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March 15, 2022 Fourth of July

Maxwell Street Polish Recipe

Maxwell Street Polish style sausages with grilled onions and sport peppers on a platter.

You've likely heard of a Chicago Style Hot Dog, but have you heard of a Maxwell Street Polish? This Chicago classic consists of grilled or fried polish sausages topped with yellow mustard, sweet grilled onions, and spicy sport peppers on a bun.

I'll show you how to make it just right!

Maxwell Street Polish with onions and sport peppers on a platter.

*This post may contain affiliate links. See disclosure for further details.

What is a Maxwell Street Polish?

A Maxwell Street Polish (I will be referring to them as "MSP" for the remainder of this post as I am simply too lazy to keep typing the entire name out) is a Chicago staple. A polish sausage topped with yellow mustard and grilled onions and served on a steamed bun. Spicy pickled sport peppers are also an optional add-on that I think shouldn't be missed.

The MSP was invented in 1943 by a man named James "Jimmy" Stefanovic at Jim's Original. Jimmy immigrated to America from Macedonia in 1939 and took over his aunt's hot dog stand on the corner of Maxwell and Halsted streets. After creating the Maxwell Street Polish, Jim's Original became famous! Jim's Original is no longer located on Maxwell street, but is still home to the original MSP. These days you can buy a MSP from any hot dog stand in the city and it's one of Chicago's most popular street foods.

What is a Polish Sausage?

Polish sausage is a catch-all term referring to smoked sausages. The word kielbasa is often used in its place, even though "kielbasa" translates to "sausage" in the Polish language. Kielbasa can be smoked, fresh, or cured, but most Polish sausages that can be found in the US are made with pork, beef, or a comination of both and are smoked.

While I was testing this recipe, I realized how many types of Polish sausage there are. The MSP at Jim's Original is a smoked pork and beef sausage, so I knew I would be using those, but I wanted to try the others for my own curiosity. And for deliciousness. So I did what any normal person would do and bought 3 types of Polish sausage! All pork, all beef, and pork and beef. You can see the different types of sausages in the photo above. Top left is all pork, top right all beef and pork and beef at the bottom. Here are my findings:

All pork: Pretty tasty but on the blander side.

All beef: Too salty and overpowering.

Pork and beef: Perfect! Not too intense, not too bland. I liked the flavor and texture of this one the best.

How do I cook polish sausages?

Easy! Most Polish sausages found in grocery stores are pre-cooked and smoked, so all you'll have to do is add them to a hot skillet for a few minutes to warm them through and get a nice crisp on the outside. You can also grill them if you want!

What about the toppings?

Fried onions. Yellow mustard. Sport peppers. That's it!

The onions are really easy to make, but they take about 20 minutes so cook them first! You'll fry the onions in a little oil until they become translucent and browned. The onions end up being somewhere between fried and caramelized. So delicious!

The MSP is served with yellow mustard. You can try it with other types, but it won't be the same!

Sport peppers are small, spicy pickled peppers that you'll always find on a Chicago style hot dog. They are optional for MSP, but I think you should definitely opt in! You should be able to find sport peppers in most grocery stores near the pickles. If you can't find them, pepperoncini will do in a pinch or you can order them online!

The Maxwell Street Polish takes just a few ingredients for a BIG flavor payoff, and they couldn't be easier to make! Instead of hot dogs, serve up the famous MSP at your next get together! You won't be disappointed.

Frequently Asked Questions

What type of Polish sausage?

The original MSP is made using a smoked pork and beef sausage, but you can use whichever type you like best. I tried all pork, all beef, and pork and beef. I liked the pork and beef combo the best!

Poppy seed or plain buns?

This is a personal preference! The Original MSP from Jim's Original uses plain buns, but many other places in Chicago use poppy seed. I prefer poppy seed!

What type of mustard?

Yellow! Yellow mustard is the classic choice for this Chicago staple, but it would be tasty with spicy brown or coarse mustard as well.

Can I use ketchup?

No!

Maxwell Street Polish

This Chicago classic consists of grilled or fried polish sausages topped with yellow mustard, sweet grilled onions, and spicy sport peppers on a bun.

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Lunch, Main Course

Cuisine American

Servings 8

Ingredients

For the onions

2 Tablespoons Oil
1 Large yellow onion thinly sliced
Kosher salt to taste

For the sausages

2 Tablespoons oil
8 Polish sausages
8 Poppy seed or plain hot dog buns
Yellow mustard
Picked sport peppers (optional)

Instructions

Make the onions. In a large nonstick skillet, heat the oil over medium heat. Add the onions and let them sit for a few minutes to develop some color, then stir. Continue cooking, stirring occasionally, until the onions are browned and translucent, but not quite caramelized. About 20 minutes.
Remove the onions to a bowl and cover with foil to keep warm. In the same pan that the onions were cooked in, heat the additional 2 tablespoons of oil and add the sausages. Working in batches, cook the sausages for 5 minutes on each side, until browned and crisp.
Place the buns on a plate and cover with a damp paper towel. Microwave for 15-20 seconds until warmed and steamy.
Add a sausage to each bun and top with the onions, yellow mustard and sport peppers, if using.
Enjoy!

Keyword chicago, Polish Sausage, Street Food

February 14, 2022 Extras

Pastas to Make for Valentine's Day

Bucatini all'Amatriciana served on two plates.

Staying in on Valentine's Day? Me too! I love cooking a nice dinner at home to celebrate Valentine's Day and I can't think of anything more romantic than pasta!

These are my top picks for Valentine's Day dinner pastas! Most of these recipes are easy, while some are a little more involved. All perfect for enjoying Valentine's Day at home. Enjoy!

1. Shrimp Fra Diavolo

This is an obvious choice because it's spicy, it's red and it's seafood! I always want seafood for special occasions. Okay, I just always want seafood all the time. This recipe is so delicious and gets bonus points for being very easy!

2. Bucatini alla Carbonara

This one is a little more complicated, but super impressive when done right! Carbonara is one of the four Roman pastas and a dish, I believe, every pasta lover should learn to master.

3. Spaghetti with Clams

A classic! Also my favorite pasta of all time. This dish looks very impressive, but is super easy to make. Plus, you've got the seafood thing going again.

4. Bucatini all'Amatriciana

Another one of the Roman pastas! This one is hearty, cozy, and one of my personal faves.

Penne all’Arrabbiata on a serving platter. — Penne all'Arrabbiata

5. Penne all’Arrabbiata

Spice things up with Penne all'Arrabbiata! This one is spicy, saucy, and vegetarian friendly.

Happy Valentine's Day!

February 4, 2022 Extras

10 Recipes for Game Day

The best part about any sporting event is undoubtedly the food! Whether you've got a smaller gathering or you're feeding a crowd, I've got you covered. Here are ten of my favorite game day recipes!

*This post may contain affiliate links. See disclosure for further details.

Mexican Shredded Chicken Dip with tortilla chips. — Mexican Shredded Chicken Dip

1. Mexican Shredded Chicken Dip

This recipe is ALWAYS a hit. The best part? You can use a rotisserie chicken from the store to make this dip even easier!

2. Fried Bologna Sliders with Pickle Dijonnaise

Your guests will be rethinking their stance on bologna with these sliders! I cannot begin to explain how delicious the combo of fried bologna, melty American cheese, and tangy pickle dijonnaise is, you'll just have to try them! You'll be a bologna convert for sure.

Baked Chili Nachos in a cast iron skillet. — Baked Chili Nachos

3. Baked Chili Nachos

These nachos are loaded up with beef, chili beans and plenty of cheese. They are perfect for a smaller group!

BLT Guacamole with tortilla chips. — BLT Guacamole

4. BLT Guacamole

Why have regular guacamole when you can have BLT Guacamole?! If you love bacon (who doesn't?) you'll love this guac with a twist.

Mini Green Chile Chicken Quesadillas with toppings, served on a platter. — Mini Green Chile Chicken Quesadillas

5. Mini Green Chile Chicken Quesadillas

A personal favorite of mine! Aside from being cute (look how little they are!), these quesadillas are packed with flavor and easy to make.

6. Vegetarian Cheesy Mushroom Sliders

These cheesy mushroom sliders are ooey, gooey, delicious and vegetarian friendly!

7. Spicy Shrimp and Smashed Avocado Bites

These little cuties are for the seafood lovers! I love bite sized food, especially for parties. The spicy shrimp and creamy avocado on top of a crisp rice cracker make the perfect party bite.

8. Chicago Style Hot Dogs

I would be a bad Chicagoan if I didn't include these on the list! You can't go wrong with a good Chicago dog, and they're easy to serve buffet style.

9. Italian Antipasto Platter

You CANNOT go wrong with an antipasto platter. You just can't. My tip- buy more meats and cheeses than you think you'll need so that you never run out. If you have leftovers, make yourself an Italian sub the next day.

green and red Chicken Enchilada Sliders on a platter — Chicken Enchilada Sliders

10. Chicken Enchilada Sliders

All your favorite enchilada flavors, dressed up in a slider roll! A few store bought ingredients make these super easy to make.

February 1, 2022 Italian

Pizza with 'Nduja and Tomato Cream Sauce

This pizza with spicy 'nduja and creamy tomato sauce is going to be your new favorite pizza! Meaty, creamy, crispy, spicy-- delicious!

I love making pizza at home. Ever since I started getting really into it (like REALLY into it), I just don't see the need for delivery anymore. Of course, I have still ordered pizza on lazy nights a few times, but I always end up thinking, "I can make better pizza than this." Homemade pizza is also cheaper and fun! Join me in the homemade pizza club-starting with this pizza!

Close up of the Pizza with 'Nduja and Tomato Cream Sauce and fresh basil on top.

*This post may contain affiliate links. See disclosure for further details.

What is 'nduja?

'Nduja (pronouned en-doo-ya) is a spreadable spicy pork sausage from Calabria, Italy. It's also fermented so it has a certain "funk" to it, in the most delicious way!

If you haven't tried 'nduja yet, now is your chance! I keep seeing it more and more in grocery stores these days, and if you can't find it there, you can always check Italian shops or buy it online.

The Calabrian chilies give 'nduja a dark red color which deepens even more when cooked. That's why it looks almost like raisins in these pictures. I assure you, it's not!

After you've made this pizza, you can use up the rest of your 'nduja in this pasta!

Pizza with 'Nduja and Tomato Cream Sauce cut into slices.

What else goes on this pizza?

While the 'nduja is undoubtedly the star of this pizza, that doesn't mean the rest of the ingredients aren't important! When it comes to homemade pizza, quality ingredients make all the difference. So what's on this pizza?

Tomato cream sauce: this sauce is super easy to make! You'll take my go-to pizza sauce, and add a couple tablespoons of heavy cream. The creamy sauce is not too heavy and is the perfect balance to the tangy 'nduja.

Low moisture mozzarella: Low moisture, whole milk mozzarella is perfect for pizza! It melts perfectly and the low moisture content ensures a non-soggy pizza. Ask for a chunk from the deli counter and grate it by hand for the best results.

Fontina: I love using fontina on pizza. It's creamy, and adds a delicious flavor that's more complex than just mozzarella alone.

Fresh basil: Add fresh basil to the pizza after the bake for maximum deliciousness and to soak up the spicy oil from the 'nduja.

Close up of a slice of the Pizza with 'Nduja and Tomato Cream Sauce.

What pizza dough should I use?

Most of the time I make my own pizza dough, but that doesn't mean I'm above store bought dough! I will still buy dough if I'm in a pinch, like I have have a serious pizza craving that needs to be remedied ASAP. Store bought dough can be a great solution if you don't feel like making dough. The only problem is that you don't really know what you're getting, it could be good, and it could be incredibly bland.

That's why I like using my two go-to recipes. I alternate between the Master Dough from the book The Pizza Bible, and the 72 Hour Pizza Dough from Baking Steel. They each take some planning ahead because they take 48 and 72 hours to make. The wait is worth it for the flavor these pizza doughs develop! If you forget to make your dough ahead of time, or if you simply don't want to make it, store bought is totally fine. The pizza in these pictures was made with store bought dough, by the way!

What equipment do I need to make pizza?

You don't need a bunch of fancy equipment to make a good pizza at home, but I'd be lying if I said there weren't are a few things that upped my pizza game by a lot. A lot, a lot.

Baking steel: I make all of my pizza on my baking steel and I am obsessed with it. I can't recommend it enough! If you don't have a baking steel (get one), you can use a pizza stone, or a baking sheet in a pinch. The baking steel will hold heat the best, giving you the closest results to a pizza oven, in your home oven.

Pizza peel: After you stretch the dough, you'll transfer it to your pizza peel. This is where you'll add the sauce and toppings and then you'll use the peel to transfer the pizza to the steel or stone. It's tough to get your dough into the oven without a peel. Gotta have one!

Food processor: Lately I've been liking making my pizza sauce in a food processor instead of by hand. You don't need a food processor, but if you want a less chunky consistency, it helps. I like this one.

Box Grater: It's important to grate your own cheese for pizza because pre-shredded cheeses have anti-caking agents in them and don't melt as well. You'll need a good box grater!

Digital Thermometer: The dough should be around 65 degrees when you stretch it, so you want to take it out of the refrigerator about 2 hours before. I always check the temperature of the dough with a digital thermometer. I have this one, but this is another good option.

Semolina flour: Okay so this isn't actually equipment, but it is important nonetheless! Dusting the peel with semolina will make sure the dough slides off easily and the semolina doesn't burn as easily as cornmeal. A bag will last you a really long time!

Pizza with 'Nduja and Tomato Cream Sauce

This pizza with spicy 'nduja and creamy tomato sauce is going to be your new favorite pizza. Meaty, creamy, crispy, spicy- delicious!

Print Recipe Pin Recipe

Prep Time 2 hrs 20 mins

Cook Time 8 mins

Total Time 2 hrs 28 mins

Course Main Course

Cuisine Italian

Servings 2

Equipment

Baking Steel or Pizza Stone
Pizza Peel
Food processor
Box grater

Ingredients

1 1lb pizza dough
¾ Cup pizza sauce recipe follows
½ Cup low moisture, whole milk mozzarella grated by hand
½ Cup fontina grated by hand
'Nduja torn into pieces, to taste
Fresh basil
Red pepper flakes optional
All purpose flour for dusting
Semolina flour for dusting

Pizza sauce

1 28 ounce Can whole peeled tomatoes juice reserved
1 Tablespoon tomato paste
2 Cloves garlic minced
1 Tablespoon olive oil
1 Teaspoon dried oregano
½ Teaspoon kosher salt plus more to taste
2 Tablespoons heavy cream

Instructions

For the pizza sauce

Drain the tomatoes and reserve the juice. Add the tomatoes and the tomato paste to a food processor. Pulse until well combined and desired consistency is reached. I like mine with small chunks, not completely smooth. If the mixture is too thick, add some of the reserved juice to thin it out.
Transfer the tomato mixture to a bowl and stir in the garlic, olive oil, oregano, and salt.
Stir in the heavy cream. Taste and adjust as necessary.

For the pizza

Remove the pizza dough from the refrigerator 2 hours ahead of time in order for it to come to temperature. You want the dough to be around 65 degrees when it's time to stretch it.
Place your baking steel, pizza stone or baking sheet in top third of the oven. Pre heat the oven to 500 degrees. You want the baking steel to be pre heating at 500 degrees for an hour before cooking the pizzas.
Dust a counter top or work surface with flour and a bit of semolina. Place your pizza dough on the surface and stretch it into a 12 inch circle. Dust the pizza peel with semolina and transfer the dough to the peel.
Spread the pizza sauce on the dough, sprinkle the cheese in an even layer and top with the 'nduja.
Transfer the dough from the pizza peel to the baking steel and cook for 3 minutes. Then, using the peel, rotate the pizza 180 degrees and cook for another 3 minutes. Finish the pizza under the broiler for 2 minutes.
Top the pizza with fresh basil and let it sit for a couple minutes before slicing it so that the cheese can set (this is the hardest part!)
Enjoy!

Keyword 'Nduja pizza, homemade pizza, Nduja

January 31, 2022 Appetizers

Vegetarian Cheesy Mushroom Sliders

These cheesy mushroom sliders are packed with flavorful mushrooms, shallots and plenty of gooey, melty cheese! These are easy to make and a great vegetarian option for parties or game day!

I feel like vegetarians get left out of the slider game too often, so here I am to save the day! These mushroom sliders do not skimp on the flavor, and your veggie friends will thank you.

*This post may contain affiliate links. See disclosure for further details.

How do I make the filling?

These sliders are packed with mushrooms, shallots, garlic, thyme, and cheese! Lot's of cheese. The filling is easy to make and just takes a few steps.

First you'll cook the mushrooms in a little olive oil and butter, then add in the shallots and garlic. You want to make sure the mushrooms get a nice sear on them so make sure the pan is hot and don't overcrowd them. Once the shallots and garlic have softened up a bit, you'll add a little bit of worcestershire sauce. The worcestershire sauce packs a big umami punch, so you don't need much. The rest of the filling for these sliders is cheese! You'll load up the sliders by putting a layer of cheese down first, then the mushroom mixture, then more cheese.

Vegetarian Cheesy Mushroom Sliders being pulled apart.

What type of cheese should I use?

This recipe calls for gruyère and fontina cheeses.

Gruyère: Gruyère is a traditonal Swiss cheese from Gruyères, Switzerland. It's one of those cheeses that melts so well, so it's ideal for a recipe like this one! It has a delicious nutty flavor that works perfectly with mushrooms. If you need to, you can substitute Emmental, or Jarlsberg instead.

Fontina: Fontina is an Italian cheese that is also great at melting! I love the creaminess it adds to this recipe. If you can't find fontina, you can use whole milk low moisture mozzarella or gouda instead.

Close up of the inside of the Vegetarian Cheesy Mushroom Sliders.

What type of mushrooms should I use?

I like to use a mix of mushrooms in this recipe for the best flavor and texture. Usually, you can find packages of sliced mixed mushrooms at the grocery store. If you can't find mixed mushrooms, baby bella or shiitake mushrooms will work instead. These sliders will be delicious with whatever mushrooms you choose!

Vegetarian Cheesy Mushroom Sliders

These cheesy mushroom sliders are easy to make and a great vegetarian option for parties or game day!

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Appetizer

Cuisine American

Servings 6

Ingredients

4 Tablespoons unsalted butter divided
1 Tablespoon olive oil
1 Pound mixed mushrooms sliced
1 Large shallot thinly sliced
2 Cloves garlic minced
2-3 Sprigs thyme, about 1 teaspoon chopped
½ Teaspoon kosher salt
1 Teaspoon worcestershire
1 Cup gruyère grated
1 Cup fontina grated
1 Package savory slider rolls 12 count

For the topping

2 Tablespoons unsalted butter melted
3 Tablespoons Parmigiano Reggiano
¼ Teaspoon garlic powder
¼ Teaspoon kosher salt

Instructions

Pre heat oven to 350 degrees.
In a large skillet over medium heat, heat the olive oil and 2 tablespoons of the butter. Add the mushrooms and cook, stirring occasionally, until golden brown. About 5 minutes.
Add the remaining 2 tablespoons of butter along with the shallots, garlic and thyme. Stir and cook until the shallots have softened, about 3 minutes. Add the salt and worcestershire and cook for another 3 minutes or until well combined.
Meanwhile, make the topping for the rolls. Put the butter in a small bowl and microwave until melted. Add the Parmigiano Reggiano, garlic powder and kosher salt. Stir to combine.
Cut the slider rolls in half, separating the top and the bottom. Place the bottoms in a parchment lined baking pan. Layer half of the cheese, then the mushroom mixture, then the other half of the cheese and cover with the top of the rolls.
Brush the tops with the melted butter mixture and bake for 12-15 minutes, until the buns are golden brown and the cheese has melted. Following the lines of the rolls, cut into individual sliders.
Enjoy!

Keyword game day food, mushrooms, Party Food, Sliders, vegetarian sliders

January 11, 2022 Italian

Pasta with ‘Nduja Tomato Sauce

This Pasta with ‘Nduja Tomato Sauce is hearty, spicy, and easy to make! This may look like any other pasta dish, but it’s not! What makes it stand out is in the sauce. ‘Nduja is in the sauce, to be exact. If you’ve never tried ‘Nduja before, you’re in for a treat!

So what is ‘Nduja, exactly? ‘Nduja is a spicy, spreadable pork sausage from Calabria,Italy. It’s key ingredients are pork (of course), pork fat, Calabrian chiles and herbs. The red color and heat come from the Calabrian chiles and the fat content makes it perfect for melting into pasta sauces.

*This post may contain affiliate links. See disclosure for further details.

I wonder how many times I’m going to type “‘Nduja” in this post? I’m going to guess 12 and I’ll count at the end.

Anyway, back to the recipe. It’s becoming much easier to find ‘Nduja these days- I see it at grocery stores all the time! But if you’re having trouble finding it, you can order it online. I have used this brand and this brand and both are delicious.

I like using short pasta for this recipe so that the sauce can get all up in there. I chose cavatappi here, but you could use rigatoni, penne, radiatore or casarecce. Choose your favorite sauce-collecting short shape and you’re good to go.

While it’s not traditional in Italian cooking, I like to add butter to this dish to give the sauce and extra silkiness. One tablespoon of butter with the olive oil at the start of the recipe, and another at the very end to finish the sauce. If you prefer, you can skip the butter at the end, but I love it!

Grab yourself some ‘Nduja and get to making this dish! I can’t wait for you to try this one.

I only typed ‘Nduja 9 times!

Pasta with ‘Nduja Tomato Sauce

This Pasta with ‘Nduja Tomato Sauce is hearty, spicy, and easy to make!

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Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course Main Course

Cuisine Italian

Servings 6

Ingredients

2 Tablespoons olive oil
2 Tablespoons unsalted butter divided
½ Yellow onion diced
2 Cloves garlic minced
2 Sprigs fresh rosemary minced
2 Tablespoons tomato paste
4 Ounces 'Nduja
1 28 Ounce Can whole peeled tomatoes in puree crushed by hand
1 Pound Cavatappi or other short pasta
Kosher salt
Pecorino Romano

Instructions

In a large skillet, heat the olive oil and half of the butter over medium high. Add the onions and cook until softened; about 5 minutes. Add the garlic and rosemary and cook for another minute. Add the tomato paste, stir and cook for another minute. Stir in the 'Nduja and cook until darkened in color and well combined; 3 minutes. Add the tomatoes, stir, and lower the heat to medium low. Simmer the sauce for 15-20 minutes, until thickened. Season with kosher salt to taste.
Meanwhile, bring a large pot of salted water to a boil. Cook the pasta to 1 minute less than package directions for al dente. Reserve 1 cup of the pasta water and drain.
Add the pasta to the sauce along with the rest of the butter and a splash of the reserved pasta water. Let the pasta finish cooking in the sauce, adding more pasta water as needed to loosen; 1-2 minutes
Serve with grated Pecorino Romano. Enjoy!

Keyword Calabrian, Nduja, Pasta, pasta with 'Nduja, Spicy tomato sauce, tomato sauce

January 11, 2022 Italian

Authentic Marinara Sauce

The secret to the best Marinara Sauce: do less! Marinara is the easiest, and most of simple sauces made with just a few ingredients.

There is a time and place for sauces with lots and lots of ingredients, but that’s not now, not here! Authentic marinara sauce is made with just five ingredients: Olive oil, garlic, tomatoes, fresh basil, and salt. No need for anything else! This is also a quick sauce that doesn’t need to simmer on the stove for hours- simple and fast. The key to achieving a flavorful marinara in such a short time and with so few ingredients, is quality! Buying good quality tomatoes will help ensure a sweet, non acidic sauce. You’ll need fresh basil over dried.

I like using this marinara for my Classic Italian Meatballs! They simmer together and make magic. The best part, both are so easy to make!

Next time you want to make a quick and flavorful sauce, ditch the Italian seasoning and garlic powder and focus on good quality, fresh ingredients for the best (and easiest) sauce.

Authentic Marinara Sauce

The secret to the best Marinara Sauce: do less! Marinara is the easiest, and most of simple sauces made with just a few ingredients.

Print Recipe Pin Recipe

Prep Time 3 mins

Cook Time 22 mins

Total Time 25 mins

Course Sauces

Cuisine Italian

Servings 6

Ingredients

3 Tablespoons olive oil
2-3 Cloves garlic peeled
1 28 Ounce Can whole peeled tomatoes in puree crushed by hand
1-2 Fresh Basil sprigs
¼ Teaspoon kosher salt plus more to taste

Instructions

In a large skillet, heat the olive oil over medium. Add the whole garlic cloves and fry until golden; 1-2 minutes. Add the crushed tomatoes along with the tomato puree. Add the salt and stir in the basil sprigs. Lower the heat and let the sauce simmer, stirring occasionally, until thickened; about 20 minutes. Taste and add more salt as needed. Discard the basil and garlic cloves just before serving.
Enjoy!

Keyword marinara sauce, pasta sauce, Spicy tomato sauce

January 11, 2022 Classic Italian

Classic Italian Meatballs

Everybody needs a good recipe for Classic Italian Meatballs. This recipe is simple, easy and full of delicious, meaty flavor! Read through the post for tips on how to make the tastiest meatballs!

Make a batch of these meatballs and simmer them in a simple sauce—instant dinner! You can choose to toss them with spaghetti for the Italian American classic, Spaghetti and Meatballs, or just eat them on their own. Maybe a piece of crusty bread for good measure. Gotta have those carbs!

*This post may contain affiliate links. See disclosure for further details.

I usually simmer these meatballs in a simple marinara sauce to let the meatball flavor really shine. An added bonus is that this sauce is super easy to make! Of course, you can use your favorite store bought sauce if you prefer.

For this recipe, I use a combination of pork and beef. This meat combination will give you great flavor, texture, and fat content. You can also use a combo of pork, veal, and beef (sometimes called meatloaf mix) if you want!

I like to keep the add-ins for the meatballs very simple. Garlic, fresh parsley, and Pecorino Romano are my stars! Be sure to use fresh Italian flat leaf parsley instead of dried, it adds a much better flavor.

One element that keeps the meatballs from becoming tough is the panade, which is a mixture of breadcrumbs and liquid. I like using panko breadcrumbs and milk for the panade. Panko breadcrumbs (or Japanese breadcrumbs) are a bit lighter than traditional breadcrumbs which I think helps give the meatballs a better texture. You can use plain breadcrumbs instead, or make your own if you prefer!

What about the cheese? I like using Pecorino Romano in my meatballs as opposed to Parmigiano Reggiano because, to be honest, I just like it better! Pecorino has a great salty/tangy bite that just adds a lot of flavor. This is not to say I don’t love Parm, I do! I just usually choose Pecorino instead. And honestly, I don’t think Pecorino gets enough respect around here! If you prefer Parm, you can use that instead, although, I always recommend making the recipe as written the first time. The best quality Pecorino usually has a black rind, so look for that when shopping—I love Locatelli brand!

Serve it all up with some Italian wine and make sure to have extra fresh parsley and Pecorino out. You can serve these meatballs with pasta or without, obviously I chose with!

Perfect, tender meatballs every time. Yum!

Classic Italian Meatballs

Everybody needs a good recipe for Classic Italian Meatballs. This recipe is simple, easy and full of delicious, meaty flavor!

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Prep Time 10 mins

Cook Time 20 mins

Total Time 30 mins

Course Main Course

Cuisine American, Italian

Servings 8

Ingredients

1 Pound ground pork
1 Pound ground beef 85% lean
2 Large eggs
1 Cup panko breadcrumbs
¾ Cup milk
3 Cloves garlic finely minced
1 Cup Pecorino Romano
¼ Cup fresh Italian flat leaf parsley minced
1 ½ Teaspoons kosher salt

Instructions

Make the panade. In a small mixing bowl, combine the breadcrumbs and the milk. Stir and let sit until the breadcrumbs have soaked up the milk and softened; 5 minutes.
To a large mixing bowl, add the pork, beef and eggs. Add the panade, Pecorino, parsley, garlic and salt. Using your hands, mix the ingredients until evenly combined, being careful not to over work the meat.
Roll the mixture into meatballs (I like making them a little bigger than a golf ball).
Heat olive oil in large skillet over medium high. In batches, sear the meatballs on all sides until a brown crust forms. Add the seared meatballs to a simmering pot of marinara sauce to finish cooking.
Serve on their own or with pasta. Top with more Pecorino and fresh parsley.
Enjoy!

Keyword Italian Meatballs, meatballs, Spaghetti and Meatballs

January 11, 2022 Appetizers

Italian Antipasto Platter

There’s nothing I love more than a good antipasto platter! Antipasto means “before the meal” in Italian and can be any type of small meal, or appetizer, before the main dish. Typically, it ends up being a platter of cured meats, cheeses, and marinated vegetables.

The fun thing about an antipasto platter is that it can be different every time! There are no set rules and no exact measurements. In this post, I’ll share my tips for creating the best Italian Antipasto Platter!

*This post may contain affiliate links. See disclosure for further details.

The key to a great antipasto platter is to choose meats, cheeses and vegetables that have different tastes and textures, but that all still go together to create one cohesive platter. That sounds complicated, but it’s truly not!

Let’s start with the meats. For this particular platter, I chose mortadella, red wine salami, and hot capicola. These three meats differ in texture, taste, and heat level. Other great meat options are bresaola, soppressata and prosciutto. I usually stick with three to four meats, but if I were making a platter for a larger amount of people… I might just include them all! Choose whichever meats you like best, but keep the texture/flavor rule in mind!

Sharp provolone and fresh mozzarella are classic cheese choices for an antipasto platter. In addition to those two, I love to include chunks of parmigiano reggiano. The texture and nutty flavor is so different from the other cheeses, it’s a fun change of pace! Plus, who doesn’t love parm?

If I’m feeling fancy, I like to quickly marinate the fresh mozzarella in olive oil, fresh parsley, red pepper flakes and chopped sun dried tomatoes. This is totally optional, but really tasty!

Without a doubt, the best part about putting all of these ingredients on the same platter, is that they all help each other taste better! The juices from the pickled and marinated veggies almost “dress” the meats and cheeses. Yum! For this reason, I don’t keep any crackers or bread on the platter. In my opinion, an antipasto platter doesn’t need crackers or bread, but if you want to include those, I suggest serving them in a bowl on the side so that they don’t get soggy!

To arrange the platter, I like to keep things simple. Just make piles! Seriously, that’s it. This is an antipasto platter that’s meant to be eaten, no need to shape the meats and cheeses into roses and what not. Cut the provolone and parmigiano into bite sized pieces and pile them up. Pile the meats in a way that’s easy for people to grab a piece. Try to place piles of the same meats across the platter from each other so that people can grab them from different sides. Same thing with the veggies, just pile them up! The only thing I would suggest separating are things like marinated mozzarella (you don’t want the marinade running away from the mozzarella!) and super hot peppers. Other than that it’s literally just piles. Pretty piles.

Make sure to have some serving utensils available so that people don’t have to use their hands. Appetizer plates and napkins are a must too! Keep an eye on the platter and re-fill as necessary.

And that’s it! The easiest, prettiest, and tastiest way to start a meal or entertain. More antipasto platters please!

Italian Antipasto Platter

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Prep Time 15 mins

Total Time 15 mins

Course Appetizer, Snack

Cuisine Italian

Ingredients

½ Pound mortadella thinly sliced
½ Pound hot capicola thinly sliced
8 Ounces red wine salami cut into thick slices
½ Pound sharp provolone cut into wedges
¼ Pound parmigiano reggiano broken into chunks
Roasted red peppers cut into strips
Hot or sweet cherry peppers
Marinated artichokes
Pepperoncini
Olives

For the quick marinated mozzarella balls

8 Ounces ciliengine mozzarella balls
3 Tablespoons olive oil
1 Tablespoon fresh parsley minced
2 Teaspoons sun dried tomatoes drained and finely minced
¼ Teaspoon red pepper flakes
Pinch of kosher salt
1 Small clove garlic finely minced (optional)

Instructions

Combine all of the ingredients for the marinated mozzarella in a small bowl and give it a stir.
On a very large platter, arrange the ingredients in piles, making two piles of each of the meats and the provolone on opposite ends of the platter. Add the bowl with the marinated mozzarella. Fill in the rest of the platter with piles of the vegetables.
Place cocktail forks around the platter for easy serving. Lay out appetizer napkins and plates. Refill platter as necessary.
Enjoy!

Keyword Antipasti, Antipasto Platter, Charcuterie, Cured Meat, Italian Appetizer, meat and cheese board

January 11, 2022 Italian

Baked Pasta with Meatballs

What’s more comforting than baked pasta? Baked pasta with meatballs! Cheesy, saucy pasta with meatballs, baked to bubbly perfection. It’s baked pasta season!

This is the perfect recipe for when you’re craving some cozy comfort food, but don’t want to put too much effort in. It’s great for large or small groups. If you’re a a smaller household, you get the added bonus of leftovers! Pro tip: leftover baked pasta makes the best breakfast!

*This post may contain affiliate links. See disclosure for further details.

I love using Carando® Italian Meatballs for this recipe because not only are they delicious, but they’re ready to use right away! I’m using the Abruzzese meatballs in this pasta bake, they’re packed with authentic Italian flavor. Fun fact: my family on my dad’s side comes from the Abruzzo region of Italy!

For this recipe, I used half of the meatballs crumbled into the sauce, and the other half on top of the pasta bake. That way, you get different textures and you’re also getting all that delicious meatball flavor throughout the pasta.

But of course, it wouldn’t be a good pasta bake without good cheese! I used Galbani® Ricotta and Mozzarella Cheese for this recipe. The whole milk ricotta gives the pasta a rich creaminess, similar to lasagna, and hand shredding the mozzarella will bring that classic baked pasta taste—and the cheese pulls!! Galbani is another one of my favorite Italian brands to buy, their products are authentic and delicious—they’ve been making cheese since 1882!

I bought both the Galbani cheese and the Carando Meatballs at my local Kroger store. You can save $2 when you purchase one Galbani Ricotta (15 oz) or Mozzarella Cheese (16 oz.) AND Carando Abruzzese Italian Meatballs (16 oz). So if you’re making this recipe, it’s the perfect time to head over to your Kroger store!

This recipe is easy to make and there are just a few simple steps, starting with the sauce! Because the pasta is baked, I didn’t want there to be too much work for the sauce. This sauce comes together fast and has all your favorite classic Italian flavors.

You’ll start by browning half of the meatballs in some olive oil, and breaking them up into crumbles. Next add some onion, garlic and fresh rosemary followed by tomato paste and a can of whole peeled tomatoes. Make sure to buy the whole tomatoes that are in tomato puree, you’ll need that puree for the sauce! Then season your sauce with salt, dried oregano and red pepper flakes and let it simmer for a bit to meld the flavors. While the sauce is simmering, cook your pasta.

I like rigatoni for this recipe because the sauce and pieces of meatball get stuck inside the rigatoni, making the ultimate bite! You can use other short pasta shapes like ziti or penne if you prefer. Since the pasta is going to be baked after it’s boiled, you want to slightly undercook it during the boiling step. Check the package directions for “al dente” and then cook the pasta for 1-2 minutes less than that.

Layering the pasta, sauce, and cheeses is the perfect way to make sure you get sauce, meatballs and cheese in each bite.

The hardest part of this recipe is waiting for it to be ready! It only takes about 35 minutes in the oven, but you have to let it rest for about 10 minutes before cutting into it. Longest 10 minutes ever!

I usually distract myself in that 10 minutes by chopping up some fresh parsley, and grating some Pecorino Romano. I love using Pecorino as a finishing cheese because of it’s salty bite, but if you prefer Parmigiano Reggianno, you can definitely use that. Feel free to use fresh basil in place of parsley as well. The finishing touches are up to you!

When the pasta has cooled down a bit, it’s time to dig in to that meaty, cheesy goodness. Who doesn’t love a good cheese pull?!

I hope you guys love this recipe as much as I do. It’s definitely a favorite of mine and hard to beat in the comfort food category! I can’t wait for you to give it a try.

Baked Pasta with Meatballs

Cheesy, saucy pasta with meatballs, baked to bubbly perfection.

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Prep Time 5 mins

Cook Time 50 mins

Total Time 55 mins

Course Main Course

Cuisine American, Italian

Servings 8

Ingredients

3 Tablespoons olive oil
1 Package Carando Abruzzese Meatballs divided
½ Yellow onion diced
3 Cloves garlic minced
2 Sprigs fresh rosemary finely minced
1 Tablespoon tomato paste
1 28 Ounce Can whole peeled tomatoes in tomato puree crushed by hand
1 Teaspoon kosher salt
½ Teaspoon dried oregano
¼ Teaspoon red pepper flakes
1 Pound rigatoni
1 Cup Galbani whole milk ricotta
16 Ounces Galbani mozzarella cheese shredded by hand
Pecorino Romano grated
Fresh parsley roughly chopped

Instructions

Pre heat your oven to 350 degrees and bring a large pot of water to a boil.
Heat the olive oil in a large pan over medium heat. Add half of the meatballs, breaking them apart with a wooden spoon. Brown the meatballs and continue breaking them up into crumbles. Add the onion, garlic and rosemary, stir and cook until the onions have started to soften; about 5 minutes. Stir in the tomato paste and cook for an additional 2 minutes. Add the tomatoes along with the tomato sauce. Add the salt, oregano and red pepper flakes. Lower the heat to medium low and simmer the sauce for 5-10 minutes.
Salt the boiling water and add the pasta. Cook the pasta to 2 minutes less than package directions for al dente. Reserve 1 cup of pasta water and drain.
Add a bit of the sauce and a splash of reserved pasta water to the bottom of a 9x13 baking dish. Layer half the pasta, followed half of the sauce and half of the ricotta. Give it a stir to make sure each piece of piece of pasta has some sauce on it, but leave some of the ricotta in chunks for texture. Layer half of the mozzarella on top. Repeat these steps with the second half of the ingredients. Cut the remaining meatballs in half and arrange them on top of the pasta.
Loosely cover the baking dish with foil and bake for 25 minutes then broil for 10 minutes uncovered or until the cheese is bubbly, the meatballs are browned on top, and the edges are crispy.
Let the pasta rest for about 10 minutes before cutting into it. Garnish with fresh parsley and Pecorino Romano and serve!

Keyword Baked Pasta, meatballs, Rigatoni

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