Cheese-Stuffed Dates with Prosciutto

original recipe found here

Pork Tenderloin with Citrus Slaw

original recipe by Giada

Sliced Pork Tenderloin with Citrus Slaw

INGREDIENTS:

SLAW

• 2 large oranges
• 1 grapefruit
• 1 tablespoon safflower or grapeseed oil
• 1/2 tablespoon light agave nectar or honey
• 1/2 tablespoon apple cider vinegar
• 1/4 teaspoon prepared horseradish
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 small head of Napa cabbage, finely shredded (3 cups)

PORK

• Vegetable oil cooking spray
• 2 teaspoons ground cumin
• 1/8 teaspoon cayenne pepper
• 1/2 teaspoon kosher salt
• 1 (1-pound) pork tenderloins
• 1 tablespoon safflower or grapeseed oil

5 baked tortilla chips, crushed

DIRECTIONS:

1. For the slaw: Cut off the ends off 1 of the oranges and then use the knife to slice off all of the peel and white pith underneath. Using a paring knife, and holding the orange in your hand, slice between the membranes to release the segments. Cut the segments into ½-inch pieces and put into a bowl. Squeeze the juice from the membranes and reserve. Repeat with the remaining oranges and the grapefruit.
2. In a large bowl, whisk together the oil, 1 tablespoon of the reserved citrus juice, the agave, vinegar, horseradish, salt, and pepper. Add the citrus segments and cabbage. Toss until coated. Refrigerate for 30 minutes.
3. For the pork: Position an oven rack in the center of the oven and preheat the oven to 400°F. Spray a heavy baking sheet with vegetable oil cooking spray.
4. In a small bowl, mix together the cumin, cayenne pepper, and salt. Rub the spice mixture all over the pork. In a large skillet, heat the oil over medium-high heat. Add the pork and brown on all sides, about 8 minutes. Transfer the pork to the prepared baking sheet and bake until a meat thermometer inserted into the thickest part of the meat registers 160°F, about 30 minutes. Allow the meat to rest for 10 minutes before slicing into ¼- to ½-inch-thick slices.
5. Divide the slaw among 4 plates. Arrange the sliced pork on top and sprinkle with the crushed tortilla chips.

-Derek

Giada's Lemon Chicken Soup

Giada's original recipe found here

Lemon Chicken Soup

INGREDIENTS:

• 6 cups homemade turkey stock (or low-sodium chicken broth)
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• 1 (2-inch) piece Parmesan cheese rind, optional
• 2 medium carrots, peeled and sliced into 1/4-inch pieces
• 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1/2 to 1 cup grated Romano cheese (optional)
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

DIRECTIONS:

1. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
2. Add the carrots and simmer until tender, about 5 to 8 minutes.
3. Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

-Derek

Asparagus Soup with Herbed Goat Cheese

This was sooo good!  Definitely making it again...

Asparagus Soup with Herbed Goat Cheese

Giada's original recipe found here

INGREDIENTS:

Goat cheese:

• 1/2 cup (4 ounces) goat cheese, at room temperature
• 2 tablespoons chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

Soup:

• 2 tablespoons unsalted butter, at room temperature
• 1 large leek (white and light green part only), thinly sliced
• 4 cups low-sodium chicken broth
• 2 pounds medium asparagus, trimmed and cut into 1-inch pieces
• 1/2 cup chopped fresh basil leaves
• Kosher salt and freshly ground black pepper

DIRECTIONS:

1. Goat cheese: Line a small plate with parchment paper. Set aside.
2. In a small bowl, use a spoon to combine the goat cheese and 2 tbs. basil until smooth.  Season with salt and pepper, to taste.  Using a round teaspoon, scoop the goat cheese into balls and arrange on the parchment paper.  Refrigerate for at least 30 minutes.
3. Soup: In a Dutch oven or large saucepan, heat the butter over medium heat.  Add the leeks and cook, stirring constantly until softened, about 3 to 4 minutes.  Add the broth, asparagus and basil.  Season with salt and pepper, to taste.  Increase the heat to high and bring the mixture to a boil.  Reduce to a simmer and cook until the asparagus is tender, about 15 minutes. Using an immersion blender, blend the soup until smooth.  Season with salt and pepper, to taste.  Keep the soup warm over low heat.  
4. Serve soup with 3-4 herbed goat cheese balls.  

-Alyssa

Braised Beef Short Ribs with Penne

Giada's original recipe found here

Braised Beef Short Ribs with Penne

INGREDIENTS:

• 4 pounds beef short ribs
• Kosher salt and freshly ground black pepper
• 1/4 cup olive oil
• 1 large onion, diced
• 3 cloves garlic, coarsely chopped
• 5 Roma tomatoes, cut into eighths
• 1 cup red wine, such as Cabernet Sauvignon
• 3 tablespoons Dijon mustard
• 2 cups low-sodium beef broth
• 1 pound penne pasta
• 1/4 cup freshly grated Parmesan
• 1/4 cup chopped fresh flat-leaf parsley

DIRECTIONS:

1. Place an oven rack in the lower 1/3 of the oven. Preheat the oven to 350 degrees F.
2. Season the ribs with salt and pepper. In a large heavy-bottomed Dutch oven or ovenproof stock pot, heat the oil over medium-high heat. In batches, add the ribs and brown on all sides, about 8 to 10 minutes. Remove the ribs and set aside. Add the onion and garlic and cook, stirring frequently, for 2 minutes. Add the tomatoes, wine and mustard. Bring the mixture to a boil and scrape up the brown bits that cling to the bottom of the pan with a wooden spoon. Return the ribs to the pan. Add the beef broth, cover the pan and place in the oven for 2 1/2 hours until the meat is fork-tender and falls easily from the bone.
3. Remove the ribs from the cooking liquid. Using a large spoon, remove any excess fat from the surface of the cooking liquid. Using a ladle, transfer the cooking liquid in the bowl of a food processor (or use an immersion blender to process the mixture). Process until the mixture is smooth. Pour the sauce into a saucepan and keep warm over low heat. Remove the meat from the bones. Discard the bones. Using 2 forks, shred the meat into small pieces. Stir the shredded meat into the sauce. Season with salt and pepper, to taste.
4. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and place in a large serving bowl. Using a slotted spoon, remove the meat from the sauce and add to the pasta. Pour 1 cup of the sauce over the pasta. Toss well and thin out the pasta with more sauce, if needed. Sprinkle the pasta with Parmesan cheese and chopped parsley before serving.

-Alyssa

Veal Marsala

Giada's Veal Marsala recipe (*chef's note: someone threw out the mushrooms :x)

-Derek

Giada's Turkey Meatloaf

Turkey Meatloaf
with Feta and Sun-dried Tomatoes

INGREDIENTS:

• Vegetable cooking spray
• 1/2 cup plain bread crumbs
• 1/3 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
• 2 cloves garlic, minced, optional
• 2 eggs, at room temperature, lightly beaten
• 2 tablespoons whole milk
• 1/2 cup crumbled feta cheese
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1 pound ground turkey, preferably dark meat

DIRECTIONS:

1. Place an oven rack in the center of the oven. Preheat the oven to 375 degrees F.
2. Spray a 9 by 5-inch loaf pan with cooking spray.
3. In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, if using, eggs, milk, feta, salt, and pepper. Add the turkey and gently stir to combine, being careful not to overwork the meat.
4. Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F on an instant-read thermometer, about 40-45 minutes. Remove from the oven and let rest for 5 minutes. Transfer to a cutting board and slice. Put on a serving platter and serve.

-Alyssa

Giada's Linguine with Clams and Mussels

Spicy Linguine with Littlenecks and Mussels

Giada's Peanut Butter Cookies

Peanut Butter Cookies with Blackberry Jam
Original recipe found here

INGREDIENTS:

• 1 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder (recommended: Hershey's)
• 1/2 teaspoon baking soda
• 1/8 teaspoon fine sea salt
• 1 stick (1/2 cup) unsalted butter, at room temperature, cut into 1/2-inch pieces
• 3/4 cup creamy peanut butter, at room temperature
• 3/4 cup sugar, plus 1/4 cup
• 1/2 packed cup light brown sugar
• 1 egg, room temperature, beaten
• 1 teaspoon pure vanilla extract
• 1/4 cup blackberry jam

DIRECTIONS:

1. Put an oven rack in the center of the oven. Preheat the oven to 375 degrees F. Line 2 baking sheets with parchment paper. Set aside.
2. In a medium bowl, sieve together the flour, cocoa powder, baking soda, and salt. Set aside.
3. In a stand mixer, fitted with the paddle attachment, beat the butter, peanut butter, 3/4 cup of sugar, and light brown sugar together, scraping down the sides of the bowl as needed, until smooth, about 30 seconds. Add the egg and vanilla extract and mix until blended. With the machine running on low speed, gradually add the flour mixture until incorporated.
4. Put the remaining 1/4 cup of sugar in a small bowl. Form the dough into 1/4 cup-size balls and roll in the sugar. Arrange 5 balls of dough, evenly apart, on each baking sheet. Using a round 1/4 teaspoon measure, or the thin end of a wooden spoon, make a hole in the center of each ball of dough, about 1/2 to 3/4-inch deep. Spoon 1 teaspoon of jam into each hole. Bake for 11 to 14 minutes until the dough has spread and the surface of the cookies are crackled. Cool for 5 minutes and transfer to a wire rack to cool completely, about 20 minutes. Arrange the cookies on a serving dish and serve.

-Alyssa

Balsamic BBQ Chicken & Homemade Balsamic Sauce

This BBQ sauce is the same as the recipe found in another blog entry.

Chicken with Balsamic BBQ Sauce
Giada's original recipe can be found HERE (courtesy of Food Network).


INGREDIENTS:

• 5 pieces of chicken, combination legs and thighs
• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

DIRECTIONS:

1. In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper. Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.
2. Preheat the oven to 375 degrees F. 
3. Wash and trim the chicken of excess fat. Season the chicken with salt and pepper. Place the chicken skin-side down in a shallow baking dish and bake for 25 minutes. Remove the baking dish from the oven and flip the chicken to the other side. Brush BBQ sauce over the tops of the chicken. Return the baking dish to the oven and bake for another 15-20 minutes.

*For larger crowds*
x4 INGREDIENTS:

• 3 cups balsamic vinaigrette
• 3 cups ketchup
• 1 1/3 cups brown sugar
• 4 cloves garlic, minced
• 4 tablespoons Worcestershire sauce
• 4 tablespoons Dijon mustard
• 2 1/2 teaspoons salt
• 2 teaspoons freshly ground pepper

-Alyssa

Roasted Tomatoes

Roasted Tomatoes
Recipe adapted from Giada de Laurentiis 


INGREDIENTS:

• 12 tomatoes, sliced in 1/2 lengthwise
• 1/4 cup EVOO
• 2 cloves garlic, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 cup Panko breadcrumbs
• 3/4 cup finely crumbled Gorgonzola or grated Parmesan
• 2 tablespoons chopped fresh flat-leaf parsley

DIRECTIONS:

1. Preheat the oven to 375 degrees F.
2. Use a spoon to remove the seeds from the tomatoes. Place the tomato halves, cut side down, on paper towels to drain, about 5 minutes.
3. In a large bowl, mix together 2 tablespoons of the olive oil, garlic, salt, and pepper. Using clean hands, gently toss the drained tomato halves in the oil mixture until coated. Marinate the tomatoes for at least 10 minutes.
4. In a small bowl mix together the bread crumbs and cheese.
5. Place the marinated tomato halves, cut side up, on a parchment paper-lined baking sheet. Fill each tomato half with the bread crumb filling. Drizzle with the remaining EVOO. Bake for 20 to 25 minutes until slightly softened and the underside of the tomatoes are brown.
6. Sprinkle with the tomatoes with chopped parsley and serve immediately.

Pulled Pork Sandwiches with Homemade BBQ Sauce

Pulled Pork Sandwiches

Cook/Prep time: at least 12 hours

Slow-cooking pork rub and recipe adapted from this blog

Balsamic BBQ sauce adapted from Giada

INGREDIENTS for the pork rub

• 1 tablespoon ground black pepper
• 1-2 teaspoons cayenne pepper
• 2 tablespoons chili powder
• 2 tablespoons dark brown sugar
• 1 tablespoon dried oregano
• 4 tablespoons paprika
• 2 tablespoons table salt
• 1 tablespoon granulated sugar
• 1 (4-5 pound) bone-in pork shoulder
• 1 cup homemade barbecue sauce (see below)

DIRECTIONS for the pork

1. Combine all of the ingredients except the pork and the barbecue sauce in a bowl. Massage this spice rub onto the pork, coating each side thoroughly. Wrap the pork tightly with two layers of plastic wrap and refrigerate for at least 3 hours (or up to 3 days).  
2. Unwrap the roast and place it in your slow cooker. Add 1/4 cup of water then turn the slow cooker to low and cook for 8-10 hours, or until the meat is fork-tender.
3. Transfer the pork to a cutting board and discard the liquid in the slow cooker. Shred the meat using two forks to pull it apart. Discard any fat. Place the shredded meat back in the slow cooker and add 1 cup of barbecue sauce, tossing to combine. Heat on low for 30-60 minutes, or until hot. Serve the pork with additional barbecue sauce, if desired.  Sandwich between 2 halves of a mini bulky roll. 

INGREDIENTS for 1 1/2 cups of the Balsamic Barbecue Sauce

• 3/4 cup balsamic vinegar
• 3/4 cup ketchup
• 1/3 cup brown sugar
• 1 garlic clove, minced
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Dijon mustard
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• additional salt and pepper

DIRECTIONS
In a small pot or saucepan, combine the balsamic vinegar, ketchup, brown sugar, garlic, Worcestershire sauce, Dijon mustard and half teaspoons of salt and pepper. Stir these ingredients together and simmer over medium heat for about 15-20 minutes. Set 1/4 of the sauce to the side for serving later.

-Alyssa