Orecchiette with Mini Chicken Meatballs

While the rest of the world feels like baking sweet cookies and pies, autumn makes me crave savory food. The cool air and gloomy skies make me want to spend all day making soup and bread. Stick-to-your-ribs kind of food... comfort food.

Well we've had plenty of that cool and gloom since October hit... it's rained ten out of the fourteen days we've had so far. Is it sick that I love it? Sometimes I think I should move to Seattle, because I'm happiest in a hooded sweatshirt with the fresh smell of rain in the air. Give me a warm latte and an umbrella, and I'll spend more time outside this time of year than during the summer. I'm an autumn girl, through and through.

This is a perfect autumn pasta dish. It's a great way to use up any straggling tomatoes left over from summer's bounty, and the hearty chicken meatballs give it amazing savory flavor. Plus there are three different kinds of cheese in it. Like gratuitous amounts of cheese. How can you say no to that? And well, you know me... I love any excuse to eat pasta. With a warm, broth-based sauce, hearty chicken meatballs, and melty mozzarella cheese, it's almost as comforting as a big bowl of soup!

Italian Stuffed Turkey Burgers

Now that June is finally here, I think it's officially grilling season! Not that it really feels like it here in Boise, with the monsoon-like weather we've been having. The days without threat of rain are few and far between, although I did manage to get my first sunburn of the summer while out cheering Megan on at Special Olympics last Saturday! It doesn't matter though... growing up, my parents would grill almost every day, rain or shine, even in the snow. The only reason I've waited so long to grill anything this season is that our propane tank has been empty and both the boy and I have been either too busy or too lazy to refill it. But that is an excuse no longer! Let the summer grilling begin!

I've been in the mood to grill a really good burger for a long time, but I'm trying to eat a little lighter these days since my appointment for dress alterations is in 2 weeks. But when I saw this recipe in my Ellie Krieger cookbook, I knew I had to try it. Even though previous experiences with ground turkey have left me wanting - for flavor and juicy-ness - I will always jump at the chance to stuff anything with roasted red peppers and mozzarella.

Well talk about a hit! These burgers were fan-freaking-tastic. Plump and juicy and full of flavor, these bad boys had everything I look for in a good burger. I added a little dried Italian seasoning to the ground meat before pattying - just because I felt like the recipe was practically begging for it - and it complemented the sweet, smoky red peppers perfectly. Next time, I think I'll marinate some beefsteak tomatoes in a little balsamic vinegar and grill them a little, and top the burgers with a slice and a fresh basil leaf... can you imagine how tasty that would be? But as is, these burgers are great. Even the beef-loving boy said he'd eat these 5 days a week. Give them a try and you'll understand why!

Dinner Party: Crostini Alla Romana & Toasted Ravioli

Crostini Alla Romana
from Food Network

Crusty bread, salty prosciutto, melty mozzarella... what more could you ask for?

Ingredients
12 1/2 slices baguette or ciabatta
12 thin slices prosciutto
1 pound fresh mozzarella, cut into slices


Directions
1. Preheat oven to 375. Bake slices of bread until crispy and golden around the edges, about 8 minutes. Place prosciutto slices and mozzarella on the crostini and return to the oven to melt the cheese, about 8 minutes more.

I think next time I will improve this by doing 2 things. First, I will prebake the crostini for about half the time - after baking for a total of 16 minutes the bread was almost too crunchy, and was a little painful to eat. Secondly, I will use more of both the prosciutto and the mozzarella, so we will have more flavor from the toppings and less of the bread. The recipe from food network also includes a sage butter for drizzling, which I opted not to make because I ran out of time. Including the sage butter may also improve the dryness of this crostini.

Toasted Ravioli
from Cookbook Confessions

These tasty little numbers were a huge hit. Crispy on the outside, soft, gooey cheese on the inside, and the perfect size for an appetizer... 2 bites and you're done. They paired well with both marinara and alfredo sauces for dipping, as well. If you plan to make these for a dinner party like I did, plan to make a lot... these guys go fast!

Ingredients
2 tablespoons whole milk or buttermilk
1 egg
1/4 cup Italian breadcrumbs
1/2 teaspoon salt
1/2 package refrigerated ravioli
3 cups vegetable oil for frying
1 tablespoon Parmesan cheese
marinara and/or alfredo sauce for dipping

Directions
1. Combine milk and egg in a shallow bowl. Place breadcrumbs and salt in a shallow bowl. Dip ravioli in milk mixture, then coat with breadcrumbs.
2. In a large heavy pan, pour the oil to a depth of 2 inches. Heat oil over medium heat until a small amount of breading sizzles and turns brown when added. Fry ravioli, a few at a time, 30 seconds - 1 minute per side or until golden. Drain on paper towels.
3. In the microwave or on the stove, heat desired sauce for dipping. Sprinkle the ravioli with Parmesan cheese and serve immediately with the hot dipping sauce.