Author: Dave Tappan

I’ve had ziti on my mind lately. I think it’s because I watched some Last Man Standing re-runs last weekend. I love that show. Vanessa Baxter’s baked ziti was a running gag on the show. This isn’t her recipe, but it’s damn good!   Baked Italian Sausage Ziti   1 lb. dry Ziti pasta 2 lbs. sweet or spicy Italian sausage (casings removed) 4 cloves garlic, minced 1 (28-oz) can crushed tomatoes Kosher salt, to taste 1-1/2 teaspoons sugar 1-1/2 teaspoons Italian seasoning Pinch crushed red pepper flakes, or to taste 1 cup heavy cream 1/2 cup grated Pecorino Romano, or Parmigiano Reggiano cheese 1/3 cup torn fresh basil, plus more for serving 8 oz whole milk mozzarella cheese, shredded (about 2 cups)   Bring a large pot of heavily salted water to a boil. Cook the ziti according to the package directions to al dente, about 7 minutes. Under cook it a bit, as it will continue to cook in the oven. Drain, but don’t rinse and add the pasta back to the pot. Set aside. Preheat the oven to 425 and set the oven rack in the middle position. Heat a large sauté pan over medium-high heat. Crumble the sausage into the pan and cook, breaking apart with a wooden spoon, until lightly browned and just cooked through, 5 to 6 minutes. Use a slotted spoon to transfer the cooked sausage to a plate. Drain all but 1 tablespoon of the fat from the pan and set over low heat (if you don’t have enough fat in the pan, add a tablespoon of olive oil). Add the garlic and cook, stirring constantly with a wooden spoon, until soft but not browned, about 1 minute. Add the crushed tomatoes, salt, sugar, Italian seasoning and red pepper flakes and simmer, uncovered, for 10 minutes. Add the heavy cream, 1/3 cup of the Pecorino Romano or Parmesan, cooked sausage, and basil to the pan; stir until evenly combined. Carefully pour the contents of the pan into the large pot with the pasta and gently stir to combine. Spoon half of the mixture into a 9 x 13-inch baking dish. Sprinkle with half of the shredded mozzarella and half of the remaining Pecorino Romano. Spoon the remaining pasta mixture on top and sprinkle with the remaining mozzarella and Pecorino Romano. Transfer to the oven and bake, uncovered, until the cheese has melted and browned, 15 to 20 minutes. Sprinkle with more basil and serve.

Here’s a chili I first had years ago at a Super Bowl party. It was the creation of our good friend Kelly Stutchman.   Chicken and White Bean Chili   2 -15-ounce cans white beans, drained 1 Tbsp olive oil 2 medium onions, chopped 2 cloves garlic, minced 4 teaspoons ground cumin 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Old Bay 2 4-ounce cans chopped green chilies 2 teaspoons dried oregano 1 jalapeno, minced 4 pounds boneless, skinless chicken breasts and diced into 1/2 inch pieces 4 cups chicken stock (more as needed)   Topping ideas: Grated Monterey Jack cheese Sliced radish Fresh cilantro, roughly chopped Lime wedges for squeezing Tortilla chips Scallions, sliced Sliced avacado or guacamole Chopped roma tomatoes   In a large thick-bottomed stock pot, sauté onions in olive oil on medium high heat, until tender, about 4 minutes. Add the garlic, cumin, garlic powder, onion powder, Old Bay and cayenne and cook a minute more. Add the green chiles and dried oregano. Add the minced jalapeño. Add the chicken and chicken stock. Increase the heat to high, bring to a simmer, lower the heat to low, cover and maintain the simmer for about 1 hour, or until the chicken is cooked through. Add the drained beans and cook for 20 minutes more. Taste for seasonings and add more salt to taste. Serve with toppings.

Fish Piccata   4 Fresh Filets of Tilapia, Snapper, or any meaty, white fish 2 Cloves of Garlic, minced 2 tsp of Olive Oil Kosher salt and fresh-ground pepper, to taste Flour, for dusting the fillets Capers, to taste 1/2 Cup of White Wine Zest and Juice of One Whole Lemon Fresh Chopped Parsley 1 Tbsp of Butter   Place the fish fillets on a large plate and season each side with salt, pepper and a light dusting of flour. Flip it over and do the same on the other side. Preheat a large nonstick skillet over medium high heat, add the oil and allow it to heat up. Add the seasoned fish and cook for about 2 minutes on each side. Add the garlic and cook for a few seconds. Add the wine, lemon zest, lemon juice and capers and cook for about 2 minutes. Season with salt and pepper and add butter and parsley. Cook just until the butter melts. Serve immediately!

The NFL playoffs continue this Saturday and Sunday and the Rams and Vikings meet tonight. I think I’ll change gears and root for the Rams, for my friends Rick Richard Healy and Tom Cummings. Too bad the Rams and Lions can’t square off in the Super Bowl. Good luck Chuck and Jake. Chicken Parm Sub with Italian Salad 1 jar of marinara sauce2 large chicken breasts1 large yellow onionGarlic cloves, to taste, I use 418 slices of provolone or mozzarella cheese6 French or Sub Rolls1 Cup grated Parmesan cheese + more for toppingKosher salt and fresh-ground pepperGarlic PowderOnion PowderItalian seasoningOil for cooking Halve your onions, then peel and slice into half-moonsCut your chicken breasts into bite sized chunks.Mince the garlic.Add some oil to a skillet, then preheat your oven to 375 degrees.Add your onions, chicken and garlic to the skillet and sauté , stirring occasionally until fully cooked.Season with the salt, pepper, onion and garlic powders and Italian seasoning. I do not measure, Just season to taste.Pour in the jar of marinara, I add a little water to the jar, shake and add to the pan as well. Bring to a simmer, reduce heat, cover and simmer 20-30 minutes.Drizzle some oil or butter on the split rolls and toast in the oven until slightly toasted, take out, add two slices of cheese and back in oven to toast.When chicken is done simmering, turn off heat, stir in the Parmesan cheese.Remove rolls from oven, turn off oven and turn on broiler, add the chicken to each roll, sprinkle of Parmesan and another slice (or two) of cheese to the top, sprinkle with seasonings if you like, and broil until the cheese is bubbly and golden brown.Serve with Italian salad. Recipe follows. Italian Salad1 head of iceberg lettuce1 medium red onion1/2 cup of sun dried tomatoes8 slices of provolone cheese6 to 8 peperoncini plus a splash of juice from the jarItalian seasoning, to taste1 tablespoon of mayo1/2 cup grated or shaved Parmesan cheeseKosher salt and fresh-ground pepper, to taste Wash and air dry your iceberg lettuce and cut and tear into bite sized pieces. I like to leave it in the bowl in the fridge for a bit so it gets ice cold.Slice your red onion and add to the lettuce.Add your peperoncini to the bowl and drizzle a little of the juice from the jar on the salad.Chop your sun dried tomato into small pieces and sprinkle over the salad.Dice your Provolone and add to the salad.In a jar add your salad dressing and the mayo and whisk or stir until well combined and creamy.Season the whole salad with the Italian seasoning and salt and pepper.When ready to serve, drizzle with the dressing and add the Parmesan cheese.

Happy Friday! I am obsessed with my Ninja Air Fryer. Air Fryer Hawaiian Teriyaki Chicken For the Teriyaki Marinade:1/2 cup soy sauce1/4 cup pineapple juice1/4 cup brown sugar2 tablespoons rice vinegar2 tablespoons grated fresh ginger2 cloves garlic, minced1 tablespoon sesame oil1 tablespoon cornstarch mixed with 1 tablespoon water (optional, for thickening) For the Chicken:4 boneless, skinless chicken thighs1 tablespoon vegetable oil Sesame seeds and chopped green onions for garnish (optional)In a medium bowl, whisk together soy sauce, pineapple juice, brown sugar, rice vinegar, ginger, garlic, and sesame oil. If you want a thicker sauce, stir in the cornstarch mixture and cook over medium heat until thickened. Allow it to cool.Place the chicken in a large resealable plastic bag or shallow dish. Pour half of the teriyaki marinade over the chicken. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight. Reserve the remaining marinade for basting and serving.Preheat your air fryer to 360° for about 5 minutes.Remove the chicken from the marinade, letting any excess drip off. Lightly brush the chicken with vegetable oil to help with browning.Place the chicken in the air fryer basket in a single layer, making sure they are not overcrowded. Cook at 360° for 12-15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165° and is golden brown.Transfer the chicken to a plate and let it rest for a few minutes. Slice the thighs into strips. Garnish with sesame seeds and chopped green onions, if you like. Serve with rice and the reserved teriyaki sauce on the side.

Here’s another leftover prime rib idea. Happy Friday! Prime Rib Sliders Slices of leftover prime rib1 package King’s Hawaiian Rolls12 slices Swiss cheeseOnion powderGarlic powderMelted butter, for topping rolls Caramelized Onions:4 large sweet onions halved and cut thinly1/4 cup butterKosher salt and fresh-ground pepper, to taste4 tbsp balsamic vinegar4 tbsp brown sugar6 fresh rosemary stems2 bay leaves Horseradish Cream Sauce:2 tbsp prepared horseradish1/4 cup sour cream2 tsp Worcestershire sauce2 tsp Sriracha Caramelized Onions:Cut the onions in half, then slice them thinly.Melt the butter in a large skillet, then add the onions.Cook over low-medium heat until the onions are softened. About 20 minutes.Then add the rosemary stems and bay leaves. Mix. Cook for about 20 more minutes, until the rosemary has wilted.Once the rosemary has wilted, remove it and the bay leaves. You will likely have to remove stray rosemary leaves.Stir in the balsamic vinegar, sugar, salt and pepper.Continue cooking until the liquid is all gone, and the onions are caramel colored and soft. Be very careful not to burn the mixture, so stir often. Horseradish Cream Sauce:Combine the horseradish, sour cream, Worcestershire sauce and Sriracha. I like to use a hand blender to make the sauce nice and creamy. Putting it all together:Pre-heat your oven to 350Cut the entire pack of rolls in half horizontally, keeping each half intact and connected. Place the bottom half of the rolls on a foil lined baking sheet. Top with the roast beef (about 1 slice per roll). Dollop the beef with the horseradish cream sauce. Spread the onions in an even layer over the top, then top with the cheese. Place the top layer of rolls over the cheese. Brush the top of the rolls with the melted butter. Sprinkle with the garlic powder and onion powder.Cover the baking sheet with aluminum foil and bake for 15 minutes. Uncover and bake until the cheese is melted and the rolls are lightly browned, 5 to 7 minutes more. Let cool for 5 minutes before serving.