Turkey or Chicken Parmigiano Meatballs

 

Whole Foods was completely out of ground turkey; so settled for ground chicken. This from The Modern Nonna... It made 20 meatballs. I served with Rao Sauce doctored with some red pepper flakes. Served over some spagetti... Incredibly juicy and delicious was the start of the blog. Absolutely!

Ingredients:

• 1 pound ground turkey or whatever ground meat you love
• 1 large egg
• salt, pepper, Italian seasonings to taste
• 2 tablespoons fresh chopped parsley
• 1/2 cup breadcrumbs (I use Ian's gluten-free that I brown in olive oil and seasonings)
• 1/2 cup freshly grated parmigiano

Directions:

In a bowl add all of the ingredients and mix together. Wetting your had a little helps when forming the meatballs.

You can make them as big or small as you wish.

Place on a parchment lined baking sheet and bake @400-degrees for 20-25 minutes (I did 25).

Mascarpone Pasta

 

So I made Ina Garten's Mocha Chocolate Icebox Cake; which by the way, is amazing... Anyway, the recipe calls for 12 ounces of mascarpone. I had 4 ounces leftover. Of course I froze the extra mascarpone and decided to seach the web for a savory recipe using my extra mascapone; which froze beautifully! I was not certain that would be successful. Mom's Dinner with Susie Weinrich posted this recipe.  It is versatile and wonderful; so here it goes! Comes together in about 15 minutes.

Ingredients:

• Pasta of choice ( 12 ounces) - I used Jovial Egg Noodles)
• 4 ounces mascarpone cheese ( Trader Joe's has great price on this)
• 1/4 cup white wine or chicken broth
• 2 cloves garlic, minced
• zest of 1 small lemon ( I used juice as well; cause why not!)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• fresh chopped parsley
• 1/2 cup fresh shredded parmesan cheese
• 1/2 cup reserved pasta water ( I did not need to use the extra liquid)

Directions:

Cook pasta according to package instructions. Set aside 1/2 cup pasta water ( I skipped this step) Drain pasta and set aside.

In a small sauce pan add wine or broth, garlic, lemon juice and zest. Simmer for 2-3 minutes.

Add in the mascarpone cheese and stir until melted.

Add salt, pepper and fresh chopped parsley.

Add in the drained pasta and gently heat.

Add the parmesan cheese once the pasta is plated.

I served with roasted shrimp that was sprinkled with lemon pepper.

This is a keeper! Even despite having gluten-free pasta; you will not care!

Chewy Chocolate Chip Cookie Bars

 

This is a different version of chocolate chip bars; has a slightly caramel hint of flavor. Always fun to try something new; they come together in a flash! King Arthur Flour Company

Ingredients:

• 11 tablespoons unsalted butter, melted
• 2 cups plus 2 tablespoons light brown sugar, packed
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 3 large eggs
• 2 1/4 teaspoon baking powder
• 2 3/4 cup flour
• 2 cups milk chocolate chips

Directions:

Preheat oven to 350-degrees. Lightly grease a 9 x 13-inch pan.

Melt butter and stir into the brown sugar. Add the salt and vanilla and combine well.

Allow mixture to cool slightly and add the eggs one at a time, beating well after each addition; scrapping sides and bottom of the mixing bowl.

Add the baking powder and flour; stirring until combined.

Stir in the chocolate chips.

Scoop batter into the prepared pan, spreading as evenly as possible.

Bake the bars for 30-32 minutes; until cake tester comes out clean.

Cool completely before cutting. Store at room temperature.

 Or freeze and unthaw individual bars and microwave to just barely warm.

No-Knead Cheese Burger Buns

 

A definite win-win on the ease and flavor front. King Arthur Flour Company is the best!

Ingredients:

• 2 3/4 cup (326g) unbleached flour
• 1/2 cup (57g) finely grated sharp cheddar or Parmesan cheese
• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 tablespoon sugar
• 2 1/2 teaspoons instant yeast
• 4 tablespoons (57g) softened butter
• 1 large egg
• 2/3 to 3/4 cup lukewarm water (use greater amount drier climates)

Directions:

Place all the ingredients in a mixer bowl. Using the beater blade; beat until dough comes together.

Continue to beat a high speed for 2 minutes.

Scrape the sides and bottom of the bowl, to bring the dough into a ball.

Place dough in a lightly greased 8 cup measuring cup and cover.

Allow to rise till noticeably puffy, about 60-90 minutes.

Gently deflate the dough and divide into 6 pieces (111g or scant 4 ounces each).

Shape the dough into balls and place in the wells of a lightly greased hamburger bun pan.

Gently flatten the buns to fill the bottom of the wells; until they are 4-inches wide.

Cover and let rise for 60-90 minutes; until noticeably puffy. The buns will have barely crowned above the rim of the pan.

Towards end of rising time, preheat oven to 350-degrees.

Melt 2 tablespoons butter and brush each bun. Do not use all the butter, as you will brush again once baked.

Bake the buns for 20 minutes. They will be light, golden brown. Interior temperature will be at least 200-degrees with instant read thermometer.

Remove from oven, transfer to a rack and brush with the remaining butter.

Spinach Walnut Pesto

 This recipe is strickly for myself. I love spinach, I love pesto; so I love this recipe! Pretty much my obsession for lunch right now; gluten-free waffle, slathered with the pesto and hard-boiled egg.

Ingredients:

• 2 garlic cloves, poached in boiled water for 5 minutes
• 4 cups baby spinach (about 5 ounce container)
• 1 cup toasted walnut halves
• 1 cup freshly grated Parmesan
• 3/4 cup extra virgin olive oil
• 1/4 cup cranraisins
• 1 teaspoons kosher salt
• 1/2 teaspoon cracked pepper
• Zest and juice of 1 lemon

Directions:

Add the walnuts and garlic to a food processor and pulse 8 times.

Add the spinach, Parm, olive oil, cranraisins, salt and pepper, lemon zest and juice. Pulse until rustically chopped.

Freezes beautifully.

Taco Casserole Bake

 

Easy casserole that I found on Pinterest, thank you Lisa; however, I tailored it a bit... Rob and I both loved it! 

Ingredients:

• 2 medium zucchini, spiralized
• 14-ounce canned diced tomato
• 1-pound ground turkey
• 2 hot Italian sausage, casings removed
• 1 recipe Taco Seasoning (Blog; 2/21/2014 label: mexican)
• 2 cups cheddar cheese
• Cusinart Green Chili (Blog: 8/16/2008 label: sauce) always have in freezer, used as garnish
• Tortilla chips
• Onion, quarter slice, place in boiling water for 5 minutes then cube (this is for 2 servings)

Directions:

Roast the spiralized zucchini at 400-degree-roast for about 10 minutes.

Set aside to cool, salt and pepper to taste and evenly place in the bottom of a lightly greased 13x9-inch pan.

Brown the turkey and Italian sausage in a little oil.

Add the Taco Seasoning and can of tomatoes. Cook till well incorporated. Set aside to cool; unless planning on baking immediately.

Place cooked taco meat evenly on top of zucchini and then sprinkle the cheddar cheese evenly.

Bake at 350-degrees for 25 minutes.

I served in a soup bowl with a little Green Chili and onions on top and heated up tortilla chips and placed on the side. I forgot to add chopped cilantro, but will do next time!

Perfectly Pillowy Cinnamon Rolls

 

I know, I know; I have 2 other cinnamon roll recipes on my blog... In my defense, these are perhaps the best; however the recipe is time consuming and only makes 8 large rolls. These rolls retain their wonderful soft texture for up to a week. Promise they will not last that long! 

Ingredients:

Tangzhong*

• 1/2 cup milk, whole preferred
• 3 tablespoons unbleached bread flour

Directions for the tangzhong:

Combine both ingredients in a small saucepan, and whisk until no lumps remain.

Place the saucepan over medium heat and cook the mixture, stirring regularly, until thickened, paste-like, and the spoon leaves lines on the bottom of the pan. This will take 1-3 minutes.

Remove from heat and transfer to bowl of a stand mixer.

Ingredients for dough:

• 2/3 cup cold whole milk
• 2 1/2 (300g) cup unbleached bread flour
• 1 teaspoon salt
• 2 tablespoons sugar
• 2 teaspoons instant yeast
• 4 tablespoons (57g) unsalted butter, softened

Directions for dough:

Add cold milk, then flour and remaining ingredients to the mixing bowl in the order listed; the heat from the tangzhong will help to warm the cold milk.

Mix on low speed with the dough hook attachment to bring the dough together. 

Increase speed to medium-low and knead dough for 10-12 minutes.

Shape the dough into a ball, place it in a bowl and cover with plastic wrap.

Let the dough rise until puffy, but not necessarily doubled in bulk, about 60-90 minutes.

While dough is rising, make the filling.

Ingredients for filling:

• 1 tablespoon butter (14g)
• 1/2 cup light brown sugar, packed
• 2 tablespoons flour
• 3 teaspoons cinnamon
• pinch of salt

Directions for filling:

Melt butter and add remaing ingredients, stirring until the mixture is the texture of damp sand.

To assemble the rolls:

Transfer dough to a lightly greased work surface and press into a 10-inch x 12-inch rectangle about 1/2-inch thick. 

Sprinkle the filling over the dough, covering all but 1/2-inch strip along one side.

Starting with the filling-covered long side, roll the dough into a log.

Cut into 8 equal 1 1/2 - 2-inch pieces.

Place on parchment lined baking sheet. Tuck the ends of spirals underneath the rolls.

Cover the rolls with lightly greased parchment paper and let rise for 30-60 minutes. The rolls should be puffy and the dough should not bounce back immediately when gently pressed.

About 20 minutes before you are ready to bake, preheat oven to 375-degrees.

Bake the rolls for 14-18 minutes, until light brown and a digital thermometer inserted into center reads 190-degrees.

Remove the rolls from oven and place on cooling rack. 

Brush with 1 1/2 tablespoons melted butter.

At this point, once cooled, the rolls maybe frozen.

To reheat, allow to thaw at room temperature. Cover lightly with foil and warm at 350-degree oven for 5-10 minutes. Lather with icing of choice. I like to make cream cheese icing; which also freezes well in small containers. (Blog: Cinna-Buns 7/21/2020 label: yeasted bread) where to find cream cheese icing recipe.

Cinnamon- Apple Twist Bread

 

This delicious, soft apple bread is perfect for breakfast. Rolling the apple-cinnamon filling inside a log of dough (like the start of cinnamon buns), then cutting that log in half and twisting it leaves the filling half in and half out, resulting in a lovely swirled appearance. Courtesy of King Arthur Bread Company.

Ingredients:

• 3 1/4 cups (390 g) unbleached flour
• 1/4 cup (43g) dried potato flakes (helps bread stay fresh longer)
• 3 tablespoons sugar
• 1 1/2 teaspoons instant yeast
• 1 1/4 teaspoons salt
• 3 tablespoons (43g) soft butter
• 1 teaspoon vanilla extract
• 1 large egg
• 1 cup plus 2 tablespoons (255g) lukewarm milk

Directions:

Whisk together all of the dry ingredients, then add the butter, vanilla, egg and milk, mixing until a shaggy dough forms.

Allow the dough to rest for 30 minutes; allowing dough to absorb the liquid fully, making it easier to knead.

Using a mixer with a dough hook; knead dough until it's smooth and soft, though still slightly sticky.

Place the dough in a greased bowl ( or a large measuring cup, to better track the rise). Cover the container, and let the dough rise until it's almost doubled in bulk, about 1 1/2 - 2 hours.

While the dough is rising, make the filling. (However, I did this a day ahead, placed in refrigerator and then took out of refrigerator when ready to use; to reach room temperature).

Ingredients for Apple Filling:

• 1 large apple or 2 medium apples (exactly 1 cup, grated)
• 1 tablespoon lemon juice
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1/8 teaspoon salt
• 1 teaspoon cinnamon

Directions for Apple Filling:

Peel, core and grate the apple. 

Toss the grated apple with the lemon juice in a saucepan. 

Whisk together the sugar, cornstarch, salt and cinnamon, and add to the pan, stirring to combine. Cook over low heat, stirring frequently, until apple starts to release its juice.

Increase the heat to medium, and bring to a simmer. Simmer, stirring, until the mixture thickens, 1-2 minutes; drawing a spatula across the bottom of the pan should leave a track that doesn't readily fill in.

Remove from the heat and cool to room temperature.

Gently deflate the risen dough and turn it out onto a lightly floured surface. Divide the dough in half.

Assemble the twists:

Roll the first half into a 10x12-inch rectangle. Spread half the filling over the rolled-out dough, leaving a 1/2-inch margin clear of filling along all sides.

Starting with the long side, roll the dough into a log, sealing the edge.

Using a bench knife, cut the log in half lengthwise. Place the half-logs, filled side up, side by side on a parchment-lined baking sheet.

Keeping the filling side up, twist the two logs together, working one end to the other. Repeat with the second half.

Cover the twists lightly, and set them aside to rise for 1-2 hours; they should be puffy but not doubled in bulk.

Toward the end of the rising time, preheat the oven to 350-degrees.

Bake for 30-35 minutes until lightly browned. Tent after 20 minutes with foil if browning too quickly. (I did not have to).

A digital thermometer inserted into the loaf should register about 190-degrees.

Remove from oven and allow to cool. Drizzle with glaze. ( Of course I froze portions and glazed as I served. The glaze was made ahead; just need to stir to combine).

Glaze Ingredients:

• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 1-2 tablespoons water (enough to make a "drizzle-able" glaze)

Picture of twists newly glazed. Impressive!

Pumpkin Cheesecake Pie with Graham Cracker and Pecan Crust

 

 

I usually make pumpkin roll and pumpkin pie, but this tart received ohs and ahs. Serve with plenty of freshly whipped sweetened heavy cream. Must have a 10-inch removeable bottom tart pan. I bought on Amazon. Mistakenly a smaller one and this made 2-tarts.

Ingredients:

• 1 cup graham cracker crumbs
• 3/4 cup chopped pecans
• 2 cups sugar
• 1/2 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 8 ounces cream cheese, at room temperature
• 1 tablespoon vanilla extract
• 3 large eggs, at room temperature
• one 15-ounce can pumpkin
• 1 tablespoon pumpkin spice ( I did not have so looked on Google to make my own)
• Whipped cream

Directions:

Preheat oven to 350-degrees.

Combine the graham cracker crumbs, pecans, 1/2 cup of the sugar, salt and melted butter in a food processor. Pulse in short bursts until well combined.

Scoop the graham cracker mixture into a 10-inch tart pan with removeable bottom, covering the bottom and sides.

Place the pan on a baking sheet and bake until set, about 15 minutes. Set on wire rack to cool.

Lower the oven temperature to 325-degrees.

Combine the remaining 1 1/2 cup sugar, cream cheese and vanilla in a mixing bowl. Beat until light and fluffy; about 3 minutes.

Add the eggs to the mixture one at a time, making sure to completely incorporate each egg before adding the next. 

Add the pumpkin and pumpkin spice and beat until smooth.

Transfer the pumpkin mixture to the cooled crust, place on a baking sheet and  bake until firm in the center, about 50 minutes. 

Remove and cool on a rack.

Refrigerate until completely chilled before serving, about 2 hours.

Serve with whipped cream.

Note: my tart pan was smaller and made two tarts. Sweet!

Froze and unthawed in frig successfully.

Mocha Chocolate Icebox Cake

 

Easy breezy yummy fun cake to make. Thank you Ina! Food Network has video on putting it all together. Must have a springform pan; mine is 9-inch, Ina calls for 8-inch.

Ingredients:

• 2 cups cold heavy cream
• 12 ounces Italian mascarpone cheese ( Trader Joe's has for good price)
• 1/2 cup sugar
• 1/4 cup Kahlua
• 2 tablespoons unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 3- 8 ounce packages chocolate chip cookies ( I used gluten-free Tate's brand, found at Safeway)
• shaved semisweet chocolate for garnish ( fresh sliced strawberries would be excellent as well)

Directions:

In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms firm peaks.

To assemble the cake, arrange chocolate chip cookies flat in your springform pan, covering the bottom as much as possible. Break some of the cookies to fill in the spaces.

Spread 1/5 of the mocha whipped cream evenly over the cookies.

Place another layer of cookies on top, lying flat and touching, followed by another 1/5 of the cream.

Continue layering cookies and cream until 5 layers of each, ending with a layer of cream. ( My springform pan was larger so adjust layers accordingly).

Smooth the top, cover with plastic wrap and refrigerate overnight.

Run a sharp knife around the outside of the cake and remove the sides of the pan. 

Sprinkle with garnish, cut in wedges and serve.

I was successful in freezing a few slice; just thaw in refrigerator.

Note to self: My springform allowed for 3 layers. Used about 2 1/2 packages of Tate's Chocolate Chip Cookies.