Ziti with Lemon Herb Parmesan Sauce

I am very excited to share this recipe with you because it is one that my daughter Jules and I collaborated on from start to finish. Jules recently came across a recipe on TikTok (where else) that has you baking uncooked pasta and chicken broth in a baking dish until the pasta is done, then adding chopped herbs, lemon zest and juice, shredded and grated parmesan cheese and heavy cream, stirring it together until combined. This all sounds delicious, but like many other TikTok recipes, there were no measurements, no instructions, and I honestly don’t even know if pasta would cook properly in the oven.

This did, however, remind me of another recipe that I recently tried and absolutely loved. It was made by celebrity chef Geoffrey Zakarian on the tv show, The Kitchen. The main differences were that the pasta was boiled traditionally in salted water, and he used strained greek yogurt and crumbled feta in place of the heavy cream. The pasta water was reserved and when added to the ingredients, it made a beautiful lemony-herb cream sauce. The feta and greek yogurt kept the fat content down, and I have to say this recipe was so much better than that other pasta feta dish that everyone keeps raving about.

What Jules and I decided to do was to put measurements to the recipe that she found, but cook it in the style that Geoffrey Zakarian did, utilizing the salted pasta water to create a sauce. To stay as true to the recipe as possible, I did add a few teaspoons of low sodium chicken bouillon to the boiling salted water before adding the pasta. I don’t know if this step is absolutely necessary, as the starchy and salty pasta water will give you plenty of flavor when mixed with the other ingredients. That said, the bouillon does give additional flavor, and if you choose to do this, be sure to either use low sodium bouillon or cut back on the salt that you add to the water if you don’t have low sodium bouillon.

I also kept the heavy cream measurements to 1/3 cup. I’m not a huge fan of heavy cream sauces, but if you prefer you can add more to your liking.

The TikTok version used heaping scoops of both grated and shredded parmesan cheese. Of the two, I feel that the grated parmesan is the more necessary. Not only does it give the dish that nutty and bold parmesan taste, it also helps thicken up the sauce. The shredded parmesan will melt into the dish, similar to a shredded mozzarella. It will be more clumpy and less stringy than mozzarella, but it does make for a nice addition. We decided to use 1/2 cup of each, but I would definitely use at least 1/2 cup of the grated. We rounded off the dish with some fresh chopped mint, basil and parsley from the garden, and as a bonus we threw in a small jar of chopped artichoke hearts.

This is a very flavorful, filling and easy to make pasta dish that I highly recommend, especially for a quick weekday dinner that will be enjoyed by all!

Ziti with Lemon Herb Parmesan Sauce

1 box uncooked ziti (or your choice of pasta)
2 teaspoons (or two cubes) low sodium chicken bouillon (if low sodium is not an option, cut back on salt added to water)
2 cloves garlic, minced
zest plus juice of one lemon
1/3 cup heavy cream (you can add more if you desire a thicker sauce)
1/2 cup grated parmesan
1/2 cup shredded parmesan (optional, but suggested)
1/4 cup fresh chopped basil
1/4 cup fresh chopped mint
1/4 cup fresh chopped parsley
1 small jar chopped artichoke hearts (optional)
salt and pepper
1/2 cup reserved pasta water

Boil the pasta in a large pot of salted boiling water (with the added bouillon) until the pasta is al dente, about 11 minutes. Stir occasionally. When the pasta is done, reserve about 1/2 cup or so of the pasta water. Drain the pasta (but do not rinse it) and pour it directly into a large serving bowl. Add the lemon zest and juice, garlic, heavy cream, grated parmesan cheese, chopped basil and mint, and artichoke hearts. Add 1/4 cup pasta water. Stir ingredients together, adding the additional pasta water if necessary (and to your liking). Add the shredded parmesan cheese, stir together. Season to taste with additional salt and pepper. Top with chopped parsley. Serve and enjoy!

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Bourbon Peach No-Churn Ice Cream

Summertime is once again upon us! If you are looking for a fun recipe to help cool off on those hot summer nights or to share with friends at a grill-out, then this is the blog post for you! The beauty of this recipe is that you don’t even need an ice cream maker. Just a stand up or hand mixer, a 9 inch x 5 inch x 3 inch metal loaf pan, a few basic ingredients, and a few hours are all that is required to make a tasty, home made no-churn ice cream.

The ingredients that you will need to get you started are very simple: sweetened condensed milk, vanilla extract, heavy whipping cream and a pinch of salt. This combination will create the batter for a classic vanilla ice cream. The places where you can take the ice cream batter from here are almost limitless! Fresh fruit, chocolate chips, cookie pieces…you name it! A very good friend of mine who turned me on to this recipe actually made a strawberry shortcake version…which I can guarantee will be on my menu sometime very soon! The trick to incorporating your selected special ingredients is to freeze the initial batter for two hours. This will allow the batter to start to thicken, but will still be soft enough to stir in whatever goodies you desire without having them sink to the bottom, Another three hours in the freezer, and voila! Home made no-churned ice cream!

The special ingredients that I have chosen to incorporate into this recipe are peaches and bourbon. These two flavors complement each other very well on their own, so when I decided to add these flavors into my ice cream, I knew that it would make for a very special tasty cold treat. There are a few work-arounds with the bourbon if you are planning to share this ice cream with the kids. You could heat up the bourbon on the stove top to cook off the alcohol, or you could just as easily leave the bourbon out all together. My suggestion would be to simply make a batch without for the kids, and make a batch with for the adults. Just make sure to properly label each batch!

For the peaches, I used an 8.5 ounce can of sliced peaches that I pureed and stirred into the ice cream batter along with 1/4 cup of bourbon at the two hour mark. I wasn’t looking for an overpowering peach taste, and this amount gave me just the right desired taste. If you are looking for a heavier peach taste, you can use a larger can and add to your preference. You can sample the batter as you stir in your additional ingredients. You’ll be surprised how tasty the batter is even when partially frozen!

Whatever flavor ice cream you decide on making, I know you will enjoy it and will impress others with your new summertime creation!

Bourbon Peach No-Churn Ice Cream

Basic Vanilla No-Churn Ice Cream
1 14-ounce can sweetened condensed milk
2 teaspoons vanilla extract
2 cups cold heavy cream
pinch of salt

Additional Ingredients
1 8.5-ounce can sliced peaches, pureed
1/4 cup bourbon (you can heat the bourbon on the stove for a few minutes to extract the alcohol if you wish…just be sure to let it cool before adding to the ice cream mixture)

Whisk condensed milk, vanilla extract and salt in a bowl, set aside. In a separate chilled bowl, whip the heavy cream for about two minutes until firm peaks start to form. Fold one cup of the whipped cream into the mixture until well combined. Then fold the combined mixture into the remaining one cup of whipped cream until well combined. Pour the mixture into a 9 inch x 5 inch x 3 inch metal loaf pan. Cover with foil, freeze for two hours. At this point you will have the start of a soft serve consistency, which will allow you to stir in any additional ingredients.

At the two hour mark, stir in the pureed peaches and 1/4 cup bourbon. Stir to mix it into the ice cream batter. Cover and freeze for another three hours.

Serve and enjoy!

Deconstructed Stuffed Peppers

A few months back, I introduced my readers to wellness chef and author Joanna Barajas, via her Kale Caesar with Lime recipe. I have been following Chef Joanna’s Instagram for a while now, and her cooking approach and recipes have been very uplifting and inspiring. Yesterday, I had the great pleasure to cook with Chef Joanna virtually, via her Live Instagram Simple Cooking Cooking Show. We had been planning this collaboration for a while, and it was very exciting to finally have the opportunity come to fruition.

We chose to add our own unique spins on a classic dish, Stuffed Peppers. Instead of stuffing and assembling the peppers as you  normally would, we each made a casserole – or as I prefer – a deconstructed version. While a traditional stuffed pepper makes for a beautiful presentation, there is a good bit of time and effort involved. My theory behind the deconstructed version is that there is less prep time, less assembly, with just as much beauty and flavor. It also makes for a much easier weekday meal!

While my normal go-to meat for stuffed peppers is ground turkey, I decided to use ground lamb for my version of this recipe. Being that we are just a day away from Easter, I felt that ground lamb would be appropriate and would make for a fun and tasty side dish. I also chose to use feta cheese and fresh mint as opposed to the more traditional mozzarella and Italian seasonings. I will indicate the ingredient substitutes in my recipe below, in case you decide to use ground turkey in place of lamb.

Chef Joanna made a meatless vegetarian version, using quinoa and lentils in place of the more traditional rice and ground meat. As you can see from the photos below, Chef Joanna’s version looks absolutely spectacular, and I cannot wait to give this version a try! 

I would like to thank Chef Joanna again for inviting me to her virtual kitchen. It was such a positive and fun experience, and I hope to collaborate more with Chef Joanna in the future. 

You can check out our cooking video via Chef Joanna’s Instagram page @chefjoannas

Dom’s Deconstructed Stuffed Pepper Casserole

Serves 6

1 pound ground lamb (you can use your choice of ground meat in place of lamb)
1 small onion, diced
1 garlic clove, minced
2 large peppers, diced (your preference of pepper – I use Cubanelle or red, yellow or orange bell peppers)
12 ounces tomato sauce
1 cup cooked rice (brown or white will work)
1-1/2 teaspoons dried oregano
1-1/2 teaspoons dried thyme
1-1/2 teaspoons mint
1-1/2 teaspoons rosemary
(if using ground turkey or beef, I would suggest to omit the mint and rosemary in place of Italian seasoning and basil…or your choice of herbs)
salt and pepper
olive oil
crumbled feta (you can use shredded mozzarella for a more traditional taste) 

1. In a large frying pan, heat 1 tbsp. olive oil and saute onions for a couple of minutes. Add garlic and peppers. Cook for 5-7 minutes at medium heat, or until peppers start to soften. 

2. Add ground lamb. Using a wooden spoon, break up the lamb and stir together with the onions, garlic and peppers. Cook for about 10-12 minutes, until the ground lamb is fully browned. 

3. Once fully browned, carefully drain any excess fat and oil from the pan.

4. Add the cooked rice, tomato sauce, oregano, thyme, mint and rosemary. Mix well. Season to taste with salt and pepper.

5. Top the casserole with crumbled feta, or your choice of cheese. Cover until cheese is melted. You can also place the pan under the broiler to melt the cheese, if your pan is oven-safe.

Chef Joanna’s Stuffed Pepper Bake (Vegetarian)

Serves 6

1 cup black or white quinoa, rinsed
1 onion (or 1 cup, chopped)
3 garlic cloves, minced
3 large peppers (red, green, orange), chopped to 1” pieces
2 large tomatoes, chopped
1 heaping Tbsp. tomato paste
½ cup lentils, cooked
1 tsp. oregano
¼ tsp. red pepper flakes
1 tsp. salt
½ cup grated parmesan cheese, plus more to serve
½ cup parsley, chopped
½ cup Panko breadcrumbs
olive oil

1. Rinse and cook the quinoa. Bring 2 cups water to boil, then add quinoa. Simmer with lid for 15-20 minutes or water is absorbed. Set aside.

2. In a large frying pan, heat 1 tbsp. olive oil and saute onions and garlic for a couple minutes. Then, add the peppers and tomato. Keep cooking for 5-7 minutes at medium heat, or until peppers start to soften. 

3. Then, add the tomato paste and stir to cook a few seconds. 

4. Add in the cooked lentils and cooked quinoa. Stir in oregano, red pepper flakes, parmesan, s&p to taste. Lower heat, and cover with a lid and cook until peppers are very soft, about 15-20 minutes. 

5. Place mixture in an 8×8 baking tray and top with breadcrumbs. Drizzle breadcrumbs with olive oil. Broil on HI in the upper part of the oven for just a couple minutes, or until breadcrumbs turn golden brown. (Turn after a few seconds for even browning) Finish with parmesan and parsley. 

Apple Bacon Arancini

Featured in the Winter 2021 Food/Family/Traditions issue of RowHome Magazine

Risotto has always been a favorite dish in our home. Arancini (which is a recipe that incorporates risotto rolled into a ball, stuffed with various ingredients, then breaded and fried) has become one of our new favorite dishes to make as of late. Unlike risotto, which involves a lot of patience and stirring…stirring…and more stirring…this recipe is not quite as hands on throughout the entire cooking process. You allow the arborio rice to simmer in broth for a good 20-25 minus with just an occasional stir of the pot. There are also various steps, like shaping the risotto into balls and rolling them in breadcrumbs, that allow us to each take part in the preparation without being in each other’s way. And unlike traditional arancini recipes, where you would stuff the rice ball with ingredients such as cheese, peas or even shrimp, I prefer mixing all of the ingredients into the cooked rice before rolling the rice into balls. This method allows you to get a taste of all the ingredients in every bite instead of waiting until you get to the center of the arancini. Not only do my daughters and I enjoy spending the quality time together making this dish, it is also a meal that we enjoy for special occasions, such as birthday and holiday dinners.

To give this recipe a bit more flavor, I’ve added bacon pieces, apples and sage to the ingredients. For a more traditional arancini, you can leave these ingredients out of the mix, while adding 1/4 teaspoon of kosher salt the boiling broth.

Apple Bacon Arancini

2 Granny Smith or Golden Delicious apples, peeled and diced into small pieces
4 strips thick-cut bacon
3 cups low-sodium chicken broth
1 cup arborio rice
1 cup shredded Italian blend cheese
1/2 cup grated parmesan cheese
2 large eggs
2 tablespoons chopped fresh parsley
1 tablespoon thinly sliced fresh sage
Dash of allspice
1-1/2 cups breadcrumbs
Vegetable oil, for frying

Place the bacon in a medium sauce pan and cook over medium heat, flipping until crispy and done. Remove the bacon from pan and place on a paper towel covered plate. Break the bacon strips into small pieces and set aside. Drain and discard the oil from the pan. 

Add the broth to the pan and bring to a boil over medium-high heat. Stir in the rice, reduce the heat to low and simmer until tender, about 20-25 minutes, stirring occasionally. Spread the rice on a parchment-lined baking sheet and let cool completely.

Combine the cooled rice, bacon pieces, diced apples, shredded cheese, parmesan cheese, eggs, parsley, sage, allspice and one cup of breadcrumbs. Mix well and shape the mixture into 1-1/2 inch balls. You should get about 20 or so out of the mixture.

Pour the remaining breadcrumbs into a bowl. Roll the balls in the breadcrumbs and place on a parchment-lined baking sheet. Loosely cover and refrigerate for at least one hour. You can refrigerate overnight.

Heat 1/2 inch vegetable oil in a large saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Fry the rice balls in small batches of 6 to 8 at a time, turning, until golden brown on all sides. Carefully remove the fried balls with a slotted spoon and drain on paper towels. Serve and enjoy!