Nigella could do or say anything and I’d go for it. Luckily, this recipe from cheeky Nigella is delicious. It’s her version of pasta alla puttanesca, and it’s got a bite! I love the saltiness that works perfectly with the spaghetti, and the light sauce is perfect for a simple meal. I heartily recommend it.
2 garlic cloves, peeled and thinly sliced, crushed or grated
1/2 teaspoon crushed red pepper flakes, or 1 to 2 tablespoons jarred or canned jalapeno peppers (preferably red), drained, sliced, and diced, or to taste
1 pound spaghetti
1 (14-ounce) can diced tomatoes
1 1/4 cups chopped drained pitted black olives
2 tablespoons small capers, well rinsed and drained
2 to 3 tablespoons chopped fresh parsley leaves, for garnish, optional
Freshly ground black pepper
Bring a large pot of water, for the pasta, to a boil over medium heat, though you don’t need to get started on the sauce until the water is pretty well boiling.
Pour the oil into a wide, shallowish frying pan, Dutch oven, or wok, and put it over medium heat.
Add the anchovies and cook for about 3 minutes, pressing and pushing with a wooden spoon, until the anchovies have almost “melted”. Add the garlic and red pepper flakes or jalapenos and cook, stirring, for another minute.
This is probably the stage at which you will want to salt the boiling water and adding the spaghetti to cook, following the package instructions.
Going back to the sauce, add the tomatoes, olives, and capers to the pot with the anchovies and cook for about 10 minutes, stirring every now and again, by which time it will have thickened slightly. Taste for seasoning.
Just before the pasta is ready, remove and reserve about an espresso cupful of cooking water.
When the pasta is cooked as desired, drain and add the spaghetti to the tomato sauce, adding a little reserved pasta water, if needed, to help amalgamate the sauce. Scatter with chopped parsley, if there’s some to hand, and serve in slatternly style, preferably with an unfiltered cigarette clamped between crimson-painted lips.
Make Ahead Note:
The sauce can be made 2 days ahead. Transfer the sauce to a nonmetallic bowl to cool, then cover and refrigerate as soon as possible. Reheat gently in large saucepan, frying pan, or wok, stirring occasionally, until piping hot.
The cooled sauce can be frozen in a resealable container for up to 3 months. Thaw overnight in the refrigerator and reheat as above.
When I say easy, I mean easy. For real. 3 ingredients! I serve these when I make tacos…from a box. We all have nights when we just need to get dinner on the table and aren’t feeling particularly creative, right?
EASY REFRIED BEANS
15 ounces refried beans
1⁄2 cup salsa
1cup shredded cheddar cheese
Combine all in a saucepan and heat over medium heat until bubbly and warm.
Ahhh, the South. What do we do to healthy veggies? Add bacon, of course. Don’t knock it til you tried it. Shut up, Cholesterol, you’re fine.
SOUTHERN BACON-FRIED CABBAGE
6 slices bacon, chopped
1 cup onion, chopped
3 cloves garlic, minced
1 large head cabbage, cored and chopped
2 teaspoons seasoned salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Cook the bacon in a jumbo cooker over medium-high heat until crisp. Remove the bacon to a paper towel-lined plate. Reserve 2 tablespoons of the bacon grease and discard the rest.
In the same jumbo cooker, return the 2 tablespoons bacon grease. Over medium-high heat, cook the onion until it is soft, about 4 minutes. Add the garlic and continue to cook for an additional 1 minute. Stir in the cabbage and continue to cook and stir for 4-5 minutes. Add the seasoned salt, pepper, onion powder and garlic powder. Mix well.
Reduce heat to low, cover, and allow to simmer, stirring occasionally, for about 30 minutes.
Just before serving, mix the bacon into the cooked cabbage. Serve immediately.
I love fried okra, it’s always been a special summer treat in our family. This recipe is from the Southern Living Heirloom Recipe Cookbook.
2 pound fresh okra
3/4 cup Salt
2 cups plain cornmeal
Slice okra. Combine 3 qt. water with salt, pour over okra. Soak for 30 minutes, drain & rinse twice. Dredge okra, in batches in cornmeal. Pour oil in a dutch oven. Heat to 375. Fry okra in batches for 4 minutes. Drain on paper towels.
I made this delicious ham for Easter dinner. It was from the Pioneer Woman and was just delicious. We loved it!
1 12- to 15-pound fully cooked bone-in ham
1/2 tsp. whole cloves
1/2 c. dijon mustard
1/2 c. honey
1/2 tsp. black pepper
For the ham: Preheat the oven to 325 ̊ Fahrenheit. Score the surface of the ham with a sharp knife in a diamond pattern, about 1/4 inch deep. Stick the cloves in between the diamonds.
Place the ham on a rack in a large roasting pan, tent it with foil and bake until warmed through, about 2 hours.
For the glaze: Mix the mustard, honey and pepper in a medium bowl.
Remove the ham from the oven and uncover. Brush with half of the glaze, making sure to get it in the scored lines. Return to the oven, uncovered, and hake until the ham looks glossy, about 20 minutes. Brush with the remaining glaze and bake until just beginning to caramelize, about 20 more minutes.
Remove the ham from the oven and let rest 15 to 20 minutes.
Easy weeknight dinners are incredibly necessary to have in your arsenal. Add this one to your lineup!
1⁄4 cup all-purpose flour
1⁄2 teaspoon salt
1⁄2 teaspoon garlic powder
1⁄2 cup shredded parmesan cheese
2 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon olive oil
2 teaspoons lemon juice
In a shallow bowl, combine the flour, salt and garlic powder. In another bowl, beat the egg. Place the Parmesan cheese in a third bowl. Coat chicken in flour mixture, then dip in egg and roll in cheese.
In a skillet, brown chicken in oil on both sides. Transfer to a shallow 1-qt. baking dish coated with cooking spray; drizzle with lemon juice. Bake, uncovered, at 350° for 18-20 minutes or until juices run clear.
Better-Than-Olive Garden® Alfredo Sauce
3 tablespoons sweet butter
2 tablespoons olive oil
2 cups heavy whipping cream
2 cloves garlic, minced
¼ teaspoon ground white pepper
½ cup grated Parmesan cheese
¾ cup shredded mozzarella cheese
1 (12 ounce) package angel hair pasta
Melt butter and olive oil in a saucepan over medium-low heat. Add cream, garlic, and white pepper; bring to just under a boil. Reduce heat and simmer, stirring often, until mixture is slightly reduced, about 5 minutes.
Stir Parmesan cheese into cream mixture and simmer until sauce is thickened and smooth, 8 to 10 minutes. Add mozzarella cheese to sauce; cook and stir until cheese is melted, about 5 minutes.
Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 3 to 5 minutes. Drain and transfer pasta to serving plates. Spoon sauce over pasta.