For the Love of the Stove

The first time I made this recipe I used it to pay my brother back for coming over and playing handyman.  I needed help with a couple of things and used food as payment, and also because I wanted a good critic, and that he is.  So while he slaved away doing some "guy" stuff around my house, I made these manicotti.  He sat at the table and after he consumed 3 manicotti, along with a bunch of moans, he finally spoke up.  He LOVED them!  He ate 3 more, though I'm not sure where he put them.  I sent him home with leftovers and I think my sister-in-law only got one, he hoarded the rest.  It's a family favorite for sure.  Everyone else that has eaten them has a very similar reaction.  Giada sure does know what she's doing.  Fabulous food, every time.
Giada De Laurentiis
Cook Time: 40 min
Level: Intermediate
Yield: 6 servings
Prep 15 min
Cook 40 min
Total: 55 min
Ingredients
4 teaspoons olive oil
1 medium onion, coarsely chopped
1 pound ground beef
Salt and freshly ground black pepper
14 (8-ounce package) manicotti
1 (15-ounce) container whole-milk ricotta
3 cups shredded mozzarella
1 cup grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
2 garlic cloves, minced
3 cups marinara sauce
2 tablespoons butter, cut into pieces
Directions
1. Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.
2. Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.
3. Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan, and parsley. Add the garlic, salt, and pepper to taste, and mix. Stir the cooled meat mixture into the cheese mixture.
4. Preheat the oven to 350 degrees F.
5. Brush the remaining 2 teaspoons of oil over a 13 by 9 by 2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.
6. Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan over the stuffed pasta. Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

This is a recipe courtesy of my Mom.  I think she got it before I was born, off of the Kellogg's Rice Krispy cereal box.  This is one that my friends from high school, college and after, still request.  It is the one that everyone wants me to bring or asks for the recipe, and couldn't be easier.  This is my kind of rice krispy treat, no marshmallow for me.  
Ingredients
1 c sugar
1 c light karo syrup
1 c peanut butter
6 c Kellogg's Rice Krispy cereal 
1 - 6 oz package of Nestle's semi-sweet chocolate morsels
1 - 6 oz package of Nestle's butterscotch morsels
Directions
1. Combine sugar and syrup in a 3 quart sauce pan.  Cook over moderate heat stirring frequently until mixture begins to bubble.  
2. Remove from heat and stir in peanut butter - mix well.  
3. Add rice krispies and stir until well blended.  
4. Press into buttered 3x9 pan.
5. Melt chocolate and butterscotch together over very low heat stirring until well blended. 
6. Remove from heat and spread evenly over rice krispies mixture.  Cool until firm and cut into bars. 

I'm not a big fan of anything that comes out of a box.  That doesn't mean I don't sometimes take advantage, or use a recipe that calls for something out of a box, it's just not my first choice.  Hamburger Helper will never, ever make an appearance in my kitchen.  A boxed cake would.  I found this recipe so now Pancake Mix will never come out of a box, just my own "box" of Pancake Mix.  Thank you Alton Brown. 
Ingredients
6 c all-purpose flour
1 1/2 t baking soda (check expiration date first)
3 t baking powder
1 T kosher salt
2 T sugar
Combine all of the ingredients in a lidded container.  Shake to mix.  
Use the mix within 3 months.
"Instant" Pancakes
Ingredients
2 eggs, separated
2 c buttermilk
4 T melted butter
2 c "Instant" Pancake Mix, recipe above
1 stick butter, for greasing the pan
2 c fresh fruit such as blueberries, if desired
Directions
1. Heat an electric griddle or frying pan to 350 degrees.  Heat oven to 200 degrees.
2. Whisk together the egg whites and the buttermilk in a small bowl.  In another bowl, whisk the egg yolks with the melted butter. 
3. Combine the buttermilk mixture with the egg yolk mixture in a large mixing bowl and whisk together until thoroughly combined.  Pour the liquid ingredients on top of the pancake mix.  Using a whisk, mix the batter just enough to bring it together.  Don't try to work all the lumps out. 
4. Check to see that the griddle is hot by placing a few drops of water onto the griddle.  The griddle is ready if the water dances across the surface. 
5. Lightly butter the griddle.  Wipe off thoroughly with a paper towel. (No butter should be visible.(
6. Gently ladle the pancake batter onto the griddle and sprinkle on fruit if desired.  When bubbles begin to set around the edges of the pancake and the griddle-side of the cake is golden, gently flip the pancakes.  Continue to cook 2 to 3 minutes or until the pancake is set. 
7. Serve immediately or remove to a towel-lined baking sheet and cover with a towel.  Hold in the warm oven for 20 to 30 minutes. 
Yield: 12 pancakes

The first time I made this was after work one night and before one of my friends came over for a dance lesson.  It was cooling on top of the stove and the house smelled so good.  He took one look and I swear he started to salivate, so I offered him some.  I filled a bag for him to take with him but he had to have a taste then and there.  He stood there with a spoon, filled his palm and ate it - about 15 spoonfuls later (and I kid you not) he pulled himself away.  The next time I made it the girls were over for GNO and I gave them all bags of granola to take home.....Marie finished hers before she left :) All good signs.  Next up, a friend at work saw me eating it, had to taste it, fell in love and asked for the recipe.  Her husband is addicted and now always asks her to ask me for recipes.  I might have created a monster there.  Great all by itself, in yogurt, over ice cream, with milk, I think you get the point.  Any combination of dried fruits works - I never used dried figs, I just added extra cherries and cranberries.
Inspired by Sarah Chase's Open House Cookbook
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 45 minutes
Yield: 12 cups
Ingredients
4 c old-fashioned rolled oats
2 c sweetened shredded coconut
2 c sliced almonds
3/4 c vegetable oil
1/2 c good honey
1 1/2 c small diced dried apricots
1 c small diced dried figs
1 c dried cherries
1 c dried cranberries
1 c roasted, unsalted cashews
Directions
1. Preheat the oven to 350 degrees.
2. Toss the oats, coconut, and almonds together in a large bowl.  Whisk together the oil and honey in a small bowl.  Pour the liquids over the oat mixture and stir with a wooden spoon until all the oats and nuts are coated.  Pour onto a 13 x 18 x 1 inch sheet pan.  Bake, stirring occasionally with a spatula, until the mixture turns a nice, even, golden brown, about 45 minutes.
3. Remove the granola from the oven and allow to cool, stirring occasionally.  Add the apricots, figs, cherries, cranberries and cashews.  Store the cooled granola in an airtight container.
 

This is another recipe that I've tried so many versions of and just wasn't very satisfied, until I found this one.  The only thing that was missing for me was pasta.  So, I boil a box of orzo, add it to the soup and then it's perfect for me.  I also love baby spinach so any excuse to use it I do, so I replace the curly endive with baby spinach.  This is another recipe that I've made and then passed out to friends for them to try and got two thumbs up.  Got to love it when they run out and wish they had more. 
Recipe courtesy of Giada De Laurentiis
Cook Time:20 min; Total: 35 min
Level: Easy
Yield: 8 servings
Ingredients
Meatballs:
1 small onion, grated
1/3 cup chopped fresh Italian parsley
1 large egg
1 teaspoon minced garlic
1 teaspoon salt
1 slice fresh white bread, crust trimmed, bread torn into small pieces
1/2 cup grated Parmesan
8 ounces ground beef
8 ounces ground pork
Freshly ground black pepper
Soup:
12 cups low-sodium chicken broth
1 pound curly endive, coarsely chopped (1 pound of escarole would be a good substitution)
2 large eggs
2 tablespoon freshly grated Parmesan, plus extra for garnish
Salt and freshly ground black pepper
Directions
1. To make the meatballs: Stir the first 6 ingredients in a large bowl to blend. Stir in the cheese, beef and pork. Using 1 1/2 teaspoons for each, shape the meat mixture into 1-inch-diameter meatballs. Place on a baking sheet.
2. To make the soup: Bring the broth to a boil in a large pot over medium-high heat. Add the meatballs and curly endive and simmer until the meatballs are cooked through and the curly endive is tender, about 8 minutes. Whisk the eggs and cheese in a medium bowl to blend. Stir the soup in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin stands of egg, about 1 minute. Season the soup to taste with salt and pepper.
3. Ladle the soup into bowls and serve. Finish soup with Parmesan cheese if desired.

The first time I prepared this recipe I made it for GNO and it was such a huge success that I offered to make dinner for a family holiday and this is what I served.  I got lots of kudos from my family about the dinner.  The honey mustard lends just a great flavor to the pork and the bacon, besides the fact that everything is better with bacon, keeps the pork moist, and you have the benefit of eating the bacon with the pork.  
Recipe courtesy of Giada De Laurentiis
Ingredients
1/4 c Dijon mustard
2 T whole-grain mustard (recommended: Maille)
2 T honey
2 garlic cloves, minced
2 T chopped fresh rosemary leaves
1 (3 1/2 pound) center-cut, boneless, pork loin roast
12 slices bacon (about 1 pound)
Directions
Special equipment: kitchen twine
1. Put an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
2. In a small bowl, add the Dijon mustard, whole-grain mustard, honey, garlic, and rosemary and mix together until smooth. Arrange the pork in a 9 by 13-inch baking pan and spread the mustard mixture evenly over the pork. Starting on 1 side, lay a piece of bacon, lengthwise, on the pork. Lay another slice of bacon on the pork making sure to slightly overlap the first piece. Continue with the remaining bacon, until the pork is fully covered in bacon. Using 3 pieces of kitchen twine, secure the bacon in place. Roast for 1 hour. 
3. Cover the pan, loosely, with foil and roast for another 10 to 20 minutes until an instant-read thermometer inserted into the thickest part of the pork registers 160 degrees F. 
4. Remove the pan from the oven and transfer the roast to a cutting board. Cover the pan with foil and allow the pork to rest for 20 minutes. Remove the kitchen twine and slice the pork into 1/2-inch thick slices.

Colleen was kind enough to share this delicious recipe with me.  I made a few tweaks, which I have included below.  The original recipe didn't call for chicken so you can leave it out if you'd like.  I also always roast asparagus in the oven, if I have the time, over boiling it.  I much prefer the flavor the asparagus takes on when spending some time in the oven.  I included steps to either roast or boil.  Your choice.  One thing that I have also done, at times, is add some milk at that end to make a bit more sauce (I used skim milk). I didn't include that step in the directions.  I served this at GNO one night and it was a huge success.  
Ingredients
Meat from one rotisserie chicken or one roasted chicken, shredded
1/3 cup whole shelled pistachio nuts
1 pound thin asparagus washed, woody ends removed, stalks cut into thirds
1 T extra-virgin olive oil (If you chose to roast the asparagus instead of boil - both options listed - if you chose to boil you will need 2 c water and 1/2 t kosher salt)
salt and pepper to taste
1/4 c unsalted butter
2 large garlic cloves peeled and minced
1/4 t freshly-ground pepper (white pepper if you have it)
1/3 c dry white wine
1 c half-and-half
1/4 c light cream
1 1/2 t kosher salt
1 T all-purpose flour, optional
1 pound penne
1/2 cup freshly-grated Parmigiano-Reggiano cheese
Directions
1. Preheat oven to 350 degrees.
2. Put the asparagus on a aluminum lined baking sheet, drizzle with extra-virgin olive oil, salt and pepper to taste.  Roast in the oven for 10 - 15 minutes depending on size, just until a knife tip is easily inserted into the asparagus.  Remove from the oven and set aside. [Second option is to bring water to a boil in a pot.  Add 1/2 t of the salt and the asparagus.  Cook, uncovered. over medium-high heat just until a knife tip is easily inserted into the asparagus, about 3 minutes.  Drain and set aside.]
3. Spread the nuts on an aluminum pie plate and toast them in the oven for 5 to 7 minutes, watching carefully so they do not burn.  Transfer the nuts to a cutting board, mince them and set aside.
4. Cook the penne according to the package directions.  Drain and return to the cooking pot.  
5. While the pasta is cooking, in a saute pan, melt the butter over medium heat.  Add the garlic and saute.  Add the asparagus and the pepper, raise the heat to high, and pour in the wine.  Stir the mixture carefully for about 1 minute.  Reduce the heat to medium.  Add the shredded chicken.  Mix the half-and-half and heavy cream together and pour it over the asparagus mixture.  Cook for 2 minutes; the sauce should be thick and velvety like heavy cream.  Stir in 1 1/2 t salt. Keep the mixture warm while the penne cooks.  (If the sauce is really thin, put a 1/4 cup of sauce in a small bowl, add 1 T flour and stir until the flour is blended with the sauce.  Stir the mixture back into the sauce and cook for another minute.) 
6. Pour the asparagus and chicken sauce over the penne and stir carefully over low heat.  Add the cheese and continue to stir until the cheese melts.  Transfer the penne to a serving platter, sprinkle the nuts over the top, and serve immediately.l