Chicken, Artichoke and Cannellini Bean Spezzatino

From Giada De Laurentiis. recipe here.

This soup is seriously good. The only changes I made: I used a rotisserie chicken and added at the end + used artichokes from the jar instead of frozen (I think my jar was 6 oz). Also, you can substitute bacon for pancetta.

1 (4-ounce) piece pancetta, diced into 1/4-inch pieces

2 medium carrots, peeled and cut into 1/2-inch pieces

2 celery stalks, thinly sliced

1 onion, diced

3 cloves garlic, minced

1 teaspoon kosher salt, plus more for seasoning

1 teaspoon freshly ground black pepper, plus more for seasoning

2 (14-ounce) cans low-sodium chicken stock

1/2 packed cup fresh basil leaves, chopped

2 tablespoons tomato paste

2 teaspoons dried thyme

1 bay leaf

2 skinless chicken breasts with rib meat (about 1 1/2 to 2 pounds total)

12 ounces frozen artichoke hearts, thawed and chopped into 1-inch pieces

1 (15-ounce) can cannellini beans, rinsed and drained

In a heavy 5 or 6 quart saucepan add the pancetta and cook, stirring frequently, until brown and crispy, about 6 to 8 minutes. Using a slotted spoon, remove the pancetta and drain on paper towels. Set aside. Add the carrots, celery, onion, garlic, 1 teaspoon salt and 1 teaspoon pepper and cook until the onion is translucent, about 5 minutes. Stir in the chicken stock, basil, tomato paste, thyme, and bay leaf. Add the chicken and press down to submerge. Bring the liquid to a simmer. Reduce the heat to medium-low and simmer, uncovered, turning the chicken over and stirring occasionally, for 20 minutes. Add the artichokes and the cannellini beans and simmeruntil the chicken is cooked through and the liquid has reduced slightly, about 10 to 15 minutes.

Remove the chicken and let cool for 5 minutes. Discard the bones and cut the meat into bite-size pieces. Return the meat to the saucepan and simmer for 5 minutes until warmed through. Remove the bay leaf and discard. Season the spezzatino with salt and pepper, to taste.

Ladle the spezzatino into bowls and garnish with the cooked pancetta.

Pumpkin Spiced Cream Cheese Breakfast Rolls

These are super easy; justin thought they were the best thing ever...basically cinnamon rolls made with crescent rolls and a pumpkin mixture. You could also use Rhodes dough or make your own, but I liked the lightness of the crescent rolls. Find the original recipe HERE.

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2 cans Pillsbury Crescent Rolls

4 oz cream cheese, softened

1/4 cup brown sugar

1/4 cup canned pumpkin

1/4 tsp cinnamon

1/8 tsp nutmeg

1. Preheat oven to 350 degrees F. Unroll crescent rolls to form 4 rectangles placed side by side. Pinch seams together to form one long rectangle. Place cream cheese, brown sugar, pumpkin, cinnamon and nutmeg into a mixer; beat until well combined. Spread mixture over crescents. Starting at long end, roll up then cut into 1 inch pieces (I put the rolled dough in the freezer for a couple minutes and found it was easier to slice after that). I baked mine in two pie dishes, but you could do two 9x9 pans or even one 9x13 dish.

2. Bake for 25-30 minutes or until rolls are golden brown. Frost warm rolls with cream cheese frosting recipe below.

4 oz cream cheese, softened

1/2 cup powdered sugar

1/2 tsp vanilla

1 tbsp canned pumpkin

Pad Thai (with Chicken)

This recipe is another from Martha Stewart's book, Great Food Fast.  I had a couple of issues with it.  First of all, it made a huge mess, but that might just be the way I cook.  Secondly, I found it way too spicy, so beware and reduce the chili sauce.  Overall, I did think it had a delicious flavor, just like the Pad Thai I get at Kamin.
(serves 6)

3 chicken breasts (it did call for shrimp, but I substituted)
8 oz. rice-stick noodles (Mine were short, and I ended up using about 3/4 of a 16 oz. pkg)
1/4 c. tomato based sweet chili sauce
1/4 c. fresh lime juice
3 T. soy sauce
2 T. brown sugar
1 T anchovy paste
4 T vegetable oil
4 garlic cloves, minced
3 cups bean sprouts
8 scallions, trimmed, halved lengthwise in 2 inch pieces
1/3 c. chopped dry roasted peanuts
1 large egg, lightly beaten

OPtional for garnish:
bean sprouts
fresh cilantro
lime wedges

Cook chicken in boiling water, leaving partially pink on the inside.  Thinly slice, then set aside.

In a small bowl, whisk chili sauce, lime juice, soy sauce, brown sugar, and anchovy paste.  In a large skillet heat 2 T. oil and garlic over medium high heat until fragrant.  Add chicken and stir until cooked thoroughly.  Transfer to plate.

Heat a large pot of water to a boil.  Remove from heat and stir the noodles until softened but still undercooked (about 3 min).

Return skillet to med high heat.  Add remaining 2 T oil, then noodles, chile sauce mixture, cooking until combined .  Add bean sprouts, scallions, and chicken.  Pour in the egg, tossing until the noodles are coated and egg is cooked.  Serve.