Summer Garden Pasta

 

Another Ina Garten yummy recipe. This serves 4. Cherry tomatoes and basil how can you go wrong... Need to plan ahead for this one.

Ingredients:

• 1 overflowing pint cherry tomatoes, halved
• 2 tablespoons Good EVOO
• 3 cloves minced fresh garlic
• 9 leaves fresh basil, julienned
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounces angel hair pasta, cooked according to package directions
• freshly grated parmesan, for serving

Directions:

Combine the cherry tomatoes, olive oil, garlic, basil leaves, red pepper flakes, salt and pepper. Cover and set aside at room temperature for about 4 hours.

Cook the angel hair pasta, drain and add to the bowl of cherry tomatoes. 

Garnish with parmesan and extra basil.

Zucchini Lasagna

 

This recipe is from Instagram.  The Modern Nonna. I followed the recipe, except I did not roll up the zucchini strips, but laid them flat. Aspen Moon Farm is my go to farm stand in Hygiene. Quality, organic and expensive! The recipe makes a 9x13-inch pan full of goodness.

Ingredients:

• 8-9 zucchini, cut in thirds or fourths lengthwise, depending on how large
• salt and pepper
• EVOO
• 1 jar Rao Marinara
• 1 container whole milk ricotta cheese
• 1/2 cup grated fresh parmesan cheese
• 2 eggs, beaten
• 1/4- 1/3 cup fresh basil, cut up
• 2 cups or so shredded mozzarella cheese

Directions:

Preheat oven to 400-degrees.

Place zucchini strips in a single layer on a baking sheet, brush with EVOO and sprinkle with salt and pepper. Bake 15 minutes. Remove and set aside.

Lightly grease a 9x13-inch baking pan with canola oil.

Combine the beaten egg, basil, parmesan cheese to the ricotta cheese.

Add a thin layer of marinara to the bottom of the baking pan.

Place the zucchini slices on top of marinara, top with 1/2 of the ricotta mixture. Repeat with marinara, zucchini, ricotta and finally rest of marinara. Top with shredded mozzarella.

Bake for 20 minutes uncovered. Allow to sit before cutting into serving portions.

Celery Salad

 

From life's ambrosia.com Light, crisp and refreshing salad and great way to use up celery in your frig. I served along side a baby spring lettuce salad. So good! 4 servings

Ingredients:

• 4 large celery stalks with leaves ends trimmed, sliced into bite size pieces
• 1/4 cup thinly sliced red onion, soak in cold water for 15 minutes, drain
• 2 tablespoons EVOO
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• salt and pepper to taste
• parmesan cheese, grated for serving

Directions:

Combine all ingredients, except parmesan cheese in a bowl. When ready to serve, sprinkle with parmesan cheese.

Instagram Lunch Quiche

 

This recipe is off of Instagram, which I still am figuring out! From calwillcookit. It is a potato crust base and is delicious. Only component I changed was addition of jalapeno and fresh basil, as I have planters of both on the patio. 

Ingredients for Potato Crust:

• 4-5 Yukon Gold potatoes, washed, patted dry
• EVO
• salt and pepper

Directions for Potato Crust:

Brush whole potatoes evenly with olive oil. Bake at 400-degree convection for 40 minutes.

Grease a 10-inch pie pan generously with canola oil.

Smash each potato in the pie pan with flat side of a one cup plastic measuring cup.

Form the smashed potatoes evenly on bottom and sides of prepared pan. I used disposable gloves.

Sprinkle generously with olive oil and salt and pepper.

Bake at 400-degrees for 30 minutes.

Ingredients for Fillling:

• 2 cups frozen spinach, cooked in microwave for 2 minutes, drain well
• 1 cup cherry tomatoes, cup in half
• 1/2 cup red onion, chopped
• 3 small jalapenos, seeds removed and chopped
• 1/4 cup chopped fresh basil
• 1 cup mozzarella cheese
• salt and pepper
• 3 eggs, beaten
• 2 tablespoons butter
• 2 tablespoons cream cheese
• 1 teaspoon garlic powder

Directions for Filling:

Prepare all the vegetables and set aside.

Melt butter and softened cream cheese. Add to the beaten eggs. 1/2 teaspoon salt and pepper.

Once the potato crust is removed from the oven, add the beaten egg mixture.

Sprinkle prepared vegetables evenly over the top.

Add the mozzarella cheese and sprinkle on top.

Bake for another 30 minutes.

To serve: sprinkle with fresh Parmesan cheese.

Buffalo Chicken Mac and Cheese

 

 

The original recipe called for rotisserie chicken. I used Buffalo Chicken Meatballs (2/9/2024 Label: Chicken), simply because I already had in the freezer. Since the meatballs already were cooked in Frank's Hot Sauce, I did not add any extra hot sauce. Original recipe is on Food Network. My version made enough for 2 people/ 2 meals.

Ingredients:

• 6 Buffalo Chicken Meatballs, cut in fourths
• 2 tablespoons unsalted butter
• 2 tablespoons gluten-free flour
• 2 teaspoons dry mustard
• 2 cups milk, I used lowfat
• 2 1/2 cup sharp Cheddar cheese, shredded
• 1 cup Pepper Jack cheese, shredded
• 4 ounces sour cream
• salt to taste
• 8 ounces Jovial elbow noodles, cooked according to package instructions
• 1/4 cup garlic breadcrumbs, from Baked PattyPan Squash Parmesan with Garlic Breadcrumbs (7/4/2020 Label: vegetable)
• 8 ounces Jovial elbow noodles, cooked according to package directions
• chopped fresh parsley, for serving
• butter to grease baking dish

Directions:

Cook elbow noodles, drain and set aside.

Grease a 8x8 baking pan.

In a medium saucepan over medium heat, melt butter. 

Once butter has melted add the flour and cook 1 minute.

Add the milk slowly, whisking as you go. Cook till thickens. May have to adjust heat. 

Add the shredded cheese a little at a time until melts and thickens.

Whisk in the sour cream. Take off heat and adjust salt to taste. I did not use all of the cheese sauce. Leftover about 1 cup for future use.

Preheat oven to 320-degrees.

To assemble: add 1/2 the noodles and little sauce to prepared baking pan. Add 1/2 the cheese sauce (see Note above) and then 1/2 chopped Buffalo Meatballs. Repeat for another layer.

Top off with the Garlic Breadcrumbs. Cover with foil.

Bake for 40 minutes or so until hot.

To serve sprinkle with fresh parsley.

Mexican Stuffed Shells or Manicotti

 

Taco Tuesday becomes Manicotti Monday! Thank you chefsavvy.com Jovial gluten-free pasta does not make a shell, so I made manicotti. This recipe easily can be tailored. For the protein sub out ground chicken or ground turkey for ground beef. I used spicy Italian sausage, half pork and half chicken sausage. For the enchilada sauce I used my homemade green chili sauce and jarred roasted salsa. Shredded cheese use whatever you have on hand, cheddar, etc. I used pepper jack. I find it easier to stuff the manicotti with the filling that has been made and placed in the refrigerator overnite, plus I feel the flavors meld, allowing it to sit. I did double the recipe, as I wanted to use the entire 8-ounces of cream cheese. Made for 2 packages of manicotti. 3-4 manicotti per serving.

Ingredients for Meat Filling:

• 1 tablespoon EVOO
• 1 pound spicy Italian sausage
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 tablespoon chili powder
• 1/2 teaspoon oregano
• 1/2 teaspoon paprika
• 2 teaspoons cumin
• 4 ounces cream cheese, softened
• salt and pepper to taste

Directions for Meat Filling;

Heat EVOO in a large skillet over medium heat.

Add the Italian sausage and onion and cook until sausage is no longer pink.

Add the seasonings, garlic powder, onion powder, chili powder, oregano, paprika, cumin and salt and pepper. Toss to coat the meat.

Stir in the softened cream cheese and stir until melted.

Adjust salt and pepper.

At this point I cooled, refrigerated overnite.

Ingredients for Sauce:

• 1 cup homemade green chili 
• 1 cup salsa

Directions for Sauce:

Combine sauce ingredients.

Ingredients for Toppings:

• 1-1 1/2 cups shredded pepper jack cheese
• chopped fresh cilantro
• sour cream

Directions for Assembly:

Cook manicotti according to package directions.

Preheat oven to 375-degrees.

Lightly grease a 13x9-inch pan with canola oil and place 1/2 sauce mixture in the bottom.

Stuff the manicotti and place in the prepared baking pan.

Top with the remaining sauce and sprinkle with shredded cheese.

I did cover with foil, due to gluten-free pasta, and baked for 15-20 minutes and removed foil another 5 minutes.

Serve with fresh cilantro and sour cream.

Buffalo Chicken Burgers

 

Photo and recipe courtesy of Ree Drummond. The grocery store was out of ground chicken, so I used ground turkey. I would like to see how ground chicken compares next time. The recipe made 5 burgers. I followed recipe except added some finely chopped scallions and celery to the burger mixture. For the dressing. I used gorgonzla cheese instead of blue cheese and a small container of plain Greek yogurt in place of 1/2 cup of sour cream. I did not garnish with the thinly sliced celery, I made a salad that included the celery. These were tasty.

Ingredients for Burgers:

• 9 tablespoons butter
• 9 tablespoons Frank's Hot Sauce
• 1 1/2 pound ground chicken
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 tablespoon vegetable oil ( I did not see the need for this, as used a non-stick skillet)
• hamburger rolls
• celery, thinly sliced

Ingredients for Dressing:

• 1/2 cup mayonnaise
• 1 small carton plain Greek yogurt
• 1/4 cup gorgonzola cheese
• splash of white vinegar
• salt and pepper to taste

Directions for Burgers:

Melt the butter in a pan and then pour into a measuring cup.

Combine the ground chicken with 1 tablespoon of the melted butter and 1 tablespoon of the hot sauce. Add the salt and pepper. Mix and form into 5 patties.

Set a non-stick skillet over medium heat. Add the patties and cook until browned on the first side; about 4 minutes.

While burger are cooking on first side, combine 8 tablespoons of Frank's Hot Sauce into the remaining melted butter.

Flip the patties and put 2 tablespoons of butter mixture on each. Cook another 4 minutes.

Flip the patties again and add another 2 tablespoons of butter mixture on each. Cook about 2 minutes or until instant-read themometer reaches 165-degrees.

Directions for Dressing:

Add all ingredients to a bowl and combine thoroughly. 

To serve: Toast hamburger buns, place burger on toasted bun and top with dressing.