Sausage and Spinach Stuffed Shells

13 Sunday May 2012

Posted by in Dinner, Pork

≈ 9 Comments

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I love traditional stuffed shells, full of rich cheese and sometimes spinach, too.  A batch makes us a few meals and makes excellent leftovers.

This filling is totally different.  It has mild Italian sausage with diced tomatoes, spinach, and creamy ricotta cheese.  It’s a delightful twist on the traditional stuffed shells and is a bit more hearty, too.  Quite frankly, it’s a more “man friendly” stuffed shell.

See my recipe for traditional stuffed shells here.

Ingredients:

-1 (8 Ounce) Package Jumbo Shells
-1 Pound Italian Sausage (casing removed)
-1 Tablespoon Garlic, minced
-1 (14-ounce) Can Diced Tomatoes
-1/2 Cup Frozen Spinach, thawed and squeezed dry
-3/4 Cup Ricotta Cheese
-1/2 Cup Shredded Mozzarella Cheese

Cook shells al dente according to package directions.  Drain and rinse under cool water.
Preheat oven to 350F.  In a large skillet on medium heat, cook the sausage.  Break it up with the spatula as you cook it.

Cook until browned and drain off any fat.

Add a can of diced tomatoes.  No need to drain it, just pour it all in. Give it a good stir and add spinach.

Add the ricotta cheese.

Remove from heat and stir in completely.

Set up a little station of cooked shells, filling, and a 13 x 9 baking pan.

Using a spoon, fill each shell with filling.

Fill all of the shells.  You may have a few extra, but sometimes the shells rip so it’s good to have more just in case!

Top with cheese and bake for 20 minutes.

Enjoy!

Salmon Asparagus Pasta

10 Thursday May 2012

Posted by in Dinner

≈ 8 Comments

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I can’t get enough of food off the grill!  If you’ve been reading long enough, you’d know I can’t get enough of pasta with cream sauce, either.  Combined together, this dish is heavenly.

Ingredients:

For the Cream Sauce:
-2 Tablespoons Unsalted Butter
-2 Tablespoons Shallots, minced
-1/2 Cup White Wine
-3/4 Cup Low-Sodium Chicken Broth
-3/4 Cup Heavy Cream
-1/4 teaspoon Kosher Salt
-1/2 teaspoon Black Pepper

-1/2 Pound of Pasta, cooked according to package directions

For the Salmon:
-3 Salmon Filets, with skin (approx 6 oz each)
-1 Pound Asparagus Spears, ends removed
-Olive Oil
-Kosher Salt
-Black Pepper

First, make the sauce:  Melt butter and sauté the shallots on medium heat for about two minutes.  Do not allow to brown.  Add wine and simmer until it has reduced by 1/2.  Add chicken broth, cream, salt, and pepper.  Stir together and simmer until about 1 cup of sauce is remaining.  The sauce should be thick and coats the back of a spoon.  Set aside.

Cook pasta according to package directions.  Pour the sauce over the pasta, cover, and set aside.

Brush the salmon filets and asparagus in olive oil.  Lightly season with salt and pepper.  Grill the salmon filets with the flesh side down on direct medium heat.  After 6-7 minutes, lift the filets with tongs.  Turn over, so the skin is facing down.  Cook another 2-4 minutes.  Slide a spatula between the skin and flesh and transfer to a clean warm serving plate.  Grill the asparagus until tender, about 6-8 minutes, turning occasionally.  Remove when done, and cut into pieces.  Toss in with the pasta and serve with a salmon filet on top.

Rosemary Tri-Tip

06 Sunday May 2012

Posted by in Beef, Dinner

≈ 2 Comments

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We’re big fans of affordable cuts of beef and the tri-tip is a great one to try!  This marinade is by far one of our favorites, despite how simple it seems.  It adds a lot of flavor without taking over the taste of the steak.

Ingredients:

For the Marinade:
-2 Tablespoons Dijon Mustard
-2 Tablespoons Steak Sauce
-2 Tablespoons Olive Oil
-1 Tablespoon Balsamic Vinegar
-1 Tablespoon Fresh Rosemary, finely chopped

-1 Tri-Tip Roast, about 2 lbs.
-Kosher Salt

Put the marinade ingredients in a baking pan or deep dish.  I always whisk it right in the container I’m marinading in (saves a dirty bowl!)

Add the tri-tip and be sure to get the marinade all over each side.

Refrigerate with the marinade on it for at least four hours.

Allow the steak to reach room temperature for 20-30 minutes out of the fridge.  Lightly season both sides with salt.

Seat over direct medium heat for about ten minutes, flipping halfway through.

Grill over indirect medium until temperature is 135F (medium rare.)  This will be an additional 20-25 minutes.

Let rest off the grill for five minutes before serving and enjoy!

Strawberry Shortcake

03 Thursday May 2012

Posted by in Desserts, Vegetarian

≈ 6 Comments

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My first attempt at Strawberry Shortcake about a year ago was a total disaster.  It was the first time I’d used a recipe from a blog (one who is a book author, too!) that was incorrect.  It called for baking soda instead of baking powder (rookie mistake!) and I was heartbroken it turned out so poorly since it was for my husband’s birthday.  This year, I’m getting my practice in before his birthday arrives!

Anyways, please know that this Strawberry Shortcake recipe is correctly written!  It is a great recipe that is simple and lovely.  It has the perfect balance of sweetness and it isn’t too sweet like many are.

Don’t you just want to dig in?
 I love strawberry season!

 Ingredients:

For the Shortcake:
-2 Cups All-Purpose Flour
-1/2 teaspoon Salt
-1 Tablespoon Baking Powder
-3 Tablespoons Sugar
-1 Stick (8 tablespoons) of Cold Butter
-1 Egg
-1/2 Cup Heavy Cream

For the Strawberries:
-1 Package (16 Ounces) Strawberries, thawed and crushed
-16 ounces Fresh Strawberries, rinsed, hulled, and sliced
-5 Tablespoons Sugar

For the Whipped Cream:
-1 Cup Chilled Heavy Cream
-1/2 teaspoon Vanilla Extract
-1 teaspoon Sugar

Place the oven rack to the middle-lower position and preheat to 425F.

Mix flour, salt, baking powder, and 3 Tablespoons of sugar in a medium bowl.

Cut in cold butter with a pastry cutter- or a butter knife and fork.
Mix egg and whipping cream and pour into the flour mixture.

Gently mix together until just incorporated.  It won’t be perfectly smooth, which is ok. Overworking the dough will result in tough and chewy shortcakes.

Roll out or press down the dough on the counter and cut into circles with a glass.

Put on a baking sheet with parchment paper.  If you don’t have any, lightly grease the pan with cooking spray.

Bake for 12-14 minutes, until edges are golden.

Mix frozen berries and strawberries together in a bowl with 5 Tablespoons of sugar.

After 20 minutes or so, they will get nice and juicy.

Beat the heavy cream, sugar, and vanilla together until stiff peaks form.

To assemble- Pile a heaping amount of strawberries in-between two shortcakes.   Top with whipped cream.

Eat and enjoy!

Pastitsio

29 Sunday Apr 2012

Posted by in Beef, Dinner

≈ 8 Comments

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Lots of people ask me what Pastitsio is.  It is commonly referred to as the Greek lasagna, but I think it has a lot of differences.  It’s a Greek/Mediterranean dish that is topped with Béchamel sauce.  The dish has warm spices in it that set it apart from any other baked pasta dish.  It is truly an incredible dish and worth the work to put it together.

For the Pasta:
-1 Pound Mustacholi or Ziti
-Olive Oil

For the Meat Sauce:
-Olive Oil
-1 or about 4 Cup medium Eggplant, diced
-2 Cup Onion, diced
-2 Cloves Garlic, minced
-2 Pounds Ground Sirloin
-½ teaspoon Cinnamon
-2 teaspoons Dried Oregano
-3 Cups San Marzano Tomatoes (crushed)

For the Bechamel:
-4 Tablespoons Unsalted Butter
-½ Cup Flour
-2 Cups 2% Milk
-½ Cup Heavy Cream
-¼ teaspoon Freshly Grated Nutmeg
-1/8 teaspoon Cayenne Pepper
-2 teaspoon Salt
-Freshly Ground Black Pepper
-½ Cup Parmesan or Kasseri Cheese

Cook the pasta al dente, according to package directions.
Set aside until later.

Dice the eggplant and sauté it in a large pan or dutch oven with a couple tablespoons of olive oil on medium heat.  Season with salt and pepper.  Remove eggplant from the dutch oven and set aside.

To the same dutch oven or pan, add more olive oil and cook onions and garlic.
 Cook for about three minutes, until onions are translucent.
Add ground sirloin to the onions and break it up with a spatula as it cooks.
When the meat has browned, add cinnamon and oregano.

Add the tomatoes and reduce heat to low.  Allow to simmer for ten minutes.

Put the eggplant back into the dutch oven and keep on low heat, stirring occasionally while making the Béchamel.

Preheat oven to 350F.

For the Béchamel:

In a saucepan, melt butter on medium heat.

Once butter has melted, add flour and whisk it in.

Whisk in milk and cream.  Add cayenne pepper, salt and pepper.
Whisk constantly until the sauce starts to bubble and gets thick.  Add Parmesan, mix,  and turn the heat off the burner.  Set aside.
In a 13×9 baking dish, assemble the Pastitsio.  First, put a layer of 1/3 of the meat sauce down.
Put half of the pasta on top.

Add another third of the meat sauce on top of the pasta, then another layer of pasta, followed by the last third of meat sauce.  Top with Béchamel and a little extra Parmesan.

Bake at 350F for 30 minutes until hot and bubbly.


Let sit for five minutes before serving.  Enjoy!

 

Apple Bourbon Baked French Toast

27 Friday Apr 2012

Posted by in Breads, Breakfast, Vegetarian

≈ 11 Comments

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Sometimes we need a little extra kick to our breakfast.  This French toast recipe is surprisingly easy and uncomplicated.  You can even make it the night before!

This recipe can be easily doubled for a crowd and will fit in a 9×13 pan.  Otherwise, use a 9×9 pan.

Ingredients:

-1/4 Cup Butter
-1/2 Cup Brown Sugar
-2 Tablespoons Bourbon
-2 Apples, sliced
-1/2 of a Baguette, sliced thick
-2 Eggs
-1/2 Cup Milk
-1 teaspoon Vanilla
-1 teaspoon Cinnamon
-1 Dash Nutmeg

Melt butter in a skillet over medium heat.
Add brown sugar and bourbon, cook until sugar is fully melted.

While the sauce is on the stovetop, slice the apples.

Pour the sauce in the bottom of a 9×9 inch baking pan.  Place apple slices on top.

Whisk together the eggs, milk, vanilla and sugar in a medium sized bowl.

Dip each piece of bread in the egg mixture, being sure to coat both sides.

Place the pieces of bread on top of the sliced apples.

Bake at 350F for 30 minutes, or until apples can be pierced with a fork.

When serving, spoon the sauce from the bottom on top of the bread and apples.

Enjoy!

French Onion Soup

25 Wednesday Apr 2012

Posted by in Beef, Dinner, Sides

≈ 6 Comments

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I’m trying not to be that person complaining about the chilly temperatures and rain because, well, it’s Spring in the Midwest.  This soup will warm you up and wake up your senses!

This French Onion Soup smells fantastic cooking up in the kitchen.  It’s super thrifty and simple, but takes a bit of your time.  Perfect for a lazy Sunday afternoon.

I have to admit, I made up my own finish.  Typically recipes call for broiling the soup in oven proof bowls, but it seemed too complicated.  (I could just picture myself spilling a baking sheet with hot bowls of soup on it!)  Instead, I broiled the French bread until well toasted, and topped with cheese and broiled some more.  Voila.

Ingredients:

-2 Pounds Yellow Onions, sliced
-4 Tablespoons Unsalted Butter
-1 Tablespoon Olive Oil
-1/4 teaspoon Sugar
-3 Tablespoons All-Purpose Flour
-2 Quarts Beef Stock (low-sodium preferred)
-1/2 Cup White Wine
-Freshly Ground Black Pepper

-Slices of French Bread
-Parmesan, Swiss, or Gruyere Cheese
-Fresh Parsley

In a large pot or dutch oven, heat olive oil and butter on low heat.  Add sliced onions.

Cover with the lid and let cook for 15 minutes on low heat.

Raise heat to medium.  Now comes the “hard” part.  Stir frequently on medium heat for the next 30-45 minutes, until onions caramelize.
Keep cooking them down.

You might as well get comfy…or a glass of wine.

You’re about half way there…

You don’t want to skimp out on this process.

Ok, now it’s time to add the flour.  Stir for a couple of minutes, and then add the wine. Stir again, and slowly add the beef broth until you’ve added it all.

Add some freshly ground black pepper and give it a little taste test.  Allow to simmer for an additional thirty minutes.

Meanwhile, slice some French bread and put under the broiler for 3-5 minutes, until toasted well.

Top with cheese and put back under the broiler for 1-2 minutes.

Ladle soup into bowls and top with the French bread.  Sprinkle fresh parsley on top and serve immediately.

Enjoy!

Cake Batter Rice Krispie Treats

22 Sunday Apr 2012

Posted by in Desserts, Vegetarian

≈ 5 Comments

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I’m normally not one to break out the box of cake mix, but sometimes desperate times call for desperate measures.  There was a bake sale at work for a charity, and I had plans the night before until decently late.  But, I couldn’t bring myself to contribute store bought goodies or two-day-old-goodies.  These Rice Krispie treats are embarrassingly quick and easy.  Almost too easy to share the secret of how easy they are for how delicious they are.  They sold out before 11:30am- I’m guessing it was the combination of “oh, I can have this for breakfast” and how delicious they were.

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Ingredients:

-6 Cups Rice Krispie Cereal
-3 Tablespoons Butter
-1 (10 Ounce) Bag of Mini Marshmallows
-1/2 Cup Yellow Cake Mix (not prepared, just dry cake mix)
-Cooking Spray (like Pam)
-Sprinkles

In a large pot, melt butter.  Once butter has melted, add marshmallows and stir until they are completely melted. Slowly add in the 1/2 Cup of cake mix, stirring until dissolved.  Add one cup of the cereal at a time, gently stirring it in.  Spray a light coating of cooking spray in a 9×13 pan.  Pour in rice krispie mix.  To get the top nice and flat, press down on a sheet of wax paper over the top of the warm rice krispie mix in the pan.  Put a layer of sprinkles over the top while still warm.  Store in a sealed container until ready to serve.

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Spring Spinach Salad & Dressing

15 Sunday Apr 2012

Posted by in Chicken, Dinner

≈ 7 Comments

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We’ve had a long weekend full of yard work and wanted a quick, delicious, and healthy lunch to help us power through the day.  For the last month, we’ve been spending most of our free time trying to remove honeysuckle from our stream bank.  It’s very invasive and took over most of the surrounding area.

The guys ripping out honeysuckle.

Some of the bank is now cleared and we can enjoy the view of the stream.

Needless to say, it has been a lot of work but will be paying off when we have a fence installed tomorrow and can enjoy a bigger feeling, beautiful backyard.

You can definitely adjust what you put on the salad.  Exact measurements aren’t needed- what’s below is only a guideline.  The flavors were a perfect match up for the dressing!

Ingredients:

For the Dressing:
-1/2 Cup Olive Oil
-1/4 Cup Balsamic Vinegar
-1 Garlic Clove, minced
-1 Tablespoon Dijon Mustard
-1 teaspoon Thyme
-2 teaspoons Honey
-Salt and Pepper to taste

For the Salad:
-3 Cups Spinach
-1 Cup Grilled Chicken, chopped
-Corn
-Chickpeas
-Cheddar Cheese (shredded or cut into tiny cubes)
-Tomato, sliced
-Gala Apple, chopped
-Sliced Almonds
-Roasted Pecans

For the dressing, shake all ingredients in a mason jar (or other container that can be sealed.)  Store sealed in the fridge until ready to use.

Layer salad ingredients on a chilled plate and drizzle with the dressing.  Enjoy!

Sausage and Lentil Soup

11 Wednesday Apr 2012

Posted by in Chicken, Dinner

≈ 6 Comments

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We have another cold week here in Ohio and some soup made in the crock pot sounded like it would hit the spot.  I love lentils- they’re packed full of protein and are super economical.

This soup is flavored by the sausage you add to it, so there’s no need to fuss with additional spices.

I used a Mild Italian chicken sausage, however I imagine almost any flavor would work well, including chicken apple.

Ingredients:
-1 Package (4) Chicken Sausages
-1 1/2 Cups of Red Lentils
-3 Cups Vegetable or Chicken Broth (I used veggie)
-1 Cup Carrots, chopped
-1 Can (14 oz) Diced Tomatoes
-8 ounces of Fresh Spinach

 Rinse lentils and place in the crock pot.

Pour broth over the lentils and give it a stir.
Add chopped carrots.  (Baby carrots make it so easy!)
And add the sliced up chicken sausage.

Pour in the diced tomatoes.  Stir everything together and cook on low for 5-6 hours.

After 6 hours have passed, the soup will have gotten nice and thick.

Add the fresh spinach.

Stir it in; it will immediately wilt.

Serve and enjoy!

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