Cream Cheese Puff Pastry Appetizers

 

My daughter-in-law, Valerie, made this for the Christmas appetizer. Delicious! Flakey and soft outer layer with a tasty cream cheese center; how can you possiblily go wrong! Thank you kitchenfunwithmy2sons

Ingredients:

• 1 sheet puff pastry thawed per direction
• 7.5 ounces whipped cream cheese (Valerie used 8 ounce block cream cheese, softened and whipped to soft)
• 1/4 cup grated Parmesan cheese
• 1 large egg plus 1 tablespoon water (combined)
• thinly sliced chives for garnish (Valerie blended with cream cheese)

Directions:

Preheat oven to 375-degrees and line a sheet tray with parchment paper, set aside.

Roll out the puff pastry on a lightly floured  surface to 14x10 rectangle.

Spread whipped cream cheese, leaving 1-inch bare along long edges.

Sprinkle the parmesan evenly on top of spread cream cheese.

Tightly roll the long edge toward the opposite edge.

Original recipe does not cut pieces all the way through as Valerie cut them into individual pieces.

Place pieces on parchment paper. Brush piece with egg mixture. Bake for 12-15 minutes until golden brown.

Roasted Tomato Salsa

 

Natasha Kravchuk is amazing and all the recipes I have tried, I have loved. This is no exception! Use within 5 days or freeze for 3 months.

Ingredients:

• 10 medium tomatoes, halved
• 2 largish Jalapeno peppers, halved
• 1 medium onion, peeled and quartered
• 5 cloves garlic
• 1/3 cup chopped fresh cilantro
• 1-2 tablespoon fresh lime juice
• 1/2 tablespoons sea salt

Instructions:

Preheat oven to 375-degrees and arrange tomatoes on a parchment-lined sheet pan; cut side up.

Bake 25 minutes. Remove from oven.

Arrange the onion, garlic and jalapeno on a second parchment-lined sheet pan and bake about 25 minutes. Watch the garlic. Remove from oven.

Turn broiler on and place each pan individually under the broiler for 3-5 minutes; or until starts to char.

Let vegetables cool down a bit and place in food processor along with cilantro and salt. Whirl until desired consistency, Allow to cool and then refrigerate.

Summer Squash and Pistachios

 

Love this recipe! Snatched off the Jovial Pasta site from Giulia. Must use yellow summer squash.

Ingredients:

• 3 medium sized yellow summer squash
• 3 tablespoons EVO
• salt to taste
• 1/4 cup roughly chopped pistachios, roasted and salted
• 2 tablespoons chopped fresh parsley

Instructions:

Slice the squashes into 1/4 inch thick rounds.

Heat 2 tablespoons EVO on medium-high heat in a large skillet, once hot toss in the squashes and a few pinches salt.

Cover with a lid and let cook for about 10 minutes, stirring them every few minutes. They will turn a golden brown.

Top with pistachios, parsley and remaining 1 tablespoon EVO. Mix to combine.

Blueberry Almond Drop Scones

 

The scones maybe made ahead of time, portioning the dough on sheet pans and popping them into the refrigerator until baking them the next morning. Or dough maybe frozen after portioning, then baked later. Bake frozen scones without thawing, adding a few minutes to the baking time. Thank you Dan Langan of Food Network for recipe and picture... Makes 12 scones.

Ingredients:

• 2 1/4 cups flour
• 1/3 cup granulated sugar
• 1/3 cup almond flour, toasted & cooled (to toast, place in a dry skillet over medium-low heat. Using a spatula to stir continuously until it begins to smell nutty and light golden, 3-4 minutes)
• 1 tablespoon plus 1 teaspoon baking powder
• 1 lemon or orange, zested
• 6 tablespoons unsalted butter, frozen
• 1 heaping cup frozen blueberries
• 1/3 cup slivered almonds, toasted and cooled
• 1 1/4 cup heavy whipping cream, cold
• 1 large egg, cold
• 2 teaspoons vanilla extract
• 1 egg, for finishing
• 2 tablespoons sugar, for finishing

Instructions:

Preheat oven to 375-degrees and line 2 sheet pans with parchment paper.

In a large bowl, whisk together the flour, sugar, almond flour, baking powder, salt and citrus zest until well combined.

Use the large holes of a box grater to grate the frozen butter into the flour. Use a rubber spatula to toss butter evenly into the flour, breaking up any large bits. Add the berries and slivered almonds and toss into the flour.

Whisk together the cream, egg and vanilla into a small bowl, then pour into the flour-butter mixture. Stir and flatten the dough over itself until evenly moistened; som dry spots may remain-that's ok. The dough will have the consistency of sticky coookie dough.

Use a measuring cup to portion out 6 mounded 1/4-cup portions of the dough onto each prepared sheet pan. Flatten the mound ever so slightly.

For finishing: Whisk the egg withh 1 tablespoon water and bursh onto the scones with a pastry brush. Sprinkle the scones with the finishing sugar.

Bake until deep golden and slightly springy when touched, 28-30 minutes. 

Let cool on the sheet pans until warm. 

Ricotta & Squash Flatbread

This was a bit of work; but worth it! I used Bob's Red Mill Grain Free Flatbread Mix. As anything gluten-free the real deal will be slightly crisper, but hey, I will take what I can get... I think next time I will use olive oil as the "oil" instead of the melted butter and I will pat out a bit thinner, brush with olive oil and bake a tad longer. The ricotta cheese I used was fresh from the Boulder Farmer's Market. I served with some Boulder Sausage Green Chili Brautwurst and a lettuce salad with fresh grilled peaches. A true summer meal, although the temperature last nite felt more like fall!

Ingredients:

• Bob's Red Mill Grain Free Flatbread Mix, baked according to directions. I added fresh chopped rosemary and The Spice House Italian seasoning
• 8 ounce container ricotta, which I doctored up with The Spice House Italian seasoning, granulated garlic, salt, pepper and lemon pepper
• 1 medium yellow summer squash, cut in 1/2-inch bias cuts
• 1 medium zucchini, cut in 1/2-inch bias cuts
• cherry tomatoes
• salt and pepper
• crushed red pepper flakes

Directions:

Combine the ricotta with Italian seasoning, granulated garlic, salt, pepper and lemon pepper. If have lemon zest think this would be good. The sky's the limit with what seasonings you could use for the ricotta. Place in refrigerater to allow flavors to meld.

Heat gas grill to high. Once heated place grill pan on  to heat up for 10 minutes. Just before adding squash, brush the grill pan with canola oil.

On a foil lined cookie sheet brush both side of the prepared squash with olive oil and sprinkle with salt, pepper and The Spice House Lake Shore mix.

Grill squash until tender, turning every once in a while. Set cooked squash aside.

On same foiled lined cookie sheet, add the cherry tomatoes, brushing wih olive oil and sprinkle with salt, pepper and The Spice House Lake Shore mix. Grill until charred. Set aside.

I prepared just one of the flatbreads and plan on repeating with the second one for another meal.

May try reheating the flatbread first in a 400-degree oven to see if will be a little crisper. 

Top flatbread with half of the ricotta cheese, then grilled veggies on top and sprinkle with red pepper flakes. Bake until cheese starts to melt. 

To serve you may top with pesto or fresh herbs. Again sky's the limit with that.

Wild Rice Burger with Bacon and Cheese

 

Pretty darn good veggie burger from MollyYeh on Girl Meets Farm. I am including in the recipe Pickled Red Onion. I did not make this as I had just bought scallions at the farmer's market. I added one large scallion to the burger mix. I also substitued rough chopped pine nuts because I did not have sunflower seeds. I also substituted a Baharat spice blend instead of the paprika and Lake Shore spice blend in place of the onion powder. This makes 4 generous patties.

Ingredients for the Burger:

• 3 cups cooked wild rice ( I used Lundberg Wild Rice Blend) (One cup dry makes just over 3 cups)
• 1/2 cup grated Parmesan cheese
• 1/4 cup panko plus 2 tablespoons ( I used gluten-free panko that I seasoned and toasted)
• 1/4 cup sunflower seeds ( I used toasted pine nuts, rough chopped)
• 1/4 cup fresh parsley, chopped
• 1 large scallion, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder ( I was out so used Lake Shore spice blend)
• 1 teaspoon sweet paprika ( I used Baharat spice blend)
• 1 teaspoon dried thyme
• 1/2 teaspoon celery salt ( I did not have)
• 1/2 teaspoon salt
• fresh ground pepper to taste
• 3 eggs, beaten
• canola oil
• 4 slices cheese of choice

To Assemble:

• Mayonnaise
• 4 Hamburger buns 
• 8 slices crispy bacon
• butter lettuce leaves
• Dijon mustard

Pickled Red Onions:

• 1/3 cup apple cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons salt
• 1 1/2 cup thinly sliced red onion

Directions for making Pickled Red Onion:

In a small sauce pan over medium heat, combine the apple cider vinegar, sugar, salt and 1/4 cup water. Heat, stirring, until sugar and salt dissolve. Pour over the red onions and allow to sit for 10 minutes. Cool completely. Store in airtight container in the refrigerator for up to 5 days.

Directions for making burgers:

In a large mixing bowl, add the rice, Parmesan cheese, panko, pine nuts or sunflower seeds, garlic powder, onion powder (or Lake Shore), paprika (or Baharat), thyme, celery salt, salt and pepper. 

Mix to combine. Add the eggs. At this point I refrigerated to meld flavors and to assure mixture holds patty shape. Once chilled form into 4 burger patties.

In a large skillet over medium heat, add enough canola oil to coat bottom. 

Place patties in the pan and cook 5 minutes per side till golden brown and crispy. To each burger add one slice of cheese and allow to melt.

To assemble burgers:

Spread mayonnaise ont the bottom half of each toasted bun.

Top with burger patty, 2 slices bacon, 1 lettuce leaf and some pickled onions.

Spread Dijon on the top bun and place on the burger.

Roasted Potatoes with Paprika Aioli

 

Tender roasted potatoes that really stand alone without the parmesan crisps. Which is how I made the recipe. The paprika aioli is great accompaniment and highly recommend! 

Ingredients for Potatoes:

• 2 1/2 pound small Yukon gold potatoes, halved crosswise
• 4 sprigs fresh thyme
• 2 sprigs fresh rosemary
• salt and pepper to taste
• 3 tablespoons olive oil

Ingredients for Paprika Aioli:

• 1/2 cup mayonnaise
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 teaspoon smoked paprika
• 1 small clove garlic, finely minced
• salt and pepper

Directions for Aioli:

Whisk all ingredients together, cover and refrigerate.

Directions for Potatoes:

Line a rimmed baking sheet with foil and place on the center rack of oven.

Preheat oven to 425-degrees.

Toss the potatoes in a bowl with thyme, rosemary, olive oil, salt and pepper.

Remove baking sheet from oven and lightly grease with canola oil. Place potatoes cut-side down in an even layer and bake till tender and golden brown. About 35 minutes. At this point an option would be to. sprinkle parmesan cheese on top and return to oven 8-10 minutes.

Serve with aioli. 

Pat's Beer Can Grilled Chicken

 

For this recipe, I followed directions for the grilling part from my Weber's Way to Grill. The rub I found from Down Home with the Neely's. I used Hatch Medium Chile Powder I purchased in Sante Fe instead of the cayenne in the original recipe. I also added 1 teaspoon Caribbean Citrus Chile Rub in place of 1/2 tablespoon salt, also in the original recipe. Be sure to be careful when removing the cooked bird off the grill; hoping to keep the beer can placement in tact. Weber suggest using tongs placed into the butt of the bird and a spatula underneath the beer can. The rub is pretty spicy, so if that does not agree with you, back off on the chile.

Beer Can Chicken Rub:

• 2 tablespoons smoked paprika
• 1 1/2 tablespoons salt
• 1 teaspoon Caribbean Citrus Chile Rub
• 1 tablespoon Hatch Medium Chile Powder
• 2 tablespoons onion powder
• 1 tablespoon cumin
• 2 teaspoons dried thyme
• 2 teaspoons dried oregano
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the chicken:

• 4 pounds whole chicken, washed and dried
• canola oil
• 1 (12 ounce) can beer

Directions for Chicken Rub:

Combine all the rub ingredients together.

Directions for the Chicken:

Preheat grill to Indirect Medium heat (350-450-degrees)

Rub the chicken and its cavity down with canola oil and then season with the rub. Back, front and cavity of the chicken. Allow the bird to sit at room temperature 20-30 minutes.

Pour 1/2 of the beer out and then make 2 more holes in the can.

Sit the chicken on to of the beer can forming a tripod with the legs.

Place the chicken tripod on the grill and close the lid.

Grill for about 1 1/2 hours or until the thickest part of thigh registers 170-degrees.

Allow to rest before removing beer can and cutting into serving pieces.

Potato, Zucchini Frittata with Cherry Tomatoes

 

This is courtesy of Rachael Ray. It is made in a 10-inch oven-proof skillet. 10-inch = 10 eggs. The cherry tomatoes really make this dish. I bought an Italian spice blend fro Spice House on line and so flavorful did not need to add the fresh basil as a garnish. 

Ingredients for Cherry Tomato Topping:

• 2 tablespoons EVOO
• 12 ounce bag cherry tomatoes, stemmed and halved
• 2 cloves garlic, finely minced
• 1 teaspoon Italian blend spices
• 1 teaspoon red pepper flakes
• 1/2 teaspoon fennel seeds

Ingredients for Fritatta:

• 1 small firm zucchini, shredded
• salt and pepper
• 1 potatoe , russet or yukon gold, shredded
• 10 large eggs
• 1 cup grated Parmigiano-Reggiano
• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 2 cups shredded mozzarella or bufala mozzarella, dried with towel and thinly sliced
• Italian spices for garnish

Directions for Cherry Tomato Topping:

Preheat oven to 400-degrees.

Heat the skillet you will be using over medium-hight heat and add EVOO. Add tomatoes and toss 4 minutes.

Add garlic, Italian seasonings, red pepper flakes and fennel, then stir and toss 1 minutes.

Remove from the skillet.

Directions for Frittata:

Place shredded zucchini on a towel, sprinkle with a little salt. Allow to stand then squeeze out any liquid.

Whisk eggs until frothy, season with salt and pepper, then add the Parmigiano and stir to combine.

Heat EVOO and butter in skillet on medium-high and add the shredded potato. Season with salt and pepper and brown for 3 minutes.

Add the zucchini and brown a few minutes more.

Cover with the egg mixture.

Place in oven for 15 minutes. 

Add mozzarella and then tomato topping and roast an additional12 minutes, until lightly brown and firm.

Allow to stand 10 minutes before serving. Sprinkle with Italian spices.

Delizioso!!!

Bacon Dirty Rice

 Trisha Yearwood of Trisha's Southern Kitchen. I used my Kitchen Aide microwave steam setting to steam the rice and used chicken stock for the liquid. Ratio 1 cup rice to 2 cups stock. I cooked the bacon ahead as well...

Ingredients:

• 3 strips thick-cut bacon, cooked and chopped
• 1 cup long-grain rice, cooked in microwave
• 2 cups chicken stock
• 1/2 teaspoon coriander
• 1/2 teaspoon cumin
• 2 tablespoon fresh cilantro, chopped
• 2 tablespoon fresh parsley, chopped
• salt and pepper to taste

Directions:

Cook rice in microwave.

Cook bacon till crisp, drain and chop.

Add bacon, cumin, coriander, cilantro, parsley and salt and pepper to cooked rice. Toss to incorporate all ingredients.

Skillet Chicken Enchiladas

 

A winner dinner from Rick Martinez of Food Network. This is broiled in a skillet, so need a skillet that will take direct hot heat. I used thawed frozen spinach instead of frozen chopped collard green, used green chile sauce instead of tomatillo sauce, added chopped cilantro and used Greek yogurt and cilantro for toppings; along with reserved scallions.

Ingredients:

• 2 tablespoon vegetable oil
• 1 1/2 cup frozen spinach, thawed and squeezed of water
• 1 teaspoon cumin
• 1 1/2 cups (6 ounces) shredded rotisserie chicken
• 1 bunch scallions, chopped (reserve some for topping)
• 1/3 cup cilantro, chopped, plus 2 tablespoons for garnish
• 2 cups Monterey Jack cheese, halved
• 2 cups green chile sauce
• 1/2 cup heavy cream
• 8 corn tortillas
• Greek yogurt

Directions:

Heat 1 tablespoon vegetable oil in a large ovenproof skillet over medium heat.

Add spinch and cumin and cook about one minute.

Remove to a large bowl. Add the chicken, 3/4th of the scallions, chopped cilantro and 1 cup of the cheese. Season with salt and pepper.

Wipe out skillet and add the remaining one tablespoon of vegetable oil over medium heat.

Stir in the green chile and heavy cream and reduce heat to simmer. Reserve 1/2 cup sauce.

Dip the tortillas briefly in the sauce and lay on a baking sheet.

Divide the chicken mixture among the tortillas and roll up.

Arrange the enchiladas seam-side down in the skillet.

Spoon reserved sauce on top.

Preheat broiler to 500-degrees. 

Broil enchiladas until they are just crisp and lightly browning, about 2 minutes.

Sprinkle remaining cheese on top and broil about 1 minute.

Top with Greek yogurt, remaining scallions and chopped cilantro.

Buffalo Chicken Dip

 This is from Food Network courtesy of Clare Robinson. She suggested a blue cheese topping; which I substituted for cheddar. I had some scallions already sliced and some fresh cilantro, so added those in as well, just not in the original recipe. Also used about 1/3rd of the rotisserie chicken, give or take 3 cups worth. Recipe called for the whole chicken... Will make a spectacular dip (serve with crackers, bread, or carrot sticks) and or as a taco filling.

Ingredients:

• 8 ounces cream cheese, can use reduced fat
• 1/2 cup celery, finely chopped
• 1/3 cup chopped scallions
• 1/3 cup chopped cilantro
• 1/2 cup Frank's hot sauce
• 1/3 rotisserie chicken, about 3 cups
• 1 cup shredded cheddar

Directions:

Preheat oven to 425-degrees.

In a medium saucepan over moderate heat, melt the cream cheese until smooth, about 3 minutes.

Add the celery, hot sauce, chicken, scallions and cilantro and mix well.

Lightly grease 9-inch pan (if using as a dip, bake in same dish you will serve with) and transfer the mixture.

Top with cheddar.

Bake about 20-25 minutes.

Burrata

 

My friend, Barbara, and I took a cheese making class; Mozzarella & Burrata. So much fun. I have made the burrata twice now; both times successful. The ingredients & directions are definitely tailored to my induction cooktop and my microwave. Placing on the blog, simply so I do not forget! Recipe makes 6 pillows.

Ingredients:

• 1 gallon whole cow's milk (Origin brand found @ Whole Grocers) 
• 1 1/2 teaspoon citric acid dissoved in 1/2 cup distilled water (citric acid found @ Ace)
• 1/4 teaspoon rennet dissoved in 1/4 cup distilled water (rennet purchased @ the farm I took the class)
• non-iodized salt
• Italian herb blend
• heavy cream or ricotta (to fill Burrata)

Directions:

Mix the citric acid in the distilled water and stir till clear.

Pour milk into stainless steel pot and pour the citric acid solution over slotted spoon while moving the spoon above the pot.

Heat the milk to 90-degrees (using a milk thermometer). Dial 7 on my induction cooktop. Stir continuously until desired temperature reached.

Remove pot from heat and dilute rennet.

Pour rennet over slotted spoon held above pot. Gently lower the skimmer to pot of pot and then back through milk.

Cover the pot and leave undistrubed for 10 minutes. 

Check the curd with a knife. You are looking for a clear separation between the curd and the whey.

Cut the curd with a knife into small squares.

Place pot back on cooktop and heat slowly to 105-degrees, 2.5 dial on induction. Gently move the curds from bottom to top of the pot every 2-3 minutes at first and gradually more often as curds begin to get firm.

At 105-degrees take the pot off the heat and continue stirring for 2-5 minutes.

Ladle curds into microwaveable bowl and drain off excess whey.

Set aside about 6 ounces of mozzarella. Add cream, salt and Italian seasoning. Combine.

Place palm size curds and place in microwave on a plate and microwave on high for 18-20 seconds.

Drain, sprinkle on a little salt and gently fold and knead the curds between your hands until curds knit together. Taste and add more salt if needed.

Microwave another 17-18 seconds.

Drain and stretch the curds again until smooth and shiny.

Form into a 4-inch square, fill and pull up opposite sides together; then pull the other 2 sides together and pinch.

Repeat with remaining curds.

If refrigerate you may heat for 10 seconds in microwave.

Drizzle with a bit of EVO and or balsamic vinegar.

 

Spinach Pesto

 

This is one of those recipes that is one of my favorites. I love to use with pasta, but also as a topping on toast or waffles. This is super easy, once the stems are removed from the baby spinach. First round I topped on spagetti with Rao sauce, Turkey or Chicken Parmigiano Meatballs (blog: 1/29/2022 Label: turkey) and my homemade burrata. It was restaurant quality! Recipe from www.lifeisbutadish.com

Ingredients:

• 3 cups spinach (I used the whole container of washed baby spinach), stems removed and chopped (this worked well, as processed more easily)
• 1 clove garlic (I used 1/4 teaspoon roasted garlic granules)
• 1/3 cup pine nuts, lightly toasted at 350-degrees about 5 or so minutes and then cool
• 2 tablespoons grated Parmesan (I probably used more)
• 1/2 teaspoon salt
• pinch of pepper
• 2 tablespoons lemon juice
• 1/2 cup EVO, I have been buying Jovial brand online and love it)

Directions:

In the bowl of a food processor or blender add the spinach, garlic, pine nuts, cheese, salt and pepper. 

Pulse until combined but not totally smooth.

Slowly drizzle in the olive oil while pulsing.

Add more lemon juice, salt and pepper to taste. I did not add anymore...

Lasagna Soup

 

I was inspired to make this soup; as it sounded delicious, but also I attempted homemade burrata (went to a cheese making class recently) and want to utilize in a dish. So instead of the ricotta cheese that is suggested for topping, I am going to use the burrata. I also may try a different pasta, perhaps fanfalle. I will most likely freeze some, but without the pasta or toppings and add them when served.

Ingredients:

• 8 ounces lasagna noodles, broken into pieces (about 10 noodles) or pasta shape of your choice, cooked according to package directions
• 1 tablespoon EVO, plus more for drizzling
• 1 onion, chopped
• 1/2 pound hot or sweet Italian sausage, casings removed or bulk
• 3 cloves garlic, chopped
• 1 teaspoon dried oregano (I have a Italian blend I use from Spice House)
• 2 tablespoons tomato paste
• 4 cups chicken stock
• 1-15 ounce crushed or diced tomato
• 1/4 cup heavy cream
• 1/2 cup fresh basil, chopped (I used chopped parsley cause I love parsley)
• 1/3 cup grated parmesan (I going to add this as the topping before serving)
• Ricotta cheese, for topping

Directions:

Cook noodles according to package instruction, drain, drizzle with olive oil and set aside.

Heat 1 tablespoon olive oil in a Dutch oven over medium-high heat. Add the onion and stir till softened, about 4 minutes. 

Add the sausage, garlic and oregano, stirring and breaking up the sausage. A large whisk works great for this. Cook until the sausage is browned, about 3 minutes.

Add the tomato paste and cook 2 minutes.

Add the chicken stock, tomatoes and 1 cup water. Cover and simmer for about 10 minutes.

Stir in the heavy cream and chopped basil. (At this point I would freeze if desired.)

Add the cooked pasta to the hot soup.

Ladle soup into bowls and garnish with Parmesan and ricotta cheeses.

Creamy Red Wine Vinegaigrette

 

This is easy and delicious; what is not to like...

Ingredients:

• 3 tablespoons red wine vinegar
• 2 tablespoons mayonnaise
• 1 tablespoon honey
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon roasted garlic granules or fresh minced garlic
• 3 tablespoon olive oil
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

Combine red wine vinegar, mayonnaise, honey, red pepper flakes and garlic. Whisk until well combined. 

Slowly add the olive oil and whisk to emulsify. Add the salt and pepper.

BLT Pasta

 

Ree Drummond on Food Network. I changed this up a bit, not because I did not like the ingredients (well not a kale fan!) ; just used what I had on hand. Original recipe below and then changes I made in parentheses. In place of the cherry tomatoes and the cream I used 1 cup of sauce made from (Baked Feta Pasta 7/17/2022 label: sauces) Original recipe serves 4-6 lucky folk, my version serves 2.

Ingredients:

• 12 ounces fusilli pasta (I used Jovial gluten-free fusilli and just cooked 4 ounces to serve two)
• 8 slices bacon, chopped (I used 2 slices)
• 2 cups cherry tomatoes (see notes above)
• 3 garlic cloves (I used all 3)
• 3 green onions (I used all 3)
• 1 cup heavy cream (see notes above)
• 1/2 cup chicken stock
• 3 cups baby kale (I used one spiralized zucchini and 4 ounces sliced mushrooms)
• 1/2 cup pesto (I used chopped fresh parsley)

Directions:

Cook the bacon in a large skillet over medium heat until crisp, 8-10 minutes. Remove with a slotted spoon and place on a paper towel lined plate. (I used about 1/2 of the bacon fat.)

Add the tomatoes, garlic and green onions, plus a little salt and pepper and toss in the bacon fat. (I did just the garlic and onions). I also added the prepared zucchini and mushrooms and saute 2-3 minutes.) (Then I added the sauce from Baked Feta Pasta and the chicken broth.)( Remove from the heat.) (Add the chopped, cooked bacon). (Add the chopped parsley). Original recipe adds the cream and broth and cook till thickened. Remove from the heat and add the chopped, cooked bacon.

Cook pasta according to package directions, drain and toss in the sauce.

Original recipe lay the baby kale onto a platter. Top with the hot pasta and dot with the pesto.

Baked Manicotti with Sausage

 

I normally make manicotti with just cheese, but this one sounded good and had Italian sausage in freezer that needed to be cooked. This is company worthy dish. Always nice to breakup steps instead of preparing all at once. 6 servings

Ingredients for Fonduta Sauce:

• 3/4 cup whole milk ( Add 1 tablespoon heavy cream to glass measuring cup & fill to 3/4 cup 1% milk)
• 1/ cup heavy cream
• 2 cups grated Parmesan cheese (Giada's orginal recipe calls for 3 cups grated Pecorino Romano)
• 1/4 cup basil, chopped ( I used parsley)

Directions for Fonduta Sauce:

In medium saucepan, bring the milk and cream to a simmer over medium heat. Reduce to low and whisk in the Parmesan and whisk till smooth. ( I had to increase heat in order for the Parmesan to melt). Remove from heat and add 1/4 cup parsley. Also added fresh cracked pepper and lemon pepper seasoning. Set aside.

Ingredients for Sausage Filling:

• 1 pound sweet Italian sausage, casings removed
• 1 large shallot
• 2 cloves garlic, minced
• 1 tablespoons EVOO
• salt and pepper to taste ( I tasted once I added the cheeses before I added )
• 1/4 cup white wine
• 1/2 cup whole milk ricotta
• 1-2 cups shredded mozzarella

Directions for Sausage Filling:

In large skillet, heat the olive oil over medium-high heat.

Add the sausage, shallots and garlic. Cook until sausage is cooked and vegetable softened; about8 -10 minutes. Break up sausage into bite size pieces.

Increase the heat to high and the wine; cooking till wine evaporates.

Set aside to cool.

Add the ricotta and 1/2-1 cup fonduta sauce. Taste for salt and pepper.

To Assemble:

Preheat oven to 350-degrees

The recipe called for 12 manicotti shells, cooked to packaged instructions.

Spread 13 ounces of marinara sauce on bottom of a lightly oiled baking dish. ( Recipe calls for total of 26 ounces marinara. I used Rao ).

Fill the shells with the sausage filling and arrange in a single layer on the prepared baking pan.

Pour remaining marinara over the top of the shells.

Spoon the fonduta sauce on top and sprinkle with mozzarella. 

Bake until bubbly and golden brown, 30-35 minutes.

Sweet Potato and Cashew Dip

 

This is from Nom Nom Paleo and mine did not turn out as smooth as the picture. However, I love all the ingredients so figured can not go wrong; and I was correct! This makes 8 servings and will keep in the frig for 5 days. Of course I froze extras. 

Ingredients:

• 1 large orange-flesh sweet potato; garnet or jewel
• 5 tablespoons EVOO
• 1 cup diced yellow onion
• 2 cloves garlic, minced
• 1 teaspoon salt, plus more to taste
• 1/4 cup fresh lemon juice
• 1 teaspoon apple cider vinegar
• 1 cup raw unsalted cashews, soaked and drained (see note below)
• 1 teaspoon yellow curry powder, plus more to taste
• 1 1/2 teaspoon ground coriander
• 1 teaspoon cumin
• 1 teaspoon sweet paprika
• 1/8 teaspoon ground turmeric

Directions to soak cashews:

To 2 cups warm water add 1/2 teaspoon salt and 1/4 teaspoon apple cider vinegar and add cashews. Soak for 2-4 hours. Alternately, place cashews in 2 cups boiling water for 10 minutes. Drain.

Directions:

Preheat oven to 400-degrees. 

Prick the sweet potato with a fork and lightly brush with olive oil. Bake for 45-60 minutes. 

Set aside to cool. Peel skin off and mash potato with a fork.

In large skillet, heat 1 tablespoon of olive oil and saute onion over medium heat with a pinch of salt for about 5 minutes. Add the garlic and saute 30 seconds.

Grab you blender or food processor and pour 1/4 cup remaining olive oil with the lemon juice and apple cider vinegar.

Add the onion mixture, mashed sweet potato, soaked and drained cashews, cumin, sweet paprika, turmeric and salt.

Blast till smooth.

Balsamic-Glazed Turkey Meatballs

 

This recipe is from Justin Chapple of FoodNetwork. I have been wanting to try this recipe and so glad I did! Instead of being simmered in a tomato sauce, the meatballs get tons of flavor from a tangy-sweet glaze made with balsamic vinegar and chicken broth. Melt provolone cheese onto sub rolls and you have got yourself dinner! People this is delish!

Ingredients:

• 1 1/4 pounds ground turkey ( I use the 93% lean)
• 1/2 cup Italian-style bread crumbs ( I use gluten-free)
• 1/2 cup parsley leaves, finely chopped, plus more for garnish
• 3 scallions, minced ( I used both white and green of scallion )
• 3 cloves garlic, finely grated
• 2 teaspoons kosher salt ( I used WF Lemon Pepper seasoning )
• 1 teaspoon fresh ground pepper
• 2 tablespoons EVOO
• 1 cup chicken stock
• 1/3 cup balsamic vinegar ( Justin suggested do not need to buy the spendy balsamic for this )
• Splash of soy sauce or tamari
• 4 sub rolls, split
• 12 slices provolone ( bought presliced at WF )
• Freshly grated Parmesan, for topping

Directions:

Combine the turkey, breadcrumbs, parsley, scallions, garlic, salt and pepper in a large bowl and mix well.

Scoop out mixture into 2 tablespoon-sized meatballs ( approximately 21 meatballs ) and roll out into neat balls. 

Heat the olive oil in a large in a large nonstick skillet over medium heat. Add the meatballs and cook, turning occasionally, until browned but not cooked through, 6-8 mintues.

While meatballs are browning, whish the stock, vinegar and soy sauce together in a small bowl. Pour the mixture into the skillet with the meatballs and bring to a boil over high heat.

Reduce the heat to medium and simmer, basting occasionally, until the meatballs are cooked through and the sauce has thickened, 8-10 minutes.

Meanwhile, preheat the broiler with a rack about 8-inches from the heat source. Arrange the split sub rolls on a baking sheet and top each with 3 slices of provolone. Broil until the cheese is melted and rolls are lightly toasted on edges, 1-2 minutes. Watch closely.

Fill the subs with the meatballs, spooning some sauce on and top with Parm and chopped parsley. Justin suggested topping with baby arugula, but optional.

German Chocolate Cake

 So I am posting this before tasting; as the reviews speak for themselves. Made for Robert's 68th, yikes, 68! Serving to fam tomorrow. Thanks to Lauren Allen of Tastes Better From Scratch. I chickened out to pipe the blossoms on the edges and opted for along the base. Next time! I think next baking round I may add a tad less cocoa powder to the cake batter; as visually very dark. I did this for the frosting this time and was pleased with the visual. It truely is easy to make; as I broke up the steps. Made the cake one day and froze; as was mentioned, frosts more easily. Next day made the German Chocolate frosting; dividing into 2 equal portions and refrigerated. Be sure to set out the coconut frosting one hour before assembling. I made the chocolate frosting day of. The website has great suggestions for baking as in a 9x13-inch pan or cupcakes. The same recipe for the cake can be found under Chocolate Cake.

Ingredients for the Chocolate Cake:

• 2 cups granulated sugar
• 1 3/4 cup flour (high altitude, add 3 tablespoons extra flour)
• 3/4 cup unsweetened cocoa powder (gonna try a little less next time)
• 1 1/2 teaspoons baking powder
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 1 cup buttermilk
• 1/2 cup canola oi
• 2 teaspoons vanilla extract
• 1 cup boiling water

Instructions for Chocolate Cake:

Heat oven to 375-degrees.

Grease two 8 or 9-inch round cake pan. Cut a round of parchment paper for the bottom of each pan, to make sure the cake comes out easily. I lightly greased the parchment paper as well.

Stir together sugar, flour, cocoa, baking powder, baking soda and salt in a large bowl.

In a separate bowl combine the eggs, buttermilk, oil and vanilla and mix well.

Add the wet ingredients to the dry ingredients and mix to combine. Stir in boiling water.

Pour into prepared pans equally.

Bake for 25-35 minutes or until a toothpick inserted in center comes out clean.

Cool 5 minutes in the pan and then invert onto wire rack to cool completely.

At this point; once completely cooled wrap tightly and freeze each cake round.

Ingredients for German Chocolate Cake Frosting:

• 1/2 cup light brown sugar
• 1/2 cup granulated sugar
• 1/2 cup butter
• 3 large egg yolks
• 3/4 cup evaporated milk
• 1 tablespoon vanilla extract
• 1 cup chopped pecans
• 1 cup shredded sweetened coconut (to make sweetened coconut: add 4 teaspoons sugar to 1/4 cup hot water, stir to dissolve and add to unsweetened coconut and combine thoroughly)

Directions for German Chocolate Cake Frosting:

In a medium saucepan add brown sugar, granulated sugar, butter, beaten egg yolks and evaporated milk. 

Stir to combine and bring to a low boil over medium heat. Stir constantly until thickened. 

Remove from heat and add vanilla, nuts and coconut. Allow to cool completely. 

I divided frosting into 2 equal containers and refrigerated till used.

Ingredients for Chocolate Buttercream Frosting:

• 1/2 cup butter
• 2/3 cup unsweetened cocoa powder (I used a little less)
• 3 cups powdered sugar, sifted
• 1/3 cup evaporated milk
• 1 teaspoon vanilla extract

Directions for Chocolate Buttercream Frosting:

Melt butter and stir in the cocoa powder.

Alternately add powdered sugar and evaporated milk. I did this by hand.

Add vanilla. Beat with electric mixer till right consistancy. I added about 4 tablespoons more powdered sugar.

Cake Assembly:

As I mentioned I froze the cake rounds. 

Place one cake round on serving plate. Smooth a thin layer of chocolate frosting over the cake layer and then spoon half of the coconut frosting on top, spreading to a smooth layer. Leave about 1/2-inch between filling and edge of cake.

Stack the second cake layer on top. Smooth chocolate frosting over entire cake.

Spoon remaining coconut frosting on top of the cake.

I sat the cake out uncovered; allowing enough time for the cake rounds to defrost before covering.