Comfort meals are a win for our family. I’m sure they’re a win for your family too. This is one of our favorites. I like it because I can make the meatballs ahead and warm them up with the sauce when it’s time to get dinner on the table. AND when you need late plates, this is perfect for that too!

The meatballs are obviously not traditional meatballs. I like to use ground chicken - I am constantly trying to create dinners that are a little healthier and chicken helps with that. I’m not going for authentic here - I’m going for comfort food that’s just a little healthier.

There are two ways to do the meatballs. You can pop them out of the oven and straight into the sauce. Leave them there to stay warm. Or, put the meatballs on top of the sauce when you serve - it looks a little more elegant and it shows off the crispy edges the meatballs get.

Chicken Meatballs with Cacio e Pepe Orzo

serves 4

2 lb ground chicken

1/2 cup breadcrumbs

1 egg

1/4 cup Italian seasoning mix, divided

4 cloves garlic

2 tablespoons olive oil

1/2 onion, chopped

1-28 ounce can diced tomatoes

1-15 ounce can tomato sauce

1 cup orzo

2 tablespoons really good olive oil

salt & pepper

grated parmesan cheese

STEP 1

Preheat oven to 350 degrees. Begin boiling a large pot of water.

In a dutch oven, heat olive oil and cook the onions and two peeled and chopped garlic cloves in it. Cook over low-ish heat until the onions are translucent.

STEP 2

While the onions cook, combine together the meat, egg, breadcrumbs, 2 tablespoons seasoning, and the remaining cloves of garlic. If the mixture is still stiff like the raw meat, add a few tablespoons of cold water. I usually use 2-4 tablespoons of water no mater what. Form the meatballs into rounds. If the meat sticks to your hands, get your hands wet and try again.

STEP 3

Pop the meatballs in to the oven and let bake about 15 minutes until they are done all the way through.

Pour tomatoes all into the onion mixture and add the remaining Italian seasoning. Cover the pot and let cook on medium until everything else is done.

STEP 4

Pour the orzo pasta into the boiling water and let cook. Drain when it’s al dente and return to the hot pan. Stir in olive oil, salt & pepper and about 1/4 cup parmesan cheese. Go heavy with all three.

STEP 5

Serve hot meatballs and sauce over the orzo. Make sure there’s more parmesan cheese on the side.

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Negroni Cocktail

Every good meal needs a good cocktail. And this dinner is so kid friendly that you can’t help but want a cocktail!

I was lucky enough to live in Rome when I studied abroad in college. It was easily my favorite place and still is in the top ten. It’s such an amazing city filled with history, culture, and AMAZING food. If it’s an option, I can’t recommend visiting the Eternal City enough.

We took the kids last summer and spent a few days in Rome. It’s never enough. But we did enough to hit the best parts, see the hidden gems, and make sure they had a real understanding that this is a city that is older than Jesus. (really good perspective for Catholic kids)

These are our favorite highlights that we all agreed we would not miss if (when) we go back!

EATS

Do a food tour with Katie Parla. Do not miss this. We had the best experience, ate a few things we might not have tried, and found the best of other things we had already tried. The bar was set high.

Antico Forno Roscioli - the perfect slice of pizza

Popi Popi - A favorite from when I lived up the street, it’s still perfect.

La Campana - Unbeatable and not filled with tourists

Giggetto Al Portico d’Ottavia - The best fried artichoke in Rome, but only when they are in season!

Cafffe Camerino - Their tiny pastries are made in house, go for the pistachio ones

Gelateria della Palma - Lots of people will claim they know the best gelato place in town, but unless it’s this one, then they are wrong.

Campo di Fiori - The best farmer’s market you’ve ever seen in your life. Buy the dried spices (above) and make the sauce of your dreams when you get home.

SIGHTS

This feels like a major “duh” because the sights are as historic as anything in the world. But there are a few sneaky places I definitely recommend.

Bocca della Verita - The mouth of truth. It was a storm drain from the Roman era, but priests revived it in the Middle Ages and would “bite” the hand of a liar. Very Middle Ages. Test your luck.

Basilica di Santa Maria del Popolo - A church you would otherwise not stop in, but it holds a Caravaggio painting that is extraordinary. Church art is a great way to see amazing art without the museum stop.

Piazza Navona - This is my favorite. I adore Bernini and love the contrast of his fountains and the church behind. There are also epic roof top bars nearby that give an amazing view of the city.

Santa Maria sopra Minerva - A church next to the Pantheon. Since you are obviously there already, pop in and look up. The ceiling is what the Sistine Chapel looked like before Michelangelo painted. Also, the cutest elephant lives outside the church. (Also, “sopra” means “over” because this church was built OVER a temple to Minerva, the Roman goddess)

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My favorite Italian cocktails

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My favorite Italian inspired recipes

Here’s my Apple Guide to Rome

Here’s what I packed for Italy

La Tavola Marche

If you’re looking for something totally different and amazing, check out my friends Cooking School + B&B in the Marche region. It’s literally the best time ever.

A Classic Italian cocktail good enough for Bond? You know that’s something of which I’ll be fond. Originating in Milan at the Campari Bar, it’s a cocktila who’s name is bizzare. Bitter Campari is something American’s don’t love - but it’s something I’m very fond of! Equal parts Campari and vermouth & topped with a soda splash. It’s a perfect summer cocktail, mixed in a dash!

Americano

1 1/2 ounces Campari

1 1/2 ounces red Vermouth

soda water

twist of lemon

In a highball glass, combine Campari and Vermouth. Stir gently. Add ice then top with soda water. Garnish with a twist of lemon. Cin cin.

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This time of year the zucchini starts showing up in gardens all over Seattle and we’re all looking for ways to use it up! This pasta feels fresh and cozy while highlighting the zucchini. This is best with the small zucchini fresh off the vine!

Also, use good quality prosciutto. When you only have a few ingredients it’s critical to use the best you can find!

Zucchini Pasta

With crispy prosciutto

Serves 4

3 oz prosciutto

1 medium zucchini, about 2 cups chopped

2 cloves garlic

¼ tsp red pepper flakes

4 cups penne

½ cup fresh ricotta

¼ cup chopped pine nuts

STEP 1

Cook prosciutto until crispy then remove from the pan.

Bring a pot of water to a boil.

STEP 2

Cook the pasta in the boiling water. Strain pasta reserving 1 cup starchy pasta water.

STEP 3

Cook zucchini, garlic, and red pepper flakes in the pan until slightly browned - about two minutes

STEP 4

Whisk in ½ cup starchy water and ricotta cheese.

STEP 5

Add cooked noodles to the pan and stir to coat with the sauce. Add more starchy water if needed.

STEP 6

Serve with crumbled prosciutto and pine nuts on top.

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Here’s a snapshot of what I’m taking to Italy!

Italy out of Hand

If you’ve been to Italy before and you don’t need the basics, I love this guide. It’s enough of the “big spots” but with charming information from experts in their field.

Family Passport Holder

With five people, I cannot have everyone in charge of their own passport. That just seems like disaster. This has slots for all of the passports plus a zipper case on the side for lounge passes and cash.

Convertible Backpack Bag

I love a travel backpack when it can not be a backpack all the time. This bag has all the pockets you need and converts from a tote to a backpack.

Travel Dress

It’s going to be over ninety degrees in Italy while we are there. Summer isn’t the time to travel, but it’s when the kids are available. A breathable and packable dress is mandatory!

Travel Sun Hat

See above. If I squint, I will end up with major lines on my forehead. With sun like we are going to find, a hat is the only solution. And this one rolls up for travel.

Cute Luggage

I can’t help it. A practical bag that is cute to look at makes waiting in TSA lines seem better.

Non tank-tank top

Thin, but not too thin, and “tank” but not too revealing, this is the perfect tank. I bought every color that would look good on me (not yellow).

Non short shorts

Flattering shorts can be hard to find. Look no further, I found them!

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Summer dinners are the best dinners - light and refreshing. I happen to think a homemade pizza with a little salad is a great summer dinner. This is especially simple if you skip making your own pizza dough and pick up one in the refridgerated case at the grocery store.

Fig & Prosciutto Pizza + arugula salad

Serves 4

For the pizza dough

1 package active dry yeast

1 tablespoon sugar

1 cup very warm water

2 ½ cups flour

2 tablespoons olive oil

1 teaspoon salt

½ cup Fig Jam

2-4 Figs

2 oz Prosciutto

4 oz Blue Cheese

4 cups Arugula

1 cup Blackberries

2 tbs Lemon juice

¼ cup Olive oil

2 tbs white wine vinegar

1 tsp Dijon mustard

1 ounce Shreds of Parm

STEP 1

Preheat oven to 450 degrees.

In a small bowl, combine yeast, sugar, and water.  Let sit 10 minutes until foamy.  Stir flour and salt together and add yeast mixture and olive oil to dry ingredients.  Combine until smooth dough has formed.

STEP 2

Remove dough from bowl and divide in half. Roll into rounds and let rest for about 20 minutes.

STEP 3

Roll out pizza dough and spread a thin layer of fig jam.  Top with slices of prosciutto, sliced figs, and crumbled blue cheese.

STEP 4

Pop into the oven and cook 8-10 minutes until crust is crispy. 

STEP 5

In a jar or small bowl combine oil, white wine vinegar, lemon juice, and mustard.  Mix dressing well.  In a bowl, combine arugula and blackberries and toss with dressing.  Top with flakes of parmesan cheese.

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I always thought the espresso martini was super bougie, but now I know it was made for Kate Moss in 1983, I’m more convinced than ever that this is the bougie drink for me. She famously asked the bartender to “wake me up and f*#k me up.” A pull of espresso and a shot of vodka & it was bottoms up! The 90’s resurgence is back in a serious way and it brought with it a cocktail that’s here to stay. Dotted on top with three coffee beans; health, wealth, and happiness is what that means. Cheers to the closest Kate Moss came to food and cheers to a drink that’s really good.

Espresso Martini

2 ounces vodka

1.5 ounces espresso

.5 ounce coffee liquer

Pour all ingredients in a cocktail shaker. Fill with ice and shake well. Strain into a martini glass and top with three coffee beans. Cin cin!

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This is my ultimate summer dinner. It’s light and refreshing and cooks in no time at all. But best of all - it has clams! I adore clams. If you don’t have easy access to a beach full of them (we don’t - our beach does not have great clams) you can order them online. I buy from Hama Hama regularly.

Let me know what you think of it! And share your photos - tag me so I can see @ali.hedin. I can’t wait to see what you make.

Spaghetti with clams

Serves 4

1 pound spaghetti noodles

2 tablespoons olive oil

2 tablespoons butter

2 large shallots, roughly chopped

1 teaspoon red pepper flakes

1 cup white wine

2 pounds manila clams

1 lemon, zested and juiced

½ cup chopped parsley

STEP 1

Cook spaghetti noodles in a large pot and save 1 cup of pasta water after draining.

STEP 2

In a large skillet, heat oil and butter over medium heat.  Cook shallots and red pepper flakes until tender. 

STEP 3

Pour in wine, lemon zest & juice. Season with salt and pepper, and add clams.  Cover with a tight fitting lid and leave alone for 5 minutes or until most of the clams have opened.  Stir gently.  Any clams that haven’t opened should be discarded. 

STEP 4

Add cooked spaghetti to the clams and toss.  Pour in reserved pasta water ¼ cup at a time – you may not need all of the pasta water.  When the pasta does not seem dry, stop adding water.  Serve hot with chopped parsley.

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You all loved my barware, I felt all the love. To celebrate I’m mixing a drink that’s beyond - and above. A negroni is equal parts campari, vermouth, and gin. Stir it, don’t shake it - shaking’s a sin! These glasses I bought in Venice ages ago. One broke so I banished them all - you have to save them, you know. Then I decided, to not use is a pity. If they break, I’ll just need a trip back to the Floating City. Garnish with orange and raise a glass to cin cin! I hope you all love this drink made with gin.

Negroni

Makes one drink

one ounce gin

one ounce red vermouth

one ounce campari

Pour all ingredients into a pitcher or a tall glass and stir gently. Pour into a glass filled with ice and garnish with an orange twist.

When the moon hits your eye like a big pizza pie, That’s Amore!

Is pesto gorgonzola a thing in your house? If not, it should be! Pesto Gorgonzola is A T.H.I.N.G. in our house. My mom used to make it all the time for parties. It’s the ultimate simple appetizer and if you don’t know about it - here’s a link where I made it for an appetizer. You need to have this in your tool kit.

Is make-your-own pizza the best thing ever? It’s definitely my children’s favorite dinner which is probably why we end up making it for Valentine’s Day almost every year. We shape the dough into hearts if we’re feeling cheeky. The kids like theirs with pepperoni and black olives - but I only like when it’s delivery. If I’m making my own, I want something more interesting. That’s when I thought… Pesto Gorgonzola pizza! It’s amazing. I added bacon (because, bacon) and green onions to spice things up.

I can’t tell you how good this pizza is. It’s a super indulgent dinner - or a delish appetizer.

You can absolutely make your own dough - the one here is a 30 minute dough - or just buy it done already. It’s super simple either way. You do you.

PESTO GORGONZOLA PIZZA

makes four small pizzas

For the pizza dough

1 package active dry yeast

1 tablespoon sugar

1 cup very warm water

2 ½ cups flour

2 tablespoons olive oil

1 teaspoon salt

1 cup pesto

1 cup crumbled gorgonzola cheese

4 strips cooked bacon

4 sliced green onions

STEP 1

Preheat oven to 450 degrees.

In a small bowl, combine yeast, sugar, and water.  Let sit 10 minutes until foamy.  Stir flour and salt together and add yeast mixture and olive oil to dry ingredients.  Combine until smooth dough has formed.  Let rest for five minutes.

1 package active dry yeast

1 tablespoon sugar

1 cup very warm water

2 ½ cups flour

2 tablespoons olive oil

1 teaspoon salt

STEP 2

Divide the dough into four equal portions. Shape, gently, into flat circles. Top with pesto, cheese, bacon and green onions. Pop into the oven and bake 10-12 minutes until the crust is brown and the pesto is bubbly.

Bon Appetit!

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