12 oz frozen or shelf stable stuffed pasta, such as Gnocchi or Tortellini.
2 cups frozen whole kernel sweet corn, thawed
1 cup half-and-half
1 3- oz package cream cheese, cut up
1/2 tsp. each salt, garlic powder, and dried basil or oregano
1/4 tsp. freshly ground black pepper
3 cups torn fresh argugula
Cook Gnocchi or Tortellini according to package directions. Drain and reserve 1/2 cup pasta water. Do not rinse. Meanwhile, for cream sauce, in medium saucepan combine half and half, cream cheese, salt, garlic powder, dried herb, and pepper. Cook over medium heat for 10 minutes, stirring frequently. Stir in reserved pasta water. Return cooked pasta to pot add corn and pour cream sauce over pasta. Heat through if necessary. Stir in arugula. Sprinkle with additional salt, pepper, and dried herb. Makes 4 servings.
Recipe from Better Homes and Gardens May 2012 issue.
Tuesday, September 4, 2012
Saturday, September 1, 2012
Pasta with Spinach and Meatballs
Cook 12-14 meatballs. Cook 3/4 pound gemelli or corkscrew pasta, reserving 1/4 cup of cooking water. Cook 12 ounces quartered mushrooms and 1 teaspoon chopped thyme in butter in a large skillet until tender, 8-10 minutes. Toss with the pasta, meatballs, 5 ounces baby spinach, 1/2 cup grated pecorino, and the reserved cooking water, season with salt and pepper.
Bacon and Egg Muffins
4 Slices bacon, cut in thirds
5 eggs
1 cup flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
maple syrup
Preheat oven to 400. Grease a twelve cup muffin tin.
In large skillet cook bacon just until it begins to crisp. Drain and set aside. For scrambled eggs in bowl beat three of the eggs, 2 Tbsp of water and a dash of each salt and pepper. Cook eggs in hot skillet over medium heat. Scramble until set but still moist. Transfer to bowl and set aside. In medium bow stir together flour, cornmeal,sugar and baking powder and 1/2 tsp salt. Combine milk, oil and remaining two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full). Place on piece of bacon on top of each muffin. Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pan. Serve with syrup for dipping. Also good with maple butter spread on top.
To make maple butter;
Combine 1 teaspoon maple syrup with 1/4 cup (1/2) stick softened butter.
5 eggs
1 cup flour
1/2 cup yellow cornmeal
2 Tbsp. sugar
2 1/2 tsp. baking powder
1 cup milk
1/4 cup vegetable oil or butter, melted
1/2 cup shredded cheddar cheese
maple syrup
Preheat oven to 400. Grease a twelve cup muffin tin.
In large skillet cook bacon just until it begins to crisp. Drain and set aside. For scrambled eggs in bowl beat three of the eggs, 2 Tbsp of water and a dash of each salt and pepper. Cook eggs in hot skillet over medium heat. Scramble until set but still moist. Transfer to bowl and set aside. In medium bow stir together flour, cornmeal,sugar and baking powder and 1/2 tsp salt. Combine milk, oil and remaining two eggs in bowl. Stir into flour mixture. Fold in scrambled eggs and cheese. Spoon into muffin cups. (cups will be full). Place on piece of bacon on top of each muffin. Bake 15-17 minutes or until light brown and a toothpick inserted in center comes out clean. Cool slightly in pan on rack. Run a table knife around edges of muffins to loosen; remove from pan. Serve with syrup for dipping. Also good with maple butter spread on top.
To make maple butter;
Combine 1 teaspoon maple syrup with 1/4 cup (1/2) stick softened butter.
Friday, August 17, 2012
Grilled Chicken Ranch Tacos
1/2 cup ranch dressing
1 Tbsp honey
1 Tbsp lime juice
Boneless skinless chicken breasts
Tortillas
Shredded lettuce or cabbage
sliced mango
cilantro
sour cream
Combine ranch dressing, honey and lime juice. Pour over chicken breasts and let marinate 1 hour. Cook on grill. Serve slices of the grilled chicken in tortillas with lettuce, mangoes, cilantro and sour cream. We also topped ours with green taco sauce, a favorite around here.
This recipe was good because it made the chicken very juicy and the marinade flavors went well with the mango and cilantro.
1 Tbsp honey
1 Tbsp lime juice
Boneless skinless chicken breasts
Tortillas
Shredded lettuce or cabbage
sliced mango
cilantro
sour cream
Combine ranch dressing, honey and lime juice. Pour over chicken breasts and let marinate 1 hour. Cook on grill. Serve slices of the grilled chicken in tortillas with lettuce, mangoes, cilantro and sour cream. We also topped ours with green taco sauce, a favorite around here.
This recipe was good because it made the chicken very juicy and the marinade flavors went well with the mango and cilantro.
White Bean Burgers
1 19 oz can cannellini beans, rinsed and drained
1 1/2 cups soft bread crumbs
1/4 cup shredded carrot
1/4 cup finely chopped onion
1 egg
3 Tbsp. olive oil
2 Tbsp snipped fresh parsley
1 cup packed fresh baby spinach
4 slices Italian bread, toasted, or 4 hamburger buns, split
In bowl mash beans with fork or potato masher ( or use food processor and just pulse a couple of times) Stir in half the bread crumbs, the carrot, onion, egg, 1 Tbsp olive oil, half the parsley, and salt and pepper. Shape into four patties. (mixture will be soft)
Place remaining bread crumbs and parsley in shallow dish. Coat both sides of patties in bread crumb mixture. In large skillet heat 2 Tbsp oil over medium heat. Cook patties in hot oil, 4-5 min per side, until browned and 160 when tested with thermometer.
Serve patties and spinach on sliced bread or buns. Top with chili sauce or favorite tomato spread.
Recipe from Better Homes and Gardens July 2012 Issue
1 1/2 cups soft bread crumbs
1/4 cup shredded carrot
1/4 cup finely chopped onion
1 egg
3 Tbsp. olive oil
2 Tbsp snipped fresh parsley
1 cup packed fresh baby spinach
4 slices Italian bread, toasted, or 4 hamburger buns, split
In bowl mash beans with fork or potato masher ( or use food processor and just pulse a couple of times) Stir in half the bread crumbs, the carrot, onion, egg, 1 Tbsp olive oil, half the parsley, and salt and pepper. Shape into four patties. (mixture will be soft)
Place remaining bread crumbs and parsley in shallow dish. Coat both sides of patties in bread crumb mixture. In large skillet heat 2 Tbsp oil over medium heat. Cook patties in hot oil, 4-5 min per side, until browned and 160 when tested with thermometer.
Serve patties and spinach on sliced bread or buns. Top with chili sauce or favorite tomato spread.
Recipe from Better Homes and Gardens July 2012 Issue
Monday, August 13, 2012
Corn and Jack Quesadillas
There really is no recipe for this one but a different take on the quesadilla. I kinda feel a little funny even typing this up. We had these last night and I loved the combo. I do have a love affair with black beans so this could be why it was so great to me.
Sandwich corn, grated Monterrey Jack cheese (or pepper jack if you like spice) and sliced red onion between flour tortillas and cook in butter in a skillet over med heat. Turning once until cheese is melted and tortillas are crispy. Serve with sour cream and salsa of choice. I even took the left over beans, corn and onion and made it into a little salad on the side.
I used frozen corn and just steamed it a little before using it. Fresh corn shaved off the cob would be amazing.
Tuesday, August 7, 2012
Chicken Tomato and Cucumber Dinner Salad
1- 1 1/4 lb chicken breast tenders
Salt and freshly ground black pepper
4 Tablespoons olive oil
1/4 cup cider vinegar or white wine vinegar
1 Tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives
4 oz feta cheese
Grill chicken with seasoning or marinade of your choice. (we used Italian seasoning)
For Vinaigrette; in jar combine oil, vinegar, thyme, sugar, salt and pepper. Shake to combine.
On plate arrange chicken, cucumber, tomatoes and olives. Top with vinaigrette and cheese.
So simple but so good! I loved the presentation.
Salt and freshly ground black pepper
4 Tablespoons olive oil
1/4 cup cider vinegar or white wine vinegar
1 Tablespoon snipped fresh thyme
1 teaspoon sugar
1 medium cucumber, cut into thin ribbons
2 tomatoes, sliced
1/2 cup pitted green olives
4 oz feta cheese
Grill chicken with seasoning or marinade of your choice. (we used Italian seasoning)
For Vinaigrette; in jar combine oil, vinegar, thyme, sugar, salt and pepper. Shake to combine.
On plate arrange chicken, cucumber, tomatoes and olives. Top with vinaigrette and cheese.
So simple but so good! I loved the presentation.
Thursday, June 28, 2012
Black-Eyed Pea Relish
1/4 small red onion, diced
1 yellow sweet pepper, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 fresh Serrano chile, thinly sliced
1 clove peeled garlic, minced
2 Roma tomatoes, diced
15 oz can black eyed peas, rinsed and drained
1/4 cup rice vinegar
Sea salt and freshly ground pepper
1 Roma tomato (optional)
In large bowl gently combine red onion, sweet peppers, chile, garlic, diced tomatoes, black eyed peas and vinegar. Season to taste with salt and pepper. Top with extra tomato slices if desired. Refrigerate 1 hour for flavors to blend and for chilies to pickle.
Can be eaten as a bean salad or on top of bread slices like bruschetta. I made it without the chile (didn't want the spice) and it was still good. Recipe from the June 2012 issue of Better Homes and Gardens.
1 yellow sweet pepper, diced
1/2 red sweet pepper, diced
1/2 green sweet pepper, diced
1 fresh Serrano chile, thinly sliced
1 clove peeled garlic, minced
2 Roma tomatoes, diced
15 oz can black eyed peas, rinsed and drained
1/4 cup rice vinegar
Sea salt and freshly ground pepper
1 Roma tomato (optional)
In large bowl gently combine red onion, sweet peppers, chile, garlic, diced tomatoes, black eyed peas and vinegar. Season to taste with salt and pepper. Top with extra tomato slices if desired. Refrigerate 1 hour for flavors to blend and for chilies to pickle.
Can be eaten as a bean salad or on top of bread slices like bruschetta. I made it without the chile (didn't want the spice) and it was still good. Recipe from the June 2012 issue of Better Homes and Gardens.
Lemony Chicken Souvlaki with Celery and Feta
4 stalks celery, thinly sliced
1/4 cup chopped fresh mint
2 tablespoons olive oil
2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
1/2 small red onion, chopped
salt and pepper
4 chicken breasts
Italian seasoning or Italian dressing
pitas or flat bread, warmed
2 ounces feta, crumbled (1/2 cup)
Season chicken with Italian seasoning or marinate in Italian dressing and grill over medium heat until the chicken is cooked through. Cut into bite size pieces.
In bowl combine celery, fresh mint, olive oil, lemon zest and juice and red onion. Add 1/2 tsp salt and 1/4 tsp of black pepper. Let marinate while chicken cooks.
Top pitas with the celery mixture, chicken and Feta.
I got this recipe from July 2012 issue of real simple but made some alterations.They put the chicken with onion slices on skewers tossed with the lemon zest and juice along with 2 TBS olive oil and the salt and pepper. I didn't have the time to skewer the meat and just combined the lemon juice and zest and put diced onions directly in with the celery mixture and we really liked it.
1/4 cup chopped fresh mint
2 tablespoons olive oil
2 teaspoons grated lemon zest plus 2 tablespoons fresh lemon juice
1/2 small red onion, chopped
salt and pepper
4 chicken breasts
Italian seasoning or Italian dressing
pitas or flat bread, warmed
2 ounces feta, crumbled (1/2 cup)
Season chicken with Italian seasoning or marinate in Italian dressing and grill over medium heat until the chicken is cooked through. Cut into bite size pieces.
In bowl combine celery, fresh mint, olive oil, lemon zest and juice and red onion. Add 1/2 tsp salt and 1/4 tsp of black pepper. Let marinate while chicken cooks.
Top pitas with the celery mixture, chicken and Feta.
I got this recipe from July 2012 issue of real simple but made some alterations.They put the chicken with onion slices on skewers tossed with the lemon zest and juice along with 2 TBS olive oil and the salt and pepper. I didn't have the time to skewer the meat and just combined the lemon juice and zest and put diced onions directly in with the celery mixture and we really liked it.
Turkey and Pesto Panini
1 loaf french bread split
1/3 cup store bought pesto
8 ounces sliced roasted turkey
4 ounces sliced swiss cheese (also used provolone)
1/4 medium red onion thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
salt and black pepper
1 small head lettuce torn into bite-size pieces (6 cups)
1 avocado cut into bite-size pieces
Spread the bottom half of the loaf with the pesto. Top with turkey, cheese and onion. Sandwich with the top half of the loaf and cut into four pieces. Dividing evenly brush the outside of the sandwiches with 1 tablespoon olive oil. (or just spray the panini press with cooking spray) grill in press 5-6 min till cheese is melted and bread is crisp.
In large bowl whisk together the vinegar, 2 tablespoons olive oil and 1/4 tsp of each salt and pepper. Add lettuce and avocado and toss to combine. I threw in some red onion slices and cherry tomatoes as well. Serve with sandwiches.
Recipe from the July 2012 issue of Real Simple.
1/3 cup store bought pesto
8 ounces sliced roasted turkey
4 ounces sliced swiss cheese (also used provolone)
1/4 medium red onion thinly sliced
3 tablespoons olive oil
2 tablespoons red wine vinegar
salt and black pepper
1 small head lettuce torn into bite-size pieces (6 cups)
1 avocado cut into bite-size pieces
Spread the bottom half of the loaf with the pesto. Top with turkey, cheese and onion. Sandwich with the top half of the loaf and cut into four pieces. Dividing evenly brush the outside of the sandwiches with 1 tablespoon olive oil. (or just spray the panini press with cooking spray) grill in press 5-6 min till cheese is melted and bread is crisp.
In large bowl whisk together the vinegar, 2 tablespoons olive oil and 1/4 tsp of each salt and pepper. Add lettuce and avocado and toss to combine. I threw in some red onion slices and cherry tomatoes as well. Serve with sandwiches.
Recipe from the July 2012 issue of Real Simple.
Thursday, May 24, 2012
Pizza Puffs
These are super easy, yummy and because they are baked in a mini muffin tin they are so cute and a great appetizer. We like them so much we can eat them for dinner with leftovers for lunch.
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 cup milk
2 eggs lightly beaten
2 cups mozzarella cheese
1 cup pepperoni, cut into small pieces (we usually add more)
1 cup sliced black olives
3 tsp of Italian seasoning or
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
Pizza sauce for dipping.
Preheat oven to 375
Grease 24 mini muffin tin
In large mixing bowl whisk together flour and baking powder. Add milk and eggs stirring to combine. Mix in mozzarella, pepperoni, olives and seasonings. Allow mixture to sit for ten minutes. Pour batter into tins and bake until puffed and golden about 20-25 minutes. Serve with warmed pizza sauce.
1 1/2 cup flour
1 1/2 tsp baking powder
1 1/2 cup milk
2 eggs lightly beaten
2 cups mozzarella cheese
1 cup pepperoni, cut into small pieces (we usually add more)
1 cup sliced black olives
3 tsp of Italian seasoning or
1 tsp dried oregano
1 tsp dried basil
1 tsp garlic powder
Pizza sauce for dipping.
Preheat oven to 375
Grease 24 mini muffin tin
In large mixing bowl whisk together flour and baking powder. Add milk and eggs stirring to combine. Mix in mozzarella, pepperoni, olives and seasonings. Allow mixture to sit for ten minutes. Pour batter into tins and bake until puffed and golden about 20-25 minutes. Serve with warmed pizza sauce.
Falafel
I needed more meatless recipes and decided to try this one out. I was surprised with the results. Not only did it taste good in the pita but the boys also enjoyed it and didn't even miss the meat. I know I sure didn't. This recipe was a fun discovery. I went out of the element and it was successful. One change, falafel is usually fried but I am not a fan of frying so I baked them as patties. Would be great between buns as well.
Falafel Sandwich
Falafel
1 15 ounce can chickpeas, drained
1 small red onion, chopped
1 small fresh handful of cilantro, lightly chopped
3 cloves garlic, chopped
1 egg
1 tsp cumin
2 tsp coriander
1/4 tsp red chili power (used paprika to cut down the spice)
1 tsp salt
1 tsp lemon juice
1 tsp baking powder
1 T olive oil
1/4 cup white or wheat flour
Tzatziki sauce
1 small cucumber, diced
2 T fresh chopped dill
8 oz plain yogurt
2 tsp lemon juice
2 tsp hot sauce
salt and pepper to taste (I like to use garlic or celery salt)
Toppings
pocket pita bread
hummus, enough to spread inside pita
mixed greens
sliced red onion
sliced tomatoes
Preheat oven to 400
Prepare Falafel
Add all ingredients to food processor pulse to combine. Taste and adjust seasoning. Use mini scoop to form into balls place on cookie sheet and slightly flatten. Bake 20-25 min.
Prepare Tzatziki sauce
Combine all ingredients in small mixing bowl and stir to combine. Set aside.
To assemble into pitas spread hummus on both sides of pita, then greens, *2 pieces of falafel, red onion, tomatoes more greens. Top with tzatziki sauce.
* I make the falafel like small patties so two fill the pita but more can be added according to size.
Mexican Stuffed Shells
1 lb ground beef or turkey
1 pkg taco seasoning
4 oz cream cheese
14-16 Jumbo pasta shells
2 cups salsa and extra for topping
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded
3 chopped green onions, shredded lettuce, sour cream and extra salsa for toppings
Preheat oven to 350
Cook ground turkey or beef and season with taco seasoning. Add cream cheese and simmer until cheese is melted. Set aside and let cool. Prepare shells, drain and set shells out individually on cutting board or cookie sheets to avoid sticking together. Pour salsa on bottom of 9x13 baking dish. Stuff each shell with meat mixture. Place shells in pan open side up and cover with taco sauce. Cover with foil and bake for 30 minutes. After 30 min add shredded cheese and bake 10-15 min longer uncovered. Top with shredded lettuce, green onions, sour cream and salsa.
1 pkg taco seasoning
4 oz cream cheese
14-16 Jumbo pasta shells
2 cups salsa and extra for topping
1 cup taco sauce
1 cup cheddar cheese, shredded
1 cup Monterrey Jack cheese, shredded
3 chopped green onions, shredded lettuce, sour cream and extra salsa for toppings
Preheat oven to 350
Cook ground turkey or beef and season with taco seasoning. Add cream cheese and simmer until cheese is melted. Set aside and let cool. Prepare shells, drain and set shells out individually on cutting board or cookie sheets to avoid sticking together. Pour salsa on bottom of 9x13 baking dish. Stuff each shell with meat mixture. Place shells in pan open side up and cover with taco sauce. Cover with foil and bake for 30 minutes. After 30 min add shredded cheese and bake 10-15 min longer uncovered. Top with shredded lettuce, green onions, sour cream and salsa.
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