Spagetti Pie

 

Courtesy of Catherine McCord of Food Network. The noodles are bound with eggs and Parmesan to create a "crust" then layered with ricotta, mozzarella and meat sauce. 

Ingredients:

• 2 tablespoons olive oil
• Salt
• 8 ounces spaghetti
• 2 large eggs
• 1/2 cup grated Parmesan cheese
• 1 pound ground turkey, beef or chicken
• 1/2 teaspoon each garlic and onion powder
• 2 cups Rao marinara
• 1 cup ricotta cheese
• 1/2 teaspoon dried Italian seasoning
• 1 cup mozarella, shredded

Directions:

Preheat oven to 350-degrees. Grease a deep-dish pie pan with olive oil.

Cook spagetti according to package directions. Drain, transfer to a bowl and toss with 1 tablespoon of olive oil. Set aside.

Whisk the eggs in a medium bowl, then whisk in 1/4 cup Parmesan. Pour over spagetti and toss to coat. Transfer to prepared pie pan and spread to make a "pie crust".

Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat. Add the ground meat of choice along with garlic and onion powder. Cook until meat is no longer pink; breaking up with a wooden spoon. Add the Rao and combine.

Combine the ricotta, Italian seasonings and remaining 1/4 cup Parmesan in bowl and stir to combine. Spread over the pasta, then layer the meat sauce and finally the shredded mozzarella.

Place the pie pan on a baking sheet and bake till golden brown, about 30 minutes.

Allow to cool slightly, then cut in wedges.

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Rice Noodles Bowl with Sweet Chili Chicken

 

This dish has layers of incredible flavor from sweet and tangy stir-fried chicken. This is from Justin Chapple for Food Network. His recipes are great!

Ingredients:

• 8 ounces rice noodles, cooked according to package directions ( I use Pad Thai noodles)
• 2 tablespoons canola oil
• 1 Persian cucumber, thinly sliced ( I used carrots, as what I had)
• 1/2 small red onion, thinly sliced
• 1/2 jalapeno, thinly slice
• 1/4 cup plus 1 tablespoon rice vinegar
• 1/4 cup sweet chili sauce
• 2 tablespoons soy sauce
• 1 teaspoon cornstarch
• 1 1/4 pound boneless skinless chicken thighs, cut into bite sized pieces
• fresh basil, for serving

Directions:

Cook the noodles according to the package directions. Drain in a colander and rinse under cold water. Add 1 tablespoon canola oil and toss to coat.

In a medium bowl mix the carrots, onion and jalapeno with 1/4 cup rice vinegar and a generous pinch of salt. Let stand 10 minutes. Stir occasionally.

In a small bowl, whisk the sweet chili sauce with the soy sauce, cornstarch and remaining 1 tablespoon rice vinegar. 

Heat the remaining 1 tablespoon canola oil over medium-high heat. Add chicken and cook, stirring occasionally, until lightly browned and just cooked through, about 5 minutes. 

Stir in the chili sauce mixture and cook until the chicken is glazed, about 2 minutes.

Transfer the noodles to bowls (I microwaved to get chill off) and top with chicken. Serve with pickled vegetables and basil.

Note for self: 3 Tablespoons preserves, 3 tablespoons water, 2 tablespoon rice vinegar and red pepper flakes.

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Peanut Butter Rice Krispies Treats

 

Yum for me. I like just about anything that has a crunch! Been known to eat for breakfast, after all it has cereal in it! crayonsandcravings.com

Ingredients:

• 4 tablespoons unsalted butter
• 1/2 cup creamy peanut butter 
• 1 10 ounce package miniature marshmallows
• 1 teaspoon vanilla
• 6 cup rice cereal
• 3 cups semi-sweet chocolate chips
• 1 teaspoon vegetable shortening or coconut oil

Directions:

Lightly butter a 9x13-inch baking pan and set aside.

In a large pot, melt the butter and peanut butter over medium low heat.

When the butter and peanut butter are smooth, add the marshmellows. Stir until completely smooth. Turn off the heat and add the vanilla.

Stir in the rice cereal until well combined. 

Gently press into prepared pan.

Place the chocolate chips and shortening in a glass bowl. Heat on 50% power, 30 seconds at a time, until melted and smooth. Stir well after each increment.

Spread melted chocolat over rice krispies and allow to sit at room temperature before cutting into bars. I placed in refrigerator to set chocolate faster.

Freezes well.

Ina's Lasagna

 

Ok I guess I am a glutin for punishment, but I made my homemade mozzarella and ricotta yesterday. I made 1/2 recipe of each and worked out perfect for a 9x13. I used Boulder Sausage hot Italian, but recipe calls for turkey sausage, which is equally tasty, just not easy to find. 

Ingredients:

• 2 tablespoon EVO (using Italian sausage did not use, as meat had enough fat)
• 1 large onion, chopped
• 1 pound sausage, turkey or pork, hot or sweet
• 1-28 ounce jar Rao marinara
• 1/4 cup fresh parsley, chopped
• salt and pepper
• 4 ounces creamy goat cheese
• 1 cup grated Parmesan, plus 1/4 cup for sprinkling on top
• 1 large egg, beaten
• 1 pound fresh mozzarella, thinly sliced
• 15 ounce whole milk ricotta cheese
• 12 lasagna noodles, cooked to package directions (I use Jovial gluten-free)

Directions:

Preheat oven to 375-degrees

Lightly grease a 13x9-inch baking pan.

Combine the ricotta, goat cheese, Parmesan, parsley, egg and 1/2 teaspoon salt and 1/4 teaspoon pepper.

Cook the sausage until no longer pink. Add the chopped onion and cook till softened. Add the Rao sauce and combine.

Spread a thin layer of meat sauce on the bottom of the baking pan. 

Layer 6 of the cooked lasagna noodles.

Next add half of the sliced mozarrella.

Add half of ricotta mixture.

Then 1/3rd of the meat sauce.

Repeat layers, remaining lasagna noodles, remaining mozarrella slices, ricotta mixture, and finally remaining sauce. Sprinkle with Parmesan.

Bake cover for about 50 minutes.

Soft Dinner Rolls

 

I made these for Thanksgiving. natashaskitchen.com I bought powder whole milk off of Amazon, that way I have whole milk at my finger tips. This recipe serves 15 folks.

Ingredients:

• 1 1/2 cup whole milk, warmed to 110-degrees
• 1 tablespoon active dry yeast
• 4 tablespoon unsalted butter, melted
• 1/3 cup sugar (1 tablespoon set aside)
• 1 1/4 teaspoon salt

• 4 cups flour (minus 1-3 tablespoon) this is approximate, enough to make a barely sticky dough
• 1 tablespoon unsalted butter, melted, to brush on the tops of baked rolls

Directions:

In the bowl of your mixer, whisk together warm milk and 1 tablespoon sugar. Sprinkle the yeast on top and let sit 1 minute. Whisk together and let sit 5 minutes until foamy.

Add the butter, remaining sugar and salt.

Add flour 1/2 cup at a time. Once dough is holding together, place with dough hook on speed 2 for 2 minutes.  The dough should feel sticky and tacky but should not stick to dry finger tips.

Place dough in an oiled bowl, cover with plastic wrap and rise in a warm place until doubled, about 1 hour or so. To speed up rise. Place a damp kitchen towel in the microwave on high for 1 minute, then place dough to rise in the microwave.

Once the dough has doubled, turn out onto a lightly floured surface and cut into 15 pieces. Roll each piece into a ball (pull and fold 1st like King Arthur pan rolls and then roll in hand into smooth ball) and place in an oiled 9x13-inch baking pan. Cover with plastic wrap and rise 30-60 minutes until puffed. Do not over-proof. (Or grease a piece of saran wrap and place over top of pan. Refrigerate up to 24 hours. Place at room temperature for about 1 hour or until doubled in size.) (1 hour because of altitude)

Bake at a 375-inch pan for 23-25 minutes or until tops are golden brown. Immediately brush with melted butter and set at room temperature to cool.

May heat up in the oven 300-degrees wrapped in foil for 10-12 minutes and is freezer friendly.

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Focaccia

 Yum! Crisp chewy crust, airy soft center and amazing garlic rosemary topping. natashaskitchen.com Uses generous amounts of olive oil, dough rests 4 times; but well worth it! There is a video, so you cannot go wrong!  Keeps 2 days loosely covered at room temperature. May freeze for 2 months, thaw at room temperature and reheat at 350-degrees for 8 minutes uncovered. Serves 12.

Ingredients for Dough:

• 1 1/2 cup warm water, 105-115 degrees
• 1 teaspoon honey
• 1 packet rapid rise yeast
• 3 3/4 flour
• 1 1/2 teaspoon salt
• 1 tablespoon EVO, for the dough
• 1/4 cup EVO, for the pan

Ingredients for the Topping:

• 2 tablespoon EVO
• 2 tablespoon water
• 2 cloves garlic, minced
• 1/2 teaspoon salt
• 1 1/2 teaspoon fresh rosemary, chopped

Directions:

Proof the yeast:

Pour warm water (105-115 degrees) into a measuring cup and stir in 1 teaspoon honey. Stir in 1 packet of yeast and proof for 5-7 minutes on until surface is foamy. 

Make the Dough:

In a large mixing bowl, whisk together the flour and salt.

Pour in the yeast mixture and stir with a wooden spoon until no dry flour remains. Dough will be sticky. I did add a tad more flour, mine was super sticky. 

Add 1 tablespoon EVO and use your hands to work the oil into the dough until fully absorbed. Cover bowl with plastic wrap and rest at room temperature for 30 minutes until visibly puffed.

Make the topping:

In small bowl combine all the ingredients for topping and whisk. Set aside so flavors meld.

Use the stretch and fold method to develop gluten strands. Dip your hands in water to prevent sticking.

Pull up on corner of the dough gently without tearing the dough then fold over onto itself. Rotate the bowl and continue this process 3 more times. Do four stretches and folds.

Cover with plastic wrap and rest 30 minutes at room temperature.

Perform this process 3 more times, letting it rest covered for 30 minutes each time.

Pour 1/4 cup EVO into a 9x13 baking pan. 

Transfer the dough to the oiled pan and turn to coat in oil. Gently stretch the dough to the edges. If having difficulty stretching, cover and let it rest 15 miutes before working the dough to the edges.

Cover and proof 45-60 minutes until well risen and puffy.

dip hands into cold water and use your fingertips to poke into the focaccia, going almost through the dough. Go over the dough a couple of times to get a generous amount of dimples. Release any big air bubbles trapped under the dough by gently lifting the dough at the edge.

Rewhisk the topping and drizzle evenly ove the top.

Bake at 450-degrees for 25 minutes. You want a crisp edge. Immediately transfer to a wire rack so base does not softened. Rest 10 minutes before slicing.

Sloppy Bombay Joes

 

This recipe is Courtesy of Aarti Sequeira on Food Network. The reviews were great and I had some burger buns in freezer. I omitted the sweet red pepper and used jalapeno instead of serrano chili. Aspen Moon jalapeno this year were large and spicy, so used just 1/2 in the sauce. I substituted the garam masala for Baharat blend from The Spice House, which has some of the same ingredients.

Ingredients for the Sauce:

• 2 tablespoons olive oil
• 1 tablespoon ginger, minced
• 2 cloves garlic, minced
• 1/2 jalapeno pepper, chopped
• 1 teaspoon Baharat blend
• 1/2 teaspoon paprika
• 1 15-ounce can tomato sauce
• 1 cup water
• salt

Directions for Sauce:

Warm the oil in a medium saucepan over medium heat, until it shimmers. 

Add the ginger, garlic and jalapeno pepper. Saute till the ginger and garlic just barely brown.

Add the Baharat and paprika and saute 30 seconds.

Stir in the tomato sauce and water. Bring to a boil, then reduce heat and simmer uncovered, until thickened, about 15 minutes. Salt to taste. Set aside.

Ingredients for the Meat:

• 3 tablespoon olive oil
• 1/4 cup shelled pistachios
• 1/4 cup golden raisins
• 1 teaspoon cumin seeds
• 1/2 large onion, diced
• salt
• 1 pound ground turkey
• 1/2 teaspoon honey
• 1/4 cup half and half
• fresh cilantro 

Directions for the Meat:

Heat 2 tablespoons olive oil in large skillet. When oil starts to shimmer, add the pistachios and raisins. Cook until raisins swell up and pistachios toast slightly. Remove from pan and set aside.

Add remaining olive oil to pan and once shimmering, add the cumin seeds and cook till fragrant. 

Stir in the onion and cook till just starts to brown. Season with salt.

Stir in the ground turkey, breaking up the large lumps. Cook until opaque, about 5 minutes.

Add the sauce to the turkey mixture, bring to a boil, then lower heat and simmer until thickened, about 10 minutes. Turn off heat.

Add the honey, half and half, pistachios and raisins. Adjust salt. 

Toast buns, fill with the Sloppy Joe and garnish with cilantro.

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