It's Friday, time to get ready for the weekend. It's also the last Friday before Halloween, which is reason enough to add a couple of pumpkin recipes. (But only a couple.) Here are six recipes to help you through the day, including Pumpkin Spice Cheesecake and Mediterranean Chicken & Rice Bake. Enjoy!
OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE
This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.
This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes
To view this online, click here.
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
MEDITERRANEAN CHICKEN & RICE BAKE
This is from FamilyTime, and starts off, “The lemon, herb and olive flavors in this one-dish, oven-easy chicken supper add great taste...and the whole dish is ready in just one hour.”
Serves: 6; Prep Time: 10 minutes; Cook Time: 50 minutes
To view this online, click here.
Ingredients
Swanson® Chicken Stock or 1 3/4 cups Swanson® Chicken Broth
1/4 cup chopped fresh Parsley
1/4 cup sliced pitted ripe olive
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
1 can (14.5 ounces) stewed tomatoes
1 1/4 cups uncooked regular long-grain white rice
1 3/4 pounds skinless, boneless chicken breast half
1/2 teaspoon garlic powder
Paprika
Directions
Stir the broth, parsley, olives, lemon juice, black pepper, tomatoes and rice in a 3-quart shallow baking dish. Cover the baking dish.
Bake at 375°F. for 20 minutes. Uncover the baking dish. Place the chicken onto the rice mixture. Sprinkle with the garlic powder and paprika. Cover the baking dish.
Bake for 30 minutes or until the chicken is cooked through and the rice is tender.
Ingredient Note: We develop our recipes using a 4-to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you're using larger chicken breasts they may require a little longer cooking time.
TACO ZUCCHINI LASAGNA
This comes from Linday Funston on Delish, and begins, “So flavorful, you won't even notice the noodles are gone.”
Total Time: 45 minutes; Prep Time: 20 minutes; Level: Easy; Serves: 4 - 6
To view this online, click here.
Ingredients
1 tbsp. extra-virgin olive oil
1 large onion, chopped
1 tsp. ground cumin
1 tsp. chili powder
kosher salt
Freshly ground black pepper
1 lb. ground beef
3/4 c. ricotta
1/2 c. sour cream, plus more for drizzling
1 large egg
1/3 c. salsa
3 large zucchini, thinly sliced lengthwise
2 c. shredded Cheddar
2 c. Shredded Monterey Jack
Fresh cilantro, for garnish
Directions
Preheat oven to 350º. In a large skillet over medium heat, heat oil. Add onion and cook until tender, 5 minutes. Season with cumin, chili powder, salt and pepper. Add ground beef and cook until no longer pink, 8 minutes more. Drain fat.
In a small bowl, stir together ricotta, sour cream, and egg. Season with salt and pepper.
In a large baking or casserole dish, spread a thin layer of salsa. Top with a layer of zucchini noodles, sour cream mixture, ground beef, cheddar, and Monterey Jack. Repeat until all ingredients are used up, ending with zucchini noodles.
Bake until noodles are tender and cheese is bubbly, 25 minutes.
Drizzle with sour cream, garnish with cilantro, and serve.
CAULIFLOWER MAC AND CHEESE
This is from Sheela Prakash on TheKitchn. Sheela wrote, “What if I told you that you could have a rich and creamy bowl of mac and cheese while also packing in over a pound of cauliflower? Sounds like a trick, right? No so fast! This recipe does just that, thanks to a base of cheesy cauliflower sauce.”
Serves 8
To view this online, click here.
For the cauliflower cheese sauce:
2 cloves garlic, crushed
3 sprigs fresh thyme
2 bay leaves
2 medium heads cauliflower, cut into florets
3 tablespoons olive oil, divided
1 cup grated Gruyère cheese
1 cup grated sharp cheddar cheese
2 teaspoons Dijon mustard
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
For the macaroni and cheese:
1 pound dry cavatappi pasta or medium pasta shells
2 tablespoons unsalted butter, melted
1 cup fresh or panko breadcrumbs
1/2 cup grated Parmesan cheese
Arrange a rack in the top third of the oven and heat to 400°F. Coat a 9x13-inch baking dish with cooking spray or butter.
Make the cauliflower cheese sauce: Bring a large pot of salted water to a boil over medium-high heat. Add the garlic, thyme, and bay leaves and boil for 5 minutes to infuse water.
Add the cauliflower and cook until very fork tender, 7 to 10 minutes. Using a slotted spoon, transfer the cauliflower to a rimmed baking sheet or medium bowl out of the water, leaving the herbs and garlic behind in the pot (do not drain the pot).
Place 1/2 of the cauliflower in a blender or food processor fitted with the blade attachment. Scoop out 3/4 cup of the cooking liquid and add it to the blender along with 1 1/2 tablespoons of oil. Blend until very smooth, about 1 1/2 minutes. Transfer the purée to a large bowl. Repeat with the remaining cauliflower, 3/4 cup of cooking liquid, and remaining 1 1/2 tablespoons of oil; transfer to the same bowl.
Add the cheddar, Gruyère, mustard, salt, and pepper into the purée and whisk to combine. Taste and season with more salt and pepper as needed; set aside.
For the macaroni and cheese: Bring the pot of infused water back to a boil. Add the pasta and cook per package instructions until just al dente. Meanwhile, combine the melted butter and breadcrumbs in a small bowl; set aside.
Drain the pasta, discard the herbs and garlic cloves, and add the pasta to the bowl of cauliflower sauce. Stir gently until the pasta is entirely coated.
Transfer the mixture to the baking dish and spread into an even layer. Sprinkle the breadcrumbs evenly over the top, followed by the grated Parmesan.
Transfer the dish to the oven and bake until the sauce is bubbling and the top is golden-brown, 15 to 20 minutes. If the pasta becomes bubbly before the top is golden, you can run the dish under the broiler for a minute or two to crisp the topping.
Recipe Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Make ahead: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be covered and refrigerated for up to 1 day. Return to room temperature, sprinkle the buttered breadcrumbs and Parmesan cheese on top, and proceed with baking.
Freezing: After transferring the pasta and cauliflower sauce mixture to the baking dish, it can be also be covered tightly with aluminum foil and frozen for up to 2 months. Bake, frozen and covered, at 350°F, for 1 hour. Uncover, sprinkle with the buttered breadcrumbs and Parmesan cheese, and bake until the topping is golden-brown, 15 to 20 minutes more.
EASY PUMPKIN PUDDING CAKE
This is from Ashley, a high school teacher turned blogger, on her wonderful site, The Recipe Rebel. This recipe begins, “This Easy Pumpkin Pudding Cake takes just 10 minutes prep and makes it’s own caramel pudding sauce as it bakes! Perfect hot from the oven with a scoop of ice cream.”
Prep Time: 10 minutes; Cook Time: 35 minutes; Makes 6 servings.
To view this online, click here.
Ingredients
1 1/2 cups flour (I use whole wheat!)
3/4 cup brown sugar, lightly packed
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
pinch of nutmeg
pinch of cloves
3/4 cup pure pumpkin puree (not pie filling!)
1/3 cup milk (I use 1%)
1 tablespoon canola oil
1 teaspoon vanilla
Sauce
1 cup brown sugar, lightly packed
2 teaspoons corn starch
1 1/4 cup hot or boiling water
2 tablespoons butter
Instructions
Preheat oven to 350 degrees and lightly grease a 9" pie plate or baking dish.
In a large bowl, stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, salt, nutmeg and cloves with a spoon.
Add in pumpkin, milk, oil and vanilla and stir until a thick batter forms. Spread into prepared pie plate.
In a small bowl, stir together 1 cup brown sugar and corn starch until there are no clumps. Sprinkle over cake batter.
Add butter to hot water and stir until melted. Pour over brown sugar mixture in pan.
Bake for 35-40 minutes until top is completely set (keep in mind that there is a thick layer of caramel sauce in the bottom, so it may jiggle). Let sit for 5-10 minutes before serving.
Leftovers can be stored in the refrigerator and reheat perfectly!
Showing posts with label Olive Garden Zuppa Toscana Copycat Recipe. Show all posts
Showing posts with label Olive Garden Zuppa Toscana Copycat Recipe. Show all posts
Friday, October 27, 2017
Tuesday, October 10, 2017
Soup's On! - Double-Post Tuesday
Besides being Taco Tuesday, it's Double-Post Tuesday. Today's offering deals with soup.
There's something so satisfying about homemade soup.
I have wonderful memories of my mom serving up homemade soup maybe once a month - more often around the holidays - using an antique white soup tureen with a large white ladle. So many yummy soups...
Here are six yummy soup recipes to help you through the day, including Healthy Tomato Basil Soup and Mexican Chicken Chowder. Enjoy!
OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE
This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.
This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes
To view this online, click here.
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
HEALTHY TOMATO BASIL SOUP
This is from Kaleigh McMordie, MCN, RDN, LD who, besides running Lively Table, writes for Very Well.
For this recipe, Kaleigh wrote, “Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.
“Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.”
To view this online, click here.
Total Time: 45 min; Prep: 5 min, Cook: 40 min; Yield 4, 1.5 cup servings (82 cals)
Ingredients
6 large tomatoes
1 large red bell pepper
4 cloves garlic
3/4 cup skim milk (or milk of choice)
1 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves
Preparation
Heat oven to 400F. Line a baking sheet with parchment.
Cut bell pepper in half and remove seeds and stem.
Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.
Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.
Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.
Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.
Ingredient Variations and Substitutions
Use 1/2 tablespoon dried basil in place of fresh basil if you you don’t have fresh.
Cooking and Serving Tips
Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
SOUTHERN CHICKEN AND DUMPLING SOUP
This comes from Tbsp., and begins, “Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer.”
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 1/2 cups shredded cooked chicken
1 medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)
1 celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
3/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup milk
1 tablespoon butter
1 carton (32 oz) Progresso™ chicken broth
Directions
In medium bowl, mix chicken, carrot, celery and parsley.
In small bowl, mix flour, baking powder, salt and pepper.
In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
There's something so satisfying about homemade soup.
I have wonderful memories of my mom serving up homemade soup maybe once a month - more often around the holidays - using an antique white soup tureen with a large white ladle. So many yummy soups...
Here are six yummy soup recipes to help you through the day, including Healthy Tomato Basil Soup and Mexican Chicken Chowder. Enjoy!
OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE
This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.
This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes
To view this online, click here.
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
HEALTHY TOMATO BASIL SOUP
This is from Kaleigh McMordie, MCN, RDN, LD who, besides running Lively Table, writes for Very Well.
For this recipe, Kaleigh wrote, “Most canned soups—even the reduced-sodium versions—are very high in sodium. Making your own is a great solution. Homemade soup is a great way to use up fresh vegetables and add a serving of blood pressure friendly foods to your meal.
“Tomatoes are naturally high in the antioxidant lycopene, which is a carotenoid that could help prevent cancer and cardiovascular disease. Using fresh summer tomatoes and basil makes this healthy tomato basil soup extra flavorful without the use of salt. Roasted red peppers add a nice subtle sweetness, and milk a little dose of protein. Add a pinch of freshly cracked black pepper and serve with a fresh green salad for a light and healthy lunch.”
To view this online, click here.
Total Time: 45 min; Prep: 5 min, Cook: 40 min; Yield 4, 1.5 cup servings (82 cals)
Ingredients
6 large tomatoes
1 large red bell pepper
4 cloves garlic
3/4 cup skim milk (or milk of choice)
1 teaspoon freshly cracked black pepper
1/4 cup fresh basil leaves
Preparation
Heat oven to 400F. Line a baking sheet with parchment.
Cut bell pepper in half and remove seeds and stem.
Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.
Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.
Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.
Add all ingredients to a high-powered blender and blend until smooth. Heat soup to desired temperature in a saucepan over low heat.
Ingredient Variations and Substitutions
Use 1/2 tablespoon dried basil in place of fresh basil if you you don’t have fresh.
Cooking and Serving Tips
Serve with a salad or half a sandwich for a balanced lunch. Reheat leftovers on the stove over low heat. You can also enjoy it cold as a refreshing meal.
HERBED CARROT SOUP
From the December 2005 issue of Runner's World; reprinted from HerbWise: Growing, Cooking, WellBeing, by Bruce Burnett
2 pounds of carrots, chopped
1 large onion, diced
6 sprigs of fresh parsley, 3 sprigs of fresh thyme or 1 teaspoon of dried thyme, and 6 six black peppercorns, bundled together so that they can be easily removed after cooking
2 cloves garlic, crushed
4 Tbs of butter
6 C of vegetable stock
Freshly grated mace or nutmeg
Salt & pepper to taste
Lightly sauté the onion & garlic in the butter. Add the stock & carrots & simmer for about 15 minutes. Add the bundle of herbs & continue to simmer for another 20 minutes. Remove the herbs, allow the soup to cool, & put it through the blender in batches. Reheat the soup over low heat while adding the mace or nutmeg & salt & pepper to taste. Serve with some fresh, homemade bread & garnish with some fresh parsley & a little chopped fresh thyme.
Note: The original recipe called for vegetable or chicken stock.
BLACK BEAN SOUP
This is from Rian Handler on Delish. The recipe begins, “A warm and spicy black bean soup.”
Total Time: 35 minutes; Prep Time: 15 minutes; Level: Easy; Serves: 4 servings
To view the recipe online, click here.
Ingredients
2 tbsp. extra-virgin olive oil
1 medium red onion, finely chopped
2 cloves garlic, minced
1 tbsp. minced jalapeños
1 tbsp. tomato paste
kosher salt
Freshly ground black pepper
1 tsp. chili powder
1/2 tsp. cumin
3 (15-oz.) cans black beans, with liquid
1 qt. low-sodium chicken or vegetable stock
1 bay leaf
sour cream, for garnish
Sliced avocado, for garnish
Chopped fresh cilantro, for garnish
Directions
In a large pot over medium heat, heat oil. Add onion and cook until soft and translucent, about 5 minutes. Add jalapeños and garlic and cook until fragrant, about 2 minutes. Add tomato paste, stir to coat vegetables, and cook about a minute more. Season with salt, pepper, chili powder, and cumin and stir to coat.
Add black beans with their liquid and chicken broth. Stir soup, add bay leaf and bring to a boil. Immediately reduce to a simmer and let simmer until slightly reduced, about 15 minutes. Remove bay leaf.
Using an immersion blender or food processor, blend the soup to desired consistency.
Serve with a dollop of sour cream, sliced avocado, and cilantro.
SOUTHERN CHICKEN AND DUMPLING SOUP
This comes from Tbsp., and begins, “Chicken and dumplings is classic comfort food, and nothing’s more comforting than knowing it’s assembled and ready to go in your freezer.”
Prep Time: 40 minutes; Total Time: 40 minutes; Servings: 4
To view this online, click here.
Ingredients
1 1/2 cups shredded cooked chicken
1 medium carrot, cut diagonally into 1/2-inch-thick slices (about 1/2 cup)
1 celery rib, halved lengthwise, and cut into 1/2-inch-thick slices (about 1/2 cup)
1/4 cup finely chopped fresh Italian (flat-leaf) parsley
3/4 cup Gold Medal™ all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon pepper
1/3 cup milk
1 tablespoon butter
1 carton (32 oz) Progresso™ chicken broth
Directions
In medium bowl, mix chicken, carrot, celery and parsley.
In small bowl, mix flour, baking powder, salt and pepper.
In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips.
In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in chicken mixture and dumplings. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
To freeze: Mix chicken, carrot, celery and parsley in 1-quart resealable freezer plastic bag. In small bowl, mix flour, baking powder, salt and pepper. In 1-quart saucepan, heat milk and butter over medium heat until warm and butter is melted. Add warm milk mixture to flour mixture; stir until just combined. Transfer to surface sprinkled with flour; knead lightly once or twice until smooth. Using rolling pin sprinkled with flour, roll to 1/8-inch thickness. Using knife, cut rolled-out dumpling dough into 1 1/2x1-inch strips. Transfer to 1-quart resealable freezer plastic bag. Freeze both bags up to 3 months. When ready to serve: In 4-quart saucepan, heat broth to boiling over high heat. Reduce heat to medium; stir in contents of both bags. Heat to simmering; cook uncovered 7 to 8 minutes, stirring occasionally, until dumplings are cooked through and tender.
MEXICAN CHICKEN CHOWDER
This comes from Tbsp., and begins, “Fill up the freezer with this easy Mexican twist on chowder that comes together fast and heats up in a hurry.”
Prep Time: 45 minutes; Total Time: 45 minutes; Servings: 5
To view this online, click here.
Ingredients
2 tablespoons butter, melted
2 tablespoons Gold Medal™ all-purpose flour
1 lb red potatoes, unpeeled, diced (3 cups)
1 cup corn kernels (fresh, canned or frozen)
1/2 cup finely diced red bell pepper
1 green onion, thinly sliced, whites only
1 tablespoon seeded and finely chopped jalapeño chile
2 boneless skinless chicken breasts, diced (14 oz)
1 package (1 oz) Old El Paso™ original taco seasoning mix
1 container (32 oz) Progresso™ chicken broth
1/4 cup heavy whipping cream
2 tablespoons chopped fresh cilantro leaves
Directions
In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. In another medium bowl, mix chicken and taco seasoning mix.
In 4-quart saucepan, mix broth, vegetable mixture and chicken mixture. Heat to simmering over high heat, stirring occasionally. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
To freeze: In medium bowl, mix butter and flour. Add potatoes, corn, bell pepper, green onion and jalapeño chile; stir. Transfer to 1-quart resealable freezer plastic bag. In another 1-quart resealable freezer plastic bag, mix chicken and taco seasoning mix. Freeze up to 3 months. When ready to serve: In 4-quart saucepan, mix broth, frozen vegetable mixture and frozen chicken mixture. Heat to simmering over high heat, stirring occasionally to break up frozen mixtures. Reduce heat to medium-low; cook uncovered 10 to 12 minutes, stirring occasionally, until chicken is no longer pink in center and potatoes are tender. Stir in whipping cream; return to simmering. Top with cilantro.
Friday, September 22, 2017
Friday Recipes
It's finally Friday. Yay! Here are six recipes to help you through the weekend, including Slow Cooker Lasagna and Pumpkin Spice Cheesecake. Enjoy!
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
STONE FRUIT POUCHES
This is from Alton Brown on The Cooking Channel.
Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
2 cups crushed gingersnaps
4 apricots, pit removed and cut into eighths
4 plums, pit removed and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced
4 teaspoons brandy
Directions
Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
SPINACH LASAGNA ROLL UPS
This is from Diana Rattray, The Spruce’s Southern Cooking guide. Diana wrote, “These lasagna roll-ups are a fun change of pace, and your family will love them. Instead of layers, the cooked lasagna noodles are wrapped around a spinach and ricotta filling and baked with a meaty sauce.
“Alternatively, you could use a purchased marinara or spaghetti sauce for a meat-free dinner. Serve this delicious lasagna with garlic bread and a tossed salad.
“See the tips and variations below the recipe for some shortcuts and freezing tips.”
Total Time: 115 minutes; Prep Time: 25 minutes; Cook Time: 90 minutes; Yield: 6 servings
Ingredients
1 (10-ounce) package fresh spinach, chopped (6 cups)
1 large (28-ounce) can crushed Italian plum tomatoes
1 pound ground chuck or lean ground beef
8 ounces fresh mushrooms, sliced (about 3 cups)
1 cup chopped onion
2 cloves garlic, minced
2 (6-ounce) cans tomato paste
1 1/2 cups water
1/4 cup chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
2 drops hot sauce, optional
1 (15-ounce) carton ricotta cheese
2 cups shredded mozzarella cheese, divided
2 eggs, slightly beaten
6 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 ground nutmeg
Directions
Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted. Drain the spinach in a colander, pressing with a spoon to squeeze out as much liquid as possible.
Puree the tomatoes in a blender until smooth.
Cook ground chuck, mushrooms, onion, and garlic in the same Dutch oven over medium heat for 10 minutes or until ground beef is browned. Pour off excess fat. Add the pureed tomatoes, tomato paste, water, 2 tablespoons of the parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Blend well. Cook over high heat until the mixture comes to a boil. Reduce the heat to low; simmer, partially covered, for 45 minutes.
Meanwhile, in a bowl, combine the drained spinach, remaining 2 tablespoons parsley, ricotta cheese, half of the mozzarella cheese, the beaten eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper, and nutmeg; mix well.
Preheat the oven to 350 F.
Pour 1 1/2 cups of the prepared sauce in a 9-by-13-inch baking pan (3-quart) or baking dish.
Spread 1/3 cup of the spinach-cheese filling on a cooked lasagna noodle; roll up and place on the sauce in the baking dish. Repeat with the remaining noodles.
Top the rolls with the remaining sauce and remaining 2 tablespoons of Parmesan cheese.
Bake the preheated oven for 30 minutes.
Top with the remaining mozzarella cheese and Parmesan cheese. Return to the oven for about 5 minutes, or until the cheese has melted.
Let stand 10 minutes before serving.
Tips and Variations
Substitute a package of frozen spinach for the fresh spinach and follow the package directions for cooking. Drain it well, pressing or squeezing out excess moisture.
Use a large jar of your favorite spaghetti sauce, with or without meat and skip the meat sauce prep.
Lasagna freezes well, so don't worry about leftovers. Or, make two pans! Freeze it in freezer bags or wrap in plastic wrap then in foil. Freeze for up to 2 months. Defrost lasagna in the refrigerator or microwave and then cover the baking dish with foil and bake until hot. Leftover or reheated casseroles should alway be cooked to a minimum temperature of 165° F.
OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE
This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.
This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes
To view this online, click here.
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
STONE FRUIT POUCHES
This is from Alton Brown on The Cooking Channel.
Total Timei: 25 minutes; Prep Time: 15 minutes; Cook Time: 10 minutes; Yield: 4 servings; Level: Easy
To view this online, click here.
Ingredients
2 cups crushed gingersnaps
4 apricots, pit removed and cut into eighths
4 plums, pit removed and cut into fourths
4 tablespoons unsalted butter
2 tablespoons plus 2 teaspoons sugar
Pinch salt
4 teaspoons lime zest
2 limes, juiced
4 teaspoons brandy
Directions
Heat coals of grill or fire pit. Cut 8 (18 by 18-inch) squares of aluminum foil. Lay down double thickness of foil and divide gingersnaps evenly among the 4 squares. Divide fruit evenly and place on top of gingersnaps. Dot with butter. In small bowl mix sugar, salt, and lime zest. Sprinkle sugar mixture evenly over fruit, drizzle with juice and brandy and seal packets. Once coals are ash covered, lay packets over them and cover with lid of grill. If cooking in a fire pit carefully try to partially bury packets in hot coals. Cook for 10 minutes. Remove from heat and open carefully, as steam inside packet is very hot. Serve on plates as is or spoon into shallow bowls and top with creme fraiche or ice cream.
SLOW COOKER LASAGNA
This is from Lauren Allen, whose site, Tastes Better From Scratch is one that you really, really should check out. Seriously. I’ll wait…
This yummy recipe makes 5 servings, and can be viewed on Lauren’s site here.
Ingredients
1/2 pound ground beef
1/2 pound Italian sausage (I use hot)
1 1/2 tsp salt
1/2 tsp pepper
1 large onion, chopped*
1 tsp Italian seasoning
2 Tbsp parsley
2 tsp garlic powder
2 Tbsp Worcestershire sauce
1 (6 oz) can tomato paste
1 (29 oz) can tomato sauce
2 Tbsp granulated sugar
1 1/4 cups water
1 (8 oz) package regular lasagna noodles, uncooked
4 cups shredded mozzarella cheese
1-1/2 cups cottage cheese
1/2 cup grated Parmesan cheese
Instructions
In a large skillet over medium heat brown the ground beef, Italian sausage and onion. Add salt, pepper, Italian seasoning, parsley, garlic powder, Worcestershire sauce, tomato paste, tomato sauce, sugar, and water. Stir and simmer 15-20 minutes. (You could make the sauce in advance!)
Spread a fourth of the meat sauce into the bottom of your slow cooker. Arrange a third of the noodles over the sauce (break the noodles to fit, if necessary). Combine the mozzarella, cottage cheese and parmesan cheese; spoon a third of the mixture over noodles. Repeat layers twice. Top with remaining meat sauce and sprinkle with extra mozzarella cheese, if desired.
Cover and cook on low for about 4-5 hours or until noodles are tender.
Recipe Notes
*You could substitute 1-2 Tbsp dried minced onion
SPINACH LASAGNA ROLL UPS
This is from Diana Rattray, The Spruce’s Southern Cooking guide. Diana wrote, “These lasagna roll-ups are a fun change of pace, and your family will love them. Instead of layers, the cooked lasagna noodles are wrapped around a spinach and ricotta filling and baked with a meaty sauce.
“Alternatively, you could use a purchased marinara or spaghetti sauce for a meat-free dinner. Serve this delicious lasagna with garlic bread and a tossed salad.
“See the tips and variations below the recipe for some shortcuts and freezing tips.”
Total Time: 115 minutes; Prep Time: 25 minutes; Cook Time: 90 minutes; Yield: 6 servings
Ingredients
1 (10-ounce) package fresh spinach, chopped (6 cups)
1 large (28-ounce) can crushed Italian plum tomatoes
1 pound ground chuck or lean ground beef
8 ounces fresh mushrooms, sliced (about 3 cups)
1 cup chopped onion
2 cloves garlic, minced
2 (6-ounce) cans tomato paste
1 1/2 cups water
1/4 cup chopped fresh parsley
1 teaspoon dried oregano leaves
1 teaspoon dried basil leaves
1/4 teaspoon pepper
2 drops hot sauce, optional
1 (15-ounce) carton ricotta cheese
2 cups shredded mozzarella cheese, divided
2 eggs, slightly beaten
6 tablespoons grated Parmesan cheese, divided
1/2 teaspoon salt
1/8 teaspoon pepper
1/8 ground nutmeg
Directions
Place spinach in 4-quart Dutch oven. Cover and cook over medium heat for 3 to 4 minutes or until wilted. Drain the spinach in a colander, pressing with a spoon to squeeze out as much liquid as possible.
Puree the tomatoes in a blender until smooth.
Cook ground chuck, mushrooms, onion, and garlic in the same Dutch oven over medium heat for 10 minutes or until ground beef is browned. Pour off excess fat. Add the pureed tomatoes, tomato paste, water, 2 tablespoons of the parsley, oregano, basil, 1/4 teaspoon pepper, and hot sauce. Blend well. Cook over high heat until the mixture comes to a boil. Reduce the heat to low; simmer, partially covered, for 45 minutes.
Meanwhile, in a bowl, combine the drained spinach, remaining 2 tablespoons parsley, ricotta cheese, half of the mozzarella cheese, the beaten eggs, 4 tablespoons of the Parmesan cheese, salt, 1/8 teaspoon pepper, and nutmeg; mix well.
Preheat the oven to 350 F.
Pour 1 1/2 cups of the prepared sauce in a 9-by-13-inch baking pan (3-quart) or baking dish.
Spread 1/3 cup of the spinach-cheese filling on a cooked lasagna noodle; roll up and place on the sauce in the baking dish. Repeat with the remaining noodles.
Top the rolls with the remaining sauce and remaining 2 tablespoons of Parmesan cheese.
Bake the preheated oven for 30 minutes.
Top with the remaining mozzarella cheese and Parmesan cheese. Return to the oven for about 5 minutes, or until the cheese has melted.
Let stand 10 minutes before serving.
Tips and Variations
Substitute a package of frozen spinach for the fresh spinach and follow the package directions for cooking. Drain it well, pressing or squeezing out excess moisture.
Use a large jar of your favorite spaghetti sauce, with or without meat and skip the meat sauce prep.
Lasagna freezes well, so don't worry about leftovers. Or, make two pans! Freeze it in freezer bags or wrap in plastic wrap then in foil. Freeze for up to 2 months. Defrost lasagna in the refrigerator or microwave and then cover the baking dish with foil and bake until hot. Leftover or reheated casseroles should alway be cooked to a minimum temperature of 165° F.
OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE
This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.
This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes
To view this online, click here.
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
PUMPKIN SPICE CHEESECAKE
This is from Rian Handler on Delish. The recipe begins, “This luscious cheesecake will be your new pumpkin obsession.”
Total Time: 5 hours 40 minutes; Prep Time: 15 minutes; Cook Time: 1 hour 25 minutes; Level: Easy; Serves: 8 servings.
To view this online, click here.
Ingredients
3/4 c. graham crackers, crushed
3/4 c. ginger snaps, crushed
6 tbsp. unsalted butter, melted
2 tbsp. granulated sugar
kosher salt
3 (8-oz.) bars cream cheese, softened
1 c. packed light brown sugar
1 c. pumpkin puree
1/4 c. sour cream, at room temperature
1 tsp. pure vanilla extract
3 large eggs, at room temperature
1 tbsp. all-purpose flour
1 1/2 tsp. pumpkin spice, plus more for garnish
Warm caramel, for garnish
whipped cream, for garnish
Chopped, toasted pecans, for garnish
Directions
Preheat oven to 325° with a rack in the middle position. Grease an 8” springform pan with cooking spray.
Make crust: In a large bowl, add cookie and graham cracker crumbs. Stir in butter, granulated sugar, and a pinch of salt and mix until well combined. Press crust into bottom of pan.
Meanwhile, make cheesecake batter: In a large bowl using a hand mixer, beat cream cheese and brown sugar until light and fluffy. Beat in pumpkin puree, sour cream, and vanilla extract. Add eggs, 1 at a time, until well combined, then beat in flour, pumpkin spice, and 1/4 tsp. salt. Pour cheesecake mixture over crust.
Double-wrap outside of pan in aluminum foil, making sure to cover the bottom. Place pan in a large baking dish, place the baking dish in the oven, and pour in enough boiling water to reach halfway up the pan. Bake until only slightly jiggly in center, 1 hour 25 minutes to 1 hour 40 minutes.
With oven door propped open, turn oven off and let cool 1 hour in the oven. Remove from water bath and discard foil, then refrigerate cheesecake until cooled completely, at least 3 hours or overnight.
Garnish with a layer of caramel and a few dollops of whipped cream around the edge of the cheesecake. Sprinkle all over with pecans and more pumpkin pie spice.
Tuesday, September 19, 2017
Double-Post Tuesday
Besides being Taco Tuesday, it's also Double-Post Tuesday. Here are six yummy recipes to help you through the day, including Frozen Peanut Butter Cup Pie and Comfort Meatballs. Enjoy!
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE
This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.
This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes
To view this online, click here.
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
FROZEN PEANUT BUTTER CUP PIE
This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!
“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.
“Freeze the peanut butter cups to make chopping them much easier.”
Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Crust
1 3/4 cups crushed graham cracker crumbs
1/3 cup melted butter
1/4 cup brown sugar or granulated sugar
Filling
8 ounces cream cheese, softened
1 cup sweetened condensed milk using a liquid measuring cup
3/4 cup creamy peanut butter
1/4 cup confectioners' sugar
1 tub (8 ounces) frozen whipped topping, thawed
1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired
Sweetened whipped cream or whipped topping, for garnish
Warm chocolate syrup or chocolate sauce, for garnish
Directions
In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.
In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.
Fill the chilled graham cracker pie shell with the peanut butter mixture.
Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.
Set the frozen pie out at room temperature for a few minutes before slicing.
Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.
Tips:
If possible, freeze the pie for several hours or overnight before serving.
Give the pie about 10 minutes at room temperature to soften slightly before slicing.
If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.
Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGE
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
PUMPKIN DUMP CAKE
This is from Tbsp., and begins, “An easy fall cake that is ‘dumped’ into a pan and baked.”
Prep Time: 10 minutes; Total Time: 60 minutes; Servings: 16
To view this online, click here.
Ingredients
1 can (29 oz) pure pumpkin (not pumpkin pie filling)
1 can (12 oz) evaporated milk
3 whole eggs
1 cup white sugar
3 teaspoons cinnamon
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 cup chopped pecans (optional)
3/4 cup butter, melted
Directions
Preheat oven to 350°F and grease a 9x13 baking dish.
In a large bowl, mix pumpkin, milk, eggs, sugar, and cinnamon until well blended. Spread pumpkin mixture in prepared baking dish. Mixture will be very wet.
Sprinkle cake mix evenly on top of the batter. If adding pecans, sprinkle them over the cake mix. Pour melted butter over the top of the cake mix. Bake 50 minutes.
Cool completely. Top with whipped cream or ice cream.
OLIVE GARDEN ZUPPA TOSCANA COPYCAT RECIPE
This recipe comes from Chungah, whose site, Damn Delicious is fantastic. I definitely recommend checking it out.
This recipe begins, “This copycat recipe is so easy to make and tastes a million times better than the original!”
Yield: 8 servings; Prep Time: 15 minutes; Cook Time: 30 minutes; Total Time:45 minutes
To view this online, click here.
Ingredients:
4 slices bacon, diced
1 pound spicy Italian sausage, casing removed
1 tablespoon olive oil
2 cloves garlic, minced
1 onion, diced
4 cups chicken broth
3 russet potatoes, peeled and thinly sliced
3 cups baby spinach
1 1/2 cups heavy cream
Kosher salt and freshly ground black pepper, to taste
Directions:
Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
Add Italian sausage to the skillet and cook until browned, about 3-5 minutes, making sure to crumble the sausage as it cooks; drain excess fat and set aside.
Heat olive oil in a large stockpot or Dutch oven over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes. Stir in chicken broth and bring to a boil. Add potatoes and cook until tender, about 10 minutes.
Stir in sausage and spinach until spinach begins to wilt, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Serve immediately, garnished with bacon.
FROZEN PEANUT BUTTER CUP PIE
This comes from Diana Rattry, Southern Cooking guide for The Spruce. Diana wrote, “This awesome frozen peanut butter cup pie is the perfect dessert or weekend treat for a hot summer day. The classic graham cracker pie shell and simple cream cheese and peanut butter filling take no more than 10 to 15 minutes to prepare; just mix, freeze, and enjoy!
“To make this even easier, use a store-bought deep-dish graham cracker pie shell. An oreo or chocolate cookie crust would be an excellent choice as well.
“Freeze the peanut butter cups to make chopping them much easier.”
Prep Time: 14 minutes; Cook Time: 0 minutes; Yield: 8 servings.
To view this online, click here.
Ingredients
Crust
1 3/4 cups crushed graham cracker crumbs
1/3 cup melted butter
1/4 cup brown sugar or granulated sugar
Filling
8 ounces cream cheese, softened
1 cup sweetened condensed milk using a liquid measuring cup
3/4 cup creamy peanut butter
1/4 cup confectioners' sugar
1 tub (8 ounces) frozen whipped topping, thawed
1 cup chopped peanut butter cups, frozen for easier chopping, plus more for garnish if desired
Sweetened whipped cream or whipped topping, for garnish
Warm chocolate syrup or chocolate sauce, for garnish
Directions
In a medium bowl, combine the crushed graham crackers with melted butter and 1/4 cup of brown sugar or granulated sugar. Mix well and press firmly over the bottom and up the sides of a 9-inch deep-dish pie plate. Cover and refrigerate the crust to chill for at least 1 hour.
In a large bowl, combine the softened cream cheese, sweetened condensed milk, peanut butter, and confectioners' sugar. Beat on medium speed of an electric mixer until smooth and well blended. Fold in the whipped topping until blended, and then fold in the chopped peanut butter cups.
Fill the chilled graham cracker pie shell with the peanut butter mixture.
Cover the pie tightly and freeze for at least 2 hours, or until the filling is firm.
Set the frozen pie out at room temperature for a few minutes before slicing.
Serve with a dollop of whipped cream or whipped topping and drizzle with warm chocolate sauce. Sprinkle with reserved chopped peanut butter cups, if desired.
Tips:
If possible, freeze the pie for several hours or overnight before serving.
Give the pie about 10 minutes at room temperature to soften slightly before slicing.
If desired, bake the crust in a preheated 400 F oven for 10 minutes. Cool completely and chill slightly before filling.
Make this peanut butter sauce to drizzle over the pie along with the chocolate syrup.
SUPERNATURAL BROWNIES
This is from Julia Moskin in The New York Times cooking e-newsletter. Julia wrote, “This recipe is an accidental creation by Nick Malgieri, who (in a rare human moment for a pastry chef) once forgot to double the flour when baking his own fudge brownie recipe. He also adds a measure of brown sugar to the basic formula. The experts are divided as to whether the brown sugar actually contributes flavor or simply makes the brownie moister (molasses, which makes brown sugar brown, is powerfully hydrophilic). It’s my belief that the slightly bitter taste of molasses acts as an invisible enhancer to the chocolate. The result is as complex and sophisticated as any terrine or truffle I have ever produced.”
Yield: 15 large or 24 small brownies; Time: About 1 hour
This was featured in “Simple Pleasure, American Style”, and can be viewed online here.
Ingredients
2 sticks (16 tablespoons) butter, more for pan and parchment paper
8 ounces bittersweet chocolate
1 cup dark brown sugar, such as muscovado
1 cup granulated sugar
4 eggs
1/2 teaspoon salt
2 teaspoons vanilla extract
1 cup flour
1/2 cup chopped walnuts or 3/4 cup whole walnuts, optional
Preparation
Butter a 13-by-9-inch baking pan and line with buttered parchment paper. Preheat oven to 350 degrees. In top of a double boiler set over barely simmering water, or on low power in a microwave, melt butter, chocolate and sugars together. Cool slightly. In a large bowl or mixer, whisk eggs. Whisk in salt and vanilla.
Whisk in chocolate mixture. Fold in flour just until combined. If using chopped walnuts, stir them in. Pour batter into prepared pan. If using whole walnuts, arrange on top of batter. Bake for 35 to 40 minutes or until shiny and beginning to crack on top. Cool in pan on rack.
Tip
For best flavor, bake 1 day before serving, let cool and store, tightly wrapped.
COMFORT MEATBALLS
This is from Ree Drummond of The Food Network’s The Pioneer Woman.
Total: 2 hr; Prep: 15 min; Inactive: 45 min; Cook: 1 hr; Yield: 6 to 8 servings; Level: Easy
To view this online, go to http://www.foodnetwork.com/recipes/ree-drummond/comfort-meatballs-recipe-2042533
Ingredients
Meatballs:
1 1/2 pounds ground beef
3/4 cup quick oats
1 cup milk
3 tablespoons very finely minced onion
1 1/2 teaspoons salt
Plenty of ground black pepper
4 tablespoons canola oil
1/2 cup all-purpose flour
Sauce:
1 cup ketchup
4 to 6 tablespoons minced onion
3 tablespoons distilled white vinegar
2 tablespoons sugar
2 tablespoons Worcestershire sauce
Dash of hot sauce, such as Tabasco
Directions
For the meatballs: In bowl, combine the ground beef and oats. Pour in the milk, and then add the onions, salt and pepper. Stir to combine. Roll the mixture into tablespoon-size balls and refrigerate them for 30 to 45 minutes to firm.
Preheat the oven to 350 degrees F.
Heat the canola oil in a large skillet over medium heat. Dredge the meatballs in the flour, and then brown the meatballs in batches until light brown. As they brown, place them into a rectangular baking dish.
For the sauce: Stir together the ketchup, onions, vinegar, sugar, Worcestershire sauce and hot sauce. Drizzle the sauce evenly on the meatballs.
Bake until bubbly and hot, about 45 minutes.
MEZZI RIGATONI WITH BUTTERNUT SQUASH AND SPICY SAUSAGE
This wonderful recipe is from Giada De Laurentiis, star of The Food Network's Giada At Home, and posted on The Today Show's cooking e-newsletter. The recipe begins, “Need to put dinner on the table but the fridge and pantry are looking scarce? You're in luck because Giada De Laurentiis has two delicious meals that only use five simple ingredients. Here, the celebrity chef is sharing two great five-ingredient recipes: mezzi rigatoni with butternut squash and spicy sausage, plus flat iron steak with piquillo pepper pesto.”
To view this online, go to http://www.today.com/recipes/mezzi-rigatoni-butternut-squash-spicy-sausage-t64641
Ingredients
1 pound mezzi rigatoni pasta
2 tablespoons extra virgin olive oil, plus 3 tablespoons for finishing
1 pound spicy Italian sausage, casing removed
1 pound butternut squash, peeled and cut into 1/3 inch pieces
1 1/2 cups water
1/4 teaspoon kosher salt
1 cup freshly grated Parmesan cheese, divided
2 cups roughly chopped baby arugula
Preparation
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook for 8 to 10 minutes or until just al dente. Drain well reserving 1/2 cup of the pasta water.
In a large skillet, heat 2 tablespoons olive oil over medium high heat. Add the sausage and cook, breaking it up with a wooden spoon into bite sized pieces, until the sausage is cooked though. Add the diced squash to the pan and stir to combine. Add the water and season with the salt. Using the wooden spoon, make sure all of the squash is submerged. Reduce the heat to medium and simmer until the squash is tender and the liquid has reduced by half, about 10 minutes. Add the cooked pasta and 3/4 cup parmesan. Stir vigorously to combine, breaking up the squash slightly as you go and thinning with pasta water as needed until the pasta is coated in a light and creamy sauce. Stir in the arugula and the remaining 3 tablespoons of olive oil. Cook just until the arugula is wilted. Serve topped with the remaining Parmesan.
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