Tuesday, December 21, 2010

Three Cheese Stuffed Shells with Italian Sausage Marinara


This is the second stuffed shells recipe that I've made and I've decided I dig em. They are the perfect cheesy, pasta-y, yummy dish and the combinations are endless. If I have to be choosy, I would say try this recipe first over the other one I've posted below. This seems to me to be more of a traditional stuffed shell recipe. Any of my Italian friends want to weigh in?

Three Cheese Stuffed Shells with Italian Sausage Marinara
Adapted from Pioneer Woman

Ingredients
1 box jumbo pasta shells
15 oz Ricotta cheese
8 oz cubed mozzarella
1 c freshly grated Parmesan, plus more for topping
1 egg
12 basil leaves
2 tbsp minced parsley
Salt and pepper, to taste
2 tbsp olive oil
1/2 whole medium onion, chopped
5 cloves garlic, minced
1/2 lb Italian sausage
1/2 c red wine
1 28 oz can crushed tomatoes
1 15 oz can crushed tomatoes
2 tbsp sugar
1/2 tsp salt

Directions

Cook pasta shells for half the time directed. Drain and pour in some olive oil to keep them from sticking while hanging out.

Heat olive oil in large skillet over medium-high heat. Add onions and garlic and saute for a min or two. Add Italian sausage and brown, breaking it up into small bits as it cooks. Pour in red wine and cook for another min or two. Pour in cans of crushed tomatoes and stir. Add sugar and salt. Bring to a boil and then reduce heat to low. Cover and cook 30 to 45 minutes, stirring occasionally. Check for seasonings.

In a separate bowl, mix cheeses, egg, salt and pepper, basil and parsley. Stir until combined.

To assemble, coat the bottom of a baking dish with sauce. Fill each half-cooked shell with the cheese mixture. Place face down in the sauce. Repeat until the cheese mixture is gone. Top shells with remaining sauce. Sprinkle on extra Parmesan cheese. Bake at 350 degrees for 25 minutes or until hot and bubble. Serve with crusty bread and a salad.

Greek Layer Dip with Pita Chips


I made this for a church holiday potluck and it was HIT!!!! I didn't want to bring cookies or treats because I figured everyone else would. I needed a lovely savory dish that would impress and be delicious! This was it! I will definitely be making this for other potluck type events in the future. It's especially easy because you're only cooking one part and the rest you just assemble!

*Note: If you don't have a trifle dish (you should buy one) then use a nice glass bowl where you can see the layers.

Greek Layer Dip with Pita Chips
Adapted from Food Network Magazine

Ingredients

2 tsp Greek seasoning
1 lb ground turkey (recipe called for lamb, but I don't eat lamb, so turkey...)
1 tsp garlic salt
1 16 oz container prepared hummus (Trader Joe's)
1 1/2 c tzatziki (Trader Joe's)
1 c shredded lettuce
2 tomatoes, diced
1/2 red onion, sliced
1/2 c kalamata olives, chopped
1 4 oz container crumbled feta cheese

Directions

In a large skillet, brown the ground meet with the garlic salt and Greek seasoning. Drain and set aside.

In the dish of your choice, spread the hummus on the bottom. Top with a layer of ground meat, then the tzatziki. Layer with lettuce, tomatoes, onion, olives, and feta. Serve at room temp with pita chips!

Cranberry Eggnog Muffins with Streusel Topping

These are perfect for the holidays!!! I never thought of using eggnog as the liquid in a baking recipe, but it's perfect! It's nicely spiced with all our favorite wintry flavors like nutmeg and cinnamon and adds great flavor to these yummy muffins! And the streusel topping... well, butter, cinnamon, brown sugar... how bad could that be?

Cranberry Eggnog Muffins with Streusel Topping
Adapted from Food Network Magazine

Ingredients

Muffins:
1 c cranberries (Dried or frozen)2 1/2 c flour
1/4 c packed light brown sugar
1/2 tsp salt
2 tsp baking powder
1 stick unsalted butter, melted
1 1/2 c eggnog
2 eggs, at room temperature
1 tbsp vanilla extract

Topping:
1 1/2 c flour
1 1/2 tsp cinnamon
1/2 tsp nutmeg
1 1/2 sticks butter, melted
1/4 tsp salt
1 1/4 packed light brown sugar

Directions

Prepare the muffins: preheat the oven to 375 degrees. Mist a 12 cup muffin pan with cooking spray. Whisk the flour, baking powder, brown sugar, and salt in medium bowl.

Whisk the butter, eggnog, eggs and vanilla in another bowl. Gently fold in the flour mixture. Fold in cranberries. Divide the batter evenly in the muffin cups.

Make the topping: mix the flour, cinnamon, nutmeg, butter, salt and brown sugar in a bowl with your fingertips until it looks like wet sand. Sprinkle generously over the batter.

Bake until the muffins are golden brown and a toothpick inserted comes out clean, about 30 min. Cool slightly in the pan, then remove to a cooling rack.

Chipotle Black Bean Soup


This soup is SO good!! But, very spicy!!! Those chipotle peppers in adobo aren't joking around!!! Go try it for yourself!

Chipotle Black Bean Soup
Adapted from Goya

Ingredients

3 cans black beans, drained
1 chipotle, plus 2 tsp sauce from 1 can chipotle in adobo
2 c chicken stock
2 tbsp extra virgin olive oil
1/2 medium onion, chopped
1/2 red pepper, finely chopped
1/2 green pepper, finely chopped
2 tsp minced garlic
1/2 tsp cumin
1/2 c sour cream

Directions

In bowl of blender, add 1 can black beans, chipotle in adobo and chicken stock. Puree until smooth, set aside.

Heat oil in a large pot over medium-high heat. Add onions and peppers, cook until soft, about 10 min. Add garlic and cumin, cook until fragrant, about 30 sec. Add reserved black bean mixture and remaining black beans; bring mixture to a boil, reduce heat to medium-low heat and cook until thickened, about 10 min.

Serve with sour cream and your favorite toppings.

Salisbury Steak with Egg Noodles


This recipe may sound weird and kind of something like your grandma used to make... that's exactly why I decided to make it. For some reason, I feel like we had Salisbury steak when I was little. I haven't confirmed this with my Gram, but it was still yummy and really easy.

Salisbury Steak with Egg Noodles
Adapted from Food Network Magazine

Ingredients
1 lb ground beef
1 egg, lightly beaten
1/4 onion, finely chopped
7 saltine crackers, finely crushed
1 tsp minced sage
Salt
Pepper
3 tbsp butter
8 oz sliced mushrooms
2 tsp Worcestershire sauce
3 tbsp flour
1-2 tbsp chopped fresh parsley
Buttered egg noodles

Directions

Gently mix the beef, egg, onion, cracker crumbs, sage, 1/2 tsp salt, and few grinds of pepper in a bowl using your hands. Divide into 4 equal portions and shape into oval patties, about 1/2 inch thick.

Heat 1 tbsp butter in a large skillet over medium-high heat. Brown the patties, about 4 minutes per side. Transfer to a plate.

Add 1 tbsp butter to the skillet and cook the mushrooms until slightly browned, about 2 minutes. Stir in the Worcestershire sauce , salt and more pepper to taste, scraping up any browned bits. Sprinkle in the flour and stir, then stir in 2 1/2 c hot water and simmer until the sauce begins to thicken, about 2 minutes. Add the remaining 1 tbsp butter.

Return the patties to the skillet. Simmer until the sauce thickens and the patties are cooked through. Sprinkle with parsley and season with more salt and pepper as needed. Serve with egg noodles, if desired.