Spaghetti with Kale Pesto and Meatballs

Ingredients

  • 1 bunch Tuscan kale, tough stems removed and leaves finely chopped
  • 2 small cloves garlic, chopped
  • 1/2 c. walnuts
  • 2 tsp. grated lemon zest
  • 1/4 c. freshly squeeze lemon juice
  • 1/2 c. freshly grated Parmesan, plus more for serving
  • 1/2 c. plus 1 tbsp. extra-virgin olive oil, divided
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. sausage meat (such as sweet Italian or garlic and herb)
  • 16 oz. dried spaghetti

Directions

  1. Make pesto: In a food processor, pulse together kale, garlic, walnuts, and lemon zest and juice. Add Parmesan and ¼ cup olive oil and pulse to form a thick paste. Add ¼ more cup olive oil in a slow steady stream, then season with salt and pepper.
  2. Make meatballs: Roll sausage into 1″ meatballs. In a large skillet over medium-high heat, heat remaining 1 tablespoon olive oil. Add meatballs and cook, stirring, until browned, 10 to 12 minutes. Transfer meatballs to a paper towel-lined plate, then pour grease out of skillet and wipe clean with a paper towel.
  3. Meanwhile, in a large pot of salted boiling water, cook pasta according to package directions until al dente. Drain, reserving 1/2 cup pasta water, and return to pot.
  4. Add pasta, pesto, and 1/4 cup pasta water to skillet and cook, stirring regularly, 1 to 2 minutes over low heat until pasta is evenly coated. Add meatballs and gently toss to warm.
  5. Divide pasta into bowls and top with Parm.
Advertisements

Cookies & Cream Nutella Ice Cream

Ingredients

  • 2 cups heavy whipping cream
  • 2/3 cup chocolate milk
  • 3/4 cup Nutella or any chocolate hazelnut spread will work
  • 3/4 cup white granulated sugar
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • 1 to 1 1/2 cups Oreo cookies I used double stuffed, crumbled, between 10-13 Oreos

Directions

  1. In a blender, I used my Blendtec blender puree Nutella, sugar, cream, salt, and vanilla until creamy and smooth. Set the blender in the fridge and chill the mixture in the refrigerator until chilled. Once chilled set in the freezer, set in the freezer for 45 minutes. Remove from freezer and blend for 15-20 seconds. Pour in a serving dish and place back in freezer for 45 minutes.
  2. Remove from the freezer and whisk, add Oreo cookies and gently mix in, then place back in freezer for another 45 minutes. Repeat process one to two more times, I did just one. Then leave in freezer until frozen.
  3. When you remove from the freezer, immediately serve. This ice cream will melt faster than your typical store-bought ice cream.

Thumbprint Cookies

Ingredients

  • 1/2 tsp. kosher salt
  • 3/4 c. butter, softened
  • 1/2 c. sugar
  • 1 large egg
  • 1 tsp. vanilla
  • Assorted jams, for filling cookies

Directions

  1. Preheat oven to 350º and line two baking sheets with parchment. In a large bowl, whisk together flour, baking powder, and salt.
  2. In another bowl, beat butter and sugar until pale and fluffy, 5 minutes. Beat in egg and vanilla, then add dry ingredients in two batches until incorporated.
  3. Using a small ice cream scoop, scoop 1” balls onto prepared baking sheets. Press a thumbprint into center of each ball, 1/2” deep. Fill with a small spoonful of jam.
  4. Bake until edges of cookies are golden, 13 to 14 minutes. Cool on baking sheets before serving.

Lemony Chicken Saltimbocca

Ingredients

  • 4 (4-ounce) chicken cutlets
  • 1/8 teaspoon salt
  • 12 fresh sage leaves
  • 2 ounces very thinly sliced prosciutto, cut into
  • 8 thin strips
  • 4 teaspoons extra-virgin olive oil, divided
  • 1/3 cup fat-free, lower-sodium chicken broth
  • 1/4 cup fresh lemon juice
  • 1/2 teaspoon cornstarch
  • 4 lemon wedges (optional)

Garlic-Grilled Chicken with Pesto Zucchini Ribbons

Ingredients

  • 2 teaspoons grated lemon zest
  • 2 tablespoons lemon juice
  • 4 garlic cloves, minced
  • 1/2 teaspoon coarsely ground pepper
  • 1/4 teaspoon salt
  • 4 boneless skinless chicken breast halves (6 ounces each)
ZUCCHINI MIXTURE:
  • 4 large zucchini (about 2-1/2 pounds)
  • 1/4 cup chopped oil-packed sun-dried tomatoes
  • 1 teaspoon olive oil
  • 2 garlic cloves, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon coarsely ground pepper
  • 1/4 cup prepared pesto
  • 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes

Classic Snickerdoodle Cookies

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 cup (1 stick) cold unsalted butter, cut into 1/2″ pieces
  • 1/4 teaspoon kosher salt
  • 1 cup sugar, divided
  • 1 large egg, room temperature
  • 2 teaspoons ground cinnamon

Directions

  1. Whisk flour, baking soda, and cream of tartar in a medium bowl. Using an electric mixer on medium speed, beat butter in a large bowl until pale yellow, 2–3 minutes. Scrape down sides, add salt and 3/4 cup sugar, and continue to beat until light and fluffy, 3–4 minutes more. Scrape down sides, add egg, and blend until just incorporated. Reduce mixer speed to low and gradually add dry ingredients, beating until just incorporated.
  2. Gather dough into a ball, wrap ball in plastic wrap, and chill until firm, about 30 minutes.
  3. Place racks in upper and lower thirds of oven; preheat to 375°F. Line 2 rimmed baking sheets with parchment paper. Mix cinnamon and remaining 1/4 cup sugar in a small bowl. Using your hands, roll tablespoonfuls of dough into balls. Roll balls in cinnamon sugar, then transfer to prepared sheets, spacing about 2″ apart.
  4. Bake cookies, rotating sheets halfway through, until just golden brown around the edges, 8–10 minutes (cookies will firm up as they cool). Let cookies cool on sheets a few minutes, then transfer to wire racks and let cool completely.

Chocolate Swiss Roll

Ingredients

Cake
  • 6 eggs
  • 1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
  • 1/2 cup water
  • 1/4 cup vegetable oil
  • 1/2 cup powdered sugar
Filling
  • 1 jar (7 oz) Kraft™ Jet-Puffed™ marshmallow creme
  • 3/4 cup butter, softened
  • 1 teaspoon vanilla
  • 1 1/2 cups powdered sugar
Glaze
  • 1 cup dark chocolate chips
  • 3/4 cup heavy whipping cream