Spaghetti with Sicilian Meatballs

When we were in Italy, what struck me most is that there truly isn’t “Italian” food. Rather, their food is identified by the region you are in. Spaghetti and clams in the Italian Riviera. Boar in Tuscany. Pizza in Naples. That is why I was so intrigued when I saw a recipe for Sicilian meatballs in Bon Appetit.

The food of Sicily has a Greek and sometimes African influence, making it have more olives, capers and currants than you would find in the “boot.” So when looking at the meatball recipe, at first glance it seemed very traditional. Sausage meat (which was an interesting twist on the typical beef, veal, pork combo), breadcrumbs in milk, garlic, onion, etc. Yet, then they add pine nuts and currants to make it have a bit of nutty sweetness. They are baked, and then smothered in a traditional Italian red sauce.

This dish has that same warm, comforting result as typical Italian meatballs, but they do have an interesting sweetness to them that makes them have a “hmm, what’s that?” factor. It is a great alternative to a typical bowl of spaghetti and meatballs, and will be making its way to our dinner table as a great Sicilian (not Italian!) dish!

SPAGHETTI WITH SICILIAN MEATBALLS
Serves 4-6

Sauce:
2 tablespoons olive oil
1 1/2 cups chopped onion
2 garlic cloves, minced
2 28-ounce cans diced tomatoes in juice
4 tablespoons chopped fresh basil

Meatballs:
2/3 cup fresh breadcrumbs
3 tablespoons milk
1/3 cup freshly grated Parmesan cheese
1/4 cup finely chopped onion
3 tablespoons chopped fresh basil
1 large egg
1 garlic clove, minced
1/4 teaspoon ground black pepper
1 pound sweet Italian sausages, casings removed
2 tablespoons pine nuts, toasted
2 tablespoons dried currants

1 pound spaghetti

For Sauce:
Heat oil in heavy large pot over medium-low heat. Add onion; sauté until golden, about 10 minutes. Add garlic; stir 1 minute. Add tomatoes with juices and 2 tablespoons basil; bring to boil. Reduce heat; simmer until sauce thickens, breaking up tomatoes with fork, about 1 hour. Mix in 2 tablespoons basil. Season with salt and pepper. Set sauce aside.

For Meatballs:
Preheat oven to 350°F. Lightly oil baking sheet. Mix crumbs and milk in medium bowl; let stand 5 minutes. Mix in Parmesan, onion, basil, egg, garlic and pepper. Add sausage, pine nuts and currants; blend well. Using wet hands, form mixture into 1 1/4-inch balls. Place on baking sheet. Bake until meatballs are light brown and cooked through, about 30 minutes. Add to sauce.

Cook spaghetti in large pot of boiling salted water until just tender but still firm to bite. Drain. Mound in dish. Bring sauce and meatballs to simmer. Mix with and spoon over spaghetti.

Chili-Baked Ribs

For years, my husband has continuously asked me to make “saucy ribs.” But for some reason, every recipe I have tried, although good, never really gave me that sweet, spicy, sticky, lick-your-fingers ribs. Until last night.

Thanks to my parents, a bottle of liquid smoke was in my stocking this year (which is apparently available in many specialty food stores or online and can be used in many dishes!). I had heard of the ingredient and was curious about the depth of flavor it would add to items made in the kitchen vs. the grill. So when I found a saucy rib recipe that required liquid smoke, I knew I had to try it.

You need a weekend day for this one, but it is WELL worth it. I will never make another rib recipe again. The sauce is AMAZING and has such complex flavors – layering the liquid smoke, molasses, coffee and cinnamon. Then, it combines that sauciness with a great dry rub along with slow roasting the ribs until they fall off the bone.

The recipe is from Bon Appetit, but I made a few changes based on user reviews. I changed the recipe for a slower roast, and reduced the sugar for the right balance of sweet and spicy/smoky.

As someone who has tried many rib recipes, take my word that this one will be your favorite. And, if you have any doubts, just ask my rib-requesting husband!

CHILI-BAKED RIBS
Serves 8

Sauce (might want to make extra!)
4 teaspoons olive oil
1 cup minced onion
1 1/2 cups water
1 cup ketchup
2/3 cup packed golden brown sugar
2/3 cup cider vinegar
1/4 cup unsulfured (light) molasses (although I used dark and it tasted great!)
2 tablespoons Worcestershire sauce
2 tablespoons instant coffee powder
2 teaspoons prepared mustard
2 teaspoons chili powder
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper

Ribs
6 baby back pork rib racks (about 9 pounds total weight)
1/2 cup cider vinegar
4 teaspoons liquid smoke flavoring
6 tablespoons chili powder
3 tablespoons ground cumin
1 1/2 tablespoon onion powder
1/4 teaspoon cayenne pepper
2 tablespoons brown sugar

For Sauce:
Heat oil in heavy large saucepan over medium heat. Add onion and sauté until translucent, about 5 minutes. Whisk in remaining ingredients. Bring to boil. Reduce heat; simmer until reduced to 3 cups, stirring occasionally, about 30 minutes. (Can be prepared 1 week ahead. Cover and refrigerate.)

For Ribs:
Score white membrane on underside of ribs. Place ribs in large roasting pan. Mix vinegar and liquid smoke in small bowl; brush over both sides of ribs. Refrigerate 2 hours.

Preheat oven to 300°F. Mix chili powder, cumin, sugar, onion powder and cayenne. Rub over both sides of ribs. Season with salt and pepper. Arrange ribs, meat side up, in single layer on 2 large baking sheets. Roast 3 hours, covering loosely with foil if browning too quickly.

Remove ribs from oven. Brush both sides of ribs with 3/4 cup sauce. Roast 10 minutes. Brush both sides of ribs with additional 3/4 cup sauce. Roast 15 minutes longer. Remove ribs from oven. Cover with foil; let stand 15 minutes.

Cut ribs between bones into 3- to 4- rib sections. Serve with remaining sauce.

Pimiento Mac and Cheese

Everyone has their own comfort food – the indulgence you turn to when you have had a bad day, the weather is glum or you just want to ignore calories and common sense. For some people it comes from a classic dish their mother made, for some it is the food of where they grew up. For me, it is the food that just makes me feel warm and cozy inside. Pasta. Spaghetti with a gravy that has simmered all day long or baked mac and cheese makes me want to put on my pjs, open a bottle of wine and watch terrible TV. And the best thing about comfort food, is it makes all of that ok – no guilt. Well, at least not until the next day…

So it is surprising, really, that I only have one version of mac and cheese on my blog so far. It has always been a go to – many types of cheeses with the salty richness of pancetta. But when I saw this unique version from Bon Appetit, I thought I would try it in hopes of finding another treat for the days I need a pick me up.

Oh. My. Goodness. There is something in this dish that is special – not your average mac and cheese. Yet it isn’t so gourmet that it loses the simple heartiness that makes the dish what it is. You taste this amazing pimento flavor, with a hint of heat and rich, gooey cheese.

Peppadew peppers are easy to find once you know where to look. In my grocery store they were with the pickles – but check around for where they might be at your store. There is something about the shells vs. elbows, as well, that really catch the rich sauce.

So, next time I have a bad day, the skies open up with some nasty weather or I just want to eat an amazing dinner, this one will be on my list.

PIMIENTO MAC AND CHEESE
6 Servings (although I think it is less)

1 7- to 8-ounce red bell pepper, seeded, cut into 1-inch pieces 2 garlic cloves, halved, divided
1/2 cup panko (Japanese breadcrumbs)
3 tablespoons unsalted butter, room temperature, divided
1/2 cup freshly grated Parmesan cheese, divided
3/4 cup drained mild Peppadew peppers in brine, 1 tablespoon brine reserved
1/4 teaspoon ground ancho chiles
1 1/4 cups (packed) coarsely grated extra-sharp cheddar cheese
1 cup (packed) coarsely grated whole-milk mozzarella
8 ounces medium shell pasta

Bring 1/2 cup water, bell pepper, and 11/2 garlic cloves to boil in small saucepan. Cover; reduce heat to medium-low. Simmer until pepper is soft, about 15 minutes.

Toast panko in skillet over medium-high heat until golden, stirring often, 5 to 6 minutes. Transfer to bowl; cool to lukewarm. Rub 1 tablespoon butter into crumbs to coat. Mix in 1/4 cup Parmesan.

Transfer bell pepper mixture to processor. Add Peppadews and 1 tablespoon brine, 2 tablespoons butter, ground chiles, and 1/2 garlic clove; then add cheddar and 1/4 cup Parmesan. Blend until sauce is smooth; season to taste with salt and pepper.

Preheat oven to 400°F. Butter 8-cup baking dish (or 6 individual dishes). Cook pasta in pot of boiling salted water until tender but still firm to bite. Drain; return to pot. Stir sauce and mozzarella into pasta. Season with salt and pepper. Spoon pasta into dish. Sprinkle with crumb topping.

Bake pasta until topping is crisp and sauce is bubbling, about 25 minutes (15 for individual). Let stand 10 minutes.

Walnut and Rosemary Oven-Fried Chicken with Toasted Garlic Escarole

In the winter, my tendency is to make tagines, baked pastas and all day stewed meats. It is a season of hearty food, rich food and the king of comfort food. The cold weather makes us craves rich, warm dishes that satisfy the belly and the soul.

But generally, around the end of February, I start to feel – well, large. Fortunately, this winter didn’t tag me with the extra 10 pounds it normally does (thanks to an upcoming beach vacation that keeps me sticking to my workout routine). However, I still get to a point where I want something a bit lighter. Something that I don’t eat with a glass of wine and fall asleep on the couch at 9pm.

And, with the uncharacteristically warm weather we have had as of late, this felt like a good dish that can transition to the summer months.

The chicken is so crispy and has a fried taste, without the added guilt (this dish has less than 300 calories). The rosemary and walnut give it extra flavor, and is balanced by the lemony salad. It was so delicious, light, and surprisingly very filling. This one will be making more appearances as the seasons change.

So, if you are like me and need to have a slight departure from your winter food rut, this recipe is a great one – and without the guilt. Thanks to Cooking Light for this one!

WALNUT AND ROSEMARY OVEN-FRIED CHICKEN
Serves 4

1/4 cup low-fat buttermilk
2 tablespoons Dijon mustard
4 (6-ounce) chicken cutlets
1/3 cup panko (Japanese breadcrumbs)
1/3 cup finely chopped walnuts
2 tablespoons grated fresh Parmigiano-Reggiano cheese
3/4 teaspoon minced fresh rosemary
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Cooking spray
Rosemary leaves (optional)

Preheat oven to 425°.

Combine buttermilk and mustard in a shallow dish, stirring with a whisk. Add chicken to buttermilk mixture, turning to coat.

Heat a small skillet over medium-high heat. Add panko to pan; cook 3 minutes or until golden, stirring frequently. Combine panko, nuts, and next 4 ingredients (through pepper) in a shallow dish. Remove chicken from buttermilk mixture; discard buttermilk mixture. Dredge chicken in panko mixture.

Arrange a wire rack on a large baking sheet; coat rack with cooking spray. Arrange chicken on rack; coat chicken with cooking spray. Bake at 425° for 13 minutes or until chicken is done. Garnish with rosemary leaves, if desired.
TOASTED GARLIC ESCAROLE
Cut a 1½-pound escarole head crosswise into 1-inch strips; place in a large bowl. Heat 1½ tablespoons olive oil in a small skillet over medium-high heat. Add 4 thinly sliced garlic cloves to pan; sauté 2 minutes or until golden. Remove from heat; add 1½ tablespoons fresh lemon juice, ¼ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Drizzle dressing over escarole, and toss to coat.

Root Beer Baked Beans

I hope I don’t lose credibility by admitting that until this week, I have never made baked beans. It isn’t that I don’t love them, or thought them overly complicated, it just never was top of mind. But, when I was looking for a different side for my whiskey butter steak, this beans recipe just jumped out at me.

After making this recipe, the thought of buying baked beans and heating them in a saucepan won’t cross my mind – in only 45 minutes you can have amazing baked beans that not only have that rustic home-cooked flavor, but also have bacon. And let’s face it, everything is better with bacon.

Thanks to Bon Appetit for this recipe. It will certainly now become my “go to” for beans!

ROOT BEER BAKED BEANS

4 slices applewood-smoked bacon, cut crosswise into 1-inch pieces
3 1/2 cups chopped onions
2 garlic cloves, minced
4 15-ounce cans cannellini (white kidney beans), rinsed, drained
1 1/2 cups root beer (preferably artisanal)
3 tablespoons apple cider vinegar
3 tablespoons mild-flavored (light) molasses
2 tablespoons tomato paste
2 tablespoons Dijon mustard
1 1/2 teaspoons chili powder
1 teaspoon coarse kosher salt
1 teaspoon freshly ground black pepper

Preheat oven to 400°F. Cook bacon in large ovenproof pot over medium heat until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels. Add onions to drippings in pot; cook until beginning to brown, stirring often, about 8 minutes. Add garlic; stir 1 minute. Add beans, root beer, vinegar, molasses, tomato paste, mustard, chili powder, 1 teaspoon salt, and 1 teaspoon pepper; mix. Stir in bacon; bring to boil. Transfer to oven; bake uncovered until liquid thickens, about 30 minutes.