focaccia stuffing with chestnuts and pancetta

i first started making this recipe a few years ago...and since, it's been a HUGE hit with family and friends (and it won the top chef trophy a couple years ago at stila!)!  although i'm not a huge fan of stuffing (like that super soggy stuff people serve!), this recipe is a must-try!  the combination of chestnuts, rosemary, garlic and pancetta is amazingggg.

ingredients:

- 3 tablespoons butter

- 4 ounces pancetta

- 1 onion, finely chopped

- 1 carrot, finely chopped

- 1 celery stalk, finely chopped

- 1 tablespoon fresh rosemary, finely chopped

- 2 garlic cloves, minced

- 1 jar roasted chestnuts (7 ounces or so) - available at whole foods or bristol farms

- 1/8 cup parsley, chopped

- 1/2 pound day old focaccia (or ciabatta), cut into 3/4 inch cubes

- 1/3 cup grated parmesan

- 1/2 cup chicken stock

- 1 egg, beaten

- s&p

directions:

- preheat oven at 350 degrees

- generously butter a baking dish

- melt 1 tablespoon butter in a skillet over medium heat

- add pancetta; saute until golden and crisp, about 8 minutes

- with slotted spoon, transfer pancetta to a paper towel-lined large bowl

- add remaining butter to skillet and cook onion, celery, carrot, rosemary and garlic, about 10 minutes

- stir in chestnuts and parsley (save about of tablespoon of parsley for garnish) and cook for another minute

- remove paper towel from bowl; add cooked vegetables to the bowl

- add focaccia cubes and parmesan to bowl and toss everything until bread is coated

- slowly add chicken broth until moistened (no need to use all of the chicken broth...you don't want super soggy stuffing!)

- add egg and mix slowly, trying super hard not to break apart focaccia cubes

- add everything into the baking dish, cover with buttered foil (buttered side down, duh)

- bake for 35 minutes, remove foil, then bake for another 10-15 minutes until top layer is crisp and golden

- sprinkle with some parsley and serve hot!

xoxo,

kara

chicago's avec-inspired chorizo stuffed dates wrapped in bacon

rob and i had a chance to eat at avec in chicago a couple months ago.  although the food was ok, the chorizo stuffed dates were amazeballs!  for the holidays this year, i am making this recipe nonstop for everyone who comes over because it's delicious and so easy to make!

ingredients:

- 12 medjool dates

- 1 good quality mexican chorizo

- smoked bacon, 6 slices cut in half

- toothpicks

- your favorite tomato sauce

- a few basil leaves, chiffonade

directions:

- preheat oven to 375 degrees

- gently remove pit from dates and a little bit of the fruit inside (so you can add more chorizo!) with a small spoon; try not to cut the date as much as possible

- fill dates with chorizo, either via cutting the corner of a ziploc bag and using it as a filler or making mini balls out of the chorizo and filling the dates

- wrap each date with a bacon half and secure with a toothpick

- bake the dates, bacon seam down, for about 30 minutes until chorizo is cooked through and bacon is crisp

- meanwhile, gently heat your favorite tomato sauce

- assemble your plate with some sauce on the bottom, dates on top, and some basil chiffonade on top...enjoy!

xoxo,

kara

bacon and spinach quiche

quiches are making a comeback!  i feel like i've been seeing really amazing quiche dishes on every brunch menu...so i was inspired to make one at home.  here is a super easy, delicious and crowd-pleasing quiche recipe you can make with just a handful of ingredients.  hope you love it!  

ingredients:

- 8 eggs, beaten

- 2 cups heavy cream

- 1/2 teaspoon salt

- 1/2 teaspoon freshly ground pepper

- 2 packed cups fresh baby spinach, chopped

- 2 12oz packages applewood smoked bacon, cooked and cut into small pieces

- 2 cups shredded swiss cheese

- 2 frozen 9inch pie crusts

directions:

- preheat oven to 375 degrees

- combine eggs, heavy cream, salt and pepper in a food processor, or blend super well with a whisk

- combine spinach, bacon and swiss cheese

- add spinach, bacon and cheese into pie crusts then pour egg mixture on top 

- bake for about 40 minutes until everything is set

- cut into wedges and enjoy!

xoxo,

kara