Thursday, October 20, 2016

Baked Rigatoni & Cannellini Beans

Pasta.  Beans.  Cheese. 

Is there anything more satisfying when you are super hangry?  I don't think so.  

Here, I took my basic weeknight pasta recipe and amped it up a little by popping it in the oven with a hearty topping of cheese.  It bubbles up and gets lightly browned on the top and just takes this dish to the next level.  You're gonna love it.  


Serves:  4-6
Prep Time:  25 minutes
Bake Time:  20 minutes
Oven Temp:  400 degrees

Ingredients:

2 TBSP extra virgin olive oil
1 tsp dried red pepper flakes (optional)
1 large onion, diced finely
3 cloves garlic, minced
2 cans of cannellini beans, drained well
1 28 oz can of diced tomatoes
1 cup of beef stock
1 TBSP dried basil
1 tsp salt
1/2 tsp black pepper
1 box of rigatoni - or other hearty ridged pasta shape
salted boiling water for cooking pasta
1 1/4 cup of freshly grated parmiggiano cheese
spring onions for garnish

Method:

Preheat oven to 400 degrees.

Bring a large pot of water to rolling boil.  Add a generous amount of sea salt and cook the rigatoni no longer than 10 minutes.  Drain and set aside, cover, keep warm.

In a deep skillet, heat olive oil over medium high heat.  Add the hot pepper seeds and toast for about 1 minute.  

Add the diced onion and minced garlic and cook about 2 minutes until translucent.  

Add drained cannellini beans, dried basil, salt and pepper.  Sautee for a few minutes until heated through.  

Add 1 cup of beef stock and crank the heat up until mixture is reduced by half.  

Add diced tomatoes and reduce heat.  Simmer about 5 minutes.

Remove from heat.  Add tomato mixture to the pasta, mixing gently.  Add 3/4 cup of the parmiggiano and fold in gently.  

Place in a buttered baking dish.  Sprinkle top of pasta mixture with remaining 1/2 cup of parmiggiano.  Drizzle with a little olive oil.

Bake for 20 minutes, or until cheese on top becomes golden and crispy.  



Garnish with salt, pepper and some spring onions.

Enjoy!!  

As always, get your asses in the kitchen!  Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Tuesday, October 18, 2016

Pumpkin Streusel Bread

Yo.......... I'm not going to lie.  Those "basic white girl" memes?  ME.

PUMPKIN ALL THE THINGS is my motto.  Seriously...... I can't get enough of it.  I just really love fall in general to be honest.  I love decorating the house and filling it with warm scents of apples, pumpkins, cinnamon and cloves.  I mean is there anything more comforting than that I ask you??  No.  Just agree with me...... You know I'm right.

Anyway, I know there are a million pumpkin recipes clouding Pinterest right now.  And you are probably thinking, why this recipe Krissi?  BECAUSE IT'S DELICIOUS.  That's why.

Seriously, this pumpkin bread is SO moist and pumpkiny.  It really does not take a lot of effort and it's done baking in no time.   You will absolutely "fall" over this recipe!


Prep Time:  15 minutes
Bake Time:  45-50 minutes
Serves:  8-10

Ingredients:

1/3 cup of vegetable oil
1/2 cup white sugar
1/4 cup of firmly packed dark brown sugar
1 cup of canned or fresh pumpkin
2 eggs
1 tsp vanilla extract
1 3/4 cup all purpose flour
2 tsp pumpkin pie spice
1 tsp of baking soda
1 tsp baking powder
1/4 tsp salt
1 stick of butter, melted

FOR STREUSEL TOPPING


1 1/4 cup of all purpose flour
1/2 cup of firmly packed light brown sugar
1/4 cup of white sugar
3/4 tsp pumpkin pie spice
1 stick butter, melted

Method:

Preheat over to 350 degrees.

Combine all ingredients for crumb topping.  Fold together with a fork until a large crumbly mixture forms.  Do not overmix and make a paste.  You want a crumbly mixture.

In a large bowl combine the vegetable oil and sugars.  Beat on medium speed until completely combined.  Add the eggs one at a time making sure the first egg is completely incorporated before adding the second.

When both eggs are whipped into submission, add the pumpkin and vanilla extract.  Beat on medium until nice and fluffy, about 2 minutes.

In another medium bowl add flour, pumpkin pie spice, baking soda, baking powder and salt.  Whisk gently to combine.

Slowly add the dry ingredients to the wet, pausing to scrape sides of bowl and incorporate fully.

Add one stick of melted butter and fold in with a spatula until completely combined into the batter.

Grease a standard loaf pan with non-stick spray.

Add the pumpkin batter to the loaf pan. Pour all of the streusel mixture directly on top of the batter.

Place in the over in the middle position and bake for 45-50 minutes or until a toothpick comes out clean.

Allow to cool completely before removing from loaf pan and slicing.


This bread is absolute heaven.  I know you will love it.

As always, get your ass in the kitchen!  Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below. 

Thursday, October 6, 2016

Lemon Garlic Roasted Chicken

I have to be honest with you.  I was a weird child, and if you ask my mother, she will tell you I'm still weird.  She is right, but don't tell her that.

Apparently when I was about 4-6 I went through this "dirty" phase.  I thought food was dirty.  I wouldn't eat "dirty" chicken (which was just dark meat).  For years, probably until about 5 years ago, I REFUSED to eat chicken off of the bone and would only eat white meat boneless chicken.

I mean, obviously, I've smartened up and now I appreciate a good wing and thigh......

Strangely enough, now my kid doesn't like meat on the bone either.  So I tried this recipe out.  He ate it and actually gave it a thumbs up.  That was all the validation I needed to write it down and post it for all of you.

Lemon Garlic Roasted Chicken

Prep Time:  10 minutes
Marinate Time:  at least 1 hour - I went all day while at work
Bake Time:  40-50 minutes

Ingredients:

FOR MARINADE:
1 whole fryer chicken, cut into pieces
zest and juice of 2 lemons
1 onion chopped
8 cloves of garlic smashed
handful of fresh basil, chopped
1/4 cup of extra virgin olive oil
1 tbsp salt
1 tsp of black pepper
pinch of red pepper flakes (optional)

2 TBSP butter
2 TBSP extra virgin olive oil
1/2 cup of white wine or chicken stock
zest and juice of 1 lemon
fresh basil for garnish
salt and pepper as needed

Method:

In a large 9 x 13 baking dish place the chicken pieces, the juice and zest of 2 lemons, onion, garlic and basil all together.  Drizzle over 1/4 cup of olive oil and work into the chicken pieces so that every piece is coated evenly.  Sprinkle with salt, pepper and hot pepper seeds if using.



Cover tightly with plastic wrap and place into the refrigerator for at least 1 hour but no more than 8.

Preheat oven to 375 degrees.

In a cast iron skillet or heavy bottomed frying pan, heat up 2 TBSP of butter and 2 TBSP of extra virgin olive oil.  Starting with the largest pieces first, sear the chicken on both sides until a golden brown crust forms.



Place chicken directly into the marinade pan (don't discard anything).

Pour wine over all of the chicken pieces, sprinkle with a little more salt and pepper and roast uncovered for about 40-50 minutes.

Remove chicken from the pan and place on a platter to rest for about 10 minutes covered lightly with foil.

Zest and juice 1 lemon over all of the chicken pieces and sprinkle with some freshly chopped basil.



I served this with my Creamy Garlic Potatoes and a fresh salad.

This dish is so easy and comforting, you will love it!

As always, get your asses in the kitchen.  Love, Krissi xoxo

Krissi Biasiello is a native of South Philadelphia, Pennsylvania.  Cooking since she was a little girl with her large Italian family, she decided to leave her paralegal job and shoot for the stars on FOX’s cooking competition show, MasterChef.  She beat out 43,000 homecooks across America and came in 4th place.  Under the scrutiny of Gordon Ramsay, Graham Elliot and Joe Bastianich, Krissi has made her mark in the culinary world.  She now shares her recipes with all of you!  Her rustic, homestyle take on everything will win you over and will definitely “get your asses in the kitchen”. 

To contact Krissi for appearances, in-home demonstrations, catering and more, you can find her below.