Fusilli with Chicken and Tomato Sauce

This is the first meal made from my 20 from 1 experience. My loving hubby made it while I was still cooking up a storm. There is a recommended order to making the meals so you get the most variety. When I post recipes, you'll know what order I cooked them. In the picture's caption, I will write where in the order the recipe is originally recommended, followed by the building blocks it requires, as seen below.

#3, BB 2 + 4

So quick explanation of the caption: This is recommended to be the 3rd recipe you make from the building blocks (#3). It uses building blocks 2 & 4 (BB 2 + 4). See this post with the building block recipes to know what building blocks are which number.

INGREDIENTS

• 1 box (16 oz.) fusilli pasta (I used rotini b/c I had it on hand.)


• 2 tbsp. butter


• 3 cups Pulled Chicken


• 2 cups Tomato Sauce


• 6 oz. mozzarella, diced (1 ½ cups)


• salt and pepper


• ⅓ cup grated parmesan


• ¼ cup chopped fresh parsley

DIRECTIONS
In large pot of boiling, salted water, cook pasta until al dente. Drain, reserving ½ cup cooking water. Return pasta to pot, add butter and place over medium heat. Add chicken and tomato sauce and toss well. Add reserved pasta water and mozzarella; season with salt and pepper. Top with parmesan and parsley.

1 Day...20 Meals (Thanks to Rachael Ray)

Warning: Long post with 6 recipes.

Based on her new show Week in a Day, the September issue of Rachael Ray's magazine has a section called Twenty Dinners, One Day. You cook 5 "building-block" recipes that can be incorporated into 20 weekday meals to get you through a month. I highly recommend buying as much in bulk as possible and not start your cooking day at 4 o'clock in the afternoon. =) 

I started my day running errands with my mom & didn't get to start cooking until 4. I finished at 11:45 pm. Thanks to my wonderful husband for cooking the first meal, so I was able to eat dinner. I cooked the building blocks out of order which probably didn't help. 

My freezer after cooking and minus one meal.

I am going to post the building blocks in the order recommended. 

Building Block 1 - Pulled Pork

INGREDIENTS

• 2 boneless pork shoulder roasts (about 5 lbs. each), cut into 2- to 3-inch chunks and excess fat discarded


• 6 cloves garlic, finely chopped


• 2 lemons, zested


• Salt and pepper


• ½ cup white wine (optional)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Place all of the pork in a large roasting pan. Sprinkle with the garlic, lemon zest, 1 tbsp. salt and 1½ tsp. pepper. Toss well, massaging the garlic and zest into the meat. Transfer half of the pork to a large rimmed baking sheet and place both the roasting pan and the baking sheet in the oven. Roast until the meat is browned on top, about 30 minutes. Turn the pork chunks over and roast to brown the other side, 15 minutes. Remove both pans from the oven and lower the oven temperature to 325°.


2. Using tongs, transfer the pork from the baking sheet to the pork in the roasting pan. Pour the pan juices from the baking sheet over the pork and add the wine (if using). Tightly cover the pan with foil. Continue roasting the pork until nicely tender, about 1 hour 45 minutes. Meanwhile, wash and dry the baking sheet and set aside.


3. Let the pork cool for at least 15 minutes, then, using 2 forks, shred it a few pieces at a time. As you work, transfer the shredded pork to the clean baking sheet and let cool completely. Pour the juices into a bowl to cool. Skim and discard the fat.

FREEZE IT!
Divide the pork into 1-cup portions and transfer to resealable plastic sandwich bags. Pour a little pork juice into each, squeeze out the air and flatten. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT! 

• Add some oregano or rosemary to the rub.


• Marinate the pork in lime juice, soy sauce and ginger for 1 hour before roasting.


• Toss the pork with adobo sauce, orange juice and beer in Step 2.


• Toss the pork with some BBQ sauce in the last 10 minutes.

Building Block 2 - Tomato Sauce

INGREDIENTS

• ¼ cup EVOO


• 8 cloves garlic, smashed and peeled


• 6 oil-packed anchovy fillets, chopped (optional)


• ¼ tsp. crushed red pepper


• 1 cup red wine


• 4 cans (28 oz. each) or 3 cans (35 oz. each) crushed san marzano tomatoes


• Salt

DIRECTIONS

1. In a 5- to 6-qt. heavy dutch oven, combine the EVOO, garlic, anchovies (if using) and crushed red pepper. Cook over medium heat, stirring constantly, until the garlic is golden and the anchovies fall apart, 3 to 4 minutes. Pour in the wine, then add the tomatoes. Increase the heat to high and bring to a boil, stirring occasionally, about 10 minutes.


2. Lower the heat, partially cover and simmer, stirring occasionally, until the sauce is thick and reduced by one-third, about 2 hours 15 minutes. Season with salt. Let the sauce cool completely.

FREEZE IT!
Store in 1- and 2-cup containers. (You’ll need at least two 1-cup containers.)

USE IT!
Thaw at room temperature for about 2 hours, or pop into the fridge in the morning and let thaw all day. Or, if you forgot, run it under cold water, slip it out of its storage container and reheat in a small saucepan over low heat, or microwave it on the thaw setting.

CHANGE IT!

• Add minced carrots with the garlic to sweeten the sauce.


• Bump the red pepper to ¾ tbsp. for extra spice.


• Double the wine for a more intense flavor.


• Stir in 2 small links chopped cured chorizo and omit the anchovies.

Building Block 3 - Roasted Veggies

INGREDIENTS

• 4 lbs. bell peppers (10 to 12 medium, in mixed colors), cut into 1-inch strips


• 2 large onions, halved and sliced ½ inch thick


• 3 cloves garlic, minced


• Salt and pepper


• 5 tbsp. EVOO


• 1 large butternut squash (4 to 4½ lbs.)—peeled, seeded and cut into ¾ -inch cubes (8 cups if you are buying precut squash)

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 450°. Combine the bell peppers and onions on a large rimmed baking sheet. Sprinkle the garlic, 1 tsp. salt and ½ tsp. pepper on top. Toss with 3 tbsp. EVOO and spread evenly in the pan. Place in the lower third of the oven and cook for 10 minutes.


2. Meanwhile, place the butternut squash on another large rimmed baking sheet. Drizzle with the remaining 2 tbsp. EVOO and sprinkle with ½ tsp. salt and ¼ tsp. pepper; toss and spread evenly in the pan. Once the peppers and onions have cooked for 10 minutes, add the squash to the upper third of the oven and roast, along with the peppers and onions, until fork-tender, 15 minutes. Let the vegetables cool completely on their pans.

FREEZE IT!
Divide into 1-cup portions, keeping the pepper-onion mixture and the squash separate. Transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Brush the squash with maple syrup before roasting.


• Toss the peppers and onions with hearty herbs like oregano or thyme before roasting.


• Toss the roasted squash or the pepper mixture with leafy herbs like mint or parsley after cooking.


• Toss the roasted squash with sesame oil and toasted sesame seeds after cooking.

Building Block 4 - Pulled Chicken

INGREDIENTS

• 4 lbs. skin-on, bone-in chicken breasts


• 4 lbs. skin-on, bone-in chicken thighs


• 2 tbsp. EVOO


• 2 lemons, cut into wedges


• 1 tsp. paprika


• 1 tsp. dried thyme


• Salt and pepper

DIRECTIONS

1. Position racks in the upper and lower thirds of the oven and preheat to 400°. Line 2 large rimmed baking sheets with parchment. Place the chicken breasts on 1 sheet and the thighs on the other. Drizzle with the EVOO and squeeze the lemons on top. Sprinkle with the paprika and thyme; season with salt and pepper. Roast until the skin is crisp and the juices run clear when the pieces are pierced with the tip of a small, sharp knife, 45 to 50 minutes. Let cool for 15 minutes.


2. Remove the chicken skin, then pull and cut the meat off the bones. Tear the meat into shreds. (Save the bones, skin and any juices from the pans to make broth if desired; see bonus recipe at right.)

FREEZE IT!
Divide into 1½ -cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 1 hour, or pop into the fridge in the morning and let thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Use hot or smoked paprika instead of regular.


• Add a little bit of sesame oil in addition to the EVOO.


• Substitute limes for the lemons.


• Swap in tarragon for the thyme.

Building Block 5 - Rice Pilaf

INGREDIENTS

• 3 tbsp. EVOO


• 3 onions, cut into ½ -inch pieces (about 4½ cups)


• Salt and pepper


• 3¼ cups long-grain rice


• 2¼ cups chicken broth


• 4 bay leaves


• 16 oz. frozen peas (I didn't use these. I don't like peas.)

DIRECTIONS

1. In a 7-qt. dutch oven, heat the EVOO over medium-high heat. Add the onions, ½ tsp. salt and ¼ tsp. pepper and cook, stirring often, until golden and translucent, 8 to 10 minutes.


2. Add the rice and cook, stirring, for 1 minute. Add 2¼ cups water, the chicken broth, bay leaves, 2 tsp. salt and 1 tsp. pepper and bring to a boil. Stir, cover, lower the heat and simmer, undisturbed, until the liquid is absorbed and the rice is tender, 20 to 25 minutes. Remove from the heat and fluff with a fork. Quickly scatter the peas on top, cover and let stand for 5 minutes. Uncover and let cool completely, tossing once or twice. Discard the bay leaves.

FREEZE IT!
Divide into 1-cup portions and transfer to resealable plastic sandwich bags. Squeeze out the air and flatten the bags. Seal and store flat in 2-gallon freezer bags.

USE IT!
Thaw at room temperature for about 30 minutes, or pop into the fridge in the morning and thaw all day. (The microwave can be used in a pinch.)

CHANGE IT!

• Halve the amount of onions and add 3 minced jalapeños.


• Use corn instead of peas and add chopped cilantro.


• Swap in 1 cup white wine for 1 cup broth.


• Add thyme or rosemary when cooking the onions.


• Omit the peas and stir in chopped olives and toasted almonds.

After the chicken finished cooking, I made the bonus recipe of chicken stock. 

You can freeze the stock in ice cube trays. =)

INGREDIENTS

• Bones and half the chicken skin from Pulled Chicken


• 1 unpeeled onion, cut into eighths


• 5–6 unpeeled cloves garlic, halved


• 1 carrot, cut into 4 pieces


• Handful celery leaves (optional)


• Few black peppercorns


• 2 bay leaves

DIRECTIONS

1. Throw the chicken bones and skin into a 6-qt. pot.


2. Add the onion, garlic, carrot, celery leaves (if using), peppercorns and bay leaves. Add water to come to about 2 inches from the rim of the pan. Bring to a simmer and skim off any foam that rises to the surface. Let the broth simmer away for about 2 hours.


3. Strain the broth and discard the solids. Let the broth settle so that the fat rises to the surface, then skim the fat (or use a gravy separator to do it) and discard. Store in freezer containers, or reduce to bouillon strength and store in ice-cube trays (see photo above).

Cajun Shrimp and Rice

Living with my parents has really limited my desire to cook. It's not my kitchen, it's not my equipment (well I guess some of it is mine), it's not all mine. However, it has also really made me miss cooking. Jerome and I cooked a lot, hence most of the posts on this blog. This past week, my parents went on a trip and I really wanted to cook. I even went grocery shopping to cook for Jerome and I. Of course, after a long day of teaching and grading, I just want to come home and veg out. I bought a new cookbook a week ago and it has renewed my desire to cook. It's the Food Network Magazine Cookbook. It's 250 easy recipes that all look amazing. There is a picture for every recipe and even the table of contents is the pictures!

We took the time to cook this great meal on Friday. Do not plan on having leftovers!!!! Holy cow this was amazing. We changed the recipe slightly by using shrimp without tails for easier eating. We also used Tony Chachere's Creole Seasoning instead of cajun seasoning. It had nice heat without making it too spicy where we couldn't eat however much we wanted. There were no leftovers, and this recipe was meant for 4 people. =)

Ingredients

• 1 tablespoon unsalted butter
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 2 teaspoons Cajun seasoning
• 1 pound large shrimp, peeled and deveined, tails intact
• Kosher salt and freshly ground pepper
• 4 plum tomatoes, chopped
• 2 bunches scallions, chopped
• 3 cups cooked white rice
• 3 tablespoons chopped fresh parsley
• Lemon wedges, for serving (optional)

Directions

Heat the butter, olive oil and garlic in a large skillet over medium-high heat until fragrant, about 1 minute. Add the Cajun seasoningand shrimp and cook, stirring, until the shrimp begin to curl, about 1 minute. Season with salt and pepper.

Add the tomatoes and scallions to the skillet and cook, stirring, about 1 minute. Add the rice and 1/4 cup water and continue to cook until the rice is warmed through and the shrimp are opaque, about 3 more minutes. Stir in the parsley and serve with lemon, if desired.

Per serving: Calories 357; Fat 11 g (Saturated 3 g); Cholesterol 176 mg; Sodium 537 mg; Carbohydrate 40 g; Fiber 3 g; Protein 23 g

Spaghetti Carbonara

Growing up, my mom always ended up making spaghetti every Monday night. She said it was simple and really easy recipe/idea to fall back on after a long day. Well, this is her new spaghetti and I'm stealing the idea when we move out and start our own family. This spaghetti carbonara is the BEST spaghetti that you will ever be able to make at home. Hands down, this is a family favorite now and we really do eat it once a week. If you are hesitant to use the alcohol, I would recommend making it once with the cognac. After you make the recipe without it, you will say that it is not as good and will want to use the cognac. Crazy, I know, but Mom uses the cognac and if you know my parents, they stay away normally too. The other thing we change is leaving out the red jalapeno peppers. However, without a picky eater when we move out, Jerome & I may try the spicy, original recipe. I beg of you, try this the next time you want to just make spaghetti.

Ingredients

• Kosher salt
• 6 slices thick-cut bacon, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 3 cloves garlic, crushed
• 1/2 teaspoon minced fresh rosemary
• 2 red jalapeno peppers, seeded and minced
• 1/4 cup cognac or brandy (optional)
• 12 ounces spaghetti
• 3 large eggs
• 3/4 cup freshly grated parmesan cheese, plus more for garnish
• 1/2 cup freshly grated pecorino romano cheese
• 2 tablespoons chopped fresh parsley
• Freshly ground pepper

Directions

Bring a large pot of salted water to a boil. Combine the bacon, olive oil, garlic, rosemary, jalapenos and 1/4 cup water in a large skillet. Cook over medium-high heat, stirring occasionally, until the water evaporates and the bacon crisps, about 12 minutes. Discard the garlic. Add the cognac, if desired, and cook until it evaporates. Remove from the heat and set aside 1/4 cup bacon mixture forgarnish.

Meanwhile, cook the spaghetti in the boiling water as the label directs. Mix the eggs, cheeses, parsley and 1 teaspoon pepper in a bowl. Drain the pasta, reserving 1/4 cup cooking water.

Return the skillet to medium-high heat. Add the pasta and toss until heated through, 1 to 2 minutes. Remove from the heat. Whisk the reserved pasta water into the egg mixture, then quickly pour over the pasta and toss to gently cook the eggs and make a creamysauce. Garnish with the reserved bacon mixture and more parmesan.

Per serving: Calories 888; Fat 50 g (Saturated 18 g); Cholesterol 219 mg; Sodium 1,223 mg; Carbohydrate 65 g; Fiber 3 g; Protein 35 g

Pan-Seared Scallops with Pesto and Tomato

This can either be an appetizer or main meal. I cooked it as the appetizer for my Valentine! =)

Ingredients:

2 cups fresh basil leaves, plus 2 tablespoons finely shredded basil
1/4 cup pine nuts
1/2 cup grated Parmigiano-Reggiano cheese
1 garlic clove, finely chopped
2 teaspoons fresh lemon juice
3/4 cup plus 1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground pepper
1 plum tomato, finely diced
4 large scallops

Directions:
1.In a food processor or blender, pulse the basil leaves until finely chopped. Add the pine nuts, cheese, garlic and lemon juice. Turn the machine back on and add 3/4 cup of the olive oil in a slow, steady stream. Season the pesto with salt and pepper. Place the pesto in a bowl and cover with plastic wrap.
2.In a small bowl, combine the tomato and shredded basil and set aside. In a large skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat until almost smoking. Add the scallops and sear until golden brown, about 2 minutes per side. Transfer the scallops to a plate. Drizzle 2 teaspoons of the pesto on each scallop and arrange the tomato and basil around the scallops. Serve immediately.

Carbonara with Saffron

What the main course for Valentine's Dinner was.

Ingredients:

Salt and pepper
1 pound linguine, tagliatelle or egg tagliatelle pasta
1 1/2 cups chicken stock
1/4 teaspoon saffron (2 pinches)
3 tablespoons extra-virgin olive oil (EVOO)
1/3 pound thick-cut pancetta (from the deli counter), chopped into 1/4-inch dice
4 cloves garlic, finely chopped
1/2 cup dry white wine
2 teaspoons ground turmeric (2/3 palmful)
3 egg yolks
1/2 to 2/3 cup grated pecorino romano cheese, plus more to pass around the table
A generous handful of flat-leaf parsley, finely chopped

Directions:

2.In a small saucepan, bring the chicken stock and saffron to a boil over medium-high heat. Lower the heat and simmer until reduced.
3.Meanwhile, in a large skillet, heat the EVOO, 3 turns of the pan, over medium heat. Add the pancetta and cook until just crisp, 5 minutes. Stir in the garlic for 1 or 2 minutes, then stir in the wine and turmeric.
4.Beat the egg yolks with the reserved pasta cooking water. Add the pasta to the skillet. Pour in the saffron stock and toss; season with pepper. Turn off the heat and stir in the egg yolks, cheese and parsley. Pass extra cheese at the table.1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving a ladleful of pasta cooking water.

Peanut-Butterscotch Fondue

This is the dessert I made for Jerome on Valentine's Day. =)

Ingredients:

3/4 cup whole milk
Two 11-ounce bags butterscotch morsels
1 cup smooth peanut butter
2 tablespoons boiling water
Thick-cut bacon, cooked and cut into 1-inch pieces, for dipping
Gala apples, cored and sliced, for dipping
Pretzel rods, for dipping
Marshmallows, for dipping

Directions:
1.In a medium saucepan, warm the milk over medium heat. Add the butterscotch morsels and cook, stirring, until smooth, about 10 minutes; remove from heat. Whisk in the peanut butter until smooth. Stir in the boiling water.
2.Serve the fondue warm with the bacon, apples, pretzel rods and marshmallows for dipping.