Classic Marinara

I have posted lots of marinara sauces on here.  But, I feel like they each offer something different.  This one is super tasty, a true classic marinara.  Not spicy, not loaded with veggies, not new and improved, just truly a  classic marinara sauce.  The best offering, though, is that it is EASY!  

- 2 (32 oz) cans crushed tomatoes   I used Dei Frateli brand.  They are so tasty, and the ingredient list is one that you know all the words. 

- 2 garlic cloves

- 1 onion, peeled and left whole

- 2 stalks of celery , cut in half

- 2 carrots, peeled and cut in half

- 1/2 tsp kosher salt

- 1/2 tsp black pepper

- 2 dried bay leaves

- 2 to 3 tbsp butter at room temperature

- 5 fresh basil leaves  (I didn't have this, still yummy, but imagine would be a great addition)

In a large pot, add the crushed tomatoes, garlic, onion, celery, carrots, salt, pepper, and bay leaves.  Simmer uncovered until the sauce thickens, about one hour.  Remove and discard the garlic, onion, celery, carrots, and bay leaves.  Turn off the heat; add the butter and fresh basil leaves.  

If you like a more fine texture, puree in batches.  The sauce can be made one day ahead (also freezes well!). 

Thanks to Giada for another super yummy and easy marinara!  This is super versatile.  We had one evening as part of a veggie evening (angel hair and marinara with roasted broccoli and carrots), and then we had a different evening (half that had been frozen from this batch) with eggplant parmesan.  Definitely a great one when you need something easy and hands-off.

Chocolate Honey Almond Tart

I was hanging out with a mommy-friend this morning, admitting to how much sweets I have enjoyed trying in the last few months.  She said, "share!"  Admitting to one more sweet treat that I have tried in the last couple months, I will let this secret out!

I saw Giada make this one afternoon; I literally made it the next day.  And, then I made it the next week.  And, then I felt like I needed to make it the next week for a friend.  (That's you, neighbor-friend!)  I took a month off, but then I needed an easy dessert so I made this one.  Then I had to make it again yesterday.  Can you tell this one is a.d.d.i.c.t.i.v.e?!  

Okay, here is the recipe.  Note a couple of things:  this is a good one to improvise based on your pantry.  I'll put some of my improvisations in italics.  And, this one has so few ingredients that it is dangerously addictive to make, a lot!

- 1/2 stick (2 oz) butter, at room temperature

- 9 chocolate graham crackers, 5 1/2 oz total   (I had the below Dark Chocolate Fudge Stripes cookies in my pantry, so I tried those.  Will said that cookie should forever be in our pantry!)

- 2 tbsp slivered almonds   (I have used peanuts, just as tasty.)

- 3/4 cups heavy cream

- 1/4 cup honey

- 12 oz semisweet chocolate chips   (I have used both semisweet and dark chocolate chips, both great!)

 Preheat the oven to 350 degrees.

Butter the bottom and sides of a 9-in. springform pan.  (This recipe is why I broke down and bought a springform pan.  But, I have made it in just a regular-old casserole dish as well.)


Process the graham crackers (or cookies) and almonds in a food processor.  Process until they become fine crumbs.  Add the butter and pulse until incorporated.  Press the crumb mixture into the bottom of the pan.  Bake for 12 minutes.  Cool to room temperature, about 20 minutes.

In a small sauce pan, whisk the cream and honey over low heat until the honey has dissolved.  Increase the heat to medium and bring to just below a boil.  Place the chocolate chips into a medium bowl.  Pour the hot cream over the chocolate and stir until the mixture is smooth.  Pour the chocolate filling over the prepared crust.  Refrigerate for at least 5 hours, or overnight.

Cut into wedges and serve!

This is so yummy!  I know these wedges look huge, but you will understand when you make it!!  If you want an inexpensive date-night with the husband, or if you want chocolate-lovers dessert with the girls, or if you need something easy for a supper with friends, or....  Add some raspberries or strawberries to pair and make a really pretty plate!  Forget the crust, cut the filling in half, pour the filling in ramekins for a late-night snack.  Can you tell this is a new, accessible, easy, SUPER yummy favorite?!  

Try this one!  Thank you Giada for another easy, delicious dessert!!

Chocolate-Hazelnut Drop Cookies

Another cookie recipe!  Can you tell what I crave lately?!  These are really good, dangerous because all the ingredients are in my pantry!  These are not chewy, gooey cookies.  They are a little drier in texture.  Also, Nutella is not a super strong and sweet flavor, a more subtle and yummy flavor!!  Definitely worth trying!

- 1 cup (2 sticks) butter, at room temperature
- 1/4 cup plus 1 cup powdered sugar
- 1 tsp pure vanilla extract
- 2 cups flour
- 1/2 cup chocolate-hazelnut spread (ahem, Nutella!), at room temperature

Preheat the oven to 350.  Line 3 baking sheets with parchment paper.  Set aside.

Beat the butter and [1/4 cup] sugar together until light and fluffy, about 2-3 minutes.  Beat in the vanilla.  Then gradually beat in the flour until incorporated.  Beat in the chocolate-hazelnut spread.  Using a small cookie scoop or tablespoon, drop 12 balls of dough onto each baking sheet.  Bake until the bottoms of the cookie flatten out slightly, 9-11 minutes.  Cool for 5 minutes.  Transfer to a wire rack to cool completely, about 30 minutes.

In batches roll the cooled cookies in the [1 cup] powdered sugar.  (I skipped this part.) Store in an airtight container at room temperature.

You will love them!

Update:  I am addicted!  These cookies are better the second day.  They become a bit softer, less crumby.  Next time I just might cook them the night before.  Okay, now they get an even higher score on the becca-scale!

Hearty Tomato Soup

If the weather is cool, I want soup! This is definitely one that is going to be added to the must-make list! If you try this soup, I highly recommed the Pecorino Crackers (recipe below)! So, so yummy!

- 2 tbsp unsalted butter
- 1 onion, chopped
- 2 carrots, peeled and chopped (about 1 cup)
- 2 garlic cloves, chopped
- 1 (15 oz) can cannellini (white) beans, drained and rinsed
- 1 (28 oz) can crushed tomatoes
- 3 cups chicken broth
- 1 bay leaf
- 2 tsp minced fresh rosemary
- 1/2 tsp red pepper flakes
- 3/4 tsp salt
- 1/2 tsp freshly ground black pepper

In a large soup pot, melt the butter over medium-high heat. Add the onion, carrots, and garlic and cook until the vegetables are tender, about 4 minutes. Add the beans, tomatoes, broth, bay leaf, 1 tsp of rosemary, and the red pepper flakes. Bring the soup to a boil over high heat, then reduce the heat to low and simmer for 30 minutes covered.
Puree the soup in a blender in batches, being careful to remove and discard the bay leaf. Return the soup to the soup pot and keep warm over low heat. Season with salt and pepper.

Again, so, so yummy! Definitely should be tried!

found in Giada de Laurentiis's giada's kitchen

Pecorino Crackers

These are sooo yummy! Amazingly flavorful and tasty! We added them to both our salad and our soup...wow! what a wonderful addition! (They are a lot like cheese straw cookies.) If you like the different flavors of cheese and the way cheese can enhance dishes, these would be so great for you!
Shopping note: The block of Pecorino Romano cheese pictured below is from BJ's. This is 1.15lbs and cost $3 less than the 0.57lbs block at Harris Teeter!
- 1 1/4 cups freshly grated Perorino Romano
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1/8 tsp cayenne pepper
- 1/2 cup (1 stick) unsalted butter, at room temperature
- 1 cup all-purpose flour

Preheat the oven to 350. Line 1 or 2 baking sheets with parchment paper.

Combine the cheese, salt, pepper, and cayenne pepper in a medium bowl and stir to combine. Add the butter. Using a hand mixer, beat the cheese mixture and butter until combined. Add the flour 1/4 cup at a time, mixing only until incorporated and the mixture holds together.

Place tablespoon-size balls of the dough on the parchment-lined baking sheets, tapping the dough down gently with your finger tips. Bake until just beginning to brown at the edges, about 15 minutes. Let the crackers cool on the baking sheets for a few minutes, then transfer them to a serving plate. I really can't say enough how much we loved these! Will and I enjoyed these with Tomato soup again for lunch today. Will asked me again if these and the soup would be easy to make again. That is code for: "I love this meal! Want to make it again for me please?!"

found in Giada de Laurentiis's giada's kitchen

Basic Marinara Sauce

This is a basic, simple marinara sauce. It is very versatile. I have used it over spaghetti, as well as in lasagna and the braciola recipe above. Truly yummy! and worth the bit of extra time to make your own marinara!

- 1/2 cup olive oil
- 2 small onions, finely chopped
- 2 garlic cloves, finely chopped
- 2 celery stalks, finely chopped
- 2 carrots, peeled and finely chopped
- 1/2 tsp salt, more to taste
- 1/2 tsp freshly ground black pepper, more to taste
- 2 (32 oz) cans crushed tomatoes
- 2 dried bay leaves

Heat the oil over a medium-high heat. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaves. Season the sauce with more salt and pepper to taste. (Sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

Admittedly, if I use this as my sauce over spaghetti, I like to puree it in a blender. I love the flavor of the carrots and other vegetables, but not biting into them as much.
found in Giada de Laurentiis's everyday italian.

Balsamic Barbecue Sauce

I was looking for a good marinade and came across this barbecue sauce that has minimal tomato sauce in it. Sounded different and good, and it was! Giada describes it as sweet and tangy. I agree with that. Her original recipe was to use this with chicken. I used it with pork tenderloin. Definitely one I recommend.

- 1 cup balsamic vinegar
- 3/4 cup ketchup
- 1/3 cup brown sugar
- 1 garlic clove, minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper

**Giada's directions
Combine and whisk until smooth. Simmer over medium heat until reduced by one third, approx 15 min. Grill the chicken, brushing the chicken with the 1/2 cup barbecue sauce for the last 2 or 3 min. Transfer the chicken to a serving platter. Serve the remaining sauce alongside.

**What I actually did
Combine and whisk until smooth. Marinate meat for a couple hours. Bake in oven until cooked through. (I had one pork tenderloin. Baked at 400 for ~45 min.)

I really enjoyed this, as did the company I served it too. I had every ingredient in my pantry already, which is another added bonus!

Beef Roast with Spicy Parsley Tomato Sauce

This is wonderful! I think you could leave out the spicy (red pepper flakes) and it would still be great. It is really easy, just takes a few minutes of work right before serving.

- 1 (2-2 1/2 lb) sirloin tip or chuch roast
- salt and ground black pepper
- 4 roma tomatoes, halved lengthwise
- 2 tsp herbes de Province
- 3 tbsp olive oil
- 1 1/2 cups fresh flat leaf parsley leaves
- 2 garlic cloves
- 2 tbsp red wine vinegar
- 1/2 tsp red pepper flakes
- 1/2 cup evoo

Preheat the oven to 375.

Season the beef with salt and pepper. Season the tomatoes with salt, pepper, and herbes de Provence.

Heat the evoo in a medium, heavy roasting pan or dutch oven over high heat. Sear the beef on all sides until browned. Place the se asoned tomatoes around the seared beef and place thepan in the oven. (I have cooked it in the crockpot before.) Roast until a meat thermometer inserted in the beef reads 130degrees F for med-rare or 135degrees fr medium, 30-40 minutes. Tent the roast loosely with foil and let it rest for 10-15 minutes. The internal temp of the meat should rise 5 degrees more and the juices with redistriubte into the roast.

While the meat rests, place the parsley and garlic in a food processor and pulse until the parsley is finely chopped. Add the red pepper flakes, 3/4 tsp salt, the red wine vinegar, and the roasted tomatoes and process until pureed. With the machine running, add the evoo in a steady stream.

To serve, slice the roast and arrange on a serving platter. Drizzle sauce over the meat. Serve the remaining sauce in a small bowl alongside.

from Giada deLaurentiis Giada's Kitchen, New Italian Favorites

Chicken Piccata

This dish is amazing! This recipe is what made me fall in love with capers. You probably don't have to use them, but they are totally worth adding to your pantry.

- 4 skinless, boneless chicken breasts, halved crosswise
- 1/2 tsp salt
- 1/2 tsp freshly ground black pepper
- all purpose flour, for dredging
- 4 tbsp unsalted butter
- 2 tbsp evoo
- 1/2 cup chicken broth
- 1/3 cup lemon juice
- 1/2 cup drained capers, rinsed
- 2 tbsp chopped fresh flat-leaf parsley

Sprinkle the chicken with salt and pepper. Dresdge the chicken in the flour to coat lightly. In a large saute pan, melt 2 tbsp of the butter with the 2 tbsp of oil over med-high heat. Add the chicken and cook just until brown, about 3 minutes per side. Using tongs, transfer the chicken to a plate.

Add the broth, lemon juice, and capers to the same pan. Bring the broth mixture to a boil over med-high heat, scraping up the brown bits from the bottom of the pan for extra flavor. Return the chicken to the pan and simmer until just cooked through, about 5 minutes. Using tongs, transfer the chicken to a platter. Whisk the remaining 2tbsp of butter into the sauce. Pour the sauce over the chicken, garnish with the parsley, and serve.

from Giada de Laurentiis everyday italian

Spicy Marinara Sauce

This is so easy and so delicious, better than anything store bought!!

- 3 tbsp EVOO
- 1 small onion, minced
- 2 garlic cloves, minced
- 1/2 cup pitted black olives (optional - I don't use), coarsely chopped
- 2 tbsp drained capers, rinsed
- 1/2 tsp salt, plus more to taste
- generous pinch of dried crushed red pepper flakes
- 1 (28 oz) can crushed Italian tomatoes

In a large skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and saute for 3 minutes. Reduce the heat to medium and add the (olives), capers, 1/2 tsp salt and red pepper flakes, and saute for one minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made one day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)

I use mushrooms instead of olives.
I like using this in a lasagna with hamburger meat and pepperoni.

from Giada de Laurentiis everyday italian

Herb Stuffed Tomatoes

- 5 beefsteak tomatoes
- 1 cup chopped flat-leaf parsley leaves
- 3/4 cup Italian-style bread crumbs
- 1 cup grated provolone (I have used parmesan or whatever cheese that sounds good to me)
- 1/4 cup tsp freshly ground black pepper
- 1 tsp butter, softened
- 2 tbsp EVOO

Cut the tomatoes in half, horizontally. Use a small spoon to gently hollow out the inside of the tomatoes, discarding the seeds and reserving the pulp and being careful not to puncture the outer shell. Chop the reserved pulp and put in a medium bowl. Add the parsley, bread crumbs, cheese, and pepper and mix gently to combine. Place the tomato halves in a buttered casserole dish, and fill with the bread crumb mixture. Drizzle the top of the tomatoes with EVOO. Bake at 375 until the tops are browned, approx 20 min.

Chicken Florentine

This is so wonderful! This was the meal that inspired me to pull out my fine china for the first time. I have hosted with it as well, which means I really do like it!

- 4 boneless, skinless chicken breasts
- salt and pepper
- all-purpose flour, for dredging
- 6 tbsp butter
- 2 tbsp shallots
- 1 tbsp chopped garlic
- 1 1/2 cups dry white wine
- 1 cup whipping cream
- 1 tbsp chopped fresh Italian parsley
- 2 (10 oz) packages frozen cut-leaf spinach, thawed, drained


Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tbsp of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm.


Melt 2 tbsp of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about one minute. Add the wine. Increase the heat to medium-heat and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce and turn the chicken to coat in the sauce.


Meanwhile, melt the remaining 2 tbsp of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.