#joyphilbinrecipes

Breaking in the new pot Grandma got me for Christmas! The first thing I cooked in it? Pasta a la Regis, a favorite dish of the late, great Regis Philbin, a wonderful mix of bow tie pasta, chicken, broccoli, and sun-dried tomatoes in a chicken broth-white wine sauce. Pasta a la Regis 1/2 lb. bow tie pasta 1 1/2 t. minced garlic 1/4 cup extra virgin olive oil 1 small (3/4 lb.) boneless, skinless chicken breast, cubed 2 cups broccoli florets 1/2-3/4 cup oil-packed julienned sun-dried tomatoes, drained Salt and pepper, to taste 2 T. fresh chopped basil (or 2 t. dried) A pinch of red pepper flakes 1/4 cup dry white wine 3/4 cup chicken broth 1-2 T. butter Watch Joy Philbin show how to make this tasty pasta dish! https://www.youtube.com/watch?v=9_Nfw4pmAGo #FeedingCreatively #PastaALaRegis #JoyPhilbinRecipes #RegisPhilbinsFavoriteFoods #HealthyPastaDishes #SimpleSuppers #StuffToGoWithWine https://www.instagram.com/p/CLOEZtvgm3i/?igshid=1kaeystx9lsy7

Last night's dinner: Stuffed manicotti (or, in my case, "Jumbo" pasta shells). This is Joy Philbin's recipe, passed down to her from her Italian grandmother. The original called for 1 lb. ricotta, but I substituted an equal amount of cream cheese instead, as I don't care for ricotta's grainy texture. Joy also mentioned she "likes to serve this with sweet Italian sausage", so I took that to mean she combines it with the marinara sauce. This was delicious. Wonderfully warm, aromatic, and comforting on a cold night, a great way to bring your favorite local Italian joint into your home kitchen. Will be making this again and again! Stuffed Manicotti For the Filling: 2 cups grated mozzarella cheese, plus more for the top 1 lb. cream cheese, softened 1/2 cup grated romano 2 eggs 1 t. dried mint leaves 1 t. sugar 1 t. nutmeg Half of a 10 oz. bag chopped frozen spinach, thawed For the Manicotti: A dozen manicotti shells, or a box of other large shell or tube pasta 1 package ground sweet Italian sausage 1 jar Rao’s or Simply Homemade marinara sauce Boil the manicotti in generously-salted water (it should taste like seawater). Cook them in two batches to prevent them from sticking together. Remove from the water with a slotted spoon and place on a cookie sheet to drain and cool. Preheat the oven to 400°F. Grease a 9X13 dish. To make the filling, combine the cheeses, eggs, mint, sugar, and nutmeg in a bowl. Fold in the spinach and set aside. Using a spoon, carefully stuff the shells with the spinach mixture and place them in your prepared dish. Crumble the sausage meat evenly over the manicotti and pour over the jar of marinara sauce. Cover the dish with foil and bake for 30 minutes. Remove the foil, top with shredded mozzarella, and bake for an additional ten minutes. Let rest for 15-20 minutes before serving. #FeedingCreatively #ItalianCooking #JoyPhilbinRecipes #StuffedPastaDishes #ColdWeatherComfortFood #ItalianRestaurantAtHome https://www.instagram.com/p/CH08S78Hi_A/?igshid=if8tkf0qgvc8

I love triple-feature recipes, that is, dishes which can be eaten for breakfast, lunch, or dinner. I made this bacon, egg, and cheese strata tonight since my dad and his girlfriend, Angie, were coming over for dinner. Everyone loved it. This recipe comes courtesy of Joy Philbin, widow of Regis. It's the third recipe of hers I've tried and it's fabulous. If she hasn't already, she needs to come out with a cookbook. This can be prepared anywhere from a few hours in advance to the day before. Just store it in the fridge for two hours up to overnight, then bake at 350°F for 45-60 minutes, until the eggs are set and the op is golden brown. Bacon, Egg, and Cheese Strata For the Filling: 1 small onion, diced 1/2 lb. thick-sliced cooked and crumbled bacon 1 10 oz. bag frozen spinach, thawed and squeezed of excess liquid 1/4 t. black pepper 1/2 t. salt 1/2 t. minced garlic (optional, I used it) A pinch of nutmeg For the Topping: 8 cups of 1-inch cubes of Italian or Ciabatta bread 2 cups shredded sharp cheddar cheese 2 1/2 cups milk 12 eggs 2 T. mustard (the recipe called for Dijon, but I don't care for that, so I used regular yellow mustard) 1 t. salt 1/2 t. black pepper How to Make Joy's Bacon, Egg, and Cheese Strata: https://www.youtube.com/watch?v=EJxkHWuQ6co #FeedingCreatively #JoyPhilbinRecipes #RememberingRegisPhilbin #BaconEggAndCheeseStrata #BrunchDishes #OvernightMeals #EggsForLunch #BreakfastForDinner https://www.instagram.com/p/CGoW4ojHaUd/?igshid=1ea8chtrp6b0d

I love triple-feature recipes, that is, dishes which can be eaten for breakfast, lunch, or dinner. I made this bacon, egg, and cheese strata tonight since my dad and his girlfriend, Angie, were coming over for dinner. Everyone loved it. This recipe comes courtesy of Joy Philbin, widow of Regis. It's the third recipe of hers I've tried and it's fabulous. If she hasn't already, she needs to come out with a cookbook. Bacon, Egg, and Cheese Strata For the Filling: 1 small onion, diced 1/2 lb. thick-sliced cooked and crumbled bacon 1 10 oz. bag frozen spinach, thawed and squeezed of excess liquid 1/4 t. black pepper 1/2 t. salt 1/2 t. minced garlic (optional; I used it) A pinch of nutmeg For the Topping: 8 cups of 1-inch cubes of Italian or Ciabatta bread (I used a loaf of Brioche) 2 cups shredded sharp cheddar cheese 2 1/2 cups milk 12 eggs 2 T. mustard (the recipe called for Dijon, but I don't care for that, so I used yellow) 1 t. salt 1/2 t. black pepper Butter a 9X13 baking dish and set aside. Sauté the onion for 4 minutes or until translucent. Add the cooked and crumbled bacon, spinach, salt, pepper, (garlic), and nutmeg. Stir to combine and set aside. Place half of the bread cubes in your prepared dish. Sprinkle over half of the cheese. Place over half of the spinach mixture. Repeat with remaining bread, cheese, and filling. Whisk the milk, eggs, mustard, and salt and pepper in a large bowl. Pour evenly over the contents of the baking dish. Cover and refrigerate for at least two hours or up to overnight. Preheat the oven to 350°F. Bake the strata until the eggs are set and the top is golden brown, 45-60 minutes. Let rest for 10 minutes before slicing and serving. #FeedingCreatively #JoyPhilbinRecipes #RememberingRegisPhilbin #BaconEggAndCheeseStrata #BrunchDishes #OvernightMeals #EggsForLunch #BreakfastForDinner https://www.instagram.com/p/CGoT1Win6Qo/?igshid=1oj0k9aipxhkb