Truffle Cacio e Pepe with Creamy Burrata

1 pound spaghetti or bucatini

1 tablespoon freshly cracked pepper

3 tablespoons truffle or regular butter

1 tablespoon truffle oil

1 cup freshly grated Pecorino-Romano or Parmigiano Reggiano cheese

2 balls burrata

Fleur de sel or your favorite finishing salt

Truffle honey or regular honey, optional

Bring a large pot of heavily salted water to a boil for the pasta. Boil the pasta until al dente - I have found this is usually about 2 minutes less than the package directions. Using tongs, pull out the pasta and place in a large bowl. Keep the pot of pasta water - you will need it later to bring the sauce together.

In a large sauté pan over medium-low heat, add the cracked pepper and cook for 30 seconds to one minute or until fragrant. Stir in the butter and olive oil until melted. Ladle in 1/2 cup of pasta water into the pan and stir until everything is combined. Turn off the heat, then add the cooked pasta with 1/2 cup of the cheese and about 1/2 cup of of pasta water. Toss together with tongs until creamy. Then add the rest of the cheese and more pasta water and toss together.  Continue adding pasta water and cheese until a desired creaminess is reached. It should be light and extra creamy. Serve in pasta bowls, top with burrata, more pepper, a sprinkle of fleur de sel, and a light drizzle of honey, if desired.

Brown Butter Halibut over Pumpkin Grits & Crispy Brussels

You can’t get more fall than this recipe - brown butter, pumpkin, creamy grits, roasted Brussels, cinnamon - all the best, coziest flavors are here in this dish. Paired with the light, flaky halibut, everything comes together deliciously! This one is a fall favorite for us. It’s the definition of restaurant quality and deserves a great bottle of wine to pair!

1 pound sliced Brussels sprouts

1 tablespoon olive oil

Kosher salt and pepper

2 cups milk

1/2 teaspoon cinnamon

1 cup stone ground grits

4 ounces cream cheese

1 stick salted butter

3/4 cup canned pure pumpkin purée

1 tablespoon maple syrup

4 halibut filets

1 tablespoon garlic powder

Handful sage leaves

Preheat oven to 425 degrees. On a baking sheet, toss together the Brussels sprouts, olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Roast for 15 to 20 minutes or until crispy. Place a large pot over high heat and add the milk, 2 cups water, 1 1/2 teaspoons salt and pepper, and cinnamon. When bubbling, whisk in the grits then simmer. Cover and cook for about 15 to 20 minutes or until liquid is absorbed but grits are still very creamy - uncovering every few minutes to stir as they cook. Take off the heat and stir in the cream cheese, 2 tablespoons butter, sweet potato purée, and maple syrup. Taste and add more salt if needed. Heat 1 tablespoon of butter in a sauté pan over medium-high. Pat halibut dry using paper towels then sprinkle on all sides with salt, pepper, and garlic powder. Cook for about 3 minutes on each side. Set fish aside on a plate. Add the remaining butter to the pan and let cook until golden. Add the sage and cook until butter is toasty and brown. Plate grits and Brussels side by side, halibut on the top, and spoonfuls of brown butter drizzled.

One Pot Cheesy Chili Mac

Every October, we have a little tradition we call “Camptoberfest” - a camping trip we take to kick off Halloween season. I cook over the fire, we eat a lot, drink a lot of beer, tell scary stories, and have so much fun. This Cheesy Chili Mac makes the menu every year. It’s perfect to make pre-camping trip and reheat over the fire. But if you don’t have a camping trip planned, you can enjoy it in your backyard fireside or keep it indoors for a cozy night in!

1 tablespoon olive oil

1 pound ground beef

1 onion - chopped

1 green bell pepper - chopped

Kosher salt and freshly cracked pepper

4 garlic cloves - minced

1-2 chipotle peppers in adobo sauce - minced

1 1/2 tablespoons chili powder

1 tablespoon cumin

4-6 cups chicken broth

1 (28 ounce) can fire roasted diced tomatoes

1 can red kidney beans - drained and rinsed

1 can black beans - drained and rinsed

2 cups macaroni or shell pasta

2-3 cups grated cheddar cheese

Heat olive oil in a soup pot over medium-high heat. Cook the ground beef until browned. Add the onion and green pepper with a heavy dash of salt and pepper. Cook until veggies are soft - about 4 minutes. Add the garlic, chipotle peppers, chili powder, and cumin. Stir everything together and cook for one more minute. Add the chicken broth, tomatoes, kidney beans, black beans, and pasta. Bring to a boil and simmer until pasta is al dente - watch it close so it doesn’t overcook and get mushy. Take the pot off the heat and slowly add the cheese, stirring each time. Taste for seasoning and add more salt if it tastes bland. Serve and top with more cheese if desired.

Spinach, Smoked Mozzarella, & Crispy Prosciutto Squash Boats

Not trying to be dramatic, but this is truly one of my new favorite recipes. And I have to admit, I have made spaghetti squash many a times and never much cared for any of the recipes. This one is a totally different story! It’s so next level, I can’t even explain. It’s a must-make!

4 servings

2 medium spaghetti squash - halved, seeds removed

2 tablespoons olive oil

Kosher salt and freshly cracked pepper

2 (8 ounce) packages frozen spinach - thawed, squeezed dry

1 cup ricotta cheese

1 cup grated smoked mozzarella + 1 cup diced

(You can also use regular mozzarella and toss in a few dashes off liquid smoke)

1/2 cup grated smoked or regular Gouda

1/4 cup apple cider vinegar

5 garlic cloves - minced

2 tablespoons minced rosemary

1/4 teaspoon grated nutmeg

4 ounces prosciutto - cut into small pieces

Preheat oven to 425 degrees. Place the squash cut side up on a baking sheet. Drizzle the insides and tops with olive oil and sprinkle with salt and pepper liberally. Roast for 30 to 40 minutes or until soft. In a bowl, mix together the spinach, ricotta, grated smoked mozzarella, Gouda, apple cider vinegar, garlic, rosemary, nutmeg, and a heavy dash of salt and pepper. Take the pooled liquid from inside the cooked squash, pour into the mixture, and mix again until throughly combined. Fill the insides of the squash evenly with the spinach mixture, top with the diced mozzarella, and scatter the prosciutto over the tops. Bake again for 10 minutes or until cooked through and bubbly. Serve warm.

Spiced Maple Salmon over Brown Butter Sage Cauliflower Mash

This cauliflower mash is in my cookbook and on my main personal chef dinner menu, so I decided to give it a little update with all fall flavors! The spiced maple salmon just adds an even cozier touch. This is a big bowl of fall goodness!

Cauliflower:

1/2 stick salted butter

1 tablespoon chopped sage + 10 whole leaves 

1 head cauliflower florets

1 garlic clove - chopped 

4 ounces fat free cream cheese  

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly cracked black pepper  

Salmon:

4 (5-6 ounce) filets salmon

Kosher salt & freshly cracked pepper

2 tablespoons butter

1 tablespoon maple syrup

1/2 teaspoon cinnamon

Pinch allspice

Squeeze of lemon

Heat butter in a sauté pan over medium heat and don't move. Let the butter melt. When it starts to brown around the edges, add the chopped and whole leaf sage. Remove the whole leaves with a slotted spoon to a folded paper towel as soon as they get crispy - about 30 seconds. As soon as the butter is brown and nutty, turn off the heat. This butter can be used immediately or stored in your fridge for several weeks. Steam the cauliflower in a steam basket on your stovetop until very soft. Transfer to a high speed blender with the garlic, cream cheese, salt, pepper, and 3/4 of the sage butter. Blend until completely smooth. Taste and add more salt if needed. Transfer to a bowl and set aside until ready to plate (this can also be refrigerated for up to 3 days).

Preheat your oven to broil. Season the salmon with salt and pepper on both sides. Heat a cast iron pan over medium-high heat and add the butter. Swirl around until melted and golden then add the maple syrup, cinnamon, all spice, and lemon juice and wish everything together. Place the salmon, skin side up into the pan - don’t move! Let cook 3 to 4 minutes, flip, then transfer the pan to the oven to finish cooking and get the tops of the salmon extra crispy - 4 to 5 minutes. Reheat the cauliflower mash in the microwave until piping hot. Plate the cauliflower with the salmon on top and drizzle with the remaining brown butter and whole sage leaves. 

All Day Green Eggs and Ham Recipes

Happy Dr. Seuss Day! Bring on the green eggs and ham! I have always wanted to do this - every year when Dr. Seuss Day rolls around, I think I want green eggs and ham. This year, I planned and tested 3 delicious green eggs and ham recipes - breakfast, lunch, and dinner! You can eat it all day if you wish! 

Breakfast:

Green Eggs and Ham Open-Faced Omelet

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1 serving

Cooking spray

2 large eggs

1 handful spinach

2 tablespoons Parmesan

1/4 teaspoon Italian seasoning

1/8 teaspoon red pepper flake

Kosher salt and freshly cracked pepper

1 slice ham

Microgreens or arugula (optional)

Spray a small sauté pan with cooking spray then set over medium-low heat. Crack eggs into a blender then add spinach, Parmesan, Italian seasoning, pepper flake, and a heavy sprinkle of salt and pepper. Blend until completely combined and green. Pour into skillet and cook until almost completely set. Flip the omelet and cook for just about 15 seconds more so the top is set. Flip over onto a plate and top with ham and microgreens.

 

Lunch:

Green Egg Avocado Toast with Crispy Prosciutto

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1 serving

Cooking spray or olive oil

1 slice prosciutto

2 hard boiled eggs (yolks discarded)

1/4 ripe avocado - cubed

2 tablespoons minced fresh basil

2 teaspoons extra virgin olive oil

1 teaspoon fresh squeezed lemon juice

1 teaspoon white balsamic reduction

Kosher salt and freshly cracked pepper

1 slice toasted whole grain toast

Microgreens (optional)

Spray a small sauté pan with cooking spray or drizzle with olive oil. Place over medium heat. “Fry” the prosciutto on both sides until crispy like bacon (about 2 to 3 minutes per side). Set aside on a paper towel until ready to use.

Chop the boiled egg whites and place in a bowl with the avocado. Stir around until avocado is creamy and eggs are coated and green. Add the basil, olive oil, lemon juice, balsamic reduction, and a heavy sprinkle of salt and pepper. Stir until combined, taste for seasoning, and add more salt and pepper if needed. Pile on toast and break the crispy prosciutto over the top. Finish with microgreens if desired.


Dinner:

Green Eggs and “Ham” Pesto Carbonara

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4 servings

Kosher salt

1 cup packed basil leaves

1/3 cup Parmesan, plus more for serving

1/4 cup olive oil

1/4 cup pine nuts

3 roughly chopped garlic cloves

2 whole eggs

4 egg yolks

Freshly cracked pepper

1 pound good quality, dried spaghetti

8 slices thick-cut bacon, chopped

Bring a large pot of salted water to a boil. To a high speed blender or food processor, add the basil leaves, Parmesan, olive oil, pine nuts, and garlic. Pulse until it all comes together into a pesto. Add the eggs and 1/2 teaspoon of salt and pepper and blend on high until smooth.

When the water is boiling, cook the spaghetti until al dente - checking constantly to make sure you haven’t over cooked the pasta (Note: the amount of time most package directions give on pasta is too much - check it extra early).

While the pasta is cooking, fry the bacon in a large sauté pan until slightly crisp. Set aside on a paper towel lined plate. Turn the heat off and wipe out the pan. When the pasta is finished, transfer it to the sauté pan with the egg mixture, bacon, and a ladle of pasta water - you want the pan to still be warm but not too hot or you may scramble the eggs. Stir the pasta around, adding pasta water as needed to make it extra creamy. Serve with extra Parmesan.

5 Easy, Healthier Dishes for Your Holiday Table

Healthy and easy doesn't always mean "not as good." These 5 dishes are quick, easy, and beyond loaded with flavor. And they're not SO healthy that they're not Thanksgiving worthy. They also make fabulous dishes for easy weekday meals. 

Brown Butter and Crispy Sage Cauliflower Mash

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