Pasta with Sausage, Kale and White Beans

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America’s Test Kitchen 

INGREDIENTS 

Servings: 4
Start to finish: 1 hour
2 tablespoons extra-virgin olive oil
1 pound hot Italian sausage, casings removed
1 onion, chopped fine
1 (15-ounce) can cannellini beans, rinsed
6 garlic cloves, minced
1 1/2 teaspoons minced fresh oregano or 1/2 teaspoon dried
1/2 teaspoon fennel seeds
1/8 teaspoon red pepper flakes
3 cups chicken broth
1 cup water
8 ounces (2 1/4 cups) orecchiette
12 ounces kale, stemmed and chopped
1 ounce Pecorino Romano cheese, grated (1/2 cup), plus extra for serving
Salt and pepper

 

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DIRECTIONS

Heat 1 tablespoon oil in Dutch oven over medium-high heat until just smoking. Add sausage and cook, breaking meat into 1/2-inch pieces, until lightly browned, 5 to 7 minutes. Stir in onion and beans and cook until onion is softened, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds, and pepper flakes and cook until fragrant, about 30 seconds.

Stir in broth and water, increase heat to high, and bring to boil. Stir in pasta and half of kale. Cover, reduce heat to medium, and simmer vigorously for 4 minutes. Place remaining kale in pot without stirring, cover, and cook until kale is just tender, about 4 minutes. Stir to incorporate kale and simmer, uncovered, stirring occasionally, until most of liquid is absorbed and pasta is tender, 3 to 6 minutes.

Off heat, stir in Pecorino and remaining 1 tablespoon oil. Season with salt and pepper to taste; serve, passing extra Pecorino separately.

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Bacon ‘n’ Egg Quesadillas

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* – from Rachael Ray

Ingredients

  • 8 medium flour tortillas
  • 2 hass avocados
  • 1 tablespoon fresh lemon juice
  • Salt and pepper
  • 1/2 pound bacon
  • 8 large eggs
  • 8 ounces pepper jack cheese, shredded (about 2 cups)
  • 1 15 1/2 ounce can black beans, rinsed

Preparation

Place the tortillas in the oven in two stacks; heat to 200 degrees . In a bowl, mash the avocados with the lemon juice; season with salt and pepper.

Working in batches, in a nonstick skillet, cook the bacon over medium heat until crisp; drain on paper towels. Leave about 2 tablespoons bacon fat in the skillet, reserving the rest of the fat. Cut the bacon strips in half.

Working in 2 batches, in the skillet, cook the eggs over easy; transfer to a platter. Reserve the skillet.

Lay the tortillas on a work surface. Sprinkle each with 1/4 cup cheese; top with beans, 1 egg and bacon strips, then fold to enclose.

In the same skillet, heat 1 tablespoon reserved bacon fat over medium heat, add 4 quesadillas and cook, turning once, until crisp and golden, about 3 minutes. Repeat with more bacon fat and the remaining quesadillas; serve with the avocado mash.

Old Charleston Style Shrimp and Grits

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Ingredients
1 cup coarsely ground grits
3 cups water
2 teaspoons salt
2 cups half-and-half
2 pounds uncooked shrimp, peeled and deveined
salt to taste
1 pinch cayenne pepper, or to taste
1 lemon, juiced
1 pound andouille sausage, cut into 1/4-inch slices
5 slices bacon
1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 cup chopped onion
1 teaspoon minced garlic
1/4 cup butter
1/4 cup all-purpose flour
1 cup chicken broth
1 tablespoon Worcestershire sauce
1 cup shredded sharp Cheddar cheese

Directions
Bring water, grits, and salt to a boil in a heavy saucepan with a lid. Stir in half-and-half and simmer until grits are thickened and tender, 15 to 20 minutes. Set aside and keep warm.
Sprinkle shrimp with salt and cayenne pepper; drizzle with lemon juice. Set aside in a bowl.
Place andouille sausage slices in a large skillet over medium heat; fry sausage until browned, 5 to 8 minutes. Remove skillet from heat.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Retain bacon drippings in skillet. Transfer bacon slices to paper towels, let cool, and crumble.
Cook and stir green, red, and yellow bell peppers, onion, and garlic in the bacon drippings until the onion is translucent, about 8 minutes.
Stir shrimp and cooked vegetables into the andouille sausage and mix to combine.
Melt butter in a saucepan over medium heat; stir in flour to make a smooth paste. Turn heat to low and cook, stirring constantly, until the mixture is medium brown in color, 8 to 10 minutes. Watch carefully, mixture burns easily.
Pour the butter-flour mixture into the skillet with andouille sausage, shrimp, and vegetables. Place the skillet over medium heat and pour in chicken broth, bacon and Worcestershire sauce, cooking and stirring until the sauce thickens and the shrimp become opaque and bright pink, about 8 minutes.
Just before serving, mix sharp Cheddar cheese into grits until melted and grits are creamy and light yellow. Serve shrimp mixture over cheese grits.

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Quinoa Egg Bake with Thyme and Garlic

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Ingredients:
1 teaspoon butter
1/2 cup uncooked quinoa
8 eggs
1 1/4 cup milk
1 tablespoon chopped garlic
1 teaspoon chopped fresh thyme
1/2 teaspoon fine sea salt
1/2 teaspoon ground black pepper
2 cups packed baby spinach, roughly chopped
1 cup finely shredded Romano or Parmesan cheese

Method:
Preheat the oven to 350°F. Butter an 8×8-inch baking dish; set aside.

Put quinoa into a fine mesh strainer and rinse with cold running water until water runs clear; drain well.

In a large bowl, whisk together eggs, milk, garlic, thyme, salt, pepper and quinoa. Stir in spinach then pour mixture into the prepared dish. Cover tightly with foil then jiggle dish gently from side to side so that quinoa settles on the bottom in an even layer. Bake until just set, about 45 minutes. Remove foil and sprinkle top evenly with cheese. Return to oven and bake, uncovered, until golden brown and crisp, 10 to 15 minutes more. Set aside to let cool briefly, then slice and serve.

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Pizza Muffins

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Pepperoni Pizza Muffins

Having lived by Florindino Pizza & Pasta for many years, I eat their famous pizza muffins quite often. My kids love them! This family-friendly neighborhood Italian pizza and pasta restaurant offers classics like chicken parmigiana, lasagna, and antipasto salads. But they are known for their large calzones and pizza muffins. The calzones can be stuff with your ingredients of choice: pepperoni, ham, salami, bacon, broccoli, black olives, pineapple, jalapenos, and ricotta. The pizza muffins are freshly baked and stuffed with your choice of pepperoni, ham, sausage, and fresh mozzarella cheese. I love coming here and love the great friendly service they offer.

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Traditional Pizza

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Floridino’s Bread Sticks with Cheese

Floridino's Pizza & Pasta Menu, Reviews, Photos, Location and Info - Zomato

Stove Top Mac-n-Cheese

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* – from Food Network

Ingredients
1/2 pound elbow macaroni
4 tablespoons butter
2 eggs
6 ounces evaporated milk
1/2 teaspoon hot sauce
1 teaspoon kosher salt
Fresh black pepper
1/4 teaspoon dry mustard
10 ounces sharp cheddar, shredded

Directions
In a large pot of boiling, salted water cook the pasta to al dente and drain. Return to the pot and melt in the butter. Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard. Stir into the pasta and add the cheese. Over low heat continue to stir for 3 minutes or until creamy.

Recipe courtesy Alton Brown

Floridino’s Pizza & Pasta

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Pepperoni Pizza Muffins

Best lunch specials in Chandler – I love this place! This has been a favorite stop for Chandler locals for some time. The calzones are huge and pizza is good! But the must-have is always the pizza muffins. They are amazing! I recommended a friend try them and she quoted “Pizza Muffins have changed my life!” Floridino’s has nightly specials in addition to their lunch and happy hour specials. Family nights are a great deal!

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Sausage & Olive Calzone

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Sicilian Sundae

From their website:

All too often Arizonans discuss their favorite restaurants from “back home” or what they are looking for in an eatery and can’t find in the Phoenix Valley. Floridino’s took the requests to heart and in 1996 we opened our doors with the promise to embrace family-oriented, full-service, true Italian restaurant food in Chandler.

Our menu boasts of oven-baked sandwiches, heaping salads, mouth-watering pizzas, generous portions of pasta and calzones stuffed to the brim. While that is enough incentive to give us a try, a meal at Floridino’s is hardly complete without our renowned pizza muffins or a Sicilian sundae.

2005 brought about Floridino’s unbeatable lunch specials. Starting at $4.75, the goal was to provide a full meal in a timely manner to area working people. The demand was so great, we opened a Chandler banquet facility that can seat up to 60.

Floridino’s is your local Italian restaurant that remains loyal to the community. As always, we support and enjoy giving back to community in the form of food, money and volunteer donations as well as gift certificates for raffles and the utilization of our establishment to house fundraisers.

Floridino's Pizza & Pasta Menu, Reviews, Photos, Location and Info - Zomato