Mario Batali's Fusilli with Sausage

Mario Batali's Fusilli with Sausage
TheChew
Contributed by: Mario BataliThis is tasty and good for you. Enjoy it tonight.

ingredients
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2"
Bring 8 quarts of water to a boil in a large pasta pot.
1/2 cup Extra Virgin Olive Oil
1 Medium Red Onion (Chopped into 1/2" dice)
1 pound Italian Sausage with fennel seeds (casings removed and meat crumbled)
2 cloves garlic (sliced)
1 sprig fresh rosemary (leaves only)
1 1/2 cups Basic Tomato Sauce
1 Bunch (8 ounce) Dinosaur Kale (sliced into 1/4" wide ribbons)
2 tablespoons Salt
1 1/2 pounds Fusilli Corti

1/2 cup Freshly Grated Parmigiano-Reggiano
In a 14" sauté pan, heat 1/4 cup of the oil over medium heat.
Add the crumbled sausage and cook until no pink remains,
10-12 mins. Add the onions and garlic and cook until just
softened, 5-7 minutes. Add the tomato sauce, rosemary
and the kale. Cover the pan and simmer for 15 minutes.
Set the pan aside.

Add the salt to the boiling water. Drop the fusilli into the water and cook for 1 minute
less than the package instructions indicate. Just before the pasta is done, carefully
ladle 1/2 cup of the cooking water into the pan containing the kale.

Drain the pasta in a colander and immediately add it to the sausage kale mixture.
Toss over medium heat for about 30 seconds, until the pasta is nicely coated.
Mix in parmigiano. Pour into a warmed serving bowl and serve immediately.
Garnish with more cheese if desired.

Snicker Candy Bar Pie

Snicker Candy Bar Pie

Crust
1 Pillsbury Refrigerated Pie Crust

Filling
5 Snickers Candy Bars
1/2 cu sugar
4 (3 oz) pkg cream cheese, softened
2 eggs
1/3 c sour cream
1/3 cup creamy peanut butter

Topping
3 tbsp whipping cream
2/3 cup milk chocolate chips

Heat over to 450 F. Place pie crust in 9 inch glass pie pan as directed on pkg for 1 crust filled pie.  Bake for 5 to 7 minutes or until very light golden brown. Remove from oven; cool. Reduce temperature to 325 F.

Cut candy bars in half lengthwise; cut into 1/4 inch pieces. Arrange candy bar pieces over bottom of partially baked crust.   In small bow, combine sugar and cream cheese; beat until smooth. Add eggs 1 at a time, beating well after each addition.  Add sour cream and peanut butter, beating until mixture is smooth. Spoon over candy bar pieces.

Bake at 325 F for 30 to 40 minutes or until center is set. Cool 2 hours or until completely cooled.

Heat whipping cream in small sauce pan until very warm. Remove from heat.  Add chocolate chips; stir until melted and mixture is smooth.  Spread over top of pie. Refrigerate for 2 to 3 hours

Phillsbury.com

Carla Hall's Smothered Chicken with Rice

Recipe by Carla Hall - The Chew

ingredients
Extra-Virgin Olive Oil
6 Chicken Things (bone-in; skin on)
Salt
Freshly Cracked Black Pepper
1 Yellow Onion (thinly sliced)
2 Garlic Cloves (minced)
3 tablespoons Flour
1/2 cup Chicken Stock
1 cup Buttermilk
3 tablespoons Parsley (chopped)
3 tablespoons Thyme (chopped)
1 Lemon (zest & juice)

 Serve with Herbed Rice.
1 1/2 cups Carolina Rice (rinsed)
3 cups Water
Salt
2 tablespoons Parsley (chopped)
2 tablespoons Thyme (chopped)
1 Lemon (zested)

In a high-sided skillet, heat a few tablespoons of Olive Oil over medium-high. Season Chicken liberally with Salt and Pepper then place skin side down in the pan. Cook for 4-5 minutes or until
golden and crispy, then flip and continue to cook on the second side for 2-3 minutes until browned. Remove from pan and set aside.

Add the Onions and sauté for 2-3 minutes, just until softened. Stir in Garlic and cook until fragrant. Sprinkle in the Flour and stir to toast and form a paste.

Whisk in the Stock to deglaze. Add the Buttermilk, Herbs, Lemon Zest and return Chicken to the pan. Bring up to a boil then reduce to a simmer. Cook for 10-12 minutes or until Chicken is cooked through.

For Herbed Rice: Cook Rice according to package instructions.
Allow Rice to sit for 5 minutes after cooking then fluff with a fork.
Add the chopped Herbs and Zest and fluff to combine.

Helpful Tips:
1. Don’t be afraid if the onions caramelize, because there’s flavor
in the brown!
2. You can substitute the chicken thighs for breasts or even pork
chops!
3. Don’t submerge the chicken thighs in buttermilk so the skin stays crisp!

Update - 2/19/14

I made this dish last night for dinner and just let me say OMG it was so goodm, I mean really good and my husband said it was even better as left overs. This is a dish I will be making again.