ChezCindy: Pimento Cheese

 

Pimento cheese is always great as an appetizer for a large party with a variety of crackers.  It can also be used to make fancy tea sandwiches.  My favorite, besides eating it freshly made straight from the food processer bowl, is using it as the cheese for a grilled cheese sandwich!  Crazy indulgent but oh so good.  This recipe makes a lot, so plan on sharing it, or make a half recipe.  

Pimento Cheese

2 small garlic cloves, finely minced

1 large roasted red bell pepper, from a jar, chopped (about 1/2 cup)

4 ounces cream cheese, room temperature

1/2 cup mayonnaise, Duke’s or Hellman’s

1 teaspoon paprika

1/2 teaspoon kosher salt

1 teaspoon Calabrian chiles in oil, or to taste preference

8 ounces sharp Cheddar cheese, grated (about 2 cups)

8 ounces Monterey Jack cheese, grated (about 2 cups)

Combine the garlic, roasted pepper, cream cheese, paprika, salt, and chilies in the bowl of a stand mixer fitted with the paddle attachment.  Beat on medium-low speed until well mixed, scaping the bowl occasionally.  Add the grated cheeses, mixing on low speed until the cheese is evenly distributed.  

Transfer to a serving bowl, covering with plastic wrap and refrigerated for 30 minutes or longer to allow the flavors to come together.  Serve with an assortment of crackers and/or flatbread.  Leftover pimento cheese can be stored in an air-tight container for about 1 week.  

ChezCindy: Roasted Chicken Thighs with White Wine Sauce

 

This chicken recipe is great for most anytime of the year.  The sauce is built with white wine and chicken broth.  Delicious served with roasted vegetables, risotto, or rice pilaf.  The recipe uses a small amount of wine for the sauce.  So, choose a wine that is delicious to drink and then serve the remaining wine with the meal.  

Roasted Chicken Thighs with White Wine Sauce

1 1/2 lemons, one lemon thinly sliced, and half-lemon cut into wedges
6 large boneless chicken thighs
2 teaspoons kosher salt, divided  
1 teaspoon pepper, divided
21-ounces jarred medium artichoke hearts, quartered or halved
4 tablespoons olive oil, divided, additional for serving
1 1/2 teaspoons dried oregano
2 tablespoons minced shallots
2 garlic cloves, minced
1/8 teaspoon crushed red pepper flakes
1/3 cup dry white wine
3/4 cup unsalted chicken broth
1 tablespoon chopped parsley for garnish

Preheat oven to 425 degrees.  Thinly slice one lemon, cutting the half-lemon into 2 wedges, setting these aside.  Using paper towels, pat dry the chicken, seasoning lightly with salt and pepper on both sides.  

Add 3 tablespoons olive oil to a large 12-inch skillet.  Place the chicken thighs presentation-side down into the pan.  Place the skillet over medium-high heat, cooking on this side for 6-8 minutes until golden brown.  Turn the chicken over cooking on the second side for 1-2 minutes.  The chicken is not cooked through at this time.  Remove the chicken to a baking sheet, scatter half of the lemon slices over the chicken and the remaining half onto the baking sheet around the chicken.  Set aside the skillet to make the sauce while the chicken is roasting.  Place the baking sheet into the hot oven, roasting until the chicken is cooked through to 165 degrees, about 8-10 minutes.  Remove from the oven and keep warm. 

While the chicken is roasting, return the skillet to medium heat to make the sauce.  Add the remaining tablespoon of olive oil, oregano, shallots, garlic, red pepper flakes, stirring and cooking for about 1 minute.  Remove the skillet from the heat, add in the wine.  Continue cooking until the wine is reduced by half, about 1-2 minutes.  Add in the broth and artichokes, cooking for 2-4 minutes.  Squeeze 1 lemon wedge into the sauce, adding salt and pepper to taste.  Taste the sauce, adjusting for seasoning as needed, adding the second lemon wedge and additional olive oil if desired.  Transfer the chicken and lemons from the baking sheet nestling into the skillet, along with any juices.  Sprinkle with chopped parsley and serve.

ChezCindy: Quick Cooking Chicken Bolognese

 

Bolognese is a hearty meat sauce most often made with finely ground beef, veal, and/or pork, along with chopped vegetables, simmered for hours in a rich tomato sauce.  The rich meat sauce is most often served with handmade pasta, such as fettucine or pappardelle.  

This recipe is a lighter version of the traditional Bolognese, using ground chicken and a shortcut of prepared Italian pasta sauce.  Much easier to make and to enjoy on a weeknight.  

Quick Cooking Chicken Bolognese

3 tablespoons olive oil
1 medium onion, finely chopped, about 1/2 cup

1 medium leek, white and pale green parts, thinly sliced, about 1/2 cup
1 large carrot, peeled and finely chopped, about 3/4 cup
2 teaspoons kosher salt, divided
1 pound ground chicken
3 tablespoons tomato paste
1/2 cup dry white wine
3/4 cup whole milk
2 cups prepared Carfagna’s Italian pasta sauce
1 pound fresh tagliatelle, fettucine, or pappardelle  
1 cup fresh grated Parmesan cheese, divided
1/2 cup fresh basil, chopped
Additional olive oil for serving

Place a large Dutch oven pan over medium heat, adding in the olive oil.  When the oil is hot, add in the chopped onion, leeks, and carrots, seasoning with 1/2 teaspoon salt.  Cook until the vegetables are softened but have no brown color, about 5 minutes.

Add in the ground chicken, plus 1 teaspoon salt, breaking up the chicken stirring to mix in with the vegetables.  Cook for about 5 minutes, stirring and breaking up the chicken into small bits combining with the vegetables.  Stir in the tomato paste, cooking for 2 minutes.  Add in the wine, cooking and stirring until the wine is mostly evaporated.  Add in the milk plus 1/2 teaspoon salt, stirring to combine.  Stir in the pasta sauce, heating through, then reduce the heat to medium-low and simmer for 30 minutes.  Turn off the heat, stir in 1/2 cup Parmesan cheese.   

While the Bolognese sauce is simmering, prepare the pasta according to package directions.  Before draining, reserve 1 cup of pasta water setting aside.  Add the drained pasta to the Bolognese sauce, plus a few tablespoons of pasta water, tossing to coat the pasta with the meat sauce.  Serve with additional Parmesan cheese, fresh basil, and olive oil.

ChezCindy: Three Cheese Lasagna Rolls

 

Lasagna is always a crowd pleaser.  Layers of creamy, cheesy, pasta and sauce, cooked to melted perfection.  In this recipe, classic lasagna gets an update by skipping the layers and instead filling and rolling the lasagna sheets.  Perfect for creating portions and easy serving for your family dinner.   

This recipe uses three cheeses, ricotta, Parmesan, and mozzarella, folded together with chopped spinach, baked on a bed of creamy bechamel sauce, and topped with traditional marinara sauce.  Delicious!

For the Bechamel Sauce
2 tablespoons unsalted butter
4 teaspoons all-purpose flour
1 1/4 cup whole milk
1/2 teaspoon salt
1/8 teaspoon white pepper
small pinch of fresh grated nutmeg

For the Lasagna Rolls

8 ounces whole milk ricotta cheese
5 ounces frozen chopped spinach, thawed and squeezed dry
1 cup, plus 3 tablespoons fresh grated Parmesan cheese
2 tablespoons beaten egg from 1 large egg
3/4 teaspoon salt, plus more for salting the pasta water
1/4 teaspoon white pepper
1 teaspoon Calabrian chilies in oil, optional but delicious
12 uncooked standard lasagna sheets
2 cups store-bought marinara sauce, divided  
1 cup shredded mozzarella cheese, about 4 ounces
2 tablespoons basil ribbons, cut from fresh basil leaves
Olive oil for preparing the lasagna sheets

Make the Bechamel Sauce:

In a small saucepan, melt the butter over medium-low heat.  Add in the flour, whisking for 3 minutes.  Whisk in the milk, increasing the heat to medium-high, whisking until the sauce becomes thick, smooth and bubbly, about 5-6 minutes.  Turn off the heat, whisk in the salt, pepper, and nutmeg.  Set aside.

Make the Lasagna Rolls:

Follow the package directions to par-boil the lasagna sheets in salted water, boiling for half of the instructed time.  The pasta should be just tender and still firm to bite.  Remove the sheets from the water, placing in a single layer onto a parchment lined baking sheet, drizzled with olive oil to prevent the sheets from sticking.  You will need to create 2-3 single layers to keep the sheets from sticking using parchment paper for each layer generously drizzling with olive oil.  Set aside.  

Preheat the oven to 450 degrees.

In a medium bowl, add the ricotta, spinach, 1 cup Parmesan, 2 tablespoons of beaten egg, salt, pepper, and Calabrian chilies (if using) stirring until just combined.

Coat a 9”x13” glass or ceramic baking dish with spray oil covering the bottom and the sides.  Pour the bechamel sauce into the bottom of the baking dish.  Set aside.

Lay out 4 lasagna sheets onto a clean work surface.  Spread 3 scant tablespoons of the ricotta mixture evenly over each sheet.  Starting at 1 end, roll each sheet like a jelly roll.  Place the lasagna rolls into the prepared baking dish, seam-side down on top of the bechamel sauce leaving space in between each.  Repeat with the remaining sheets and ricotta mixture.  

Spoon 1 cup of marinara sauce over the lasagna rolls.  Sprinkle the mozzarella and remaining 3 tablespoons of Parmesan over the lasagna rolls.  Sprinkle evenly with the basil ribbons.  Cover the baking dish tightly with foil.  Bake in the heated oven for about 20 minutes.  The cheese should be melted and the sauce bubbly.  Remove the foil, continue baking for another 12-15 minutes until the top becomes golden brown.  Remove from the oven, allow the lasagna rolls to rest for 10-12 minutes before serving.  Heat the remaining marinara sauce to serve alongside the lasagna rolls.  

ChezCindy: Salad Greens with Goat Cheese & Candied Pecans

 

This delicious salad with goat cheese, candied pecans, and balsamic vinaigrette is loved by many and is easy to create in your own home.  Delicious for your buffet table at this holiday time of year or throughout the year for most events with family and friends.  I encourage you to make the vinaigrette instead of store-bought as it makes a huge difference for all of your salads.  The key ingredients needed for the salad and dressing can be found in most supermarkets ready for you to combine and serve.  

 

Salad Greens with Goat Cheese, Candied Pecans and Balsamic Dressing

For the Salad:
10 ounces mixed salad greens
4 ounces goat cheese
2/3 cup dried fruit, such as cranberries or cherries
1 cup of candied pecans, homemade or store-bought
1/4 cup fresh herbs, such as basil, mint, and/or parsley
 
For the Dressing:
2 tablespoons balsamic vinegar
1/2 tablespoon Dijon mustard
1/2 tablespoon honey
1/2 teaspoon sea salt
6 tablespoons extra virgin olive oil
 
Add the balsamic vinegar, Dijon, honey, and salt to a medium bowl.  Whisk together to combine.  Slowly drizzle in the olive oil while whisking to create a smooth emulsion.  Taste for seasoning.
 
Place the salad greens into a large bowl.  Add about 1/3 cup of the dressing to the greens, tossing well to combine.  Transfer the greens to a large serving platter.  Crumble the goat cheese over the greens, scatter the dried fruit and the pecans, the sprinkle on the fresh herbs.  Drizzle with additional dressing.    

ChezCindy: Panettone Chocolate Trifle Dessert

 

This Panettone Chocolate Trifle is both gorgeous and delicious.  And super simple to put together.  I love that the dessert can be made ahead of time and kept refrigerated until ready to serve after dinner.  You will only need about a third of a full loaf of panettone to make the dessert.  Plenty left for all your other favorite holiday treats.   

Panettone Chocolate Trifle Dessert Cups

16-ounces mascarpone cheese, room temperature
8 ounces bittersweet or semisweet chocolate, melted
1/8 teaspoon salt
1/2 cup powdered sugar
1 teaspoon espresso powder
1/2 cup coffee liqueur, such as Kahlua
10-12 ounces panettone, cubed
Chocolate shavings for garnish

Serves 6-8

Using an electric mixer, beat the mascarpone cheese, melted chocolate, salt, powdered sugar, and espresso powder in a large bowl, mixing until smooth and fluffy.  Set aside. 

Divide half of the cubed panettone among 6-8 individual serving bowls, such as wine glasses or old-fashioned glasses.  Sprinkle half of the liqueur over the panettone.  Top with half of the mascarpone mixture.  Repeat layering with the remaining panettone, liqueur, and mascarpone mixture.  Sprinkle the chocolate shavings over the trifles and serve.  

The prepared trifles can be made 1 day ahead.  Cover each and refrigerate.  Allow the trifles to come to room temperature before serving.  

ChezCindy: Friendsgiving 4-Bean Salad

 

This delicious 4-Bean Salad may not be traditional for the Thanksgiving holiday table.  But I do think it might be the perfect addition for a Friendsgiving gathering.  

This classic bean salad features crunchy fresh green beans, plus creamy chickpeas, cannellini, and kidney beans.  A salad dressing of vinegar, oil, and herbs marinates the beans and the vegetables of fennel, celery, and red onions.  If you can boil water and open cans, this easy recipe is for you.  

Holiday 4-Bean Salad

5 teaspoons kosher salt, divided

8 ounces green beans cut into 1-inch pieces (about 2 1/2 cups)

1/2 teaspoon pepper

1/2 teaspoon ground coriander 

2 teaspoons Dijon mustard

1/4 cup white wine vinegar

1/2 cup extra virgin olive oil

3/4 cup diced red onion

3/4 cup diced fennel

1/2 cup diced celery

1 15-ounce can chickpeas, drained

1 15-ounce can cannellini or great northern beans, drained

1 15-ounce can red kidney beans

1/2 cup chopped soft herbs, such as parsley, mint, cilantro, or a combination

In a large saucepan add water deep enough to cover the beans and bring to a boil.  Then add 3 teaspoons of salt plus the cut green beans.  Cook the beans for 2-3 minutes until they turn bright green and are still crisp.  Drain the beans into a colander, then run cold tap water over them to stop the cooking.  Set aside to dry on a towel.  

As the beans are cooling and drying, make the salad dressing in a large bowl by adding 1 teaspoon salt, pepper, coriander powder, Dijon mustard, and vinegar, whisking together.  Slowly whisk in the olive oil to emulsify.  Add in the diced red onion, fennel, and celery, stirring to combine.  Set aside to marinate for 10-15 minutes.  Meanwhile, open the cans of beans and drain.  After the marinating time, add the cooled green beans, drained canned beans, and chopped herbs, gently tossing to combine with the salad dressing.  Taste for seasoning, adding more salt as needed.  Salad can set out at room temperature for serving.