Date Night Rigatoni

 Ingredients

• 1 lb. rigatoni + 2 cups reserved pasta water
• 3 Tablespoons olive oil
• 2 cups chopped fennel or celery
• 1 large yellow onion, chopped
• 1 lb. ground mild Italian sausage
• 4 cloves garlic, minced
• 1 teaspoon fennel seeds, crushed or chopped
• 1/4 cup tomato paste
• 1 cup dry white wine or chicken broth
• 1 1/4 cups heavy cream 
• 2 cups chopped kale
• 1 teaspoon salt
• 1/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon red pepper flakes

Pasta: Cook rigatoni according to package directions in well-salted water. Reserve 2 cups of the starchy water when you drain. 

Sausage: Heat olive oil in a large, deep pot over medium high heat. Add the fennel and onion. Sauté until very soft-- about 10 minutes. Add the sausage. Cook, breaking into small pieces, until browned all the way through. 

Sauce: Turn the heat down. Add the garlic, fennel seeds, and tomato paste. Sauté until fragrant-- about 3 minutes. Add the wine; let it sizzle out. Add the cream; let if come to a low simmer. Stir in the kale. Season with salt. 

Fall in Love: Toss the sauce with the cooked pasta. Add reserved pasta water as needed to thin the sauce. Stir in freshly grated Parmesan cheese. Finish with red pepper flakes and more Parm. Serve with a glass of wine because THIS IS VERY ROMANTIC AND FANCY! Hahah :)

Enjoy!

Sheet Pan Chicken Gyros with Tzatziki

 Ingredients

• 1/3 cup full-fat plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1 1/2 lbs boneless skinless chicken breasts or thighs, cubed
• 1/4 cup fresh lemon juice
• 6 garlic cloves, chopped
• 2 shallots, chopped
•  1 Tbsp smoked paprika 
• 1 Tbsp chopped fresh oregano
• Red pepper flakes
• Kosher salt and black pepper
• Fresh pitas or Naan, warmed
• Store-bought tzatziki
• Pickled red onion, lettuce, dill and/or parsley for serving 

In a bowl, combine the yogurt, olive oil, cubed chicken, lemon juice, garlic, shallots, paprika, oregano, chili flakes, and a large pinch each of salt and pepper. Let marinate for 15 minutes at room temperature or up to overnight in the refrigerator. 

Preheat the oven to 425 degrees F. Arrange the chicken on a baking sheet. Bake 15 minutes, toss and bake another 5-10 minutes, or until cooked through. 

Switch the oven to broil. Broil 1-2 minutes, until the chicken chars on the edges (watch carefully). 

To assemble, stuff/ spread each pita with tzatziki, then lettuce, and chicken. Add red onions and herbs. Drizzle more tzatziki. 

Enjoy! 

Poolside Dip

 Ingredients

• 8 oz block of cream cheese, softened to room temperature
• 1/4 cup mayonnaise
• 10 ounces frozen corn, thawed
• 4 ounce can green chiles, drained 
• 1 red bell pepper, diced
• 2 green onions, thinly sliced
• 2 cloves garlic minced
• 1/4 cup chopped cilantro (optional)
• 1 Tablespoon fresh squeezed lime juice
• Zest of 1 lime
• 1 ounce package ranch seasoning mix 
• 1/4 teaspoon salt
• 1/2 teaspoon black pepper

Place 8 ounce block cream cheese (softened to room temperature), mayonnaise, thawed corn, diced green chiles, red pepper, green onions, garlic, cilantro, lime juice, zest of 1 lime, ranch seasoning mix, salt and pepper in a large bowl. 

Mix together until smooth and combined. *May use an electric hand mixer for this but keep it on a lower setting.*

Serve immediately with your favorite chips or cover and chill in the refrigerator until serving. 

Enjoy! 

Chipotle Chicken Mexican Salad (Naptime Kitchen)

 Ingredients

• Romaine lettuce
• Cherry tomatos
• Black beans
• Red onion
• Avocado
• BBQ chicken or chipotle chicken (bought pre-made)
• Corn
• Mexican cheese
• Salad dressing: 3/4 cup ranch + 1/4 cup BBQ sauce
• Tortilla strips

Arrange washed and chopped romaine lettuce at the bottom of a large bowl. 

Add the chicken, black beans tomatoes, corn, red onion, avocado sliced, Mexican cheese, and tortilla strips on top. 

Mix ranch dressing and bbq sauce, then pour over the salad. 

Toss and enjoy!

Smashburgers

 Ingredients

• 1 lb smash burgers
• Brioche hamburger buns
• Cheddar cheese slices
• Romaine lettuce
• 1/2 cup sliced pickles
• 1 red onion
• 1 Tbsp mayo
• 1 Tbsp ketchup
• 1 Tbsp yellow mustard 
• 2 Tbsp unsalted butter 
• 3 Tbsp avocado oil
• Rancher's steak seasoning 

Peel and very thinly slice the red onion. 

Mince the pickles, and finely slice the lettuce. 

Place the mayo, ketchup, and mustard in a mixing bowl. Season with a pinch of streak seasoning and set aside. (The is the smash burger sauce.)

Heat the cast iron pan over medium low heat. Add the butter to the pan and allow it to get foamy. toast the buns until golden grown. 

Wipe the pan clean and heat over high heat. 

Season the smash burgers on all sides with steak seasoning. 

Add the oil to the pan and heat until lightly smoking. 

Add the smash burgers to the pan and press until flattened. Cook on one side until well browned. 

Flip the burgers and top with the cheese. Cover the pan so the cheese gets nice and melted. 

Dress the buns with the smash burger sauce; top with the sauce on both sides with minced pickles. 

Transfer the smash burgers to the buns and top with the thinly sliced red onion and romaine lettuce. Dig in and enjoy a delicious smash burger!!

JoJo's Biscuits

 Ingredients

• 4 cups self-rising flour, plus more for the work surface
• 2 Tablespoons baking powder
• 1 teaspoon baking soda
• 3/4 lbs. (3 sticks) salted butter, cold, cut into 1/2 inch pieces or grated
• 2 large eggs, beaten, plus 1 large egg for brushing 
• 1 1/2 cups buttermilk, or as needed, plus 1 Tablespoon for brushing
• Optional: strawberry jam or classic gravy for serving 

In a large bowl, whisk together the flour, baking powder, and baking soda. Add the butter and use a pastry blender to cut the butter into the flour until the pieces are even and about the size of peas. 

Stir in the beaten eggs with a wooden spoon until combined. Stir in 1 1/2 cups buttermilk until the dough comes together into a sticky mass. If it is too dry, add more buttermilk 1 Tablespoon at a time, mixing after each addition, until it reaches the correct consistency. Cover the bowl and refrigerate for at least 30 minutes and up to overnight. 

Position a rack in the middle of the oven and preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

Scrape the dough onto a floured work surface. Use your floured hands to press it into a round roughly 12 inches across and about 1/2 inch thick.

Use a floured 2 3/4 inch round cutter to cut out about 20 biscuits. If necessary, collect and pat out the scraps to cut more biscuits. 

Transfer the biscuits to the prepared baking sheet, arranging them so that they all are touching.

In a small dish, beat together the remaining egg and 1 Tablespoon buttermilk. Brush the mixture on the top of the biscuits.

Bake until golden brown, 15 to 20 minutes. Let cool slightly in the pan on a rack.

Biscuits are best the day they are made (and ideally fresh out of the oven!). Serve with strawberry jam or gravy, if desired. Store leftovers in an airtight container at room temperature for up to 2 days. 

Makes about 20 biscuits.

Note: For longer storage, arrange the biscuits about 1/2 inch apart on two parchment-paper-lined baking sheets and freeze until solid. Transfer them to a zip-top plastic bag and freeze for up to 2 weeks. There is no need to thaw them before baking. 

Enjoy!

Alfredo with Penne Pasta (Easy Recipe)

 Ingredients

• 16 oz penne pasta
• 4 Tablespoons butter
• 2-3 garlic cloves, minced
• 1 cup heavy cream, or half and half
• 1 cup whole milk, or more cream
• 1 1/2 cups grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon group pepper
• *Broccoli for roasting
• *Protein like grilled chicken

Cook the penne pasta following the package instructions. **Reserve 1/2 cup of pasta water before draining it. 

Over medium heat, melt the butter. Add the garlic and stir to toast it for about a minute, ensuring it doesn't burn.

Pour in the half and half (or cream) and milk, stirring constantly. Add the grated cheese, salt and pepper and combine. Reduce the heat and continue cooking the Alfredo sauce for about 5 minutes. 

Add the cooked pasta to the Alfredo sauce and toss to combine. If you like it more saucy, add some of the reserved pasta water (make sure it's hot) and stir. Add cooked broccoli and grilled chicken.

Serve topped with additional parmesan cheese. Enjoy!