Stuffed Shells

Pasta stuffed with yummy stuff and topped with cheese... ummm, duh! Of course, I put it on my to do list!

*note: I made a half the recipe below because this makes 32 stuffed shells or 2 8x12 baking dishes*

Stuffed Shells

Adapted from MarthaStewart.com

Ingredients

1 box jumbo pasta shells (even if you're making half, still cook all the shells bc I found many break)

1 tbsp extra virgin olive oil, plus more for drizzling

4 oz thinly sliced prosciutto, chopped

3 garlic cloves, minced

1 red onion, chopped

1 head radicchio lettuce (cored and shredded, about 4 c)

1 tbsp red wine vinegar

12 oz ricotta cheese

8 oz mozzarella cheese, cut into cubes

Salt

Pepper

5 c of your favorite tomato sauce

Directions

Bring a pot of water to boil. Cook pasta shells for 10 min. Drain, rinse, transfer to a bowl. Drizzle with olive oil and set aside.

Heat oil in a large skillet over medium heat. Cook prosciutto, garlic, and onion, stirring until prosciutto starts to caramelize, 6 to 8 min. Add radicchio, cook until tender but not mushy, about 4 min. Stir in vinegar, cook until evaporated. Let cool slightly then stir in ricotta and mozzarella.

Pour 2 c tomato sauce into the bottom of each of two 8x12 inch baking dishes. Stuff 32 shells with 1 heaping tbsp filling each. Pack 16 shells into each dish. Here I poured more tomato sauce over the shells cause I like sauce and I covered the shells in shredded Parmesan cheese. Cover with foil (freeze now, if desired).

Preheat oven to 375 degrees. Dot shells with butter. Bake, covered, for 40 minutes. Uncover, and raise oven temperature to 450 degrees. Bake until golden and bubbly, about 15 min more. Heat remaining sauce and serve with the shells.

Spiced Apple Cake

This was my contribution to Thanksgiving dinner with my family. Normally, I'm in charge of Cherry Cherry crunch (a yummy cherry dessert), Broccoli Cheese Casserole (must have), and I always make some kind of apple dessert because it's kinda my favorite. However, I had to work this year so I couldn't contribute as much as I would have liked. Regardless, this cake was really yummy and went great with the homemade whip cream my Gram had prepared.

Spiced Apple Cake

Adapted from JoytheBaker

Ingredients

Sauteed Apples

2 tart apples (about 1 pound)

2 tbsp butter

2 tbsp sugar

Cake

12 tbsp butter, at room temp

1 c packed light brown sugar

4 egg yolks, at room temp

1 3/4 c flour

1/2 tsp baking powder

3/4 tsp baking soda

1/2 tsp salt

1/2 tsp allspice

1/2 tsp cloves

1 tsp cinnamon

1/4 tsp nutmeg

1/2 c plus 1 tbsp sour cream

1/4 c sugar

Directions

Preheat oven to 350. Butter and flour a bundt pan or a spring form pan.

To saute apples: peel, core and dice the apples into 1/4 inch cubes. Melt the butter in a saute pan over medium head until the butter begins to bubble. Add the diced apples and cool for 1 min, stirring. Add the sugar and continue to cook for 2 min. Turn the heat to low and cool the apples, uncovered, for 4-5 min until they are softened. Remove from heat and allow to cool.

To make cake: cream the butter, sugar and spices in a stand mixer with the paddle attachment until light in color and fluffy. Stop mixer occasionally to scrape down the sides. Add the egg yolks one at a time until incorporated.

Measure out the flour, salt, baking powder and baking soda. With the mixer on low speed, add half of the dry ingredients. Once incorporated, add the sour cream all at once. Once that's incorporated, add the other half of the dry ingredients. Fold in the cooked apples (the batter will be thick).

Spread the batter into the prepared pan and distribute evenly. Take a knife and run it in a singular circular motion through the batter 1 inch from the edge of the pan (this will help the cake rise evenly). Sprinkle the cake with sugar and bake for 60-70 min or until a toothpick inserted comes out clean. Allow to cool for 10 min before turning out onto a cooling rack. Enjoy!

Pumpkin Spice Pancakes

Today was our first snow day of the winter! Schools were closed, roads were icy- it was lovely! And in honor of our first snow day, I decided to make pumpkin pancakes (wouldn't you?)!

Pumpkin Spice Pancakes

Adapted from Joy the Baker

Ingredients

1 1/4 c flour

2 tbsp brown sugar

2 tsp baking powder

1/4 tsp salt

3/4 tsp cinnamon

1/4 tsp nutmeg

a pinch of ginger

a pinch of cloves

1 c milk (more if needed to thin the batter)

1/2 c pumpkin (not pumpkin pie mix)

1 egg

2 tbsp butter, melted

Directions

Mix all the dry ingredients together. Mix the wet ingredients together. Combine the two mixtures together. Heat a skillet over medium heat and melt some butter in there. Add the pancake mixture by 1/4 c measurements. Cook on one side until bubbles start to come up, then flip. You know when they're done when you touch the middle and it springs right back. Enjoy!

Chicken and Dumplings

This recipe is from Mother's Bistro, which is a fantastic breakfast spot in downtown Portland. If you haven't been there, you need to put it on your to do list quickly. A sweet friend (Kim) bought me the cookbook which has hundreds of amazing recipes. Every single thing I've made from it has been absolutely fantastic. This did not disappoint either!

Chicken and Dumplings

Adapted from Mother's Bistro Cookbook

Ingredients

8 tbsp (1 stick) unsalted butter, cut into pieces

1 c flour

7 c chicken stock

2 tsp salt

1/2 tsp pepper

2 large carrots, peeled and diced (1 1/2 c)

5 ribs celery, diced (2 1/2 c)

Dumplings

2 c flour

1 1/2 tsp baking powder

1 tsp salt

1 tsp finely chopped parsley

3 tbsp cold unsalted butter, cut into small pieces

2/3 c whole milk

For Serving

5 c cooked chicken (I bought a rotisserie chicken from Albertson's and shredded it)

2 tbsp finely chopped parsley

Directions

Gravy: In a large, heavy bottomed soup pot or dutch oven, melt the butter over medium heat. Add the flour and mix well to make a roux. Cook, stirring frequently, until the mixture is pale yellow and resembles fine, wet sand, about 3 min.

Whisk the broth into the roux a little at a time, allowing the roux to absorb the liquid before adding more (this will help prevent lumps). Add the salt, pepper, carrots and celery. Bring the mixture to a boil over high heat, stirring occasionally, and then lower the heat and gently simmer for 15 to 20 minutes.

Dumplings: Whisk the flour, baking powder, salt and parsley together in a large bowl, and the cut in the butter using a pastry blender, two knives, or a whisk until it's in small pieces.

Add the milk and stir to moisten the flour mixture. Gather the dough gently into a ball. Don't overwork or it will become gummy! Using your hands, scoop 1/4 c chunks of dough and roll them into a ball. Drop them into the simmering gravy. Cover the pot and simmer until the dumplings are done, about 20 minutes. Don't lift the lid! Be patient!

When the dumplings are done, stir in the chicken and simmer for another 5 minutes until the chicken is warmed through.

Cranberry Pumpkin Apple Pecan Bread

That's a mouthful! This is a bread recipe that I found and despite it being vegan, decided to try. It's so moist from the pumpkin and tart from the cranberries. You'll love it. The trick to this vegan bread is to let it cool completely before you cut it because there is no butter or eggs to hold it together. If you cut into it too soon, it can be crumbly.

Cranberry Pumpkin Apple Pecan Bread

Adapted from Joy the Baker

Ingredients

2 c flour

1 1/2 c whole wheat flour

2 c brown sugar

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1 tsp nutmeg

1 tsp cinnamon

1 tsp allspice

1/2 tsp cloves

1 15oz can pumpkin (about 2c, and not pumpkin pie mix)

1 c vegetable oil

1/3 c maple syrup (not pancake syrup, please)

1/3 c water

1 c chopped pecans

1 c cranberries

1 apple, cored and diced

Directions

Preheat the oven to 350 degrees. Grease and flour 2 loaf pans.

Whisk flours, sugars, baking soda and powder, salt and spices together. In a separate bowl, mix the pumpkin, oil, syrup and water.

Combine the two mixtures together and fold in the cranberries, pecans and apples. Bake 1 hr 15 min or until a toothpick inserted comes out clean. Cool 20 minutes then turn out onto a baking rack. Cut when cooled completely!

Apple Walnut Galette

I've always wanted to make a galette. They're so pretty in bakery windows and look so fancy to eat. And I thought it might be easier because it's supposed to look rustic, i.e. if you screw it up, you can say you meant to. That was totally the case! I was a bit intimated by making pastry dough, but it really wasn't so bad. I used my KitchenAid mixer, but the recipe called for a food processor. (Grandma, I don't have a large food processor. I'd like one. Hint Hint.) Anyway, you can totally handle this recipe!

P.s. if you didn't want to make your own pastry dough, you can totally use store bought pie crust!

Apple Walnut Galette

Adapted from Food Network Magazine

Ingredients

Dough:

1 1/4 c flour, plus more for dusting

2 tsp sugar

Pinch of salt

1 stick cold unsalted butter, cut into 1/2 inch pieces

1 large egg

Filling:

1 c walnuts, toasted

1/4 c plus 1 tbsp sugar

1 lrg egg

3 tbsp butter, diced

1/4 tsp vanilla extract

Pinch of salt

3-4 firm baking apple (I used Granny Smith)

1/4 c apricot preserves

Directions

To make the dough, pulse the flour, sugar and salt in a food processor until combined. Add the butter, pulse until the mixture looks like coarse meal with pea-size bits of butter. Beat the egg with 1 tbsp ice cold water in a bowl, then add the to mixture. Only mix or pulse to combine. Stop before the dough gathers into a ball. Turn out onto a sheet of plastic wrap and pat into a disk. Wrap up and refrigerate for at least 1 hr.

Meanwhile, prepare the filling. Toast the walnuts on a baking sheet, 7-8 min, then let cool. Process the nuts, 1/4 c sugar, the egg, 1 tbsp butter, the vanilla and salt in a clean food processor to make a creamy paste.

Line a flat baking sheet with parchment paper. Roll the dough into a 12-inch round on a floured surface. I actually made 3 small galettes, so just make it whatever size you want, but it needs to be round. Place the rolled out dough on your baking sheet. Spread the walnut filling over the dough, leaving a 1 1/2 inch border around the edges. Put back in the fridge while you prepare the apples.

Turn the oven on to 400 degrees. Peel, core and halve the apples, then cut each apple into 8 wedges. Arrange over the filling in a circular pattern, slightly overlapping. Fold the edges of the dough inward, pleating it. Sprinkle the apples with the remaining 1 tbsp sugar and 2 tbsp butter.

Bake until golden, 40-45 minutes. Cool on a rack. Whisk 1 tbsp water and the apricot preserves in a bowl, then brush over the galette. Serve and impress!

Beef Stroganoff

I forgot to take a picture of this one because it was gone so fast! This was really hearty and velvety and delicious. I made it for my Aunt Pami and Uncle Larry for a special dinner and they loved it. You guys will too!

Beef Stroganoff

Ingredients

1 1/2 lb beef steak, chuck or sirloin

2 tbsp Worcestershire

2 cloves garlic, smashed

1 sprig rosemary

4 tsp butter

1/2 c flour

1/2 tsp salt

1/8 tsp garlic salt

1 tsp paprika

Black pepper

2 c sliced mushrooms

1/8 tsp nutmeg

1 tsp tarragon

1/2 tsp thyme

1/8 tsp oregano

1/4 c red wine

1 can Campbell's Tomato soup, no water added

1 bay leaf

1/2 c sour cream

1/2 c chopped parsley

Directions

Cut the meat into bite sized chunks and place in a sealable plastic bag. In the bag, add the Worcestershire sauce, cloves of garlic, sprig of rosemary, some black pepper and a splash or two of olive oil. Let marinate for at least 1 hr, more if you have time.

After marinating, put the meat in a bowl and add the dusting ingredients; flour, salt, garlic salt, paprika, and some more black pepper. Toss to coat.

Heat a large pot over medium-high heat and add a little olive oil into the pan. Add the meat, in batches if needed, to brown on all sides. We're not cooking the meat here, just browning for flavor. Once all the meat has been browned, remove to a plate for later.

To the same pan, add the butter, onion and mushrooms. Season with tarragon, nutmeg and oregano. Let cook until softened, then add the wine (if you're using). If you don't want to use wine, use chicken stock, beef stock or even water.

After the liquid reduces a bit, add back the meat. Then add the tomato soup and bay leaf and simmer for 20 minutes or so. At this point I added a bit more water because I felt it was too thick, but judge for yourself. Right before serving, add sour cream. Serve with egg noodles that you've buttered and mixed with the chopped parsley.

Sorry Guys...

I've been seriously neglecting the blog. I apologize. I think I've figured out why I haven't wanted to post and hope you'll forgive me. It's the pictures! Taking all the step by step pictures, downloading them, organizing them... it is too much! I'm sure some of you appreciate the details, but I think I'm going to take a break from all the photos for a bit. I will post a pic of the final project or maybe if there is some weird thing going on, but I hope you'll be okay with it. I still want to share delicious recipes with you and until I get another surge of blogging energy, a couple pics will have to do.

This morning, I've posted a bunch of new things I've been cooking lately, so take a look and tell me what you think!

Love you peeps!

French Dip Sandwiches

Who doesn't love a french dip? I do and love this recipe. It is beyond easy!! It only has 5 ingredients and it comes out like a dream. Please try this!

French Dip Sandwiches

Adapted from Our Best Bites Recipes

Ingredients

1 2.5-3 lb beef roast

2 tbsp olive oil

Salt

Pepper

2 1 oz package dry onion soup mix

2 c water

2 cans beef broth

6-8 lrg buns

Swiss, provolone, or mozzarella cheese for topping

Directions

Heat oil in a large pot over medium high heat and rub roast with salt and pepper.

When very hot, carefully place roast in the pan and sear on all sides. We're not cooking it here, just browning for more flavor.

Place in the slow cooker and sprinkle with onion soup mixes. Pour water and beef broth in too. Cook on low 8-10 hrs (the longer it cooks, the more tender it will be). You'll know when it's done when you pop a fork in it and it just falls apart.

Place meat on toasty rolls and top with your favorite cheese. Serve with a little bowl of au jus and savor the deliciousness.

Better than Crack Brownies

I'm not joking. These are way better than crack (assuming I've tried crack, which I'll let you decide how you feel about that). I've made these several times and when people take a bite, their eyes roll back in their head and their legs go numb. No joke... ok maybe that's just me, but it is my blog so there... :)

Better than Crack Brownies

Adapted from Pioneer Woman

Ingredients

1 box brownie mix plus required ingredients

1/2 c salted peanuts

1 c chopped Reese's Peanut Butter cups

1 1/2 c milk chocolate chips

1 1/2 c creamy peanut butter

1/2 tbsp butter

1 1/2 c rice krispie cereal

Directions

Mix brownies according to directions and bake for 20 min in a 9x13 baking dish. Remove and top with peanuts and chopped peanut butter cups, bake for 4-6 min more.

While they finish baking, melt chocolate chips, peanut butter and butter. Stir in cereal. Remove brownies from oven and evenly pour chocolate mixture over the top. Refrigerate 2 hrs before serving. Prepare to be worshipped like a crack dealer... Ha ha ha!

Pasta with Pancetta and Leeks

I've come clean with my butternut squash obsession, but I've yet to announce by leek obsession. Man, these things are delicious! They are in the onion family, but they are much more mild and palatable if you're nervous about onions. This pasta dish involves leeks, pancetta (fancy bacon) and cream... seriously? Seriously? I never even stood a chance...

Pasta with Pancetta and Leeks

Adapted from Pioneer Woman

Ingredients

12 oz pasta, cooked al dente

3 oz chopped pancetta (I used bacon)

3 whole leeks, sliced thin

1 tbsp butter

1/2 c dry white wine

1/2 c heavy cream

Salt

Pepper

Parmesan cheese

Directions

Cook pasta and set aside. Reserve 1/2 c pasta water.

Saute chopped pancetta (or bacon) until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 min. When you add the leeks, you can also throw in a pat or two of butter, if you're brave. After 8-10 min, pour in wine then cook an additional 1-2 min, until reduced. Reduce the heat to low, then pour in the cream. Add salt and pepper to taste. Stir in Parmesan. Toss with the pasta, adding a little pasta water if needed to thin the sauce. Take a bite and go to pasta heaven...

Slow Cooker Texas Chili

This was D-licious! I'm always drawn to stuff that says Texas because I firmly believe I should have been born there and this did not disappoint. It was really easy and so yummy! I love chili with cumin and big chunks of meat, and less beans. This actually has no beans, but if you miss them, feel free to add them in!

This would be great for a football party or a cold night in (hint hint, ladies ;)

Slow-Cooker Texas Chili

Adapted from Food Network Magazine

Ingredients

2 1/2 lbs beef chuck, cut into 2-inch cubes

2 tbsp packed brown sugar

Salt

2 tbsp vegetable oil

1 small onion, chopped

5 cloves garlic, smashed with the back of your knife

2 4.5 oz cans chopped green chiles, drained

1 tbsp ground cumin

3/4 c chili powder

1 14oz can diced tomatoes with chiles

1-2 tbsp hot sauce

Sliced scallions, fresh cilantro and sour cream for topping

Tortilla chips, for serving

Directions

Toss the beef with 1 tbsp each brown sugar and salt in a large bowl. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef in batches until browned on all sides, 4-5 min (do not crowd the pan). Transfer to a 5-6 quart slow cooker.

Reduce the heat to medium, add the onion to the skillet and cook until soft, about 5 min. Stir in the garlic, chiles, cumin and chili powder, cook 3 min. Add 1 1/2 c water and the tomatoes and simmer, scraping up the browned bits from the bottom, about 3 min. Transfer to the slow cooker, cover and cook on low for 7 hrs.

Add the remaining tbsp brown sugar and hot sauce to the chili. Serve with scallions, cilantro, sour cream and chips.

Not-so-bad-for-you Crab Cakes

I love crab cakes, but feel guilty eating them because they can be less than healthy for us. These are from Ellie Krieger (FoodNetwork) who hosts a show called Healthy Appetite. I'll be honest, sometimes the things she makes are so healthy that I say "pass." I personally believe that if you're going to make mac and cheese, crab cakes, lasagna, just make it. Don't ruin it with all kinds of healthy fat cutting stuff. Commit to the guilt.

But, I digress... these were great! The recipe made a lot too, so I froze them and took them to my Uncle Larry who's been eating them when my aunt isn't cooking dinner. Cute!

Crab Cakes

Adapted from Ellie Krieger

Ingredients

1 tbsp plus 2 tsp extra virgin olive oil

2 scallions, thinly sliced

1/2 c finely chopped red bell pepper

1 c panko (Japanese breadcrumbs) *this really makes a difference, you can get em at Trader Joe's

1 lrg egg, beaten

2 tbsp nonfat milk

1 tsp Worcestershire sauce

2 tsp dijon mustard

1 tbsp lemon juice, plus extra for serving

1/2 tsp Old Bay seasoning

Hot sauce, to taste

1 lb lump crab or crab claw meat (pick it through with your fingers to check for shell pieces)

Cooking spray

Directions

Heat 2 tsp olive oil in a large nonstick skillet over medium high heat. Add the scallions and bell pepper. Cook until softened, about 2 min. Cool slightly.

Mix 1/2 c panko, egg and milk in a small bowl. In a medium bowl, whisk the Worcestershire sauce, mustard, lemon, Old Bay and hot sauce; fold in the crab meat, panko mixture, scallion-bell pepper mixture, 1/4 tsp salt and a pinch of pepper. Form into desired number and size of patties and refrigerate for at least 30 minutes.

Coat the crab cakes with the remaining 1/2 c panko. Heat the remaining 1 tbsp olive oil in a skillet over medium high heat. Mist the crab cakes with cooking spray and cook, sprayed-side down, 3-4 min. Spray the tops, flip and cook another 3-4 min. Serve with lemon wedges.

Pumpkin Cranberry Pecan Muffins

During fall, I'm always wanting to make things with pumpkin in them. Now, I do not like pumpkin pie so I don't quite understand. Perhaps it's because I don't partake in pumpkin pie mania, so I have to get my fill elsewhere. Anyway, these muffins were great! Not too sweet and smelled delicious.

Pumpkin Cranberry Pecan Muffins

Adapted from For the Love of Cooking.net

Ingredients

2 c flour

3/4 c sugar

3 tsp baking powder

1 1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp salt

1 c canned pumpkin (not pumpkin pie filling)

1/2 c vegetable oil

2 eggs

1/2 c dried cranberries

1/2 c chopped pecans

Coarse sugar

Directions

Preheat oven to 400 degrees. Coat a muffin tray with cooking spray or put in liners.

Mix together the flour, sugar, baking powder, cinnamon, ginger and salt. In a separate bowl, mix together pumpkin, oil, eggs, cranberries and pecans. Mix the two until just combined. Divide the batter evenly between the muffin cups. (My new trick is to use an ice cream scoop and they come out all perfectly sized). Sprinkle coarse sugar over each cup.

Bake in the oven for 20 minutes (mine actually baked faster, so keep an eye on yours). Insert a toothpick into the middle and see if it comes out clean. Cool on a rack and then ENJOY!