Meatballs in Buttery Marinara

 

If you haven't already figured out that I tend to skew more toward chaos and complexity (with regard to cooking & baking) than I do toward calm and simplicity, then today is the day for that revelation. On occasion, yet most recently, I have been reminded that there is much to be said for a simple, delicious meal. With the Thanksgiving holiday just weeks away (the epitome of chaos and complexity), there has never been a better time to make an uncomplicated, straightforward, scrumptious meal for your family and/or friends. And nothing could be more effortless, more enjoyable than a serving a platter of Meatballs in Buttery Marinara. Served with some garlic bread or a crusty loaf of bread and maybe a salad, this is an impressive, soul satisfying, hearty weeknight meal, an intimate dinner party worthy meal, or a date night meal. Yes, you can serve this over pasta, but why complicate things (who is writing this blogpost?). 

The most straightforward comment I can make about these Meatballs in Buttery Marinara is that they are CRAZY GOOD! Beautifully arranged on a large (white) platter, who amongst your family and friends wouldn't want to savor a plate of the most impeccable meatballs at your dinner table? 

When it comes to making meatballs, there can be very strong opinions on which ingredients to use as well as which is the best method to use to cook them. So, let's start with the ingredients. Some swear by using seasoned/unseasoned bread crumbs, others are staunch supporters of using stale cubed bread; some strongly believe meatballs should be made with a combination of ground beef (80/20) and Italian sausage, while others lean toward the ground beef, ground pork combination; some rely on dried herbs, while others use only freshly chopped ones; some use pre-grated cheese, while others are relentless in their belief that only freshly grated cheese (Parmigiano-Reggiano) will do; and last but not least, some add in ricotta to achieve a lighter, more tender textured meatball while others prefer a more traditional (yet equally scrumptious) denser meatball. At the end of the day, it's sometimes a matter of personal preference and taste. These meatballs use cubed stale Italian bread, ground beef (only 80/20) and ground pork, freshly chopped herbs, freshly grated Parmigiano-Reggiano cheese, and no ricotta. 

Just as there are variations in what goes into making a crazy good meatball, there are also differences in the method used to make them. Options range from frying them, to par baking them and finishing by simmering in a marinara sauce, to adding them raw into the marinara sauce, to fully baking them before adding to the marinara at the very end to enable them to absorb some of the flavor of the sauce. This recipe bakes the uniformed, golf-ball sized meatballs in a 350-degree (F) oven for 35-40 minutes or until they reach an internal temperature of 160 degrees (F) and then they are slowly simmered in the marinara sauce for at least 10-15 minutes. While the meatballs simmer their internal temperature will reach 165 degrees (F). Note: Meatballs with an internal temperature of less than 160 degrees (F) are not safe to eat.

Rather than use a marinara sauce this recipe calls for the use of a buttery marinara sauce. Adding butter to the marinara sauce creates a richer flavor, smoother, more velvety, silky texture, adds a glossier finish, and helps coat the meatballs beautifully. Adding butter to either a store-bought or homemade marinara is a flavor game changer and it is what sets this meatball recipe apart from all others. It's also what makes these meatballs even more luscious!

In full disclosure I used a store-bought sauce (for simplicity purposes) for this recipe, however, the flavor was not at all sacrificed as I used two high-quality marinara sauces (see notes). Remember this was all about creating an exceptional, outstanding, delicious, simple meal. 

Rather than making the Meatballs in Buttery Marinara your main course, you could serve them as an appetizer. And instead of serving them simply with garlic bread or a crusty loaf of bread (with lots of softened butter to slather on), you can serve them over pasta (highly recommend a fettuccini, bucatini or linguine). So, whether you seek to entertain your friends and/or family simply or more elaborately, these meatballs absolutely must be in your repertoire! And adding butter to the marinara should be considered non-negotiable!

Recipe

Meatballs in Buttery Marinara

Makes 18 large meatballs

Serves 5-6 as a main course, Serves 9-12 as an appetizer.

Ingredients

2 cups (92g) small cubed slightly stale Italian Bread (see notes)

1/4 cup whole milk

1/4 cup chicken stock or broth

2 large eggs

4-6 large cloves of garlic, minced

1/4 cup freshly chopped oregano (or you can use flat Italian parsley, but if you can, use the oregano)

1 cup (100g) Parmigiano-Reggiano, finely grated

2 Tablespoons extra virgin olive oil

1 large yellow onion, finely chopped

2 teaspoons Kosher salt, divided (and more to taste)

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes (optional)

1 pound ground beef (80/20) - see notes

1 pound ground pork

32-36 ounces of marinara sauce (see notes)

4 Tablespoons unsalted butter, room temperature

Garlic Bread OR

A Fresh Loaf of Italian Bread served with a large bowl of whipped for or softened butter

Directions

1. Preheat oven to 350 degrees (F). Line a large baking sheet with parchment paper or a Silpat.

2. In a large bowl combine the cubed bread, milk and chicken stock. Stir to combine. Set aside.

3. Heat a medium sized skillet. Add in the extra virgin oil. When warmed add in the minced onion and 1 teaspoon of Kosher salt. Sauté until the onions have softened (approximately 5-6 minutes). Remove from heat and set aside.

4. Stir in the eggs, garlic, oregano, grated cheese, 1 teaspoon of Kosher salt, black pepper and red pepper flakes (if using) to the bread mixture.

5. Break up the ground beef and pork into chunks before adding to the mixture. Blend well. Using your hands works best.

6. Mix in the slightly cooled sauteed onions. Mix well. Note: You can add in additional teaspoon of Kosher salt at this point. Or you can leave the total amount of salt to 2 rather than 3 teaspoons.

7. Using a large (2 1/4") ice cream scoop to form the meatballs. Place the meatballs on the prepared baking sheet.

8. Bake for 35-40 minutes or until the meatballs have an internal temperature of 160 degrees (F).

9. During the last 15 minutes of baking time for the meatballs, heat the marinara sauce and butter in a large saucepan.

10. Transfer the baked meatballs into the heated marinara sauce. Continue to simmer for at least 10-15 minutes to give the meatballs a chance to soak up some of the marinara.

11. Arrange the meatballs and buttery marinara sauce on a large platter.

12. Serve with thick slices of freshly made garlic bread or thick slice of a dense Italian Bread.

Other Meatball Recipes: Meatballs in Marinara, Cranberry Meatballs with Creamy Ranch Dip, Chile-Cumin Lamb Meatballs with Yogurt and Cucumbers, Swedish Meatballs with Lingonberry Sauce, Bucatini and Meatballs, 

Notes: (1) You can make the meatballs early in the day. Cover and chill in the refrigerator until ready to bake. (2) Cut half inch slices of the Italian bread and set side out overnight to get stale before cubing. Use a good quality loaf of Italian bread. (3) You can make your own marinara or use store-bought (which I did here). I used a combination of a chunky marinara sauce (Bertolli Rustic Cut Marinara) and a smooth marinara sauce (my favorites are Carbone and Rao's for the smooth marinara sauce). They were used in equal ratios. (4) You definitely want to use an 80/20 ground beef mixture for the most flavorful and juiciest meatballs. Leaner cuts of beef will result in a drier meatball. (5) I used a large ice cream scoop (2 1/4" in diameter) to form the meatballs. If you make them by hand, they must be uniform in size.

Early Morning in Yellowstone (May 2024)

Butterscotch, Coconut & Oatmeal Cookies

Up until this brief weekend snow here in the Midwest, we had been having one the most exquisite fall seasons. However, I will say the contrast of trees still holding onto their jewel toned leaves and a white carpet of snow is in its' own way also a stunning aesthetic landscape. Now if there had been enough snow to be shoveled, I am not sure I would appreciate the beauty of seasons crossing over one another in early November. If there was one season I wish could last almost indefinitely, it would be the fall. And if there was one cookie that had all the autumnal vibes it would be these gorgeous, rustic looking, quite possibly contest winning Butterscotch, Coconut & Oatmeal Cookies. While I would be more than happy to eat this cookie year-round, there is something about its' flavor profile and texture that gives me all the fall feels. Maybe it's due in part to an unexplainable association between the fall and flavor of butterscotch or maybe it's how the flavor notes of butterscotch just hit differently on the palate when there is a chill in the air. 

If you have already scrolled down to look at the list of ingredients, you might be thinking 'these sound awfully similar to the Cowboy Cookies (revisited) posted on the blog'. And you would be partially right as they share many of the same ingredients, although the amounts somewhat vary. More importantly the Cowboy Cookies are made with both butterscotch and chocolate chips along with some cinnamon for a spiced depth of flavor while these Butterscotch, Coconut & Oatmeal Cookies are chocolate and cinnamon free. Additionally, this cookie uses both light and dark brown sugars rather than only light brown sugar. Could you use half butterscotch and half chocolate chips in this recipe? You could, but it significantly changes the flavor profile. And as much as I love chocolate, this cookie wants only to be butterscotch forward.

As far as cookies go, this is a pretty straight forward recipe. However, it's one where measuring the ingredients matters (I know I harp on this all of time, but for good reason!). I don't know about you but I have always struggled with measuring sweetened coconut. Do I press it down in the measuring cup like brown sugar or do I just spoon it in? What I have learned over time is that neither of those measuring options will get you the amount of coconut you need. 

Over the course of my decades long baking life, I have shifted my thinking about all-purpose flour. In other words, my flour loyalties have both changed and evolved. My all-purpose flour choices these days are either commercially available or locally sourced Organic All-purpose. So why have I turned into this flour fussytarian? Well for two significant reasons. Organic flour generally has a more complex, robust flavor (due to less processing) and has a better gluten structure (leading to more superior results in baking). Which means I am now a HUGE believer in the game changing power of organic flour.

The dough initially comes together in a standing mixer fitted with a paddle attachment; however, it is finished in a large bowl with either a wooden spoon or spatula. The reason for this is to prevent 'overmixing' or toughening the finished cookie. 

I used two full bags (11 ounces each) of butterscotch chips in these cookies. That amount of chips required careful mixing to fully incorporate the chips into the batter. You don't want a dough ball that's all chips. So, in the recipe below I suggest you back off the full 22 ounces and instead use about 18 ounces. Will I reduce the amount of butterscotch chips the next time I make up a batch. Maybe, maybe not. So, the choice is yours.

These cookies benefit from being chilled in the refrigerator before baking. Chill the balls of dough for as little as one hour or for up to 24 hours. The dough yields about 20-21 golf ball sized cookie balls. I used a large (2 1/4 in diameter) ice cream scoop but you can make them freestyle. Just remember you want your cookies uniformed sized, so they bake up evenly. Note: The recommended baking time is based on forming the dough into 20-21 balls of dough.

Baking time on the cookies ranges from 20-22 minutes (I was closer to the 22 minute mark). The finished cookie should be golden brown along the edges yet still slightly soft in the center. After cooling the baked cookies on the baking sheet, the finished cookie should be crispy and craggily on the outside and chewy on the inside. These two textures create the most divinely delicious, decadent cookie. It's also one that looks more like a high-end bakery cookie than a homemade one. To get that bakery finished look, I always use a large round cookie cutter or small, clear glass bowl to shape my cookies as soon as I take them out of the oven. It's a simple technique that gives you eye candy worthy, impressive looking, perfectly round cookies. And a platter of captivating looking cookies makes them beyond irresistible! 

I am pretty certain that after you take one bite of this scrumptious, mouthwatering delicious cookie, (especially if you first taste it still a bit warm) it will be akin to experiencing a drop the mic moment. These Butterscotch, Coconut & Oatmeal Cookies are the obsession in your life you didn't know you needed. Until now that is.

Recipe

Butterscotch, Coconut & Oatmeal Cookies 

Makes 20-21 bakery sized cookies

Ingredients

2 cups (260g) organic all-purpose flour (see notes)

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon Kosher salt

1 cup (226g) unsalted butter, slightly room temperature

1 cup (200g) granulated sugar

1/2 cup (100g) light brown sugar

1/2 cup (100g) dark brown sugar

2 large eggs

2 teaspoons vanilla

2 cups (180g) old-fashioned oats

1 cup (120g) sweetened coconut

1 cup (125g) toasted walnut or pecan halves, chopped (not too fine, not too coarse)

18-22 ounces (509-622g) Butterscotch Chips (see notes)

Flaky sea salt (highly recommend Maldon)

Directions

1. In the bowl of a standing mixer fitted with a paddle attachment, beat the butter for approximately 2 minutes. Scrape the bowl and add in the granulated and brown sugars. Beat for approximately 3-4 minutes or until just creamy.

2. Beat in the eggs one at time. Beat until well incorporated.

3. Beat in the vanilla.

4. Whisk together the flour, baking soda, baking powder and Kosher salt. Add into the butter/sugar mixture in 3 additions.

5. Add in the oatmeal and coconut. Mix until blended.

6. Transfer the mixture to a large bowl. Add in the butterscotch chips and nuts. Use a wooden spoon or spatula to mix. Mix well.

7. Using a large ice cream scoop (2 1/4' in diameter) make 20 dough balls. Place on a baking sheet. Cover with plastic wrap and chill for at least 1 hour or overnight.

8. Preheat oven to 350 degrees (F). Line two baking sheets with parchment paper.

9. Place 6 balls of dough on the prepared baking sheet. Very lightly sprinkle with sea salt. Bake for 20-22 minutes or until the edges are golden (the cookies will be set but slightly soft in the center). Allow the cookies to cool on the baking sheet.

10. Repeat until all of the cookies are baked.

11. Store cookies in a metal tin, wrapped in cellophane bags or nestled in glassine bakery bags. For the fresh out of the oven taste, reheat individual cookies for 12-15 seconds in the microwave on high.

Notes: (1) Highly recommend using King Arthur's Organic Flour when making these cookies. (2) I used two bags of the Nestle Butterscotch Chips. You need to mix them in well into the batter. If you don't you might end with a few cookies loaded with chips. To avoid that issue, you could use 18 ounces instead of 22 ounces. (3) You can make a half batch of these cookies by dividing all of the ingredients in half. Or you can bake up half of the cookies and freeze the remaining dough balls to bake up a later time.

Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce

Many of us have bought a rotisserie chicken from the grocery store. While they are great when you are starving and want to put a meal on the table without any work, they can sometimes disappoint. Especially when the meat isn't juicy, it isn't pull off the bone tender, and it's flavor falls short of expectations. Did you know it is possible to create a rotisserie style at home? One having mouthwatering meltingly, tender, deeply flavorful meat that can be made in your own oven! I am here to tell you that you can! And here's the spoiler alert. The secret to creating the juiciest, most flavorful roasted chicken is a low and slow roasting time. 

Roasted for 3 hours (yes, three hours) at 300 degrees (F) is the key secret to making a roasted chicken far superior to any rotisserie chicken you can buy from your market. The secondary secret is rubbing the chicken with a butter and fresh herb mixture to add even more flavor to the juices as well as to the baby potatoes and garlic cloves roasting along with it. And yes, the potatoes and garlic cloves roast for 3 hours as well.

There are two ways of roasting the chicken. Place it breast side up and roast for 3 hours. Or place it breast side down, roast for 90 minutes, then turn it breast side up and continue roasting for another 90 minutes. In the first method, the skin has maximum exposure time to the heat and is more likely to get golden and crispy. In the second method, the breast meat retains its' moistness, yielding exceptionally juicy white meat. The downside is that the skin does not become as brown or crispy. So, you have to choose what matters most to you. A golden, crispy skinned chicken or one with incredibly succulent breast meat. I choose the later. Could I have increased the temperature to broil for 2 minutes before pulling the chicken out the oven to get a little more color? Yes, I could have. But I didn't. However, that is an option for you.

There are enough pan juices to make a gravy if you want. But why fuss if you don't have to. Besides the pan juices can be easily mopped up with some thick slices of a great bread. The Lemon Mustard Sauce is a great, very unexpected accompaniment to the roasted potatoes. The flavor of the chilled, creamy, tangy sauce served on the warm roasted potatoes creates a complex flavor profile that is certain to wow your palate! I highly recommend you serve it on the side and insist everyone at the table take a small spoonful to try before fully committing. I am willing to bet more than half of them will go in for larger spoonfuls! The addition of the sauce (served on the side) elevates a seemingly simple, rustic dinner to a whole other level. And turns an at home chicken dinner into something that feels more like a fine dining experience.

Paired with a great loaf of bread, a beautiful salad, and some wine (if you are wine lover) makes perfect weekend or Sunday afternoon dinner. This Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce is effortless and dinner party worthy! I wouldn't be surprised if it's one you decide is your signature dish, one you put on regular repeat. I also wouldn't be surprised if you never purchased a store-bought rotisserie chicken again. 

Recipe

Slow Roasted Chicken w/ Baby Potatoes & Lemon Mustard Sauce

Serves 4-5

Ingredients

1 (4 to 4 1/4 lb.) whole chicken (see notes)

2-3 pounds baby potatoes (see notes)

1 large head of garlic, cloves peeled

2 1/2 teaspoons Kosher salted, divided

4 Tablespoons unsalted butter, room temperature

2 Tablespoons chopped fresh herbs (thyme, rosemary, oregano)

1 teaspoon black pepper

3/4 cup mayonnaise

2 Tablespoons whole grain mustard

2 Tablespoons freshly squeezed lemon juice

Directions

1. Remove the chicken at least one hour before prepping for the oven.

2. In small bowl, mix together the butter, fresh herbs, 2 teaspoons Kosher salt and pepper. Blend well.

3. Preheat oven to 300 degrees (F).

4. Butter a 9"x13" baking pan. 

5. Add the potatoes and garlic cloves to the pan. Sprinkle with 1/2 teaspoon of salt.

6. Towel dry the chicken. Rub the butter/herb spread all over the chicken.

7. Place the chicken on top of the potatoes and herbs. Note: You can make a well by moving the potatoes around, so the chicken sits in comfortably.

8. Place the baking pan on a baking sheet and insert into the oven. Bake for 3 hours! Note: You can begin by placing the chicken breast side down and baking for 90 minutes. Then turn chicken breast side up and continue baking for another 90 minutes. If you use this method, the skin on the chicken will not get to a golden-brown color, but it will still be very delicious!!

9. Remove the chicken and potatoes and arrange on a serving platter along with all of the juices. Note: Stir the potatoes in the juices before transferring to a serving platter.

10. Mix together the mayonnaise, whole grain mustard and lemon juice. Serve with the chicken and potatoes. Note: Ideally, make the Lemon Mustard Sauce when you begin baking the chicken, so it has time for the flavors for blend. Once made, cover and keep chilled in the refrigerator.

Notes: (1) If you baby potatoes are more than 1 1/2" in diameter, cut in half. If smaller, keep whole. (2) I used an equal proportion of thyme, rosemary and oregano to create 2 Tablespoons. (3) If you live in the Midwest, look for Miller Chicken (they have small family farms in northern Indiana and southern Michigan). Their chicken is absolutely the best.

Retro Cheese Ball

All it took was four white cloud kissed sapphire blue sky days of hiking in the mountains in Colorado to bring some much needed joy to my soul and spirit. Never underestimate the healing powers of nature as some say. After periodically returning back to the Rocky Mountains for more than two decades, its views and aura will never get old for me. Especially in the fall when the landscape is a tapestry of rich autumnal colors. While I am drawn to both the water and the mountains, I think my body craves and my heart longs for spending time in the soul-awakening, renewing, refreshing beauty and grandeur of the mountains. And as John Muir once said "Thousands of tired, nerve-shaken, over-civilized people are beginning to find out that going to the mountains is going home; that wildness is a necessity." So yes, I am a mountain girl.

While Cheese Balls may not be as old as the mountains, they certainly have endured over time. They gained popularity in the mid-1940s when a published recipe led to many in the Midwest and South making it the obligatory holiday and party snack. Although there was a period of time where cheese balls went out of fashion, cheese balls have again been making their reappearance at all sorts of gatherings. 

There are cheese balls and then there are great cheese balls. The difference depends on your choice of cheeses and the ingredients chosen for flavor and texture. There are almost an unlimited number of cheese and ingredient combinations in the making a great cheese ball. In this one, goat cheese, shredded white cheddar cheese, thinly sliced green onions, Worcestershire sauce, hot sauce and black pepper are mixed in with the cream cheese. The finishing touch is the Everything Bagel Seasoning.

If you have never tried the Trader Joe's Unexpected Cheddar, you should. It's nutty, complex flavor works incredibly well in this cheese ball. However, if you don't happen to live near a Trader Joe's, Tillamook's White Cheddar Cheese (sharp or extra sharp) would be your next best option!

Besides the cheeses and ingredients selected, the key to a great cheese ball is letting it chill for a period of time. At least 8 hours or preferably overnight. The chill time allows the flavors to blend, thus creating an even more delectable, slightly addictive cheese ball. To enhance the cheese ball's spreadability, I highly recommend taking it out of the refrigerator at least 30 minutes before serving. 

Serve the cheese ball with your favorite crackers, toasted baguette slices, bagel slices, and/or pretzels. If the cheese ball is the only appetizer you are serving, surround it with some freshly sliced veggies. Your platter will then have all of the makings of 'girl dinner'. 

Make this easy to put together Retro Cheese Ball for your next movie night in, game night, or your next gathering. Not to sound cheesy, but this classic, timeless appetizer is bound to be a huge hit with your family and friends! 

Recipe

Retro Cheese Ball

Ingredients

1/4 generous cup everything bagel seasoning

8 ounces (227g) cream cheese, slightly softened

5 ounces (141g) goat cheese, slightly softened

2 cups (8 ounces/227g) shredded white cheddar cheese (See Notes)

4 scallions, green and white parts, thinly sliced

1 teaspoon Worcestershire sauce

1/2 to 1 teaspoon hot sauce (I used 1/2 teaspoon)

1/2 teaspoon black pepper

Assorted crackers, sliced bagels, toasted/grilled baguette slices, pretzel thins

Directions

1. In a medium sized mixing bowl, cream together the cream cheese and goat cheese.

2. Add in the shredded cheddar cheese, scallions, Worcestershire sauce, hot sauce and black pepper. Use a spatula or wooden spoon to blend well. Form into a ball.

3. In a shallow bowl, pour in the everything bagel seasoning.

4. Roll the cheese ball into the cheese ball, cover completely.

5. Place the cheese ball in a bowl and cover with plastic wrap. Chill for at least 8 hours or overnight.

6. Remove cheese ball from the refrigerator at least 30 minutes before serving.

7. Serve with assorted crackers, sliced bagels, toasted/grilled baguette slices and some sliced veggies.

Notes: (1) I used the Trader Joe's Unexpected Cheddar, but would also recommend Tillamook's White Cheddar (sharp or extra sharp). Always recommend grating your own cheese, but if you are in a hurry use a preshredded cheese. (2) If you like a little more heat to cheese ball use up to 1 teaspoon of your favorite hot sauce. I used a little more than 1/2 teaspoon. My favorite hot sauce is Tapatio Hot Sauce.

Rocky Mountain National Park, October 2025

Roasted Tomato and Goat Cheese

 

Fall has officially arrived. Its long-awaited arrival means different things for different parts of the country. Here in the Midwest, it means crisp days, perfect sleeping weather cool nights, an abundance of autumnal fruits and vegetables, a vibrant landscape, and, for me, cravings for warm foods. Fall vibes definitely inspire one (especially me) to spend as much time out in nature as well as to fill the house with sweet and savory aromas. In the weeks ahead I will be traveling out to Colorado to take in the mountain views and mountain air, hike some favorite trails, swoon over the brilliantly golden Aspens, and watch with wonder the elk rut season before returning home to make my favorite seasonal recipes. As someone who is a bit of a creature of habit, I definitely love making the tried and true, treasured ones. However, every year I like to add a few more recipes to my repertoire. And this year, and every year going forward, I will be making this Roasted Tomato and Goat Cheese Appetizer. Essentially made with chunky marinara, goat cheese, toasted garlic and served with grilled slices of a baguette, this may be one of the easiest, most mouthwatering, heavenly appetizers ever! For those of you who love a simple recipe, this one has your name on it. And for those of you who love simple but don't like garlic, a garlic free version is calling your name too!

This Roasted Tomato and Cheese Appetizer is my take on the one served at the Crate and Barrel restaurant just miles from my house. We ordered this delicious, hearty, comforting, rave worthy appetizer while recently celebrating my birthday with dear friends. What is not to love about dipping a slice of a grilled baguette into a warm dish of chunky marinara sauce further flavored with bits of goat cheese and toasted garlic? The three of us wolfed it all down, so that should tell you something.

I immediately knew I wanted to recreate this appetizer. However, I waited until I could buy a freshly baked baguette from a great, relatively local bakery. Because we all know not all baguettes are created equally. But did you also know grilled slices of a baguette are the most astoundingly scrumptious slices of bread? Grilling the bread creates game-changing flavor. Grilling the bread (without olive oil, you are not making crostini) to get a bit of char and that toasty flavor is key to creating an utterly wonderful, memorable appetizer. One, I promise you too will want to repeat on a regular basis. Everyone who takes a bite of this Roasted Tomato and Cheese appetizer will want the recipe.

Rather than making a homemade marinara sauce I decided to use a chunky store-bought marinara sauce (see notes). Not because I don't make a really great marinara or that we are in the height of tomato overload season, but because I wanted this appetizer to be as simple to make as possible. If you decide to make your own marinara, make sure to create a chunky version. A smooth marinara sauce (homemade or store-bought) won't deliver the same kind of flavor and texture this appetizer calls for.

This is the kind of appetizer you want to make on a cool night when having over just two to four friends. Or maybe, if served only with a salad, it's one you want to make for just two and call it dinner. Either way, you are going to be obsessed with this incredibly uncomplicated recipe.

Recipe

Roasted Tomato and Goat Cheese

Serves 4-5 as a hearty appetizer

Ingredients

1 cup chunky marinara sauce (homemade or storebought - see notes)

4 ounces goat cheese, thickly sliced and then cut in half or then rolled into balls

1 large garlic clove, chopped

1 Tablespoon olive oil

1 Baguette, cut into 1/4" slices and grilled (or toasted in the oven)

Directions

1. Preheat oven to 400 degrees (F)

2. Heat a small pan, add in the olive oil. When hot, add in the chopped garlic. Sauté until the garlic is lightly browned. Remove with a slotted spoon and set aside.

3. Pour the marinara sauce into a 4 inch deep baking dish or 4 inch cast iron pan. Top with the goat cheese.

4. Bake for 20 minutes or until the marinara is hot and the goat cheese has softened. (I usually just stick my finger into the sauce to test for doneness.)

5. Remove from the oven and top with the sauteed garlic.

6. Serve with the grilled or toasted baguette slices.

Notes: (1) I used the Rustic Cut Marinara Sauce from Bertolli. (2) Instead of putting half slices of goat cheese into the marinara, roll the cut slices into small balls and then place on top (it might make for an even prettier presentation). (3) If you don't love garlic or it doesn't agree with you, leave it out. It will still be a very satisfying appetizer. (4) If you don't have a grill, toast your baguette slices in the oven. The flavor will be a bit different, but it will give the slices the stability needed to dip into the marinara.

Rocky Mountain National Park, Estes Park, Colorado

Roasted Chicken Salad

For some admittedly selfish reasons, September has long been one of my favorite months of the year. From the long ago days of the return to the new school year, to a wedding anniversary, to birthdays, the arrival of the month was like a reward for surviving the sweltering humid summer weather. However, with having experienced a profound loss this year, September had lost some of its' appeal and enchantment. Fortunately for me, I am blessed with and surrounded by an incredibly supportive, thoughtful, generous, intuitive group of friends who have, through their gestures and words, ensured my affinity for the month of September was not completely lost. In addition to having a happy, memorable birthday this year, one of the unexpected outcomes of their love has been my increased return to creating sweet things and savories in the kitchen. So, in some ways, the recipe for this scrumptious Roasted Chicken Salad may have never come about if it hadn't been for them.

The other source of inspiration for this Roasted Chicken Salad was the flavors typically associated with the fall season. Specifically, apples (Honey Crisp) and dried cranberries. If your ideal chicken salad contains those two ingredients, then either keep reading or scroll down to the recipe. Today is your lucky day!

Initially when making this chicken salad I briefly considered poaching the chicken breasts. But I wanted this it to have a depth of flavor only roasted chicken could bring. I vacillated between making it with a store-bought rotisserie chicken or bone-in chicken breasts roasted in the oven. I went with the second option. But if you like simplicity or are short on time you could easily make this chicken salad with a rotisserie chicken you shred yourself.  

I was this many years old when I learned the easiest way to shred a roasted chicken or roasted chicken breasts was to do it a standing mixer fitted with a paddle attachment! That may sound a little crazy, but it actually works. Throwing big chunks of still slightly warm (versus cold) chicken in the mixer and then stirring on low-medium until it's shredded results in perfectly shredded chicken done in only a few minutes without a big mess. You might end up with a few huge pieces of shredded chicken, but those can easily be broken up with your fingers or a fork.

One of the keys to a perfectly textured chicken salad is size of the diced apples, shallots, and celery. While the shallots will be more finely minced, the apples and celery should be small diced (about a 1/4" in size) so your finished chicken salad has some crunch and texture to it.

The dressing is made simply with mayonnaise and Dijon mustard. The recipe below gives you a starting point for the dressing amounts you need for each. But the consistency of a great chicken salad is most often based on personal preference. Some like it less creamy, others like it very creamy. If you are on team creamy, keep in mind the following ratios when adding more of each. For every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard.

A Roasted Chicken Salad may be the most versatile "salad" out there. It can be enjoyed on croissants, slices of bread, rolls, buns, or pita bread for the sandwich presentation. It can be served with crackers, slices of a toasted baguette, or leaves of lettuce as an appetizer or light lunch presentation. Or you can just eat a small or large serving with a fork all by itself paired with or without your favorite fruits or vegetables. It's great for picnics, barbecues, girl lunches, informal gatherings, tailgating, or cocktail parties. In other words, this one bowl wonder is definitely something you absolutely need in your life. 

You will find many variations of a Roasted Chicken Salad, but, and I may be tad biased, I think this is the BEST, most flavorful, most satisfying to eat one. Great food doesn't have to be 'fancy' or 'complicated' or 'expensive' to make. Great food can be simple to make. And I would definitely put this Roasted Chicken Salad in the great food category!

Recipe

Roasted Chicken Salad

Ingredients

2 1/2 pounds chicken breasts (skin on, bone-in), roasted (or you can use a rotisserie chicken)

1 cup mayonnaise, plus more to taste

1 Tablespoon Dijon mustard. plus more to taste

3/4 teaspoon Kosher salt

1/2 teaspoon black pepper

1 cup small diced Honey Crisp apple (about one medium sized unpeeled apple)

1/3 cup small diced shallot (about one large shallot)

3/4 to 1 cup small diced celery (about two large stalks)

3/4 cup dried cranberries

Optional: 2 Tablespoons freshly minced tarragon

Directions

1. Preheat oven to 375 degrees (F). Line a baking sheet with aluminum foil. Drizzle olive oil on top of the chicken breasts. Season with Kosher salt, pepper, and onion powder. Roast for 45-60 minutes or until internal temperature is 165 degrees (F). Allow to cool to touch. Then remove the bone from the chicken breasts while they are still warm. Note: You want 1 1/2 pounds of roasted chicken after the bones are removed.

2. Use your hands to the chicken breasts apart into 2 or 3 pieces. Place the pieces in the bowl of standing mixer fitted with a paddle attachment. Turn on medium-low speed to shred the chicken. Alternately shred the chicken using two forks.

3. Mix together the mayonnaise, Dijon mustard, Kosher salt and pepper. Set aside.

4. In large bowl combine the shredded chicken, diced apples, diced shallots, diced celery and dried cranberries (and Tarragon if using).

5. Add in the mayonnaise/mustard mixture and stir to combine. If you want the chicken salad creamier add in more mayonnaise and Dijon mustard (for every 1/3 cup of mayonnaise add in 1 teaspoon of Dijon mustard).

6. Chill for at least one hour before serving to allow the flavors to blend. Can be made early in the day or day before serving. Covered and chilled in the refrigerator, the roasted chicken salad will be good for 3-4 days, if it lasts that long.

Notes: (1) If you don't want to roast your own chicken, use a good store-bought rotisserie chicken (skin removed). Shred all of the chicken to get a yield of about 1 1/2 pounds of meat. (2) Instead of shredding the chicken you can cut it into cubes, although I much prefer the texture of a shredded chicken salad.

Classic Bolognese

 

Some things cannot be rushed. Some things require care and patience. And a Classic Bolognese would be one of those things. A plate of a slowly simmered, rich, deeply flavored Bolognese tossed in pasta may be one of the most satisfying, comforting meals to serve to those you love. The most epic dinner parties or the most memorable Sunday dinners call for a large platter of this Classic Bolognese, a loaf of great bread, a bottle of a great wine, maybe a lovely salad, and maybe a simple affogato for dessert. While this meal itself may appear to be seemingly simple, one bite of the Bolognese and your taste buds will immediately recognize the complexity and layers of flavor in the sauce. It's a far from simple meal.

There are many versions and interpretations of Bologna's famed sauce. And as much as I love Ann Burrell's milk free, very tomato and red wine forward Bolognese (this one) as well as Mario Batali's veal, pork, and pancetta version (this one), a Bolognese sauce heavily based on the one created by Marcella Hazan is hands down the gold standard of ragus. While I wouldn't tell you to abandon your version of a Bolognese, the one your family and friends swoon over, I would tell you this version might have you wishing you discovered it first or maybe even sooner.

Onions, carrots, celery, ground chuck, whole milk, dry white wine, a dash of nutmeg, Kosher salt, black pepper, and imported Italian tomatoes come together to create the most highly nuanced, deeply flavored sauce. There is no garlic, red wine, tomato paste, pork, veal, guanciale, pancetta, or herbs in this sauce. While the absence of those ingredients may have you taking pause, I promise you not at all be mad about it.

Even though the ingredients here matter, the process of making the Bolognese matters even more. According to Marcella Hazan, there are three essential points you must remember when making a successful ragu. To start, the meat should only be sauteed just barely long enough to lose its' raw, red color. Browned meat will lose its delicacy. Second, the meat must be cooked in the milk before the tomatoes are added as this helps to keep the meat creamier and sweeter tasting. And lastly, the sauce must cook at a very low simmer for a very, very, very long time. Minimally for 3 1/2 hours and ideally somewhere closer to 4 1/2 hours (maybe even 5). For the most optimal, richest, deepest flavor, time matters.

The milk and wine are added in separately during the cooking process. And both must evaporate before subsequent ingredients are added in order to achieve the Bolognese's signature flavor. The slower cooking process enabling the milk to reduce and evaporate concentrates the flavors of the milk, meat and other ingredients and prevents curdling, thereby creating a deeper more complex sauce. Allowing the alcohol in the wine to evaporate not only concentrates its rich flavors, but it also adds depth to sauce. The result is a more complex, well-rounded sauce rather than one having a more dominant, overpowering alcohol taste. 

The long simmering time for the Bolognese is essential to tenderizing the meat as well as creating its signature rich, complex, almost velvety like texture. Additionally, it completely eliminates the possibility of a watery sauce. And there may be nothing worse than a watery Bolognese.

The union of a great pasta and the Bolognese is a marriage made in heaven. There are any number of great pasta options to pair with the ragu. From Tagliatelle, to Pappardelle, to Fettuccine, to Rigatoni, to Penne, to Ziti, to Bucatini, to the Tubular Pasta I used here. The only pasta I would recommend not using is spaghetti as the chunky meat sauce doesn't cling well to the slippery, thin pasta.

My new taste tester gave this Classic Bolognese a rating of 9.1. Which wasn't too far off from my rating of a perfect 10. Because you need nothing less than perfection (or as close to perfection as possible) in your life, this Classic Bolognese is destined to be your (newest) favorite, the one you make when you want to impress your family/friends, and the one bringing you much needed comfort. 

Recipe

Classic Bolognese

Makes at least 6-7 cups of sauce

Ingredients

1 Tablespoon olive oil

3 Tablespoons butter, plus 1 Tablespoon for finishing

1 cup diced yellow onion

1 cup diced celery

1 cup diced carrot

1 3/4-pounds ground chuck (80/20)

1 teaspoon Kosher salt, plus more to taste

1/2 teaspoon black pepper

2 cups whole milk

5-7 grates of a nutmeg

2 cups dry white wine (i.e., Pinot Gris, Pinot Grigio)
2 - 28 ounce cans imported plum tomatoes, chopped with all their juices (e.g., San Marzano)

1 to 1 1/4 pounds of pasta

Freshly grated Parmigiano Reggiano

Directions

1. In a large cast iron casserole pot, add in the olive oil and butter. When the butter has melted, add in the diced onion. Sauté over medium heat until slightly translucent (about 2-3 minutes).

2. Add in the celery and carrot and cook gently for 2-3 minutes.

3. Add in the ground beef, crumbling it the pot with a fork. Add in 1 teaspoon salt and 1/2 teaspoon black pepper and cook only until the meat has lost its raw, red color (do not overcook or brown).

4. Add in the milk, turn the heat to medium high and cook, stirring occasionally, until the milk has evaporated (this will take 10-15 minutes).

5. Add in the grates of nutmeg.

6. Add in the dry white wine. On medium high heat cook until the wine has evaporated. Stir occasionally (this will take 10-15 minutes).

7. Add in the tomatoes and juice and stir completely. When the tomatoes have started to bubble, turn the heat down to a simmer. Cook, uncovered for 3 1/2 to 4 hours, stirring occasionally.

8. Taste for salt and stir in one tablespoon of butter.

9. Cook your pasta.

10. Pour some of the Bolognese on the bottom of a platter.  Top with the cooked pasta. Pour some of the remaining sauce over and toss. When the pasta is lightly coated. Top with the remaining sauce and toss again, just lightly. Serve with some freshly grated Parmigiano-Reggiano. Important Note: You will not use all of this Bolognese if using 1 or 1 1/4 pounds of pasta. You will enough left over to freeze for reheating on a cold, chilly day. You only need 2 1/2 to 3 cups of sauce to toss with the pasta. You can always have another cup on the side for those who want an even heavier serving.

Notes: (1) This recipe highly based on Marcella Hazan's Meat Sauce Bolognese Style from her cookbook "The Classic Italian Cookbook". The amounts of the vegetables were increased and the order in which the milk and wine were added were the only two changes made to her recipe. (2) The Bolognese can be made a day ahead. Keep covered and chilled in the refrigerator. Reheat slowly over low heat when ready to serve. (3) Sauce can be frozen in freezer proof containers or plastic freezer bags for up to 3 to 4 months, but three months would be the optimal time limit.