Fettuccine with Sausage

another Chew recipe - Mario Batali 

ingredients
Salt
1 1/2 pounds Fettuccine

Bring a large pot of salted water to a boil. Cook Fettuccine 1 minute
less than package instructions. Drain and reserve a cup of Pasta Water.

Extra-Virgin Olive Oil
1 pound Hot Italian Sausage (casing
removed)
1 tablespoon Thyme Leaves
1 tablespoon Oregano Leaves
2 Garlic Cloves (thinly sliced)
1 cup White Wine

Heat a large skillet with a few tablespoons of Olive Oil and add
Sausage. Cook, breaking up with a potato masher into small
pieces, until Sausage is crispy. Add the Herbs and the Garlic and
cook. Once fragrant, about a minute, deglaze with the White Wine
scraping up brown bits from the pan.

1 cup Fresh Peas
1 teaspoon Crushed Red Pepper Flakes
1 teaspoon Ground Fennel Seeds or
Fennel Pollen
14.5 ounce can Whole Peeled San Marzano Tomatoes (crushed)
1 Yellow Onion (thinly sliced)

Add the Peas, a pinch of Crushed Red Pepper Flakes, Fennel
Seeds or Pollen, the Tomatoes, and the Onion. Bring to a boil.
Cook until sauce has thickened slightly, about 10 minutes.

Cooked Noodles
1 1/2 cups of Sauce

Remove all but about 1 1/2 cups of Sauce and reserve for another
use. Add the cooked noodles to the pan and toss with the Sauce,
thinning with reserved Pasta Water as needed.
Freshly Grated Parmigiano-Reggiano

(to serve)
Freshly Cracked Black Pepper
Garnish with freshly grated Parmigiano-Reggiano to serve.

Helpful Tips:
1. Any kind of Sausage can be used.
2. If Fennel Pollen isn’t available, just use Ground Fennel seed.
3. It’s fresh Pea season s

Tigelle Bread Recipe

One of my favorite shows The Chew, here is Chef Mario Batli's Tigelle Bread 

ingredients
8 cups Flour
4 ounces Lukewarm water (may be slightly more or less
as needed)
2 teaspoons Yeast
5 1/2 tablespoons Lard or Vegetable Shortening
3 teaspoons Salt
1 teaspoon Sugar

Add the Yeast to the 4 ounces lukewarm water and allow to bloom.

Combine the Flour, Lard, Sugar, and Salt in the bowl of a stand mixer fitted with the hook attachment. Add the Water with the bloomed yeast and knead in the mixer until dough is formed. Turn out onto a Floured work surface and knead by hand for 10 minutes, moistening your hands while you knead if the dough is not smooth enough.

Place in a bowl, and store covered in a warm place for 1 hour to rise.

To cook the Tigelle, place dough on a floured work surface and punch the dough down and roll out to 1/2-inch thickness. Cut out into 4-inch rounds.

Heat a nonstick pan over medium heat. Spray with nonstick cooking spray and cook for 3 to 4 minutes per side, covering the pan after they are flip to allow them to cook through. Remove and serve.

The Best Hamburger Recipe with a Secret Sauce

From Six Sister's Stuff 

The Best Hamburger Recipe (and secret sauce)
Ingredients:
Burger:
1 lb ground beef (I used 85/15- you want a fattier meat to make a juicier burger!)
sesame seed buns
1/2 cup Monterrey jack cheese, grated
1/4 cup BBQ sauce
seasoned salt to taste
cracked black pepper
onion powder

Secret Sauce:
3/4 cup of mayo
1/4 cup ketchup
1/4 cup relish
2 tablespoons Worcestershire sauce
seasoned salt

Directions:

1. Combine the ground beef, grated cheese, bbq sauce, and seasonings. Shape patties that are about 1 inch thick. With the 1 pound of ground beef I made 5 large patties.
2. Turn grill up to high and let it get hot.
3. Reduce heat to medium-high and place the burgers on the grill. Allow this side of the patty to cook for about 4-6 minutes, but make sure it doesn’t burn. Then flip the burger over and cook until done.
4. For the sauce: Combine all ingredients and whisk until well mixed. Taste and adjust ingredients to your liking.
5. Assemble the burgers and serve with the special sauce, avocado, lettuce, tomato, cheese, pickles and your other favorite hamburger toppings!

Recipe adapted from Little Miss Momma 

Chicken Ranch Burgers and Chef Tap

I have this great app that I just love called Chef Tap. Check it out, I am in love with the app, I have it on my Kindle Fire and it's for housing recipes. I am also addicted to Pinterest, so I find recipes on there and import them into my kindle. But sometimes the recipe had problems so that is why I have some of them on my web page, then I can pin it and send it to my Kindle. Cause sometimes on other people's blog it just doesn't transfer right into Chef Tap.  It so convenient thou to have the recipes just a finger swipe away LOL.


Chicken Ranch Burgers by Six Sister's Stuff 

Chicken Ranch Burgers Recipe:
(Makes 4 servings)

Ingredients:
1 pound ground chicken
1/2 cup panko bread crumbs
1/4 cup Italian bread crumbs
1 Tablespoon dried onion
1 teaspoon seasoned salt
1 teaspoon garlic powder
2 Tablespoons BBQ sauce
4 Tablespoons ranch dressing
2 Tablespoons butter
4 hamburger buns

Directions:
Preheat your broiler or grill.  In a large bowl, combine all ingredients except butter and hambuger buns.  Form chicken mixture into 4 patties and place on greased broiler pan or grill.  Broil or grill burgers for 4-6 minutes on each side or until the internal temperature reaches 160 degrees.  Spread butter on the insides of the hamburger buns.  Place on broiler pan and broil for a few minutes until golden brown.  Serve burgers on toasted buns and top with additional ranch dressing.

(Recipe from Julie's Eats and Treats)