauce, peach preserves, water, and Worcestershire sauce. Throw in garlic cloves. Stir until combined, then return chicken to the pot, skin side up. Cover and put pot in oven.

Cook for 1 1/2 hours, then remove from oven.

Serve pieces of chicken over a big pile of smashed potatoes. (I had rice.) Sprinkle sliced green onions over the top.

*www.pioneerwomancooks.com

Turkey and Apple Wrap

Made this for lunch....yum!

Ingredients:

1 flour tortilla (6 inch)

2 tsp. KRAFT Real Mayo Mayonnaise (I used mayo with olive oil.)

1 tsp. GREY POUPON Dijon Mustard

5 slices Turkey Breast deli meat

1/2 cup red apple slices

1/4 cup baby spinach leaves (I used romaine.)

Directions:

1. SPREAD tortilla with mayo and mustard.

2. TOP with remaining ingredients; roll up.

FYI….you can:

MAKE AHEAD

Sandwich can be made ahead of time; wrap tightly in plastic wrap. Refrigerate up to 24 hours before serving.

SUBSTITUTE

Substitute sliced fresh pears for the apples.

*www.kraftfoods.com

Maple-Cinnamon Coffee

what you need

6 Tbsp. ground MAXWELL HOUSE Decaffeinated Coffee

1/2 tsp. ground cinnamon

1/2 cup lite maple-flavored or pancake syrup

4-1/2 cups cold water

6 Tbsp. thawed COOL WHIP Sugar Free Whipped Topping

make it

PLACE coffee in filter in brew basket of coffee maker; sprinkle with cinnamon.

POUR syrup into empty pot of coffee maker. Add water to coffee maker; brew. When brewing is complete, stir until well blended.

TOP with COOL WHIP.

*www.kraftfoods.com

Banana Cake with Cream Cheese Frosting

Ingredients:
1 box instant banana pudding
1 c. mashed banana (about 3-4)
3 eggs
1 c. water
1/4 c. vegetable oil
1/2 c. chopped walnuts
Duncan Hines banana cake mix (This is hard to find, so substituting it with any white cake mix is totally fine!)

Directions:
1. Mix all ingredients and bake according to cake box directions.
2. Frost cake with any store bought or homemade cream cheese frosting!

Mixed Berry and Thyme Jam

Ingredients

• 1 pound medium strawberries, hulled and quartered (about 4 cups)
• 8 ounces blueberries (about 2 cups)
• 1 cup pure maple syrup
• 2 tablespoons fresh lemon juice (1/2 a large lemon)
• 2 tablespoons fresh orange juice
• 2 1/2 tablespoons chopped fresh thyme leaves

Directions

Place the berries in a medium saucepan. Using a potato masher, lightly mash the berries. Add the maple syrup, lemon juice, orange juice, and thyme. Bring the mixture to a simmer and cook, stirring occasionally, until thick, 50 to 55 minutes. Cool to room temperature, about 1 1/2 hours (the jam will continue to thicken as it cools). Refrigerate in an air-tight container for up to 1 month.

*www.foodnetwork.com (Giada DeLaurentiis)

Roasted Chicken with Rosemary

Simple and Delicious!!

*www.shewearsmanyhats.com

Ingredients:

• 1 whole chicken, cut up
• 2-3 tablespoons olive oil
• 3 tablespoons white wine (whatever you would drink)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 3 springs rosemary, pull off rosemary leaves

Directions:

1. Preheat over 450° F.
2. Coat chicken and baking dish (cast iron skillet works best) with olive oil. Spread chicken pieces evenly in pan, and add white wine.
3. Sprinkle salt, pepper and rosemary over chicken.
4. Roast in oven uncovered for 30 minutes, or until chicken is done.

Roasted Yams

Yummmmmmm!! So, I bought my first jar of truffle salt and substituted the regular salt in this recipe for truffle salt. Worth the money! I also thought the cooking time was a bit long, but this may have been because my yams were MINI (and sliced), so check yams after about 20 minutes to see if they are fork-tender, then remove.

*www.allrecipes.com

Ingredients

• 1 large yam, peeled and cut into cubes, like potatoes.
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons olive oil

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet or shallow baking dish with aluminum foil.
2. Arrange yams in the prepared pan. Season with salt and pepper and then drizzle olive oil over them as evenly as possible. (I just tossed them in a Ziploc with the oil, shook the bag, then placed them on baking sheet. No mess!)
3. Bake in the preheated oven until yams are tender and have begun to wrinkle around the edges, about 30 minutes.