Recipe: Pineapple Casserole

Okay, I know what you are thinking.  Pineapple casserole?!  WHY would I want to eat something like that??  I know you are thinking this because it is what I was thinking when my mom announced it was on our Memorial Day menu.  It's also what I think when she suggests pineapple and cheese sandwiches. 

But like almost everything, I have been proven wrong, and my mother has been proven right.  Pineapple casserole is delicious.  Pineapple and cheese DO go well together and when topped with buttery crackers...yum.  I have no other words.  Other than you might want to find your big girl pants after this, 'cause it ain't light.  It's a true Southern dish. 

{Image from Food Network}

Pineapple Casserole
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1 cup shredded cheddar cheese (I like a combination of white and sharp cheddar)
6 tablespoons flour
1 cup sugar
2 (20 oz) cans of pineapple chunks in juice, drained*
1 sleeve of butter crackers (like Ritz), crushed
1/4 stick (4 tablespoons) butter, melted

Preheat oven to 375.  Grease a 9x13 baking dish with cooking spray.

Combine the flour, cheese, and sugar.  Stir in the pineapple until evenly coated.  Spread evenly into the prepared pan.  Top with the crushed cracker crumbs, and pour the melted butter over the top.  Bake for 25-30 minutes, until gold and bubbly.  Serve as a side dish for pork or ham.

*Some recipes call for crushed pineapple, but my family likes the texture of chunked pineapple.  It's really up to you.

-Adapted from Apron's Simple Meals

This post is linked to Tasty Tuesday, Delicious Dishes, and Tuesday Night Supper Club

Recipe: Ricotta and Zucchini Galette

I love how I can turn anything into an adventure.  Or a disaster depending on how you look at things.

Take making this simple dinner for example.  It started last week when I realized I had some ricotta cheese in the freezer that needed to be used up.  I had recently pinned a new dish from Smitten Kitchen and decided that now was the perfect time to try it.  I bought the zucchini and the puff pastry (what, you think I'm going to make my own dough?  Yeah, right.) and put the galette on my menu plan.

Something nagging in the back of my mind told me to check the ricotta cheese the day I was planning on making the dish.  I can't remember if I was checking it to make sure I had enough or checking to make sure it hadn't gone bad.  Either way I ended up with well over a cup on ricotta cheese growing pink mold.  Oops.  Not okay.

So I made a mad dash to the store after work to pick up more ricotta because I HAD to make this for dinner (why I couldn't keep the pastry in the freezer and use the zucchini in something else I don't know.  My mind wasn't working like that on this particular day).  It turned out to be delicious and an excellent dinner decision.  However, now I'm stuck with ricotta cheese that needs to be used up before it too grows pink mold.

Ricotta and Zucchini Galette
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1/2 box of frozen puff pastry (1 sheet), thawed
2 small zucchinis, sliced about 1/4 inch thick
1 tablespoon, plus 1 teaspoon olive oil
I garlic clove, minced
1/2 cup ricotta cheese
1/2 cup grated parmesan cheese 
1/4 cup shredded mozzarella
1 tablespoon chopped fresh basil

Spread the zucchini out on several layers of paper towels and sprinkle with 1/2 teaspoon of salt.  Let it drain for 30 minutes then gently blot the tops with more paper towels.  Meanwhile, mix the olive oil and garlic in a small bowl and set aside.  In another bowl mix the cheeses, 1 teaspoon of the garlic oil, and salt and pepper to taste.

Preheat oven to 400.  Roll the puff pastry dough out (on a floured surface) into a 12-inch circle or square (I have zero patience rolling already square things round, so I went with a square) and transfer to a parchment paper lined baking sheet.  Spread the ricotta mixture out evenly, leaving a 2 inch border around the edges.  Top with the zucchini in an even, single layer.  Drizzle the rest of the garlic oil evenly over the top.  Fold the border over the filling as far as it will go.  It should really just form a crust, not cover the whole top.  Brush the crust with an egg wash (1 egg beaten with 1 tablespoon of water).  Bake for 30-40 minutes.  Top with the fresh basil, cut into wedges, and serve. 

-Adapted from Smitten Kitchen

This post is linked to Tasty Tuesday, Delicious Dishes, and This Chick Cooks

Recipe: Springtime Shrimp Pasta

For some reason leeks and lemon are spring flavors to me.  Add in shrimp (which always brings back memories of family trips to the beach) and a dish feels instantly warm-weather appropriate.  Spinach isn't very springy I know, but it does help balance out the heavy cream. :)  This a delicious, simple weeknight meal that I hope you enjoy.

Springtime Shrimp Pasta - serves 2
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1 1/3 cups uncooked pasta (that's about 1/3 of a 13.25 oz box)
1 tablespoon butter
1 leek, cleaned, dark green parts removed, and sliced into half moons
1/2 pound shrimp, peeled and deveined
Zest of half of a lemon
~1/3 of a cup of heavy cream (go ahead a make it a little bit more than a 1/3 but less than a 1/2)
5 oz baby spinach
1/4 cup parmesan cheese (plus more for topping)
1 tablespoon chopped fresh basil

Cook the pasta according to the package directions in boiling, salted water.  Drain and return to the pot.

Meanwhile, melt the butter over medium heat.  Add the leeks and cook, until softened 3-5 minutes.  Add the shrimp, lemon zest, and salt and pepper to taste.  Cook, stirring occasionally, until shrimp are just barely opaque, about 4 minutes. 

Add the cream to the pasta in the pot and heat over medium heat.  Add spinach and stir until it's beginning to wilt.  Toss in the leek-shrimp mixture and stir until the cream coats everything and the spinach is wilted, about 1 minute.  Toss in the cheese and test for seasonings (I needed more salt).  Serve, topping with extra cheese and the fresh basil.

Adapted from Real Simple

This post is linked to Tasty Tuesday, Delicious Dishes, and Tuesday Night Supper Club

Recipe: Gnocchi with Mushroom-Cream Sauce

Gnocchi.  Mushrooms.  Cream.  These are a few of my favorite things. :)

When I saw this recipe I knew it was for me.  I'm not one for making fresh gnocchi (I don't have that much time to spend baking and then ricing potatoes), but everything else about the recipe jumped out as a perfect week night meal.  The sauce comes together in about 10 minutes and gnocchi cook in no time.

Gnocchi with Mushroom Cream Sauce
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1 tablespoon butter
1 tablespoon olive oil
1 teaspoon minced garlic
1 1/2 cups sliced mushrooms
1/2 tablespoon chopped fresh chives
1/2 teaspoon dried thyme
Salt and pepper to taste
1/2 cup stock (vegetable or chicken)
1/4 cup heavy cream
1 package gnocchi, cooked according to package directions
1/4 cup parmesan cheese


Melt butter with olive oil in a skillet over medium-high heat.  Add garlic and mushrooms and saute until softened, about 5 minutes.  Add seasonings.  Stir in stock and bring to a slow boil.  Reduce heat to low and add cream.  Simmer for 1-2 minutes.  Add in cooked gnocchi and cheese and stir until evenly coated.  Serve with additional fresh chives or fresh thyme, if desired.

This post is linked to Tasty Tuesday, Tuesday Night Supper Club, and Delicious Dishes

Recipe: Quinoa with Spinach and Cheese

Until last night, I had never eaten quinoa, let alone cooked it.  I've been wanting to try it for quite some time, but I was having trouble finding it in my regular store.  I finally bit the bullet and went to Whole Foods to find it (and walked out $50 poorer).  I've heard that quinoa is popping up in regular grocery stores, but apparently it's not yet in normal grocery stores in Alabama.  If you can't find it, try online; Amazon has a good selection.

Quinoa is VERY easy to cook and this recipe would make a great side dish, but is filling enough to serve as a main dish in a meatless meal.  Another great thing about this recipe is that it's easily adaptable.  You can make it with almonds, like I did, but I think that pine nuts would be delicious too.  Any sort of white cheese that melts well can be used, so this dish is a great way to use up cheeses that you have in your fridge. 

Quinoa with Spinach and Cheese - serves four
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1 cup uncooked quinoa
3 tablespoons olive oil
1/3 cup sliced almonds or pine nuts
6 cloves garlic, minced
2-3 cups baby spinach leaves
2 tablespoons fresh lemon juice
1 cup grated gruyere, gouda, fontina, or other white cheese

Soak quinoa in hot water for 5-10 minutes.  Drain through a fine wire mesh strainer.  Bring a pot of lightly salted water to boil and add soaked quinoa.  Simmer for 15-20 minutes, until quinoa is tender.  Drain well.

Heat olive oil in a skillet over medium heat.  Toast nuts in oil for 2-3 minutes.  Add garlic and cook until fragrant, another 2 minutes.  Stir in quinoa and spinach.  Allow the spinach to wilt and quinoa to reheat, then remove from heat.  Stir in lemon juice, cheese, and salt and pepper to taste.  Serve immediately.

-Adapted from Cucee Spouts

Linked to Tasty Tuesday, Tuesday Night Supper Club, and Delicious Dishes

White Pizza with Spinach and Caramelized Onions

As I said on Twitter the other night, this is BEST pizza I have ever made.  It simple and oh so delicious.  I can't think of a single thing that I would change, which may be a first for me.  I'm always tweaking my recipes, but this one is just be perfect.  It's a keeper recipe, that's for sure.

White Pizza with Spinach and Caramelized Onions
makes one 14" pizza or one cookie sheet sized pizza

Crust:
1 teaspoon instant yeast
1/2 cup warm (110 degrees or so) water
1 tablespoon olive oil
1 1/2 cups all-purpose flour
scant 3/4 teaspoon salt

Pizza topping:
2 tablespoons butter
1 large onion, thinly sliced
3/4 cup ricotta cheese (splurge and use whole-milk here, it does make a difference)
3/4 cup mozzarella cheese
2 teaspoons garlic bread seasoning or other pizza seasoning
3 tablespoons olive oil
5 ounces fresh baby spinach, stems removed

Make your crust: combine all the ingredients in stand mixer fitted with the dough hook and mix on 2 for 4-5 minutes or until the dough cleans the sides of the bowl.  Cover the bowl and allow it to rise at room temperature for 45 minutes.  Transfer it to the refrigerator and let it continue to rise for at least 4 hours or up to 24 hours.

When you are ready to bake, remove the crust from the refrigerator and stretch it into a rough oval on a lightly greased surface.  Cover and allow it to rest for 15 minutes.  Grease your pizza pan or cookie sheet with olive oil (helps the crust get crispy).  Stretch out your dough the best you can to make it fit.  Cover and let it rest another 15 minutes.  Come back and finish stretching it out.  Your crust will be thin.  Preheat your oven to 425 and then cover and set aside the crust while you make the topping.

Melt two tablespoons of butter (with a teaspoon or so olive oil if you like) in a medium skillet over medium low heat.  Add in thinly sliced onions, cover and let the onions sweat for 10 minutes.  Uncover, and continue to cook, over medium low heat, for 25-30 minutes, stirring occasionally.  

Meanwhile, mix your cheeses and seasoning in a bowl and set aside for flavors to marry.  Lightly (2-3 minutes tops) wilt your spinach in a skillet with a tablespoon of olive oil.  Put it in a strainer to drain. 

When your onions are almost done, pop your crust in the oven for 10 minutes.  Remove the crust from the oven and brush with 2 tablespoons of olive oil.  Season your caramelized onions with salt and pepper to taste and mix them in with your cheeses.  Spread the cheese/onion mixture over the hot crust and then top with the wilted spinach.  Return to the oven and bake for 10-12 minutes or until crust is crisp and the cheese is beginning to brown.  Serve warm.  YUM!!

-Adapted from King Arthur Flour

This post is linked to Tasty Tuesday, Tuesday Night Supper Club, and Delicious Dishes.

Recipe: Potatoes and Zucchini with Parmesan

As so many things in my life turn out, this recipe turned out to be a little more complicated than I originally thought it was.   

Of course, that was because I neglected to read the entire recipe before I started cooking. :)

This recipe isn't hard at all; there are a few steps, but it's so delicious that's it's worth a few extra minutes of your time.  One of the things I love about dishes like this is that it requires so few ingredients and yields amazing and fresh-tasting results.

Enjoy!

Potatoes and Zucchini with Parmesan - Adapted from Gida de Laurentiis

 

4 small new potatoes

2 small zucchini, cut in half lengthwise, then sliced into 1 inch pieces

2 tablespoons butter

1 clove garlic, minced

1/2 teaspoon dried rosemary

1/2 teaspoon dried thyme

Salt and pepper

1/4 cup Parmesan

Bring a pot of water to a boil; add the potatoes and cook until tender, about 8-10 minutes.  Remove from the pot, cool a little, and cut in half.

Put butter, garlic, rosemary, and thyme into a saute pan.  Heat over medium heat and melt the butter.  Meanwhile, sprinkle cut potatoes and zucchini with salt and pepper.

Put potatoes and zucchini, cut side down, in melted butter and herbs and cook until golden brown, 12 to 15 minutes.  Shake the pan occasionally to keep everything from sticking and the garlic from burning. 

Preheat the broiler.  Remove the veggies from the saute pan and place on a baking sheet lined with foil, cut side up this time.  Sprinkle with Parmesan.  Broil until the cheese melts, about 4 minutes.  Serve right away!

This post is linked to Tasty Tuesday and Delicious Dishes.

Recipe: Cheesy Garlic Bread

These are so good.  I can't even describe how good these are.  So I'm not going to spend time trying to describe them to you or tell a witty little story.  I'm just going to tell you to put these on your menu and make them ASAP.

Cheesy Garlic Bread - Adapted from Our Best Bites

1 loaf of French bread dough, made through the first rise (I recommend either this recipe or this one)

1 stick of butter, softened

1 1/2 tablespoons garlic bread seasoning (see below)

1 cup shredded mozzarella cheese

Grease a 12 cup muffin tin with cooking spray.

After you have made your French bread dough, allowed it to rise, and punched it down, roll it out into a rectangle, about 18-20 inches long and 6 inches wide.  

Combine softened butter and seasoning together.  Spread all over the dough rectangle.  Make sure it reaches all the way to the edges.  Evenly sprinkle with cheese.  Roll up jelly-roll style (from the long end of the rectangle).  Cut the roll into 12 equal slices; dental floss or a really sharp knife is best for this.  Place one roll into each greased muffin cup.  Cover and set aside while you preheat the oven to 350.

Once the oven has preheated, bake the bread muffins for 18-22 minutes.  You should watch them very closely for the last 5 minutes as the cheese tends to burn.  You may need to loosely cover it with foil to prevent this.  

These are best eaten immediately so you can enjoy the cheesy goodness! 

Garlic Bread Seasoning

1/4 cup powdered Parmesan cheese (like the kind by Kraft)

1 teaspoon coarse salt

1 tablespoon garlic powder

1 teaspoon dried oregano

1 teaspoon dried basil

1 teaspoon dried parsley

Mix all ingredients together and place in small container.  Seasoning mix should be stored in the refrigerator and can be kept up to 6 months.

This recipe is linked to Tasty Tuesday and Delicious Dishes.

Recipe Redo: Breakfast Cake

Way back when I first posted this recipe, I promised to add pictures to it the next time I made it.  I really intended to make it over the holidays, but life (as it so often does) got in the way, I didn’t have the time.  

Plus, if you can believe it, I was tired of super sweet stuff.

I know I know.  I was stunned too.

Anyway, I’ve updated the recipe and added a couple of pictures to it.  So you should check it out. 

I also have a few suggestions or changes you can make. 

Option 1: Leave out the cream cheese and sugar dotted over the top, but keep the strudel and glaze.  I like to add cream cheese, but if you don’t have it around, you could easily leave it out and still have a delicious dish.

Option 2: Leave off the glaze.  The glaze is very sweet so many may find it too sweet.  I don’t think anything would be missing without the glaze, but I would definitely add ½ teaspoon or so of vanilla to the batter to up the flavor a little. 

Option 3: Half the glaze recipe.  It makes a ton; probably too much.  Now, I like things to be super sweet, so I wouldn’t do that, but I think you could easily cut the glaze in half and still have a great (and still very sweet) breakfast dish.

I would not leave off the strudel.  The strudel is what really makes this dish “breakfast-y” as it’s very much like a topping on a coffee cake.  Without the strudel, it would just be a plain cake with a vanilla glaze. 

Wait, why is that a bad idea again? :)

Make this recipe.  Whether you make this as the original recipe has it or with one (or a combination) of these adaptations; I really hope you make it and enjoy it. 

I didn't skip anything here...pecans, cream cheese, tons of glaze.  This is my kind of breakfast.

This post is linked to Tasty Tuesday and Delicious Dishes.

Recipe: Shrimp and Grits

Shrimp and grits is one of my favorite dishes.  For those of you not from the South, shrimp and grits is a Lowcountry classic; it was originally served as breakfast to hungry fisherman and shrimpers during shrimp season, but has seen a revival and is now very trendy.  It’s not unusual to find shrimp and grits on brunch, lunch, and dinner menus and I’ve even had it served to me as part of a “grits bar” at weddings. 

Shrimp and grits is something I’ve made for a while and it’s what I served to my mother on her birthday.  I needed a new recipe and I wanted to create a one dish meal and avoid serving a vegetable on the side.  I was lucky enough to find several recipes that I merged together to create this one.  I think it’s my best recipe creation to date.

Shrimp and Grits – Serves 4

Shrimp:

1½ pounds unpeeled large shrimp

1 pound fresh asparagus

3 slices bacon (optional)

2-3 tablespoons butter

1 (8 oz) package sliced fresh mushrooms

1 bunch green onions, cut into ½ inch pieces

1 clove garlic, minced

½ teaspoon dried thyme

2 tablespoons white wine

2 teaspoons fresh lemon juice

½ teaspoon Tabasco (optional or to taste)

Salt and pepper

Grits:

4 cups milk (whole is best)

1½ teaspoons salt

1 cup uncooked grits (old fashioned or stone ground, not quick cooking or instant)

1 cup grated gruyere cheese

1 tablespoon butter

½ teaspoon pepper

Peel and devein shrimp.  Snap off and discard tough ends of the asparagus.  Cut into 1 inch pieces

Cook bacon in a large skillet until crunchy.  Remove, crumble, and set aside.  Drain all but one tablespoon of bacon drippings from the pan.  Melt two tablespoons of butter in with the drippings.  If you aren’t using bacon, melt an extra tablespoon of butter or use 1 tablespoon of olive oil.

Meanwhile, bring the milk and salt to a boil in a heavy saucepan over medium-high heat for the grits.  Slowly whisk in grits.  Reduce heat to low (make sure your grits don’t burn on the bottom or bubble too much) and simmer, uncovered for 20 minutes, stirring often.  Remove from heat and stir in cheese, butter, and pepper.

Add mushrooms to the skillet and sauté for 2-3 minutes.  Add in asparagus and green onions; cook for 2 or 3 minutes longer.  Stir in garlic and thyme, season well with salt and pepper.  Cook for an additional few minutes or until the mushrooms look browned.  You may need to add a little more butter or oil to keep everything from getting too dry.  Stir in wine, then shrimp.  Cook for 2 minutes.  Stir in lemon juice and Tabasco, if using.  Season with a little more salt and pepper and cook just until shrimp turn pink.  Serve immediately over warm grits.

I really need to stop taking pictures with my phone.  Sorry for the bad shot.  Again.

This post is linked to Tasty Tuesday and Delicious Dishes

Tasty Tuesday: A Year in Review

Don’t forget to enter my “blog-a-versary” giveaway for your chance to win a $25 Barnes and Nobel giftcard! 

When I started blogging, I knew I wanted to share recipes, but I never thought it would turn into one of my favorite things to do.  I love sharing new and old family favorite recipes and I especially love hearing what you thought about it.  

I thought that, in the spirit of my “blog-a-versary”, I would share the five most viewed recipes on my blog.  

The Best Macaroni and Cheese on Earth

Mushroom and Spinach Pasta

(I keep forgetting to take a picture of this! I eat it too fast because it's so yummy!)

Pumpkin Cobbler

Buttermilk Banana Bread

Mario’s Baked Ziti

It doesn’t surprise that these are the most viewed recipes; they are most definitely some of my favorites.  Personally, I’m super fond of the M&M cookies! The Mushroom and Spinach Pasta is the number one recipe that brings people to my blog and the second most popular post I’ve ever written.  It’s really good and very simple, so if you haven’t checked it out, you should do so immediately! 

Do you have a favorite recipe, mine or otherwise?  I would love to hear about it!

Recipe: Bacon and Spinach Frittata

Until last week, I was afraid of frittatas.  Not afraid in that I thought it was going to attack me, but afraid in that I thought it would be too difficult or extra complicated for me to cook.

I’m pretty sure you knew which sort of afraid I meant.  I just wanted to make sure you were listening. :)

I received a very lovely enamel cast iron dutch oven for Christmas (I also have the 7 quart) which just so happens to be 10 inches in diameter and therefore perfect for cooking frittatas.  Obviously, a cast iron skillet would be slightly better, but my cast iron skillet is too big to make this particular recipe. 

Anyway, my point is that it turns out frittatas are very easy, and, as long as you have some sort of oven proof skillet or pot, require no extra tools or odd ingredients.  In fact, the great thing about frittatas is that you can put pretty much anything you want into them.  They’re like omelets without all the flipping.  I also find them to be quite frugal as it didn’t require me to buy anything else and helped me use up ingredients I already had on hand.  And they taste good.  It’s a win-win all around.

Bacon, Spinach, and Cheese Frittata – serves 1-2

2 slices bacon

2 teaspoons olive oil

1 medium shallot, sliced

4 large eggs

Large handful of baby spinach

⅓ cup cheese of your choice (fontina, gruyere, or mozzarella are all good options), diced into small pieces or shredded  

Salt and pepper

Preheat oven to 350°. 

Spray a 10-inch oven proof skillet with cooking spray and heat over medium-high heat.  Add bacon and cook to desire degree of crunchiness, turning occasionally.  Remove bacon from skillet and crumble; set aside.  Wipe bacon grease of skillet, return to heat, and add olive oil*.   Toss in the shallot and cook for about 5 minutes until soft and translucent, but not brown.  You may need to lower the heat to medium low to prevent the shallot from getting brown.  This would also be an excellent time to deglaze the pan with a little white wine to scrape up all the tasty bacon bits that got left behind.  This, of course, is completely optional but completely delicious.

Beat eggs in medium bowl.  Stir in crumbled bacon, spinach, cheese, cooked shallots, and salt and pepper to taste.  Spray your pan again (to ensure the eggs don’t stick) and pour in the egg mixture.  Place back on the stove top, over medium high heat, and cook for 2 minutes.  Transfer to preheated oven and cook until eggs are set, 10-12 minutes. 

Place a plate over the top of the skillet and invert.  As long as your pan was well greased, the frittata should come out evenly.  Serve with toast or a salad to make a complete meal. 

*You can also do as I did, and just use the bacon grease to cook your shallots in.  But that’s just a matter of taste and unhealthiness.

Note: Frittatas can be refrigerated in a sealed Tupperware container for up to three days.  Reheat in a 350° for 5-7 minutes.  

This post is linked to Tasty Tuesday and Delicious Dishes. 

Recipe: Cookie Bars

I hate to admit it, but sometimes cookies are too much trouble.  I don’t mind the mixing up and waiting until they're baked, but the scooping, shaping, and spacing evenly onto cookie sheet is just too much trouble sometimes.  Every once and while, I want an easy cookie.  Which is why cookie bars are the perfect solution.  All the taste of delicious cookies, none of the work.  Perfect solution. 

These cookie bars are even better because they have all the taste of an awesome cookie, the ease of a cookie bar, and the texture of a cake.  Oh yes.  This is one excellent dessert.

Cookie Bars – adapted from How Sweet It Is

6 tablespoons butter, softened

3/4 cup packed brown sugar

1/2 cup white sugar

2 teaspoons vanilla extract

3 eggs

2 1/4 cups all purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup milk (I actually forgot the milk and they still turned out pretty decent, just a little dry)

¾ cup chocolate chips (I like milk, but semi-sweet would be good too)

¾ cup white chocolate chips

Preheat oven to 350°.  Spray a 13 x 9 cake pan (or baking dish) with non-stick spray. Layer with parchment paper and spray again.

Cream butter and sugars in the bowl of an electric mixer. Add vanilla, then and add eggs one at a time. In separate bowl, mix flour, baking powder and salt.  Add half of the dry ingredients to the butter mixture, alternating with the milk and ending with the dry ingredients.  Fold in both kinds of chips.   

Pour batter in pan and spread evenly. Bake for 35-45 minutes, or until knife inserted in middle comes out clean.

This post is linked to Tasty Tuesday and Delicious Dishes.

Tasty Tuesday…On a Wednesday

Because yesterday was Library Day in the Life, I didn't get a chance to share a recipe. So I'm sharing this recipe today! It actually works out nicely because it's what I had for dinner last night. My friend Ashley asked me to post this recipe as she is always looking for new ways to fix gnocchi.

Y'all know what gnocchi are, right? If you don't, gnocchi are Italian dumplings, usually made from potatoes. And they are delicious.

This recipe came from a Weight Watchers meeting (or maybe the magazine, I don't remember which) and can be very low-fat if it's made with minimal oil, low fat (or fat free) tomato sauce, and extra lean ground beef.

But I don't particularly like the way things taste when they are made that way. I really like my olive oil. :)

The point is, you can make this as healthy as you want. Just use less oil, whole wheat gnocchi, and extra lean ground beef.

Gnocchi Florentine – makes 4 servings

1-2 tablespoons olive oil

1 small onion, chopped

3 cloves garlic, minced

1 teaspoon Italian seasoning

½ pound lean ground beef

1¾ cups marinara sauce (homemade or your favorite jarred)

1 10-oz box frozen spinach, thawed and squeezed dry

1 17-oz package gnocchi

Salt and pepper

Parmesan cheese

Heat the olive oil in a large skillet over medium heat. Sauté the onion until soft, but not brown, about 5 minutes. Add the garlic and cook until fragrant, about 1 minute. Sprinkle in the Italian seasoning and then add the meat. Cook the beef until nicely browned and no longer pink anywhere. (At this point, you could also deglaze the pan with about ¼ cup red wine if you feel like it's the right thing to do.)

Pour in your sauce, cover, and bring to a simmer. Stir in the squeezed dry (this is very important!) spinach and return to a simmer. Season with salt and pepper, taste, and then adjust seasonings as desired.

Cook the gnocchi according to the package directions; drain. Add gnocchi to the sauce, stir to coat. Serve with parmesan cheese. 

This recipe is linked to Tasty Tuesday and Delicious Dishes.

Recipe: Lemon Vinaigrette

I have never been one to make my own salad dressings.  In fact, I thought that people who did were just overachievers.  Not that I’m not an overachiever (hello I make all of my own bread), I just thought that going to all the trouble of making a salad dressing that wasn’t going to last as long as bottled dressing was just a waste of time. 

That said, the dressing was what drew me to this recipe, and when I made it on New Year’s Eve, it was a huge hit.  But even after making the dressing and having my family devour it, I still wasn’t convinced that homemade salad dressings were the way to go.

So then why am I about to share a recipe for a homemade vinaigrette?  Because on Sunday, as I was preparing my menu plan and grocery list, I realized I had a lemon on my counter that was on the verge of going bad.  Everything I make using lemons either requires more lemons or more ingredients, and since I’m trying (and failing) to only spend $25 a week at the grocery store, I need to make something using ingredients I already had.  I remembered watching someone on The Food Network (Ina probably.  Or maybe Rachel Ray, but I tend to avoid her as her brightly colored kitchen scares me a little.) make a salad dressing using lemon juice and olive oil, so I decided that a salad would go well with my dinner.  A quick Google search yielded a lemon vinaigrette that was so delicious, I knew instantly I had to share it with you. 

Lemon Vinaigrette – makes ¾ cup

3 tablespoons fresh lemon juice (from about 1 lemon)

1 garlic clove, peeled

½ teaspoon lemon zest

1½ teaspoons Dijon mustard

½ teaspoon sugar

½ cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

Squeeze your lemon juice into a small bowl (or the bowl you are going to be serving your salad from – no reason to dirty up two bowls).  Use a microplane grater to grate your garlic clove into the bowl with the lemon juice; make sure to check the back for any remaining garlic.  Zest your lemon and add the mustard and sugar.  Whisk to combine and then slowly mix in the olive oil.  Use extra virgin here, even if you usually don’t.  You can really taste the difference between good olive oil and oil that’s better for cooking in a dressing like this.  Whisk to combine and season with salt and pepper. 

Toss with your salad or store, covered, in the refrigerator for 3 days.

Photo Credit

 This recipe is linked to Tasty Tuesday and Delicious Dishes.

Recipe: Chicken Spaghetti

This recipe comes from my mom, who I consider the authority on all things casserole. She has been making this dish for a very long time, but yesterday we decided to adapt it just a little. And I think it turned out even better than before. I hope you like it as well!

Chicken Spaghetti – makes 8-10 servings

2-3 chicken breasts, cooked, cooled, and chopped (you can either boil it, roast it, or sauté it – your choice)

1 pound spaghetti or other long pasta, cooked 1 minute less than packaged directions, drained

2 tablespoons olive oil

8 oz fresh sliced mushrooms

1 medium onion, chopped

3-4 garlic cloves, minced

⅓ cup dry white wine

1½ cup frozen peas or a small package of chopped frozen broccoli, thawed

2 cans cream of chicken soup (or 1 can cream of chicken and 1 can cream of mushroom)

½ sour cream

1 cup shredded mozzarella cheese, divided

½ cup grated parmesan, divided

Heat the olive oil over medium heat in a large dutch oven (you want to be able to mix all the ingredients in it at the end) and sauté the mushrooms for about 5 minutes, until some of the juices have been evaporated. Add in the onions and cook until soft and translucent, another 5-7 minutes. Add the garlic and cook for another minute or two. Season with salt and pepper to taste. Deglaze the pan with the wine, making sure to scrape up the brown bits on the bottom of the pan. Add the peas (or the broccoli) and cook for a few minutes to warm through. Remove from heat and stir in the chopped chicken, cooked pasta, soups, sour cream and half the cheeses. If the mixture looks too dry add a little chicken broth or water. You want it creamy, but not runny. Check for seasoning and add more salt and pepper if needed.

Bake in a preheated 350° for 30 minutes. Top with remaining cheese and return to oven to melt the cheese and to make sure the casserole is heated through.

This post is linked to Tasty Tuesday.

PS: I'm sorry about the lack of a picture. My camera batteries stopped working and I can't find new ones amidst all the boxes.

Tasty Tuesday: Hoppin' John

Black-eyed peas are practically a requirement for a southern new year’s celebration.  Black-peas bring luck and when served with some sort of greens (collards, turnip, cabbage – take your pick), you are assured good luck in life and money.  We like to serve some sort of pork with our peas and greens.  This year we decided to expand our pallets a little and make Ina Garten’s delicious pork tenderloin, roasted Brussels sprouts, and Hoppin’ John.

Hoppin’ John has its roots in West Africa and the simple dish of rice and beans was historically a staple food throughout much of the South.  Black-eyed peas occasionally show up on our table during the summer when you can get them freshly shelled at farmer’s markets.  Personally, I prefer lady peas or pink-eyes, but since black-eyed peas are a southern tradition for new years, they belong on our table. 

Hoppin’ John – adapted from All You

6 slices bacon, diced

1 medium onion, chopped

½ cup diced celery

½ teaspoon crushed red pepper, if desired

2 cans (15 oz each) black-eyed peas, one drained, one not

1 can (15 oz) diced tomatoes (not drained)

Salt and pepper, to taste

Cooked white rice

Spray a large saucepan with cooking spray and heat over medium heat.  Fry bacon until it’s beginning to crisp.  Add in onion and celery and sauté until soft and translucent, 5-8 minutes.  Lower the heat to medium-low if onion begins to brown.  Sprinkle with red pepper if using, ½ teaspoon salt, and ¼ teaspoon pepper.  Stir to combine and add in tomatoes.  Bring to a boil and reduce heat to low.  Cook 30-45 minutes until the acidity has cooked out of the tomatoes.  Add both cans of peas and cook 30 minutes longer.  Check for seasonings and adjust as needed.  Serve over (or mixed with) cooked white rice.

Photo Credit

This year we roasted some Brussels sprouts instead of serving greens or cabbage (both of which I can’t stand – yuck!).  You can use this recipe from Ina Garten or my (very quick) recipe below. 

Balsamic Roasted Brussels Sprouts

1½ pounds Brussels sprouts, brown ends and yellow outer leaves removed

3-4 tablespoons olive oil

1-2 tablespoons balsamic vinegar

Coarse salt and pepper, to taste

Preheat oven to 375°.  Spray a roasting pan with olive oil cooking spray.  Cut sprouts in half.  Toss in prepared pan with desired amount of olive oil, vinegar, salt and pepper.  Roast for 30-40 minutes, stirring every ten minutes. 

Do you serve anything special on New Year’s Day?

This post is linked to Tasty Tuesday and Delicious Dishes.

12 Days of Christmas Cookies – Peanut Butter Reindeer

Anyone who's known me for any length of time knows that I am not crafty. Sure I cook and bake, and I occasionally get creative in what I put in a dish, but when it comes to making something look good, I fail miserably.

I can barely sew (just hems and repairing rips…I can't sew buttons back on!), I've failed at every scrapbooking project I've ever attempted, my dad had to do all of my drawing for school projects, and even my baking crafty projects only turn out okay. Please don't ask me to decorate your cake or your cookies. I guarantee I will mess them up.

I'm okay with that, though, because pretty much everything I make tastes good enough to make up for its lack of presentation.

(And that will do it for my ego-boosting session of the day. Ahem.)

So when I saw these cookies in the Betty Crocker holiday cookie magazine, I was tempted to ignore them. After all, I'm a big, fat, failure when it comes to cute decorating. But they were just so cute, that I had to try my hand at them.

And all though they don't look quite as cute as the ones in the magazine, they taste really good. And cookies that taste good are all that really matter, right?

This recipe is very easy. It starts with a peanut butter cookie mix and the reindeer are super easy to shape. I think this would be a great recipe to make with kids! If you don't do peanut butter cookies, sugar cookies would be an appropriate substitute (you may need to chill the dough before shaping). You could also use mini M&Ms instead of chocolate chips for the eyes and nose. A red hot would make an excellent Rudolph nose if you wanted to have a red-nose reindeer leading your herd.

Peanut Butter Reindeer – adapted from Betty Crocker

1 package of peanut butter cookie mix, mixed according to the package directions (sugar mix may be substituted)

2 tablespoons sugar

72 chocolate chips

24 pretzel sticks

Preheat oven to 375°. Line baking sheets with parchment or greased aluminum foil.

Roll cookie dough into 24 evenly sized balls (about 1¼ inch) and space evenly on cookie sheets. Dip a glass into a small bowl of sugar and use the glass to lightly press the cookies down. You want them about ½ inch thick. Use your fingers to shape one end of the cookie into a point. (The top will remain round and the middle and bottom will graduate to a point.)

Break 1 pretzel stick into four even pieces. Put two pieces on either side of head to form antlers. Use three chocolate chips (or M&Ms or red hots, your choice) to make the eyes and nose. Repeat with remaining pretzel sticks and chocolate chips.

Bake for 9-11 minutes until the edges are just brown. Cool for 2 minutes on the pan and then transfer to a wire rack to cool completely. 

Aren't these adorable?!

 This post is linked to Tasty Tuesday.