Author: laurenrhill

Lunch

Grilled Cheese Sandwich

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Grilled Cheese Sandwich

There is nothing more comforting than a crispy, creamy and cheesy grilled cheese sandwich. This quick and easy recipe is the perfect lunch time meal.

Grilled Cheese Sandwich

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


2T Salted butter
4 Slices of sourdough bread
4t Mayonnaise
2 Slices of provolone cheese
1/2c Shredded cheddar cheese
1/2c Shredded mozzarella

Directions

Heat a skillet over medium-low heat.

Spread butter on one side of each bread slice. On the other side of each slice spread mayonnaise. Assemble sandwich by equally dividing cheese and place on top of the mayonnaise side of bread. Keep the buttered sides of bread on the outside.

Place on skillet and cover with a lid, about 4-5 minutes. Flip and grill the other side until golden and cheese has melted.

Pasta

Gnocchi

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Gnocchi

Gnocchi just happens to be the pasta that started my lifelong love affair with fresh homemade pasta. Gnocchi is a delicate, light, pillow like dumpling. I grew up watching my grandmother making gnocchi on the kitchen counter. I remember her shaping them one by one and then flicking them to the side.

This recipe has a huge shortcut to making gnocchi, but the results are amazing. A traditional gnocchi recipe has you boil potatoes, peel potatoes and rice them. While they are worth the work this recipe cuts the time in half and makes it more practical to have gnocchi as often as you would like.

I have substituted the boiled potatoes for instant, I know it sounds like a huge taboo… but I promise that I never take shortcuts when it comes to cooking but this one is worth it. This saves you about an hour worth of work and allows you to have more control over the moisture in the potatoes. The less flour you add to the potatoes the lighter they will be. Don’t over mix or work your dough, that will cause the gnocchi to become tough. The dough should feel soft, smooth and a little sticky.

Gnocchi

  • Servings: 2-4
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients

1c Instant potato flakes

1c Boiling water

1 Egg, lightly beaten

1c 00 Flour or all-purpose flour

1t Sea salt

1/4t Fresh ground pepper


Directions


Mix instant potato flakes with boiling water. Set aside and let cool.

Place cooled potatoes onto a clean lightly floured work surface, marble works best. Drizzle egg over the top, salt, pepper and gradually begin adding the flour. Once flour is well incorporated began kneading until dough is soft, smooth and a little sticky, about 3 minutes.

Divide dough into 4 pieces. Using your hands, roll each piece into a long rope, about ¾ inch diameter. Cut rope crosswise every ¾ of an inch. Arrange the gnocchi in a single layer and sprinkle them with flour.

In a large pot of boiling salted water, cook gnocchi until it floats to the top, about 3 minutes. Enjoy with your favorite sauce!

Dinner

Jambalaya

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Jambalaya

I can’t get enough of this spicy jambalaya recipe! My husband and I visited New Orleans for our anniversary a few years back and fell in love with the culture, architecture and food. When I got home from our trip, I started trying to perfect our favorite dishes that we experienced while we were there. This jambalaya recipe is by far our favorite recipe honoring our NOLA trip.

You can customize this dish with your favorite proteins, but I highly recommend using chicken, shrimp and Andouille sausage.  Like most of my food, this jambalaya does kick up the heat. If you prefer a milder jambalaya, I’d recommend not adding the jalapeño.

Jambalaya

  • Servings: 6
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients

4T Olive Oil

2lb Boneless chicken thighs, cut into cubes

13oz Andouille sausage, sliced into 1/4-inch rounds

3 Bell peppers, cored and diced

2 Ribs celery, diced

1 Yellow onion, diced

1 Jalapeño pepper, seeded and finely chopped

6 Cloves garlic, minced

2c Long grain white rice

4c Chicken broth

1 1/2T Creole seasoning

14.5oz Diced tomatoes

1t Thyme

1/4t Cayenne pepper

1lb Raw shrimp, peeled and deveined

1/3c Green onions, thinly sliced

Sea salt

Fresh ground pepper


Directions

Heat 2T of olive oil in large Dutch oven over medium-high heat. Add the cubed chicken and sliced andouille sausage and sauté for 5 minutes, stirring occasionally. Cook until chicken and sausage are lightly browned. Remove from pot and set aside.

Add 2T of olive oil to the Dutch oven and add bell peppers, celery, onion and jalapeño. Sauté for 5 minutes, stirring occasionally, until veggies are softened. Add garlic and sauté for an additional 1 minute.

Stir in the rice, chicken broth, tomatoes, Creole seasoning, cayenne, and thyme, and mix until all ingredients are well incorporated. Season with salt and pepper to taste. Bring mixture to a light boil over medium-high heat. Reduce heat to low heat, cover and simmer until rice is almost fully tender, about 15-20 minutes. Add in chicken and sausage and cook for an additional 5-10 minutes.

Turn off heat and stir in shrimp and green onions, cover and continue to cook until shrimp have cook through, about 5 minutes.

Dinner, Lunch

Steak Sandwich

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Steak Sandwich

A good steak sandwich is second to none. Juicy tender meat topped with sauté onions, provolone cheese and a little kick from the horseradish sauce, yum yum! They are the perfect meal and can be eaten for lunch or dinner.

Steak Sandwich

  • Servings: 2-4
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients


2 Ribeye steaks
4 Slices of Provolone cheese
2 Hoagie rolls
1T Butter
1 Garlic, minced
½ Onion, sliced
3T Olive Oil
1t Balsamic Vinegar
2T Sour cream
2T Mayonnaise
2T Horseradish
½t Worcestershire sauce
Sea Salt
Fresh Group Pepper

Directions

Set sous vide cooker to 130 degrees. Generously season the steak with salt and pepper. Place steak in zipper lock bag with butter, 1T of olive oil and garlic. Seal the bag using the water immersion technique. Place the bag in the water bath and set timer for 1 ½ hours for medium-rare.

Place a sauté pan over medium-heat and add 1T of olive oil. Add onions and sprinkle with salt. Let onions cook down for 5 minutes then add 1t of balsamic vinegar and cook for an additional 5 minutes.

Heat sauté pan over medium-high heat. Slice hoagies lengthwise, spread butter on the inside of the hoagie rolls. Place the rolls butter side down in heated pan. Cook until they have a light golden-brown sear.

Mix mayo, sour cream, horseradish, and Worcestershire sauce in small bowl to make the horseradish cream sauce. Season with salt and pepper to taste.

Once ribeye’s are cooked remove them from the bag. Heat 1T olive oil over high heat in a heavy pan. Sear steak, about 1 minute per side. Transfer to a cutting board and let rest 5 minutes. Once steaks have rested slice them into thin strips.

To assemble the sandwiches, spread horseradish sauce on the bottom half of each bun. Place a layer of the steak strips and a layer of onion on top of the steaks. Top with 2 slices of provolone cheese on each sandwich. Keep the sandwich open and place under a broiler for 2 minutes or until cheese is melted.

Pasta

Fresh Squid Ink Pasta

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Fresh Squid Ink Pasta

This dramatic squid ink pasta or pasta al nero di seppia is sure to make any dish memorable! The squid ink (cuttlefish ink) not only offers this dough a vibrant color but it adds an extra dimension of flavor; a salty, ocean-y note. It is wonderful when paired with a light seafood sauce or keep it simple and fresh with an olive oil and lemon sauce.

Fresh Squid Ink Pasta

  • Servings: 1lb
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients

3 Eggs, beaten

2c 00 Flour or all-purpose light baking flour

8g Squid Ink (cuttlefish ink)

1t Olive Oil

¼t Sea Salt

Directions


Shift the salt and flour onto a clean work surface, marble works best, and make a mound with a well in the center.

Pour the beaten eggs, squid ink and olive oil into the middle of the well. Gradually mix the eggs mixture into the flour using a fork, pulling down the sides a little at a time. If the dough is too wet add a little flour. If the dough is too dry add a little olive oil until you achieve the right consistency.

Once the dough is well combined begin kneading. You can use a KitchenAid with a dough hook or knead it by hand, 5 minutes.

Cover the dough with plastic wrap and let rest for a least 30 minutes.
Cut and roll as desired.

Tip: When rolling out your dough pass it through the same setting 3 to 4 times. This will result in silky smooth pasta.

Pasta

Squid Ink Fettuccine with Shrimp & Cherry Tomatoes

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Squid Ink Fettuccine with Shrimp & Cherry Tomatoes

This dish is sure to impress any guest and set you apart from all other cooks. There is so much I love about this truly unique pasta dish. From the vibrant black fettuccine, to the pop of color from the yellow cherry tomatoes, to the salty sea flavor – it is perfection on a plate!

I made fresh squid ink fettuccine for this recipe, but you can always purchase squid ink pasta from the grocery store. If you don’t make your own pasta this meal can be made in less then 30 minutes. However, I believe the homemade squid ink pasta is worth every moment spent making it. It brings a fresh saltiness that you can’t get from the store.  It is a simple pasta to make and you will be so proud of yourself once you see and eat your final product. Squid ink fettuccine recipe.

Squid Ink Fettuccine with Shrimp & Cherry Tomatoes

  • Servings: 4-6
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients


1lb Squid ink pasta
¼c Olive Oil
½ shallot, thinly sliced
5 Garlic cloves, thinly sliced
1 Pint yellow cherry tomatoes, halved
Pinch of red pepper flakes
¼c Dry white wine
1lb Raw shrimp
1T Butter, room temperature
2T Lemon juice plus zest
3T Fresh basil, chiffonade
Sea Salt
Fresh ground pepper
Pecorino Romano

Directions


Fill a pot with water, salt and drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add fresh squid ink fettuccine and stir occasionally to avoid pasta from sticking to the bottom of the pot.

In a large pan, heat olive oil over medium heat and add sliced shallots. Cook down until shallots are tender but not browned. Add cherry tomatoes and season with salt and red pepper flakes. Add garlic to the pan and white wine. Reduce wine to about half. Add raw shrimp with lemon juice and a butter, season with salt, ground pepper. Cook until pink, about 5 minutes. Remove the pan from the heat and add basil.

Toss pasta and sauce together in serving bowl. Top with lemon zest and Pecorino Romano.

Pasta

Fresh Pasta Dough

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Fresh Pasta Dough

Everyone should try to make fresh homemade pasta at least once in their life. But please keep in mind if you make it, cook it and eat it immediately, you’ll be ruined forever for the store-bought variety. Make sure that when you deiced to make pasta you give yourself the time to enjoy the process and don’t rush it.

Quality ingredients is the key to this recipe, actually, the key to any great recipe. Eggs, I prefer pasture raised and grass fed. The yolk should be bright orange which will give your pasta that rich and vibrant color. Flour, Italian “00” Flour (doppio zero) is ideal but I have made pasta many times with all-purpose light baking flour and it turns out beautiful every time.

The consistency of the dough is something that may change each time you make fresh pasta dough, as there are so many different factors that affect the consistency. If your dough seems too wet add some additional flour a little at a time until you are happy with your product. It your dough is too dry add olive oil.  

Fresh Pasta Dough

  • Servings: 1lb
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients

500g “00” Flour
1t Sea Salt
275g Egg yolks
1 Whole egg
25g Olive Oil
30g Whole milk

Directions


Shift the salt and flour onto a clean work surface, marble works best, and make a mound with a well in the center.
Pour the eggs yolks, whole egg, milk and olive oil into the middle of the well. Gradually mix the egg mixture into the flour using a fork, pulling down the sides a little at a time. If the dough is too wet add a little flour. If the dough is too dry add a little olive oil until you achieve the right consistency.
Once the dough is well combined begin kneading. You can use a KitchenAid with a dough hook or knead it by hand, 5 minutes.
Cover the dough with plastic warp and let rest for a minimum of 1 hour.
Cut and roll as desired.
Tip: When rolling out your dough pass it through the same setting 3 to 4 times. This will result in silky smooth pasta.

Breakfast

Dutch Baby

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Dutch Baby

A weekend must have! It truly doesn’t get better than these beautiful Dutch Babies. They are easy to make and come out perfect every time.

My youngest daughter, Giuliana, askes me for “boss babies” every morning, she just can’t get enough! It has become our family weekend tradition to indulge in this delicious breakfast.

A cast-iron skillet is the ideal pan to use but you can easily make these using a Pyrex glass pie plate. Add lemon juice and sprinkle with powdered sugar at the end or top with syrup and make them extra sweet.

Dutch Baby

  • Servings: 4-6
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


4T Butter, room temperature
3 Eggs
3/4c Whole milk
1/4c Sugar
1/2c Flour
1/4t Sea salt
1/2t Vanilla extract
1t Fresh lemon juice (optional)
Powdered Sugar


Directions


Preheat oven to 425 degrees. Place pan in oven with 4 tablespoons of butter until melted.

In a blender, combine eggs, milk, flour, salt, vanilla and sugar. Blead until foamy, about 1 minute. Pour batter into hot pan and bake about 15 minutes.

Top with lemon juice (optional) and powdered sugar.

Pasta

Bucatini alla Vodka

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Bucatini alla Vodka

This Bucatini alla Vodka is a creamy smooth tomato sauce with spicy sausage, that has become a quick favorite in our home. It is easy to prepare and requires little cooking time compared to most tomato sauces.

I use bucatini which is a think spaghetti-like pasta with a hole running through the center. It was my grandfather’s favorite pasta and every time I use it, it brings me back to our Sunday family dinners. When dinner was ready my grandfather would yell out, “Come and get it” and all of us kids would come running up to enjoy some of the best meals ever prepared. Most of my favorite childhood memories are centered around my grandparents dining table. Food brought us all together to love, laugh and eat!  Traditionally, vodka sauce is made with penne pasta. Feel free to sub the bucatini out for penne, mezzi rigatoni or any other pasta of choice.

The recipe below does have quite a bit of spice to it, so if you prefer you can sub the spicy Italian sausage out for a milder Italian sausage. Vodka sauce is also wonderful without any meat. I would recommend if you decide not to use meat add some fresh chopped mozzarella to the top.  

Bucatini alla Vodka

  • Servings: 4 to 6
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


1lb Bucatini
13oz Spicy Italian sausage
3T Olive Oil
½ Onion, finely chopped
Pinch crushed red pepper flakes
4 Cloves garlic, finely minced
½c Vodka
½c Heavy cream
26oz Strained Tomatoes
Freshly grated Pecorino Romano
Freshly ground pepper
Sea salt


Directions


Fill a pot with water, salt and drizzle with olive oil. Place over high heat and bring to a boil. Once boiling, add bucatini and stir occasionally to avoid pasta from sticking to the bottom of the pot.

In a large saucepan, heat olive oil over medium heat. Remove sausage from its casing and cook, breaking down the sausage, until lightly browned. Add onions, salt and red pepper flakes and cook, stirring until the onions are soft. Add the garlic and cook until fragrant, about 30 seconds. Add tomatoes, lower the heat and cook for 20 minutes. Stir in vodka and cook until reduced by half, 3 to 4 minutes. Stir in cream and cook for an additional 2 minutes.

Drain pasta in colander and toss with vodka sauce. Top with freshly grated Pecorino Romano and freshly ground pepper.

Dinner

Chili Relleno & Street Corn

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Chili Relleno & Street Corn

It doesn’t get much better than a perfectly made Chili Relleno and a side of delicious Street Corn! I have this passion and love for Mexican food both cooking and eating it. The Mexican culture and their love for food and family is beautiful to me. This meal tends to be a little more time consuming then some of my other meals, but it is well worth the wait.

I char the peppers using a broiler but you can always roast them directly over an open flame as well. I also remove the seeds to bring the heat factor down but lots of people leave them in which gives them an extra little kick.

For some extra flavor and a pop of color to your plate pair the Chili Relleno with a Salsa Verde, Salsa Roja, Ranchero Sauce or simply plain. I have experimented with all four and all are fantastic. It’s just a matter of preference or your mood for that day.

Street Corn

  • Servings: 2
  • Difficulty: Easy
  • Rating: ★★★★★
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Ingredients


2 Ears of sweet corn
3T Butter
¼c Cotija Cheese
1T Chili powder

Directions


Preheat oven broiler and position rack about six inches from the heat source. Peel corn husk back but leave intact. Butter each ear of corn and place under broiler rotating so all sides are evenly charred. Remove from broiler and butter a second time. Roll in Cotija cheese and season with chili powder and sea salt.

Chili Relleno

  • Servings: 2
  • Difficulty: Intermediate
  • Rating: ★★★★★
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Ingredients


2 Poblano peppers
½c Oaxaca or Queso Fresco
2 Eggs, separated
1t Baking powder
¼c Flour
¼c Cotija cheese (optional)
1c Vegetable Oil

Directions


Preheat broiler and place peppers directly under until peppers char and skin starts to blister. Place in plastic bag, seal and let stand for 15 minutes. Once they have cooled peal skin off peppers. Cut a slit down the side of the peppers and remove seeds. Stuff peppers with thinly sliced cheese and if needed hold together with toothpicks.
Meanwhile, separate yolks and egg whites in two separate bowls. Add baking powder to egg yolks and mix well. Beat egg whites with electric mixer until stiff peaks form. Fold egg whites into the yolk mixture. Place flour in separate bowl.
Heat oil to 350 degrees.
Dip stuffed peppers in flour, shake off excess flour. Dip the peppers into the batter and gently place them into the preheated vegetable oil. Cook until they are golden brown turning so that each side is cooked, approximately 5 minutes per side. Once plated sprinkle cotija cheese (optional) over the chili relleno.