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Tasty Hearty, New York, NY (2026)

04/23/2024

Caesar Salad

**Ingredients:**

*For the salad:*
- 1 large head of romaine lettuce, washed and chopped
- 1 cup croutons (homemade or store-bought)
- 1/4 cup grated Parmesan cheese
- Freshly ground black pepper, to taste

*For the dressing:*
- 1/2 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons freshly squeezed lemon juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 2-3 tablespoons water (optional, for thinning the dressing)

**Instructions:**

1. In a large salad bowl, combine the chopped romaine lettuce and croutons.

2. In a small bowl, whisk together the mayonnaise, grated Parmesan cheese, lemon juice, Dijon mustard, minced garlic, Worcestershire sauce, salt, and pepper to make the dressing. If the dressing is too thick, you can thin it out with a little water, one tablespoon at a time, until desired consistency is reached.

3. Pour the dressing over the salad and toss until the lettuce and croutons are evenly coated.

4. Sprinkle the grated Parmesan cheese over the salad and toss again to distribute.

5. Divide the Caesar salad among serving plates or bowls.

6. Garnish each serving with additional freshly ground black pepper, if desired.

04/23/2024

Simple Italian Omelet

**Ingredients:**

- 4 large eggs
- 2 tablespoons milk or water
- Salt and pepper, to taste
- 1 tablespoon olive oil
- 1/4 cup diced onion
- 1/4 cup diced bell pepper (any color)
- 1/4 cup diced tomato
- 1/4 cup grated Parmesan cheese
- Fresh basil leaves, chopped (optional, for garnish)

**Instructions:**

1. In a medium bowl, whisk together the eggs, milk or water, salt, and pepper until well combined. Set aside.

2. Heat the olive oil in a non-stick skillet over medium heat.

3. Add the diced onion and bell pepper to the skillet. Cook, stirring occasionally, until the vegetables are softened, about 3-4 minutes.

4. Add the diced tomato to the skillet and cook for an additional 1-2 minutes, until slightly softened.

5. Pour the egg mixture over the cooked vegetables in the skillet. Use a spatula to gently stir the mixture, spreading the vegetables evenly throughout the eggs.

6. Cook the omelet over medium heat, lifting the edges with a spatula and tilting the skillet to allow the uncooked eggs to flow underneath.

7. Once the bottom is set and the top is still slightly runny, sprinkle the grated Parmesan cheese evenly over the omelet.

8. Carefully fold one side of the omelet over the other using a spatula, creating a half-moon shape. Press down gently to seal.

9. Cook the omelet for an additional 1-2 minutes, or until the cheese is melted and the eggs are fully set.

10. Slide the omelet onto a plate and garnish with chopped fresh basil leaves, if desired.

11. Cut the omelet into slices and serve hot, either as is or with a side salad or crusty bread.

04/23/2024

Best Chicken Salad

**Ingredients:**

- 2 cups cooked chicken breast, shredded or diced (about 2 medium-sized chicken breasts)
- 1/2 cup mayonnaise
- 1/4 cup plain Greek yogurt (or sour cream)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/4 cup finely chopped celery
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- Salt and pepper, to taste
- Optional add-ins: chopped nuts (such as pecans or almonds), dried cranberries, diced apples, grapes, or sliced almonds

**Instructions:**

1. In a large mixing bowl, combine the cooked chicken breast, mayonnaise, Greek yogurt (or sour cream), Dijon mustard, and lemon juice. Mix well until everything is evenly combined and the chicken is coated with the dressing.

2. Add the finely chopped celery, red onion, and chopped fresh parsley to the bowl. Stir to incorporate the vegetables into the chicken mixture.

3. Taste the chicken salad and season with salt and pepper to your liking. Adjust the amount of mayonnaise or Greek yogurt/sour cream as needed for desired creaminess.

4. If using any optional add-ins like chopped nuts, dried cranberries, diced apples, grapes, or sliced almonds, fold them into the chicken salad at this point.

5. Cover the bowl with plastic wrap and refrigerate the chicken salad for at least 30 minutes to allow the flavors to meld together.

6. Once chilled, give the chicken salad a final stir and taste for seasoning. Adjust if necessary.

04/23/2024

Feta Chicken Salad

**Ingredients:**

- 2 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cups mixed salad greens (such as lettuce, spinach, or arugula)
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup Kalamata olives, pitted and halved (optional)

**For the dressing:**
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper, to taste

**Instructions:**

1. Season the chicken breasts with salt and pepper on both sides.

2. In a skillet or grill pan, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 6-8 minutes per side, or until cooked through and no longer pink in the center. Remove from heat and let them rest for a few minutes before slicing.

3. In a large mixing bowl, combine the mixed salad greens, cherry tomatoes, cucumber slices, red onion slices, crumbled feta cheese, and Kalamata olives (if using).

4. In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and pepper to make the dressing.

5. Add the sliced chicken breasts to the salad bowl, then drizzle the dressing over the salad. Toss gently to coat everything evenly with the dressing.

6. Divide the feta chicken salad among serving plates or bowls.

04/23/2024

Banana Bread Cookies

**Ingredients:**

- 2 ripe bananas, mashed
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup rolled oats
- 1/2 cup chopped walnuts or pecans (optional)
- 1/2 cup raisins or chocolate chips (optional)

**Instructions:**

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

3. Beat in the mashed bananas, egg, and vanilla extract until well combined.

4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, ground cinnamon, and salt.

5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

6. Stir in the rolled oats, chopped nuts (if using), and raisins or chocolate chips (if using) until evenly distributed throughout the dough.

7. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Use the back of a spoon or your fingers to flatten each cookie slightly, as they will not spread much during baking.

9. Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are golden brown and set.

10. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

11. Once cooled, store the banana bread cookies in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage.

04/23/2024

Healthy Banana Cookies

**Ingredients:**

- 2 ripe bananas, mashed
- 1 cup rolled oats (old-fashioned or quick oats)
- 1/4 cup almond flour or whole wheat flour
- 1/4 cup unsweetened shredded coconut
- 1/4 cup chopped nuts or seeds (such as walnuts, almonds, or pumpkin seeds)
- 1/4 cup raisins or dried cranberries (optional)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon vanilla extract
- Pinch of salt

**Instructions:**

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.

2. In a large mixing bowl, mash the ripe bananas using a fork until smooth.

3. Add the rolled oats, almond flour or whole wheat flour, shredded coconut, chopped nuts or seeds, raisins or dried cranberries (if using), ground cinnamon, vanilla extract, and a pinch of salt to the mashed bananas. Stir until all the ingredients are well combined.

4. Use a spoon or cookie scoop to portion out the cookie dough onto the prepared baking sheet, leaving some space between each cookie.

5. Use your fingers or the back of a spoon to flatten each cookie slightly, as they will not spread much during baking.

6. Bake the cookies in the preheated oven for 15-20 minutes, or until they are golden brown and set.

7. Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

8. Once cooled, store the healthy banana cookies in an airtight container at room temperature for up to 3-4 days, or freeze them for longer storage.

04/23/2024

Crustless Spinach Quiche

**Ingredients:**

- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves, chopped
- 6 large eggs
- 1 cup milk (whole milk or any milk of your choice)
- 1 cup shredded cheese (such as Swiss, cheddar, or Gruyere)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of red pepper flakes (optional)

**Instructions:**

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

4. In a mixing bowl, whisk together the eggs and milk until well combined.

5. Stir in the shredded cheese, cooked spinach mixture, salt, black pepper, ground nutmeg (if using), and red pepper flakes (if using).

6. Grease a 9-inch pie dish or quiche pan with non-stick cooking spray or olive oil.

7. Pour the egg mixture into the prepared pie dish.

8. Bake the crustless spinach quiche in the preheated oven for 35-40 minutes, or until the filling is set and the top is golden brown.

9. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

10. Serve the crustless spinach quiche warm or at room temperature. It's perfect for breakfast, brunch, lunch, or even dinner!

04/23/2024

Spinach Quiche

**Ingredients:**

- 1 pie crust (homemade or store-bought), unbaked
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups fresh spinach leaves, chopped
- 4 large eggs
- 1 cup milk (whole milk or any milk of your choice)
- 1 cup shredded cheese (such as Swiss, cheddar, or Gruyere)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg (optional)
- Pinch of red pepper flakes (optional)

**Instructions:**

1. Preheat your oven to 375°F (190°C).

2. In a skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.

3. Add the chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and set aside to cool slightly.

4. In a mixing bowl, whisk together the eggs and milk until well combined.

5. Stir in the shredded cheese, cooked spinach mixture, salt, black pepper, ground nutmeg (if using), and red pepper flakes (if using).

6. Place the unbaked pie crust in a pie dish or tart pan. Crimp or trim the edges as desired.

7. Pour the egg mixture into the pie crust.

8. Bake the spinach quiche in the preheated oven for 35-40 minutes, or until the filling is set and the crust is golden brown.

9. Remove the quiche from the oven and let it cool for a few minutes before slicing and serving.

10. Serve the spinach quiche warm or at room temperature, as is or with a side salad for a complete meal.

04/23/2024

Cannoli

**Ingredients:**

*For the shells:*
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 2 tablespoons cold unsalted butter, cut into small pieces
- 1/2 cup Marsala wine (or white wine)
- 1 egg white, lightly beaten (for sealing the shells)
- Vegetable oil, for frying

*For the filling:*
- 2 cups ricotta cheese, drained
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup mini chocolate chips
- Candied citrus peel, chopped pistachios, or additional chocolate chips for garnish (optional)

**Instructions:**

1. **Make the shells:**
- In a large bowl, whisk together the flour, granulated sugar, and salt. Cut in the cold butter using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
- Gradually add the Marsala wine, stirring with a fork until the dough comes together. Knead the dough gently on a lightly floured surface until smooth, about 2-3 minutes.
- Wrap the dough in plastic wrap and let it rest at room temperature for 30 minutes.
- After resting, divide the dough into two portions. On a lightly floured surface, roll out each portion of dough until very thin, about 1/8 inch thick.
- Using a 4-inch round cutter, cut out circles from the dough. Gather and reroll any scraps as needed.
- Wrap each dough circle around a metal cannoli tube, overlapping the edges slightly. Brush the edges with egg white and press to seal.
- In a deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Fry the cannoli shells, a few at a time, until golden brown and crispy, about 2-3 minutes per side.
- Use tongs to carefully remove the shells from the oil and transfer them to a paper towel-lined baking sheet to drain. Let them cool completely before removing the tubes.

2. **Make the filling:**
- In a medium bowl, mix together the drained ricotta cheese, powdered sugar, and vanilla extract until smooth and creamy.
- Stir in the mini chocolate chips until evenly distributed.
- Cover and refrigerate the filling for at least 30 minutes to allow it to firm up slightly.

3. **Assemble the cannoli:**
- Just before serving, use a piping bag or a small spoon to fill each cooled cannoli shell with the ricotta filling. Fill from both ends to ensure even distribution.
- Garnish the ends of each cannoli with candied citrus peel, chopped pistachios, or additional chocolate chips, if desired.

04/23/2024

Scalloped Potatoes

**Ingredients:**

- 4 large russet potatoes, peeled and thinly sliced
- 1 small onion, thinly sliced
- 2 cups shredded cheddar cheese
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme (optional)
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)

**Instructions:**

1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray.

2. In a saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, until it becomes golden brown and fragrant.

3. Slowly pour in the milk while whisking continuously to prevent lumps from forming. Cook the sauce until it thickens and coats the back of a spoon, about 5-7 minutes.

4. Stir in the garlic powder and dried thyme (if using). Season the sauce with salt and pepper to taste.

5. Arrange a layer of sliced potatoes in the bottom of the prepared baking dish, overlapping slightly. Top the potatoes with a layer of sliced onions and shredded cheddar cheese. Pour some of the sauce over the cheese layer.

6. Repeat the layering process with the remaining potatoes, onions, cheese, and sauce, finishing with a layer of cheese on top.

7. Cover the baking dish with aluminum foil and bake in the preheated oven for 45 minutes.

8. After 45 minutes, remove the foil and continue baking for an additional 20-25 minutes, or until the potatoes are tender and the top is golden brown and bubbly.

9. Once done, remove the scalloped potatoes from the oven and let them cool for a few minutes before serving.

10. Garnish with chopped fresh parsley, if desired, and serve hot as a delicious side dish to accompany your favorite main course.

04/23/2024

Sandy's Homemade Broccoli and Cheddar Soup

**Ingredients:**

- 4 cups broccoli florets (about 2 small heads)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded carrots
- Salt and pepper, to taste
- Dash of nutmeg (optional)
- Croutons or bread, for serving (optional)

**Instructions:**

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.

2. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until the mixture is golden brown and fragrant.

3. Slowly pour in the chicken or vegetable broth while whisking continuously to avoid lumps. Once the broth is fully incorporated, add the milk, stirring to combine.

4. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until it starts to thicken.

5. Add the broccoli florets and shredded carrots to the pot. Cook for an additional 10-15 minutes, or until the broccoli is tender.

6. Using an immersion blender or regular blender, blend the soup until it reaches your desired consistency. For a chunkier soup, blend only part of the soup and leave some chunks of broccoli intact.

7. Return the soup to the pot if using a regular blender, and stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and a dash of nutmeg, if desired, to taste.

8. Once the cheese is melted and the soup is heated through, remove from heat.

9. Serve Sandy's Homemade Broccoli and Cheddar Soup hot, garnished with additional shredded cheese, croutons, or a slice of crusty bread if desired.

04/23/2024

Copycat Panera Broccoli Cheddar Soup

**Ingredients:**

- 4 cups broccoli florets (about 2 small heads)
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 2 cups chicken or vegetable broth
- 2 cups whole milk
- 2 cups shredded sharp cheddar cheese
- 1/2 cup shredded carrots
- Salt and pepper, to taste
- Dash of nutmeg (optional)
- Croutons or bread, for serving (optional)

**Instructions:**

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until softened, about 3-4 minutes.

2. Sprinkle the flour over the onions and garlic, stirring constantly to create a roux. Cook for 1-2 minutes until the mixture is golden brown and fragrant.

3. Slowly pour in the chicken or vegetable broth while whisking continuously to avoid lumps. Once the broth is fully incorporated, add the milk, stirring to combine.

4. Bring the mixture to a simmer and let it cook for 5-7 minutes, stirring occasionally, until it starts to thicken.

5. Add the broccoli florets and shredded carrots to the pot. Cook for an additional 10-15 minutes, or until the broccoli is tender.

6. Using an immersion blender or regular blender, blend the soup until it reaches your desired consistency. For a chunkier soup, blend only part of the soup and leave some chunks of broccoli intact.

7. Return the soup to the pot if using a regular blender, and stir in the shredded cheddar cheese until melted and smooth. Season with salt, pepper, and a dash of nutmeg, if desired, to taste.

8. Once the cheese is melted and the soup is heated through, remove from heat.

9. Serve the copycat Panera Broccoli Cheddar Soup hot, garnished with additional shredded cheese, croutons, or a slice of crusty bread if desired

04/23/2024

Chicken Spaghetti

**Ingredients:**

- 8 ounces (about 225g) spaghetti or your favorite pasta
- 2 boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced (red or green)
- 1 can (10.5 ounces/298g) condensed cream of mushroom soup
- 1 can (10.5 ounces/298g) condensed cream of chicken soup
- 1 cup chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish (optional)

**Instructions:**

1. Cook the spaghetti or pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2. In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, minced garlic, and diced bell pepper. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

3. Add the condensed cream of mushroom soup, condensed cream of chicken soup, and chicken broth to the skillet. Stir until well combined and heated through.

4. Stir in the shredded chicken, cheddar cheese, and grated Parmesan cheese. Continue to cook, stirring occasionally, until the cheese is melted and the sauce is creamy.

5. Season the sauce with salt and pepper to taste. Keep in mind that the condensed soups already contain salt, so you may not need to add much additional salt.

6. Add the cooked spaghetti or pasta to the skillet with the sauce. Toss everything together until the pasta is well coated in the creamy sauce.

7. Serve the chicken spaghetti hot, garnished with chopped fresh parsley if desired.

04/23/2024

Crispy Fried Chicken

**Ingredients:**

- 4 bone-in, skin-on chicken pieces (such as breasts, thighs, or drumsticks)
- Salt and pepper, to taste
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 2 large eggs
- 2 tablespoons milk or buttermilk
- Vegetable oil, for frying

**Instructions:**

1. Season the chicken pieces generously with salt and pepper on both sides.

2. In a shallow dish, mix together the all-purpose flour, paprika, garlic powder, onion powder, dried thyme, dried oregano, and cayenne pepper (if using).

3. In another shallow dish, whisk together the eggs and milk or buttermilk until well combined.

4. Heat vegetable oil in a large skillet or deep fryer to 350°F (175°C).

5. Dredge each chicken piece in the seasoned flour mixture, shaking off any excess.

6. Dip the floured chicken pieces into the egg mixture, allowing any excess to drip off.

7. Dredge the chicken pieces in the seasoned flour mixture again, ensuring they are well coated.

8. Carefully place the coated chicken pieces in the hot oil, skin side down if using skin-on chicken pieces. Be cautious not to overcrowd the skillet or fryer, as this can lower the oil temperature and result in soggy chicken.

9. Fry the chicken pieces for about 10-12 minutes per side, or until they are golden brown and cooked through. The internal temperature of the chicken should reach 165°F (75°C).

10. Once cooked, remove the fried chicken pieces from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.

11. Allow the fried chicken to rest for a few minutes before serving to allow the juices to redistribute.

12. Serve the crispy fried chicken hot, accompanied by your favorite sides such as mashed potatoes, coleslaw, or cornbread.

04/23/2024

Chicken Penne Italiano

**Ingredients:**

- 12 ounces (340g) penne pasta
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 small onion, finely chopped
- 1 bell pepper, diced (red or green)
- 1 can (14 ounces/400g) diced tomatoes
- 1/2 cup (120ml) chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional, for heat)
- 1/4 cup (60ml) heavy cream (optional)
- Grated Parmesan cheese, for serving
- Chopped fresh parsley, for garnish

**Instructions:**

1. Cook the penne pasta according to the package instructions in a large pot of salted boiling water until al dente. Drain and set aside.

2. Season the chicken pieces with salt and pepper to taste.

3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. Remove the cooked chicken from the skillet and set aside.

4. In the same skillet, add a bit more olive oil if needed. Add the minced garlic, chopped onion, and diced bell pepper. Cook, stirring frequently, until the vegetables are softened, about 5 minutes.

5. Stir in the diced tomatoes (with their juices), chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Bring the sauce to a simmer and let it cook for about 10-15 minutes, allowing the flavors to meld together and the sauce to thicken slightly.

6. If using heavy cream, stir it into the sauce until well combined. Let the sauce simmer for an additional 2-3 minutes.

7. Add the cooked chicken pieces back to the skillet, along with the cooked penne pasta. Toss everything together until the pasta is well coated in the sauce and the chicken is heated through.

8. Serve the Chicken Penne Italiano hot, garnished with grated Parmesan cheese and chopped fresh parsley.

04/23/2024

Puttanesca I

**Ingredients:**

- 1 pound (450g) spaghetti or your favorite pasta
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 4 anchovy fillets, chopped (optional)
- 1/4 teaspoon red pepper flakes (adjust to taste)
- 1 can (14 ounces/400g) diced tomatoes
- 1/4 cup (60g) sliced black olives
- 2 tablespoons capers, rinsed and drained
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- Grated Parmesan cheese, for serving (optional)

**Instructions:**

1. Cook the pasta according to the package instructions in a large pot of salted boiling water until al dente. Reserve about 1/2 cup of pasta water before draining the pasta.

2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the minced garlic and anchovy fillets (if using). Cook, stirring frequently, until the garlic is fragrant and the anchovies have dissolved into the oil, about 1-2 minutes.

3. Add the red pepper flakes to the skillet and cook for another 30 seconds, stirring constantly.

4. Stir in the diced tomatoes (with their juices), black olives, and capers. Bring the sauce to a simmer and let it cook for about 5-7 minutes, stirring occasionally, until slightly thickened.

5. Season the sauce with salt and black pepper to taste. Keep in mind that anchovies and capers are salty, so you may not need to add much additional salt.

6. Add the cooked pasta to the skillet with the sauce, along with the chopped parsley. Toss everything together until the pasta is well coated in the sauce. If the sauce is too thick, you can add some of the reserved pasta water to loosen it up.

7. Serve the Puttanesca pasta hot, garnished with grated Parmesan cheese if desired.

04/23/2024

Easy Pasta Fagioli

**Ingredients:**

- 2 tablespoons olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 can (14 ounces) diced tomatoes
- 4 cups vegetable or chicken broth
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 1 cup small pasta (such as ditalini, small shells, or elbow macaroni)
- Grated Parmesan cheese, for serving (optional)
- Chopped fresh parsley, for garnish (optional)

**Instructions:**

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, minced garlic, diced carrots, and diced celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

2. Add the diced tomatoes (with their juices) to the pot, along with the vegetable or chicken broth, cannellini beans, dried oregano, dried basil, dried thyme, salt, and pepper. Stir to combine.

3. Bring the mixture to a simmer and let it cook for about 15-20 minutes to allow the flavors to meld together.

4. Meanwhile, cook the pasta according to the package instructions in a separate pot. Cook the pasta until al dente, as it will continue to cook slightly when added to the soup.

5. Once the soup has simmered and the vegetables are tender, add the cooked pasta to the pot. Stir to combine and let the soup cook for an additional 5 minutes.

6. Taste the soup and adjust the seasoning with salt and pepper, if needed.

7. Ladle the pasta fagioli into bowls and serve hot. Optionally, garnish each serving with grated Parmesan cheese and chopped fresh parsley.

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