hi there.

Well, I'm back.

Sort of.... kind of.  I mean, yes, I'm here, but my mind is somewhere in the past debating over the day's fare: pizza or 4 cheese gnocchi.

The last month was nothing short of incredible.  That's actually the problem. It was so incredible I don't even know where to begin.  When we took off for Italy I knew great food and fun cooking were in my future, but every moment was so unforgettable, it's hard to consolidate my thoughts on the whole trip.

Although far from exhaustive, the following is a glimpse of what my trip consisted of (and a little explanation of what I've been doing in case you are new here)....

Where have you been and why did you take off to Europe for a month?
Mr. Hungry is in law school.  He will graduate this December, so in honor of his last summer before the real world, he wisely chose to study in Florence for a month.  I mean, why not?  Classes about international sports law in the morning and la dolce vida by 1:30 pm?  Yes, please.

 Of course I wasn't about to be left behind for even one second so I tagged along.  While he went to class each day, I went to different cooking schools so that I could come back and share new recipes, but also hopefully find some gems that I could point you to in case you find yourself in Italy.  And let me assure you, I have found a few experiences that are a must if you ever find yourself there.  And here's the good news... even if you are with people who don't like to cook, you should assure them they will want to join because every experience promises a lovely meal with lots of wine at the end.

The cooking schools and recipes will be coming first, but I was also able to pick up a few new dishes from restaurants that we fell in love with. 

Here we go...

There was much fresh pasta and gnocchi making.   

Coming soon:  The secret ingredient I learned that will make your pasta sheets stick together without water.

There were markets with only the freshest ingredients everyday... I couldn't bring these back with me, but it did inspire me to always cook with what's in season.

Then two dear friends, Katie & Abby, arrived and we headed to the hills of San Gimignano for a day of cooking (and lots of eating).

The three of us took a little side trip to Capri and we somehow winked our way into a kitchen to learn the secrets behind the best lemon linguine on God's green earth.

Coming soon:  The recipe and exactly how to get yourself to this restaurant if you ever find yourself in Capri... it's worth it.

Gelato on the reg... 

There were pizzas that could not have been more simple, yet so good.  I get giddy just thinking about it. 

Coming soon: My attempts to recreate. 

There was a weekend in Barcelona, Spain.  

And let me tell you why this is very important.  We found the best tapas bar in town and I might have sweet talked my way into getting the recipe for the best Sangria...ever.  

Coming soon: Info on how to find this place, but most importantly, a sangria recipe that will knock your socks off. 

Parmesan zucchini toasts and fried zucchini blossoms that I am eager to share.
I am confident these recipes can reform any zucchini hater.  

And I feel like it's time I admit to a little habit/obssession/ love of mine.  Haribo gummies.  Most famous for the original Haribo gummy bears, this is a candy company that makes anything and everything you can possibly imagine in gummy form.  They have way more varieties in Europe so I picked up a new kind almost daily.
This here was the animal kingdom variety that I first spotted on our road trip to Germany.


And then there was Paris...

I took a break from cooking and just focused on eating.  I have been dying to come here as long as I can remember and I had a very short time to fit in all of the things I had dreamed about eating in Paris.

The French Onion soup was the best I have ever had.  So decadent with all that cheese, but somehow light and refreshing at the same time. 

I could barely contain myself every time I saw a crepe stand.
Most of the time I was full, but I had to get one anyway.

And then... in our final hours of this month long trip, I found the most charming macaron store straight out of a fairy tale with every flavor and color you could imagine.

We had just had a three course meal for lunch and I thought I had seen and eaten it all.

But what's a girl to do?  It's Paris.... It's a French macaron.

So naturally, we each picked a flavor...
me, cherry speckled vanilla bean... Mr. Hungry, chocolate,and ended our trip on the sweetest note imaginable.

My favorite chocolate chip cookie... Ciao, for awhile

I had plans... big plans.  Some plans included guest bloggers, other plans included all types of summer recipes that would magically appear over the next month while I'm gone.

However, reality is that it will be quiet around here.  It was a little more hectic than I thought trying to pull everything together to be gone,  but I will be leaving you with my favorite chocolate chip cookie recipe while I am gone for a month.

I will leave you with my top reasons to keep coming back while I'm gone and when I return:

1.  I could have kept you guessing all month long if a new recipe would appear.  Points for honesty?
2.  Somehow, I've had this little piece of the internet for over 2 years so maybe you can find something amusing in the archives.
3.  This is my favorite chocolate chip cookie recipe that I'm leaving you with... that should count for something, right?
4.  And most importantly, I will hopefully be doing quite a bit of cooking in Italy and I promise to share my recipes!

So I hope you have a great summer and let's chat about this cookie really quick before I take off.

If you asked me if I like chocolate chip cookies I would say "a lot, and no not at all."  You see, there are so many kinds and I would probably never just pick one up from a grocery store, but if it's the kind I like I could eat a whole plate without blinking an eye.

What's my type you ask?  I like' em not too heavy on the chocolate (but don't skimp either), soft but a little bit of chewiness is good too.  And apparently I have found that I love oats in them as well.  They provide the perfect hearty texture and mixed in with the butter and brown sugar,  you've got yourself a perfect cookie.

So if that description fits you in the least, maybe this could be your new favorite cookie too.

From my little kitchen to yours... Enjoy.

p.s.  I am aware that you are not suppose to publicly post on the internet the fact that you will be away from your home for a month.  However, this is what I have to say to that...
a.  We have someone staying at our house all month so if there was a way you could possibly track down my address, the house will not be empty.
b.  Have you noticed the name of this blog?  This little kitchen is in a little old house so I think if you did take the time to track down where I live to rob us, you would be sorely disappointed.

Ciao.

Chocolate Chip Cookies
Ingredients
1 cup (2 sticks) unsalted butter, at room temperature
1 cup granulated sugar
1 cup brown sugar, packed
2 large or extra large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups instant oatmeal
2 teaspoons vanilla extract
1 (12 ounce) package semisweet chocolate chips
parchment paper
Step by Step
Heat oven to 350 degrees F.  In the bowl of an electric mixer (or regular bowl if you are using a hand mixer), cream butter and sugars.  Add eggs and beat to mix.

In another bowl, sift flour, baking soda and salt together.  Add dry ingredients to wet.  Add oatmeal, vanilla and chocolate chips and stir to combine.

Drop by heaping teaspoonfuls on ungreased cookie sheet lined with parchment paper, allowing 2 inches between cookies.  Bake for 10 minutes.  Loosen from cookie sheet immediately and transfer to a cooling rack.

Baked Eggs

What are you doing this Saturday?

Cancel your plans.  Call your friends.  You're making brunch, more specifically, you're making this dish.  Your friends will think Julia Child visited you in your sleep and taught you how to really cook.

Only you will know that this might be the easiest thing you've popped in the oven.

From my little kitchen to yours... Enjoy.

Baked Eggs in a Spinach Mushroom Nest
Adapted from Gourmet, 2004 via Smitten Kitchen
Ingredients

10 oz baby spinach leaves
1/4 cup finely chopped onion
1 garlic clove, finely chopped
2 tablespoons unsalted butter
5 oz mushrooms, thinly sliced (2 cups)
1/3 cup heavy cream
1/2 teaspoon salt
1/4 teaspoon black pepper
1/8 teaspoon freshly grated nutmeg
4 extra large eggs
2 tablespoons finely grated parmesan

Tools

4 ramekins

Step by Step

Put oven rack in upper third of oven and preheat oven to 450°F.

Bring 1/2 inch water to a boil in a heavy skillet, then add half of spinach and cook, turning with tongs, until wilted, about 30 seconds. 

Add remaining spinach and wilt in same manner, then cook, covered, over moderately high heat until spinach is tender, about 2 minutes. Drain in a colander and cool under cold running water. Gently squeeze handfuls of spinach to remove as much liquid as possible, then coarsely chop.

Wipe skillet dry, then cook onion and garlic in butter over moderately low heat, stirring, until softened, 2 to 3 minutes. Add mushrooms and increase heat to moderate, then cook, stirring, until mushrooms are softened and have exuded liquid, about 3 minutes. Stir in cream, salt, pepper, nutmeg, and chopped spinach and bring to a simmer.

Remove skillet from heat.  Divide spinach mixture evenly amongst four ramekins.  Using the back of a spoon, create a circle indention in the middle of each dish.  Break an egg into each ramekin and bake, uncovered, until egg whites are set but yolks are still runny,  about 10 minutes. Lightly season eggs with salt and pepper, then sprinkle with cheese.

MAKE AHEAD:  You can prep the spinach mushroom nests the night before.  Cover and refrigerate overnight.  In the morning, crack the eggs in each dish and bake.  Bake an extra minute or two until egg whites are set.  

This is a new favorite for me because I don't like egg yolk (I just came around to eating egg whites a few years ago) and I can make everyone's portion according to the way they like it.  

Cheese & Chicken Enchiladas

I'm sure there are a few Mexican mamasitas rolling over in their graves right now at the shear thought of me calling this an enchilada.  So let me just be up front and tell you this is not a  traditional Mexican enchilada or even a traditional Tex Mex enchilada for that matter.  But if you ask me, roll cheese and chicken and a yummy sauce up in a tortilla, bake them side to side and you've got yourself an enchilada.  Call them whatever you want, but just know you will probably be asked to make them again and again if you share.

This would also be a great recipe if you have a few little hands (or big hands) around that need to work for their dinner.  Set up an enchilada station and get them to work.

Ready?  Here we go...

Make your ranch sauce and divide in half.  Mix half with the diced chicken and set half aside.

  Take your extra ranch sauce and cover the entire tortilla. 

Spoon that drenched chicken down the middle of the tortilla. 

Add salsa or hot sauce for a little kick. 

Top with cheese, and please, don't be shy.  The more cheese the better.  Trust me (this one might look a little under-cheesed, but the ones that we really stuffed full were the best).

Roll up these bad boys and place seam side down in a baking dish coated with cooking spray.  

Cheese and Chicken Enchiladas

Adapted from Annie's Eats

Recipe Notes

The easiest way to make this is to buy a cooked rotisserie chicken.  They are sold in almost all grocery stores ready to go.  If you prefer, you could roast your own chicken.  Depending on how much you stuff these, you will end up with between 10 and 15 enchiladas.  Eat one tray now and you can freeze the rest for next week.  Wrap tight with saran wrap and freeze.  Let thaw overnight in the refrigerator or on the counter for an hour.  Cook about 10 minutes longer than usual or until tortillas are nice and crispy.  

Ingredients:
1 deli style cooked rotisserie chicken (about 2 lbs)
8 oz. reduced fat sour cream
1/2 cup milk (I used 2%)
1 packet ranch dressing mix
Flour tortillas (10-15)
Jar of salsa
Shredded mexican cheese or cheddar cheese (We used almost 4 cups, but I'm really cheesy)
Directions:
Remove skin from chicken and shred or dice all white meat.  You should end up with about 3 cups; set aside in a medium sized bowl.   In another bowl, combine the sour cream, ranch packet and milk.   Stir until well combined. Add half of the sauce to the diced chicken and mix well.  Keep the other half of the sauce in the bowl. 
Preheat the oven to 375°. Grease a 9 x 13″ pan (and possibly another, smaller pan if needed). Take one tortilla and top with a little less than 1 tbsp. of the sauce from the small bowl. Spread over the tortilla in an even layer. Add some of the chicken mixture to the center of the tortilla. Top with salsa to taste. Sprinkle with shredded cheese, to taste (don't be shy with the cheese).   Roll up tortilla and place, seam side down, in the prepared baking dish. Repeat with remaining ingredients (usually makes 10-15 enchiladas).
Bake in preheated oven for 25-35 minutes (30- 35 for a crispier tortilla). The texture is better if you resist the urge to take them out before they are really crispy.  Allow to cool a few minutes before serving.

Makes 6 to 8 servings. 

Squash Ribbon Salad

I know I don't have anyone on the edge of their seat over squash ribbons, but come on, stay with me. Seriously, stay with me... it's worth it.

I first tried the ribbon method for this pasta and I all of a sudden became a squash fan.  It turns a rather bland, sometimes boring veggie into a thin, crisp tool that can soak up great sauces without being heavy.  The ribbons turn into something refreshing and crisp that taste somewhere between a fettucine noodle and leaf of lettuce.  Does this make sense?  Keep following...

I rarely get pumped about a big bowl of greens, but this offers more taste,  and the bright pops of yellow ribbons are springier than spring itself.

So come on... just try it. Please?  Thank you.

Summer Squash Ribbon Salad
Adapted from the kitchn
Ingredients
1 1/2 pounds zucchini or yellow squash
1 shallot, very thinly sliced... as thin as you can possibly get it (about 2 tablespoons)
2 tablespoons extra virgin olive oil
2 teaspoons white wine vinegar
Salt and freshly ground black pepper
1/4 cup basil chopped finely
1/4 cup toasted pine nuts
2 ounces goat cheese
Step by Step
Trim the ends off the squash and using a  vegetable peeler, or knife, cut the squash lengthwise into very thin strips.

Place in a large bowl with the sliced shallot, olive oil, and vinegar, and gently toss to combine. Let stand for 10 minutes.

Season to taste with salt and pepper. Then add the basil and pine nuts and gently toss to combine.

Transfer to a serving dish and crumble goat cheese on top. Serve immediately.

Makes 4 servings (or 2 big main servings).

Cheesy Crash Potatoes

Chances are you've seen this recipe (sans the cheese).  Cause let's get real, when the Pioneer Woman posts something, there are not many people interested in cooking that don't see it.

So I'm gonna keep this short.  She posted these little potatoes and I knew I had to try them.  I'm pretty sure ice cream is the only thing that hasn't gotten a sprinkle of cheese on it in my kitchen so I just had to use a little cheddar on these and let's just say it was a great decision.  So no matter what you're cooking tonight, chances are these potatoes could be a quick easy side.

From my little kitchen to yours... Enjoy.

Cheesy Crash Potatoes

Adapted from The Pioneer Woman

Ingredients

12 whole small red potatoes (or other small round potatoes)
3 Tablespoons olive oil
Kosher salt to taste
Black pepper to taste
Rosemary to taste

Shredded sharp cheddar cheese, about 1/2 cup

Step by Step

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.  On a sheet pan, generously drizzle olive oil. Place tender potatoes on the baking sheet leaving plenty of room between each potato.

With a potato masher (or large fork), gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 450 degree oven for 20-25 minutes until golden brown.  Half way through cooking, about 10 minutes, remove potatoes from oven and sprinkle each on with cheese.  Place back in the oven and bake for another 10 minutes, until cheese is bubbly and potato is browned.  

Makes 3 to 4 servings.