Italian Shrimp

Hi everyone!

Tomorrow we are having Italian Shrimp. I would assume you want to use peeled shrimp for this. It does call for a lot of garlic so adjust that to suit your preferences. I think this would probably good with some pasta (just plain with some butter) and then I'll serve a vegetable and some fresh fruit.

Italian Shrimp
Eshu_me

2 pounds large whole fresh shrimp
1 cup olive oil
1 tablespoon salt
2 teaspoons fresh ground black pepper
2 teaspoons oregano
2 teaspoons rosemary (fresh if possible and use more)
3 bay leaves
25 cloves unpeeled garlic, mashed
1 cup dry white wine
Crushed red pepper to taste

Place all ingredients in a large pot (or skillet) and cook over medium high heat for fifteen to twenty minutes or until shrimp are pink and liquid reduced. Stir occasionally. Serve the shrimp hot with pan juices and use French bread for dipping (essential!!!).

The only change I made was I oven roasted the garlic and then peeled and mashed it. i did not use as much garlic either. The taste was out of this world....

Amy

Glazed Carrots

Hi everyone!

Tomorrow we are having Glazed Carrots as our side for dinner. I thought I would look for a different way to get my kids to eat carrots. This looked very simple but I think the combo of the sweet and salty will appeal to them. One thing about carrots is you really should use regular carrots for recipes like these. Baby carrots are very convenient and a lot of people buy those these days but they really do taste different from a big ole carrot. The big carrots are much sweeter. We'll also be having a protein (I'm thinking some type of grilled sausage or kielbasa), some fresh fruit and maybe some brown rice.

Glazed Carrots
Sharon
adapted from Cook’s Illustrated

6 medium carrots, peeled and sliced into coins
1/2 cup chicken or vegetagle broth
1/2 tsp salt
2 tsp sugar
1 tsp unsalted butter
2 tsp lemon juice
freshly ground black pepper to taste

In a non stick skillet with a lid, bring the carrots, broth, salt and 1 tsp of sugar to a boil on medium high heat. Put lid on the pot and let them simmer until almost tender, about 5 minutes, stirring occasionally. Remove lid and allow liquid to reduce by half. Add the butter and remaining sugar and cook until carrots are tender, about 3 minutes. Remove pan from heat and add lemon juice and pepper. Variation: substitute honey for the sugar and orange juice for the lemon.

Amy

Home Style Lentils & Rice

Hi everyone!

Tomorrow we are having Home Style Lentils & Rice. I think my kids will really like lentils but I haven't really had them try them yet so we'll see. I am planning to use 4 cups on chicken stock instead of the seasoning packets and water. Then I'm also going to make a protein (probably grilled chicken breasts) and then a vegetable and some fresh fruit.

Home Style Lentils & Rice
Sandy~~*~Sandy~*~
Hillbilly Housewife

3/4 cup dry lentils
3/4 cup brown rice
4 packets reduced-sodium chicken broth powder
2 tablespoons dry onion
1 tablespoon onion powder
1/4 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon basil
4 cups tap water
2 tablespoons olive oil

In a 2-quart saucepan bring the water and oil to a boil. As the water is heating, add the lentils, rice, broth powder, and seasonings. Bring the whole thing to a nice fat boil. Reduce the heat to low. Place a lid on the lentils and allow the mixture to simmer for about 45 to 50 minutes. The water should be mostly absorbed. You may serve this as is, or topped with a little cheddar cheese if desired.

Sandy's Notes: If you have never tried lentils and are looking for a way to make them acceptable to the kids, this one is a good bet. We usually serve it with a big salad made up of lettuce, tomatoes, chick peas, cucumber and any other fresh veggies lurking in the fridge. If you are having a busy day and don't have time to cook this on the stove, it can cook in the crock pot on low for about 6 hours instead. I've never cooked it on high, so I'm not sure how quickly it would cook that way. I suspect about 3 or 4 hours would be enough.

Makes 6 servings.

Per Serving (excluding unknown items): 223 Calories; 5g Fat (21.6% calories from fat); 9g Protein; 35g Carbohydrate; 8g Dietary Fiber; 0mg Cholesterol; 190mg Sodium.

Amy

Garlic-Herb Roasted Pork Loin with Pear-Applesauce

Hi everyone!

Tomorrow we are having Garlic-Herb Roasted Pork Loin with Pear-Applesauce. My boys have gobbled up all of their dinner the last few times we have had a pork roast so I'm hoping they really like this as well. I will also serve a vegetable and probably baked potatoes or brown rice on the side.

Garlic-Herb Roasted Pork Loin with Pear-Applesauce
Amy - Amylz – WW website
Servings: 12

3 pound lean pork loin, use 1 whole 3 lb boneless roast
3 large garlic clove(s), cut into thin slivers
2 Tbsp rosemary, fresh, chopped
2 Tbsp thyme, fresh, chopped
1 Tbsp olive oil
1 tsp table salt
1/2 tsp black pepper, freshly ground
2 cup unsweetened applesauce
2 medium pear(s), ripe, peeled, cored and diced
1/4 cup chives, fresh, chopped

Preheat oven to 400ºF. With a small knife, poke about 24 slits into pork; insert garlic slivers into slits. In small bowl, combine rosemary, thyme, oil, salt and pepper; rub mixture all over pork, pushing some of mixture into slits. Line a large roasting pan with heavy-duty aluminum foil (for easy clean-up). Place pork on a rack in prepared pan; roast, uncovered, until a meat thermometer inserted in center of pork registers 160ºF, about 1 hour. Meanwhile, in a medium bowl, combine applesauce, pears and chives. Transfer pork to a cutting board and let stand for 15 minutes. Slice pork and arrange on serving platter; spoon any pan drippings over pork, if desired. Serve applesauce in a small bowl on the side. Yields about 3 ounces of pork and 1/4 cup of applesauce per serving.

Amy

Ground Turkey Paprikash and Macaroni

Hi everyone!

Tomorrow we are having Ground Turkey Paprikash and Macaroni. This looks quick and simple which is just what I need on a busy Sunday night. Since this has a lot in it, I will serve some fresh fruit and call this a complete meal.

Ground Turkey Paprikash and Macaroni
Amy – amylz
From Rachael Ray Serves 4

1/2 pound elbow macaroni
Salt
1 tablespoon extra virgin olive oil (EVOO)
1 tablespoon butter
1 1/3 pounds ground lean white turkey (the average weight of one package)
2-3 cloves garlic, chopped
1 medium onion, chopped
1 red bell pepper, seeded and chopped
2 tablespoons sweet paprika
1 teaspoon ground cumin
1 teaspoon dried marjoram
Black pepper
1 cup chicken stock
1 cup sour cream
2 tablespoons flat leaf parsley, chopped
2 tablespoons fresh dill, chopped

Bring a pot of water to boil for pasta. When it comes to a boil, add pasta and salt to season the cooking water. Cook pasta six minutes to al dente. While water comes to a boil and pasta cooks, heat a deep skillet over medium-high heat. Add EVOO, about one turn around the pan, followed by the butter and the ground meat. Break up meat and crumble, 2-3 minutes. Add garlic, onions, red bell peppers and seasonings to the turkey. Cook 5-6 minutes, then add chicken stock and sour cream to the pan. Bring to a bubble and reduce heat to low. Add cooked pasta and stir. Let pasta absorb some sauce, a minute or so. Adjust seasonings and serve. Garnish the prepared dish with chopped parsley.

Amy

Spinach and Ricotta Pie

Hi everyone!

Here is a recipe for Spinach and Ricotta Pie. This comes out kind of like a quiche when it's done. It looks delicious. The person I got this recipe from said it was really good and even her kids loved it. The pesto combined with the ricotta seems like a really good combination.

Spinach and Ricotta Pie
LuvMyMonkeyMunch
8 servings

1 9" prepared pie crust
1 tablespoons butter
1 medium onion, finely chopped
1 10-ounce package frozen chopped spinach, thawed and squeezed dry
8 ounce mozzarella cheese, grated
1 cup freshly-grated Parmesan cheese
1 15-ounce container ricotta cheese
3 large eggs, beaten to blend
1/3 cup basil pesto
1/4 teaspoon ground nutmeg

Preheat oven to 350° F.Place a large skillet over medium heat. Sauté the chopped onion in the butter until very soft and translucent, about 12 minutes. Mix in the thawed, squeezed spinach. Combine remaining ingredients in a large mixing bowl. Add the spinach/onion mixture and stir to combine all ingredients thoroughly. Transfer filling to prepared pie crust. Bake in the preheated oven for 45 to 55 minutes, until puffed and golden. Let stand at least 15 minutes before serving.

Amy

UNDONE STUFFED PEPPER CASSEROLE

Hi everyone!

Here is a recipe for Undone Stuffed Pepper Casserole. For those of you who love stuffed peppers, this is right up your alley. This has gotten great reviews on our cooking site and it looks so simple and yummy.

UNDONE STUFFED PEPPER CASSEROLE
(mrsrader86 via Kraft Food and Family Magazine)

1 lb ground beef
2 green peppers, coarsely chopped
3 cloves garlic, minced
2 cups cooked long grain white rice
1 jar (26 oz) spaghetti sauce
1 ½ cups Italian Five Cheese Blend, divided

Heat oven to 350 degrees. Brown meat with peppers and garlic in large skillet, drain. Stir in rice, spaghetti sauce, and ¾ cup of cheese. Spoon into 2 qt. casserole; top with remaining cheese. Bake 25 minutes.

Amy

Homestyle Beef Stew

Hi everyone!

Tomorrow we are having Homestyle Beef Stew for dinner. I like how simple and classic this recipe looks because that's how my family likes their beef stew. I bet this would work in the crockpot as well if you wanted to give that a try. We will also have some fresh fruit and some rolls.

Homestyle Beef Stew
Amy - amylz
From: Campbell's Kitchen Serves: 4

2 tbsp. all-purpose flour
1/8 tsp. ground black pepper
1 lb. beef for stew, cut into 1" cubes
1 tbsp. vegetable oil
1 can (10 1/2 oz.) Campbell's® Condensed Beef Broth
1/2 cup water
1/2 tsp. dried thyme leaves, crushed
1 bay leaf
3 medium carrots, cut into 1" pieces
2 medium potatoes, cut into quarters

MIX flour and pepper. Coat beef with flour mixture. HEAT oil in Dutch oven. Add beef and cook until browned, stirring often. Set beef aside. Pour off fat. ADD broth, water, thyme, and bay leaf. Heat to a boil. Return beef to pan. Cover and cook over low heat 1 1/2 hr. ADD carrots and potatoes. Cover and cook 30 min. or until beef is done, stirring occasionally. Discard bay leaf.

Amy

Gingered Pork, Pineapple and Pepper Skewers

Hi everyone!

Here is a recipe for Gingered Pork, Pineapple and Pepper Skewers. You can obviously add any other veggies you like with your kebobs to this.

Gingered Pork, Pineapple and Pepper Skewers
Amylz – WW website
Servings: 4

2 Tbsp low-sodium soy sauce
1 tsp ginger root, freshly grated
1/2 tsp minced garlic
1 1/2 cup canned unsweetened pineapple chunks, or 16 fresh chunks
8 oz lean pork tenderloin, cut into 16 chunks
1 medium sweet red pepper(s), cut into 16 chunks
1 sprays cooking spray
3 cup cooked whole wheat couscous
1/4 cup scallion(s), sliced

In a resealable food storage bag, combine soy sauce, ginger and garlic. Finely chop 2 pineapple chunks and add to bag. Add pork; seal bag and turn to coat. Refrigerate at least 30 minutes or up to 4 hours. Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil (for easy cleanup). Remove pork from marinade; discard marinade. Alternately thread 2 pieces of pork, 2 pieces of pepper and 2 pieces of pineapple onto each of eight 6- to 8-inch metal or wooden skewers; coat with cooking spray. (Make sure to soak wooden skewers in water for at least 30 minutes to prevent burning.) Grill or broil skewers, turning once, until pork is just barely pink in center, and pepper and pineapple are lightly charred and tender, about 6 to 8 minutes. Remove from heat. Combine couscous with scallions. Yields 2 skewers and about 3/4 cup of couscous per serving.

Amy

Hearty Chicken Noodle Soup, Hot Chicken Salad, Delicious Potato Soup, Italian Wedding Soup 3

Hi everyone!

Here are the lunches for the next two weeks. Now that school is out, I have to make a lot more lunches. My older son is used to eating a pretty substantial lunch. I like to make up big batches of things that we can eat for a few days in a row. First is Hearty Chicken Noodle Soup. I like to use these homestyle noodles that you get in the frozen section of your grocery store for chicken noodle soup. It reminds me of these Amish noodles we used to get in Indiana. Next is Hot Chicken Salad. The name is sort of misleading on this, it's really like a chicken casserole. You do want to assemble this overnite and then cook the next day. Third is Delicious Potato Soup. This does have ham in it. And finally, I'm making Italian Wedding Soup. This is my older son's favorite soup so he should really enjoy this one.

Hearty Chicken Noodle Soup
(Jennifer)

1-2 T. canola or olive oil
1-2 cloves garlic, minced (or may use garlic powder to taste)
1 onion, diced
2 celery ribs, chopped
3-4 carrots, peeled and sliced thin
1 medium potato, diced (optional)
8 C. chicken stock (or just use water and about 1 T. chicken base or bullion)
6 oz. homestyle noodles (dry, found in the pasta section of the store)
1 C. frozen peas
12 oz. canned chicken (or use leftover cooked chicken or turkey if you have it)
1 t. poultry seasoning (or to taste)
fresh ground pepper to taste

In a large stock pot, saute onion, celery and garlic in oil till they are soft. Add carrots and potato if desired and satue a couple minutes. Add chicken stock (if you preheat this while the veggies are cooking it saves time) and bring to a boil. Add peas, poultry seasoning and pepper. If your noodles take more than 10 minutes to cook (the ones I buy need about 20 - the lable will tell you) add the noodles immediately, if they only need 8-10 minutes, simmer veggies for 10-15 minutes before adding noodles. Just before soup is done, add canned chicken, and stir well. (total simmer time about 20-25 minutes)

Hot Chicken Salad
Dottie (hokiesmom)

4 C cooked & cooled chicken chunks
2 Tbsp lemon juice
3/4 C Mayonnaise
1 tsp salt
2 cups chopped celery
4 hard boiled cooked eggs (either chop or slice)
3/4 cup Cream of Chicken Soup (I use all of 10 oz can)
1 tsp finely minced onion
2 pimentos (cut fine)

Combine ALL of the above in a 9 x 13 greased rectangular dish.
Top with a mixture of:
2/3 cup chopped, toasted almonds,
1 1/2 cups crushed potato chips
1 cup of grated Cheese.

Let stand overnight in refrigerator.
Bake at 350* for 20-25 minutes.
Serves 10-12

Delicious Potato Soup
Melissa (silvertone59) via allrecipes

3 1/2 cups peeled and diced potatoes
1/3 cup diced celery
1/3 cup finely chopped onion
3/4 cup diced cooked ham
3 1/4 cups water
2 tablespoons chicken bouillon granules
1/2 teaspoon salt, or to taste
1 teaspoon ground white or black pepper, or to taste
5 tablespoons butter
5 tablespoons all-purpose flour
2 cups milk

Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.

Italian Wedding Soup 3
Toby – madisonsmomx3 from Barefoot Contessa Back to Basics
Serves: 8 servings

For the meatballs:
3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup fresh white bread crumbs (I used premade bread crumbs)
2 teaspoons minced garlic (2 cloves)
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving (I did all parmesan ½ cup)
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:
2 tablespoons good olive oil
1 cup minced yellow onion
1 cup diced carrots (3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (2 stalks), cut into 1/4 inch pieces
10 cups homemade chicken stock
1/2 cup dry white wine
1 cup small pasta such as tubetini or stars ( I used orzo and cooked in separate pot)
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed (You can use less)

Preheat the oven to 350 degrees F. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.) Bake for 30 minutes, until cooked through and lightly browned. Set aside. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5 to 6 minutes, stirring occasionally. Add the chicken stock and wine and bring to a boil. Add the pasta to the simmering broth and cook for 6 to 8 minutes, until the pasta is tender. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

Amy

Grilled Chicken with Parsley-Caper Sauce, Garlic Mashed Potatoes with Fresh Chives

Hi everyone!

Here is a recipe for Grilled Chicken with Parsley-Caper Sauce. This is another recipe from the Weight Watchers Website. The chicken is very basic with salt and pepper but then you make up this sauce that looks pretty good. I love capers! Then we have Garlic Mashed Potatoes. I do recommend you use real buttermilk. You can make your own by adding 1 tbsp of vinegar to every 1 cup of milk but I think real buttermilk makes a difference. I think fresh chives are a must as well.

Grilled Chicken with Parsley-Caper Sauce
(amylz – WW Website)
POINTS Value: 3 Servings: 4

1 pound uncooked boneless, skinless chicken breast
1/4 tsp table salt
1/4 tsp black pepper
1 sprays olive oil cooking spray
2 medium scallion(s)
1/2 cup parsley, packed
1/3 cup water
3 Tbsp rice vinegar
1 tsp olive oil
1 tsp Dijon mustard
2 Tbsp capers, drained

Preheat grill. Season chicken with salt and pepper; coat lightly with olive oil cooking spray. Grill over medium-hot coals until cooked through, about 6 minutes per side. While chicken is cooking, prepare sauce. Chop scallions, separating white and green parts. In a food processor or blender, combine white part of scallions, parsley, water, rice vinegar, oil and mustard. Process or blend until a chunky purée forms. Transfer to a spouted container; stir in capers and green parts of scallions. Thinly slice chicken diagonally across the grain and fan on a serving platter covered with lettuce. Drizzle with sauce and serve.

Garlic Mashed Potatoes with Fresh Chives
Amy – amylz
By Robin Miller

4 large red bliss potatoes, unpeeled and cut into 1/2 to 1 inch pieces
4 cloves garlic, peeled
Water
1/2 cup low-fat buttermilk
1/4 cup chopped fresh parsley leaves
2 tablespoons chopped fresh chives
1/2 teaspoon salt
1/4 teaspoon ground black pepper

In a large saucepan, combine potatoes and garlic. Pour over enough water to cover and set pan over high heat. Bring to a boil, reduce heat to medium and simmer 10 minutes, until potatoes are fork-tender. Drain and return potatoes and garlic to cooking pot. Add buttermilk and mash until large lumps disappear. Fold in parsley, chives, salt, and pepper.

Amy

Pumpkin Bread, Apple Pumpkin Muffins

Hi everyone!

Here are the baked goods for the next two weeks: Pumpkin Bread and Apple Pumpkin Muffins. I may turn the pumpkin bread into muffins as well. We like to have muffins in the freezer to grab in the mornings when we need a quick breakfast to go.

Pumpkin Bread
Lori

4 large eggs
3 cups sugar
1 cup oil
3 cups flour
2 tsp baking soda
½ tsp baking powder
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 tsp allspice
1 tsp salt
2 cups pumpkin
2/3 cup water

1 Preheat oven to 350 degrees. Grease and flour two loaf pans.
2 In large bowl, beat eggs, sugar and oil.
3 Sift dry ingredients and blend in to wet mixture. Blend in pumpkin and water.
4 Divide batter between two loaf pans. Bake for 1 hour and 15 minutes, or until toothpick inserted in center comes out clean.
Servings: 24 Yield: 2 loaves
**You may also use 8 mini loaf pans- bake 45 minutes to an hour.

Apple Pumpkin Muffins
Katie (Katiedid) from TOH

2-1/2 cups all-purpose flour
2 cups sugar
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
2 eggs
1 cup canned pumpkin
1/2 cup vegetable oil
2 cups finely chopped peeled tart apples

In a large bowl, combine the first seven ingredients. In a small bowl, combine eggs, pumpkin and oil; stir into dry ingredients just until moistened. Fold in apples. Fill greased or paper-lined muffin cups two-thirds full. Bake at 350° for 30-35 minutes or until muffins test done. Cool for 10 minutes before removing from pan. Yield: 1-1/2 dozen.

Katie's Notes: I used half white whole wheat flour and half all-purpose, reduced the sugar to 1 1/2 cups, added extra spices, used 1 egg and 3 T refrigerated egg whites, 1/4 cup canola oil and 1/4 cup applesauce. I made 12 muffins and baked the rest of the batter in the small oval Pampered Chef baking dish

Amy

Herbed Pork Loin Roast

Hi everyone! Happy Father's Day!

Tomorrow we are having an Herbed Pork Loin Roast. I got this recipe from the Weight Watchers Web site so I guess that means it's figure friendly. I may use dried herbs instead of fresh but that's the only change I'll make. Just be sure to cut the amount down if you use dried herbs (probably about 1 tsp of each).

Herbed Pork Loin Roast
Amy – Amylz
WW website Servings: 5

3 Tbsp fresh sage, chopped
2 Tbsp parsley, chopped
2 Tbsp fresh oregano, chopped
1 1/2 Tbsp chives, minced
1/2 tsp table salt
1/2 tsp black pepper, freshly ground
1 1/2 pound lean pork loin, boneless roast,
1/2 tsp olive oil
1 sprays cooking spray

Preheat oven to 375°F. Combine first 6 ingredients in a small bowl. Rub pork roast with oil. Rub herb mixture over oil. Place pork roast on a broiler pan coated with cooking spray. Insert meat thermometer into thickest part of roast. Bake at 375°F for 1 hour and 5 minutes or until thermometer registers 160°. Let stand 10 minutes before slicing.

Amy

Curried Broccoli Slaw with Bacon and Cashews

Hi everyone!

Tomorrow is Father's Day and I'm sure we'll be out. So, I'm leaving you with a recipe for Curried Broccoli Slaw with Bacon and Cashews. This looks like a great summer salad. Bex's notes at the bottom say that she just finely diced instead of putting them in the food processor.

Curried Broccoli Slaw with Bacon and Cashews
Bex (Bex&Kids) from a Chowhound.com message board

1-1/2 lbs broccoli crowns
1/2 cup red onion, finely chopped
1/2 cup dark raisins
1/2 cup chopped dry roasted-salted cashews
1/2 cup mayonnaise
1/2 cup sour cream
3 Tbs granulated sugar
3 Tbs cider vinegar
1 Tbs curry powder
1/2 tsp salt
6 slices bacon, cooked and crumbled

Cut broccoli crowns into 1-inch pieces. Place broccoli in food processor. Use pulse to finely chop broccoli but don't puree. Place finely chopped broccoli in large bowl along with onions, raisins and cashews. Combine mayonnaise, sour cream, vinegar, curry powder and salt in a small bowl and stir well. Pour dressing over the broccoli salad and toss to coat. Cover and refrigerate for at least 2-hours. Sprinkle bacon bits over salad just before serving.

Bex's Notes: Chopped the broccoli to very small dice, then steamed for about one minute and shocked in ice water, to get that bright green, crisp tender goodness. You might not need all the dressing, I only used half.

Amy

EASY SKILLET CASSEROLE

Hi everyone!

Here is a recipe for Easy Skittel Casserole. Amy says the Worcestershire really takes this from a basic beefy macaroni dish to something special. This looks so quick and simple and something perfect for those of you who need a quick weeknite meal!

EASY SKILLET CASSEROLE
(luckymommyto2boys ~ Amy ~ Recipezaar)

1 lb lean ground beef
1 medium onion
1 teaspoon garlic powder
1 teaspoon Worcestershire sauce
salt
pepper
1 (6 ounce) can tomato paste
1/4 cup milk
1 tablespoon butter
1 (12 ounce) package macaroni & cheese dinner mix

Brown beef in a large, deep pot with onion, garlic powder, salt, pepper and Worchestershire sauce. Cook macaroni separately according to package directions. When beef is cooked add tomato paste and prepared macaroni. Mix throughly. Cook over low heat until thickened. Add grated cheese on top, if desired. Cover and set aside for 5 mins before serving.

Amy

ARABIAN SPINACH

Hi everyone!

Tomorrow we are hosting a BBQ for Scouts (hot dogs, hamburgers, etc) so I'm leaving you with a recipe for Arabian Spinach. This has gotten great reviews in our cooking group. A lot of you in CSA's are probably getting spinach these days and need ways to use it up. Some have said they are serving this over cous cous.

ARABIAN SPINACH
(luckymommyto2boys ~ Amy ~ Recipezaar)

2 tablespoons olive oil
1 onion, sliced
2 garlic cloves, crushed
3 ½ cups fresh spinach, washed and shredded
1 teaspoon cumin seed
1 (15 ounce) can chickpeas, drained and rinsed
1 tablespoon butter
salt and pepper

Heat the oil in a large frying pan and fry the onion for about 5 minutes until softened. Add the garlic and cumin seeds; then fry for another minute. Add the spinach, in stages, stirring until the leaves begin to wilt. Stir in the chick peas, butter and season with salt and pepper. Reheat until just bubbling, then serve hot.

Amy

Garlic Lemon Chicken on the Grill, Peach Cream Pie

Hi everyone! I want to wish my husband a very happy birthday!

Tomorrow we are having Garlic Lemon Chicken. This recipe makes a lot so make sure to cut it down if you're a smaller family. This is pretty simple, just make sure you marinate it overnite to get a really good lemon flavor. I'm also going to make a Peach Cream Pie. You do puree the peaches so this is a smooth pie. I would think you could really do this with any fruit you like but I'm going to try it with peaches to see how it turns out.

Garlic Lemon Chicken on the Grill
Liz

8-10 boneless chicken breasts
3 lemons, quartered
½ cup extra virgin olive oil, divided
4-6 garlic cloves, sliced in thirds
¼ - ½ teaspoon kosher salt
¼ - ½ teaspoon freshly ground black pepper
1 gallon-size zip closed storage bag

GARNISH:
2 lemons, sliced
3-4 fresh rosemary sprigs

CHICKEN: Place breasts in storage bag; squeeze lemons over chicken and place lemon pieces in bag with chicken. Add ¼ cup olive oil, garlic, salt and pepper to bag; close bag and place in refrigerator to marinate for a minimum of 8 hours or overnight.

TO GRILL: Remove chicken from bag; discard bag and contents. Place chicken over hot fire and sear both sides quickly; reduce heat and cook over a medium fire for 8-10 minutes depending on size and thickness of breasts. Brush with remaining virgin olive oil twice while grilling. Do not overcook.

TO SERVE: Arrange on serving plate; garnish with sliced lemon and fresh rosemary sprigs.
WW 7 points

Peach Cream Pie
Amy - amylz
A Taste of Georgia

2 cups vanilla wafer crumbs
1 stick margarine -- melted
1 (14oz) can sweetened condensed milk
1/2 cup lemon juice
1 carton frozen peaches -- (1 pint, or 2 cups)
1 carton frozen whipped topping -- (9 ounce), thawed

Make crust of 2 cups vanilla wafer crumbs and 1 stick melted margarine. Press into 9-inch pie plate and chill. Blend condensed milk and lemon juice until thick. Partially thaw frozen peaches; put them into blender and blend for a few seconds until smooth. Pour peaches into milk mixture and blend well. Fold in dessert topping with spoon and pile into crumb crust.
Yield: 1 (9-inch) pie.

Amy

Baked Salmon With Tomatoes, Spinach and Mushrooms

Hi everyone!

Tomorrow is my husband's birthday so we're going out to eat. So I'm going to give you a recipe for Baked Salmon.

Baked Salmon With Tomatoes, Spinach and Mushrooms
WickedPixie18, Recipe adapted from Kraftfoods.com

4 salmon fillets
1 cup sliced mushrooms (or more if you like mushrooms)
1-2 tomatoes diced
1/3 cup of sun dried tomato dressing or light italian dressing
2 cups fresh baby spinach

Preheat Oven 375 degrees
spray 13 x 9 casserole dish with cooking spray
arrange salmon fillets skin side down
mix other ingredients together in separate bowl
top salmon with spinach mixture
bake 20-25 minutes until fish flakes easily.

Amy

Herb Marinated Grilled Flank Steak

Hi everyone!

Tomorrow we are having Herb Marinated Grilled Flank Steak. I love that we're finally into grilling season. Flank steak is one of my favorites if it's cooked right. This recipe looks very simple and good.

Herb Marinated Grilled Flank Steak
(Amy - amylz)
Servings: 4-6

3 Tablespoons red wine vinegar,
1 Tablespoon Dijon style mustard,
1 teaspoon minced fresh garlic,
2 teaspoons rosemary leaves - crumbled,
3/4 teaspoon thyme leaves,
1/2 cup olive oil,
Salt and Pepper,
1-1/2 to 2 pounds Flank Steak

1. In food processor fitted with steel blade, or by hand in a small bowl with whisk, blend vinegar, mustard, garlic, rosemary and thyme. Slowly add oil, while mixing, until sauce is smooth and all oil has been added. Season to taste with salt and pepper. Pour marinade into dish suitable for marinating.
2. Place flank steak in marinade, turning several times to coat meat well. Cover and refrigerate at least 4 hours or overnight, turning once during marinating.
3. Remove flank steak from marinade; discard marinade. Place meat on preheated grill over medium high heat and cook until desired doneness is reached, turning once during cooking. Remove from grill and allow meat to sit about 10 minutes before slicing.

Amy

Red Velvet Cake IV

Hi everyone!

Tomorrow is my little brother's 17th birthday so we'll be eating out with him. I will be making him a Red Velvet cake to celebrate! I'm not sure where I got this recipe but I didn't make it up. It's just one I've had in my files for years.

Red Velvet Cake IV
Amy - amylz

1/2 C. vegetable shortening
2 eggs
2 1/2 C. flour
2 level tsp. of cocoa
1 tsp. vanilla
1 1/2 C. sugar
2 oz. red food coloring
1 tsp. salt
1 C. buttermilk
1 tsp. baking soda in 1 Tbsp. vinegar

Mix the Baking soda in vinegar before mixing rest of ingredients. Cream shortening & sugar. Add eggs. Beat well. Sift flour, salt & cocoa together. Add the vanilla and vinegar mixture. Add alternately with buttermilk. Beat well. Bake 30 min. at 350 degrees in 2 9" greased pans. Here is her recipe for the frosting:
1 C. Milk
1 1/4 C. granulated sugar
1/4 C. flour
3/4 C. Shortening
1 tsp. vanilla
Combine milk & flour & cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar & shortening until light and fluffy. Add vanilla & cooled cream sauce. Beat until icing becomes stiff.

Amy

Garlic Roast Chicken with Rosemary and Lemon

Hi everyone!

Tomorrow we are having Garlic Roast Chicken. I think it would be fine to use any boneless, skinless chicken you have.

Garlic Roast Chicken with Rosemary and Lemon
Amy – amylz
Recipe courtesy Rachael Ray

2 1/2 pounds boneless, skinless chicken breasts, cut into large chunks
6 cloves garlic, crushed
3 tablespoons fresh rosemary leaves stripped from stems
3 tablespoons extra-virgin olive oil, eyeball it
1 lemon, zested and juiced
1 tablespoon grill seasoning blend (recommended: Montreal Seasoning) or, coarse salt and black pepper
1/2 cup dry white wine or chicken broth

Preheat oven to 450 degrees F. Arrange chicken in a baking dish, 9 by 13-inch. Add garlic, rosemary, extra-virgin olive oil, lemon zest and grill seasoning or salt and pepper to the dish. Toss and coat the chicken with all ingredients, then place in oven. Roast 20 minutes. Add wine and lemon juice to the dish and combine with pan juices. Return to oven and turn oven off. Let stand 5 minutes longer then remove chicken from the oven. Place baking dish on trivet and serve, spooning pan juices over the chicken pieces.

Amy

Cheesy Mac and Beef

Hi everyone!

Here is a recipe for Cheesy Mac and Beef. I would think most kids would love this (and probably husbands too). It looks like a quick and easy weeknite meal!

Cheesy Mac and Beef
Christine0120

1 lb ground beef chuck
1 (14.5-oz) can beef broth
1 cup water
8 oz elbow macaroni (2 cups)
1 (12-oz) can evaporated milk
1/4 cup processed cheese sauce
8 oz shredded sharp Cheddar cheese

Preheat large sauté pan (or electric skillet) on medium-high 2–3 minutes. Place ground beef in pan; cook 5–7 minutes, stirring to crumble meat, or until beef is brown and no pink remains. Stir in broth, water, and macaroni; bring to a boil. Cook 10–12 minutes, stirring occasionally, or until liquid is mostly absorbed and macaroni is soft and tender. Stir milk into pasta; remove from heat (or turn heat off). Stir in both cheeses until smooth and melted. Serve. Makes 6 servings.

CALORIES (per 1/6 recipe) 540kcal; FAT 28g; CHOL 110mg; SODIUM 830mg; CARB 35g; FIBER 1g; PROTEIN 33g; VIT A 10%; VIT C 0%; CALC 50%; IRON 15%

Amy

Bistro Fish with Spinach

Hi everyone!

Here is a recipe for Bistro Fish with Spinach. I would assume you could use any white fish for this recipe.

Bistro Fish with Spinach
Bren

2 fish fillets (about 6 oz. each)
1/4 cup chopped sun-dried tomatoes packed in oil
2 Tbsp oil from the sun-dried tomatoes jar
2 cloves garlic -- crushed
1/4 tsp salt
1/4 tsp black pepper
5 oz fresh spinach – cleaned

In a fryer or a soup pot, heat the 2 Tbs. oil over medium heat and sauté the garlic for 2 minutes, until golden. Sprinkle both sides of the fillets with salt and pepper. Place fish skin side down in the pan and cover. Cook for 10 minutes or until fish flakes easily with a fork. Add spinach and sun-dried tomatoes. Cover and cook for 2 minutes, or until the spinach wilts but is still bright green. Place the spinach on a serving plate and top with fish filets. Drizzle the pan drippings over fish and serve.

Amy

Glazed Chicken Drumsticks

Hi everyone!

Tomorrow we are having Glazed Chicken Drumsticks. You could probably use any chicken for this, just make sure you adjust the cooking times.

Glazed Chicken Drumsticks
Katie (KatieDid) from Recipezaar

2 lbs skinless chicken drumsticks
3 tablespoons soy sauce
2 tablespoons honey
1 tablespoon olive oil
1 tablespoon chili sauce
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon garlic powder

Mix all ingredients in bowl. Add chicken, mix and marinate 1 hour. Bake at 375 degrees for 50-60 minutes. Notes: I lined a baking pan with foil and then placed the drumsticks on a wire cooling rack that I set inside the pan.

Amy

Honeyed Pork Chops, Strawberry Fluff Shortcake

Hi everyone!

Tomorrow we are having Honeyed Pork Chops. These are a very simple pork chop with a glaze. I'm also making Strawberry Fluff Shortcake for dessert.

Honeyed Pork Chops
Katie (KatieDid) from Allrecipes

2 T vegetable oil (olive oil)
6 boneless pork chops (4 large bone-in)
3 T honey
1/2 c water
1/4 c soy sauce (reduced sodium)
1 small onion, chopped
1/4 tsp ground ginger
1/8 tsp ground black pepper

Preheat oven to 325 degrees F. Heat the oil in a skillet over medium heat, and brown the pork chops about 5 minutes on each side. Transfer to a baking dish. In a bowl, mix the honey, water, soy sauce, onion, ginger, and pepper. Pour over the pork chops in the baking dish. Bake pork chops 1 hour in the preheated oven, to an internal temperature of 160 degrees F.

Strawberry Fluff Shortcake
Amy - amylz

2 c Flour
2 ts Baking powder
1/4 c Butter
1/2 ts Salt
1 Egg
Milk
Strawberry Fluff:
1 Egg white
1 c Sugar
1 c Berries, sliced

Preheat oven to 350 degrees. Shortcake: sift flour, sugar, baking powder, and salt. Cut in butter into small pieces. Put egg in a measuring cup and fill with milk to measure one cup. Beat egg and milk together and add to flour mixture. Bake in a greased round cake pan for 20 minutes. Slice and top with fresh strawberry fluff. Fluff: Put all ingredients into a bowl Beat at high speed for about 15 minutes until topping is stiff and fluffy. Shared by Sandy H.

Amy

Easy Tomato Baked Chicken (or Pork), Easy Rice Pilaf

Hi everyone!

Tomorrow we are having Easy Tomato Baked Chicken. Tracey made this with pork so you can use that if you prefer. I am also making Easy Rice Pilaf.

Easy Tomato Baked Chicken (or Pork)
Tracey-courtesy of Kraft Food & Family Magazine

1 small red onion, thinly sliced
4 small boneless skinless checken breast halves (1 lb) *I used 4 bone-in pork chops
1 can (14.5 oz) diced tomatoes, drained
1/4 cup Kraft Light Balsamic Vinaigrette Reduced Fat Dressing
1/4 tsp garlic powder
1/4 cup Kraft 100% Grated Parmesan Cheese

Preheat oven to 425. Place onions in bottom of 13x9-inch baking dish; top with chicken (or pork). Combine tomatoes, dressing and garlic powder; pour over chicken. Sprinkle with cheese. Bake 30 min or until chicken is cooked through (165 degrees) Makes 4 servings
CAL 200, FAT 6g (sat 2.5gl), CHOL 75 MG, SODIUM 340mg, CARB 7g, FIBER 1g, SUGARS 5g, PROTEIN 28g, VIT A 15%DV, VIT C 8%DV, CALCIUM 15%DV, IRON 6%DV

Easy Rice Pilaf
Tegan (wissen)

2 cups white rice
1/2 cup whole wheat orzo pasta, or vermicelli broken into 1/2 inch pieces
1 T olive oil
1 (14 oz) can low sodium vegetable broth
2 cups water
1 vegetable bouillon cube
2 T dehydrated onion
1 t onion powder
1 t garlic powder
2 t dried parsley
1/2 t chili powder (or to taste)
Dash of soy sauce
2-3 whole dried cloves
2-3 whole black peppercorns
1 bay leaf

In a 2-quart saucepan, heat olive oil over medium heat. Add rice and orzo or vermicelli, and toast, stirring frequently, for about 2 minutes. Add vegetable broth and water; bring to a boil. Add bouillon cube, dehydrated onion, powdered spices, and soy sauce; stir gently just until combined. Add cloves, peppercorns, and bay leaf (they will settle on top of the rice so you can pick them out). Reduce heat to medium-low, and cover. Simmer WITHOUT STIRRING (stirred rice = sticky rice) for 10-15 minutes, or until liquid is absorbed and small pockmarks begin to appear in top of rice. Remove from heat and let stand, covered, for at least 5 minutes. Remove whole spices, fluff with a fork, and serve.

Amy

Easy Overnight Lasagna

Hi everyone!

Tomorrow we are having Easy Overnight Lasagna. The nice thing about this is you can assemble it the night before. Otherwise, it's a pretty traditional lasagna. I only use ricotta on half since my husband doesn't like it.

Easy Overnight Lasagna
(Maggie)

1 lb. ground Italian sausage, browned
26 oz. jar spaghetti sauce
1 c. water
15 oz. container ricotta cheese (I prefer small curd cottage cheese)
2 Tbl. fresh chives, chopped
1/2 tsp. dried oregano
1 egg
8 oz. lasagna noodles, uncooked
4 c. shredded mozerella cheese, divided
2 Tbl. grated parmesan cheese

~ After cooking sausage, drain and add spaghetti sauce & water; simmer 5 minutes.
~ In a med. bowl, add ricotta cheese, chives, oregano & egg; mix well.
~ In bottom of an ungreased 13x9 baking pan, spread 1 1/2 cups of the meat sauce. Top with half the lasagna noodles (or however many it takes to cover).
~ Spread half the ricotta mixture over noodles; sprinkle with 2 c. of the mozerella cheese.
~ Repeat layers (1 1/2 c. meat sauce, lasagna noodles, ricotta mixture, mozerella).
~ Pour remaing meat sauce on top; sprinkle with parmesan. Cover with aluminum foil and refrigerate overnight.
~ Uncover dish, bake at 350 for 50 minutes to one hour. Cover and let stand 15 minutes before serving.

Amy

Easy Chicken Pot Pie

Hi everyone!

Tomorrow we are having Easy Chicken Pot Pie. I saw this on Food Network and it looked simple and really good.

Easy Chicken Pot Pie
Amy – amylz
by Robin Miller

2 teaspoons olive or vegetable oil
1 cup chopped onion
4 boneless chicken breast halves cut into 1 to 2-inch cubes, about 4 cups
2 tablespoons all-purpose flour
1 teaspoons dried thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon paprika
2 carrots, peeled and chopped
2 celery stalks, chopped
4 medium red potatoes, cut into 1-inch cubes
1 (14 1/2-ounce) can crushed tomatoes
1 cup reduced-sodium chicken broth
1/4 cup dry white wine
1 teaspoon Dijon mustard
1/2 cup frozen corn kernels
1 (9-inch) refrigerated pie crust
1 egg, lightly beaten

Preheat oven to 425 degrees F. Heat oil in a large Dutch oven or oven-proof stockpot over medium heat. Add onion and saute for 2 minutes. Add chicken and saute for 5 to 7 minutes, until browned on all sides. Remove 1/2 the cooked chicken for later in the week, cover and refrigerate. In a small bowl, combine flour, thyme, salt, pepper, and paprika. Add flour mixture to the chicken and stir to coat. Stir in carrots, celery, potatoes, tomatoes, chicken broth, wine, and Dijon mustard and mix well. Bring mixture to a boil. Cook until vegetables are tender. Transfer stew to a clean 2-quart casserole dish and stir in corn. Place pie crust on top of casserole and pinch around the edges to seal the crust to the dish. Brush the top with beaten egg and prick the surface 1 or 2 times with a sharp knife or fork to allow steam to escape during cooking. Place casserole dish on baking sheet and bake for about 8 to 10 minutes, until crust is golden.

Amy

Sautéed Spinach, Spinach Madeleine

Hi everyone!

Here are some recipes for spinach sides.

Sautéed Spinach
Michelle (MMmom)

2 lb fresh spinach, washed and trimmed
2 tbsp butter
2-3 cloves garlic, minced
Salt & Pepper

Sauté garlic in butter over medium heat until just softened—do not brown!. Add spinach and sauté until it begins to wilt. Season with salt & pepper. Serve immediately. Yields: 4 servings

Spinach Madeleine
by: Jill.G.

2 Pkgs. frozen chopped spinach
4 Tablespoons butter
2 Tablespoons flour
2 Tablespoons chopped onion
1/2 Cup evaporated milk
1/2 Cup vegetable liquor
1/2 Teaspoon black pepper
3/4 Teaspoon celery salt
3/4 Teaspoon garlic salt
Salt to taste
6 oz. roll of Velveeta Mexican cheese
1 Teaspoon Worcestershire sauce
Red pepper to taste.

Cook spinach according to directions on package. Drain and reserve liquor. Melt butter in saucepan over low heat. Add flour, stirring until blended and smooth, but not brown. Add onion and cook until soft but not brown. Add liquid slowly, stirring constantly to avoid lumps. Cook until smooth and thick; continue stirring. Add seasonings and cheese, which has been cut into small pieces. Stir until melted. Combine with cooked spinach. This may be served immediately or put into a casserole and topped with buttered bread crumbs. The flavor is improved if the latter is done and kept in the refrigerator overnight. This may also be frozen. Serves 5 to 6.

Amy

Asparagus w/ Tomato Confit, Easy Creamy Baked Asparagus

Hi everyone!

Here are some asparagus recipes for you all to try.

Asparagus w/ Tomato Confit
Michelle (MMmom)

The apples in this recipe give a slight sweetness. The red-orange of the confit is stunning over bright green asparagus.

2 small onions, diced
2-3 cloves garlic, minced
3 medium tomatoes, diced small
2 apples, cored, diced small
1.5 oz butter
asparagus spears

Heat butter over medium heat. Saute' onion and garlic. When translucent, add tomatoes and apples. Cook on medium heat. Tomatoes and apples will release liquid. Cook until most of the liquid has evaporated, approx 20-30 minutes. Boil separate pot of water. Drop asparagus into boiling water until color turns bright green, about 15-20 seconds. Strain water. Top asparagus with tomato confit and serve immediately.

Easy Creamy Baked Asparagus
Michelle (MMmom)
4 servings

1 lb. fresh asparagus spears, trimmed
1/4 cup KRAFT Peppercorn Ranch Dressing (used creamy Classic Caesar)
added ¼-1/2 tsp freshly ground black pepper to the dressing
2 Tbsp. KRAFT Shredded Parmesan Cheese (used about 3 tbsp)
1/2 cup coarsely crushed RITZ Cheese Crackers (about 12 crackers)

PREHEAT oven to 350°F. Cook asparagus in simmering water in large skillet 2 to 3 min. or until bright green, but still crisp; drain. TOSS asparagus with dressing in 1-1/2- to 2-qt. baking dish. Sprinkle with cheese and cracker crumbs. BAKE 10 to 15 min. or cheese is lightly browned and mixture is heated through. Make Ahead: Prepare as directed except for baking; cover. Refrigerate overnight. Remove from refrigerator 20 min. before baking. Bake, uncovered, at 350°F 15 min. or until heated through.

Amy

Roast Sticky Chicken, Brownie Swirl Cheesecake

Hi everyone!

Tomorrow we are having Roast Sticky Chicken for dinner. I've had really good luck lately with cooking a whole chicken in the crockpot but I kind of like the idea of slow cooking this in the oven too so I'm not sure which route I want to go yet. If you cook it in the oven, you will need to baste it so definitely go the crockpot route if you don't have time for that. I am also making a Brownie Swirl Cheesecake for dessert. You get to use a boxed brownie mix to speed this up a bit!

Roast Sticky Chicken
OP:Janelle

1 Large Roasting Chicken
4 Tsp Salt
2 Tsp Paprika
1 Tsp Cayenne pepper
1 Tsp Onion powder
1 Tsp Thyme
1 Tsp White pepper
½ Tsp Garlic powder
½ Tsp Black pepper
~*~*~*~*~*~
Combine all spices in small bowl. Clean chicken cavity well & pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out. Make sure it is evenly distributed & down deep onto the skin. Place chicken in sprayed crockpot. Start on high, then turn to low & continue to cook for 8 hours.
**Chicken can also be rubbed & placed in a plastic bag, sealed & refrigerated overnight. When ready to roast in oven, place in a shallow baking pan. Roast uncovered at 250° for 5 hours. After the first hour, baste every half hour with pan juices.
**Additional recommendations - Add 1-2 cups of water and 1-2 chicken bouillon cubes in with the chicken to keep it juicy and moist. Also, cover and baste occasionally.

Brownie Swirl Cheesecake
Amy - amylz

8 ounces (1 Pk) Brownie Mix
1/2 cup Sugar
2 Large Eggs
16 ounces Cream Cheese -- Softened
1 teaspoon Vanilla
1 cup Milk Chocolate Chips -- Melted

Grease bottom of 9-inch Springform pan. Prepare basic brownie mix as directed on package; pour batter evenly into springform pan. Bake at 350 degrees F., 15 minutes. Combine cream cheese, sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several times to achieve a marbled affect. Bake at 350 degrees F., 35 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, if desired.

Amy

Rigatoni all Toto, Orzo, Pine Nut, and Feta Salad

Hi everyone!

Tomorrow we are having Rigatoni all Toto for dinner. You could probably get bulk sausage but if not, just remove the casings on the sausage. I think my family will love this! I am going to play bunco and I'm bringing an Orzo, Pine Nut and Feta Salad.

Rigatoni all Toto
Rigatoni w/ Cream, Sausage, & Basil
Michelle (MMmom)

1 pound rigatoni (we prefer penne)
3 tbsp extra virgin olive oil
1 small onion, chopped fine
1 pound Italian sausage (I used hot), removed from casings
1 cup white wine
1 1/2 cups heavy cream
1/2 cup grated Parmigiano-Reggiano
a few fresh basil leaves, chopped

Bring a large pot of salted water to a boil. Heat olive oil in a large skillet, add the onion, and cook over medium heat until translucent (3-4 minutes). Add the sausage and brown, breaking into bite size pieces. Add the wine and cook for 1 minute. Add the cream and cheese (reserve a small amount for topping) and simmer for 20 minutes. While sauce simmers, cook pasta according to package directions and drain. Just before serving, stir basil into the sauce. Add pasta to the sauce and toss to coat. Serve with Parmigiano-Reggiano sprinkled on top.

Orzo, Pine Nut, and Feta Salad
Julia

1 lb orzo pasta
3 tablespoons fresh lemon juice
1/2 cup olive/ canola oil
1/2 cup pine nuts, toasted
1 1/4 cups feta (6 oz), crumbled
1 cup thinly sliced scallion greens (or less if desired)

Cook orzo in a 6- to 8-quart pot of boiling salted water until tender, then drain well in a colander. Whisk together lemon juice, oil, and salt and pepper to taste in a large bowl, then add hot orzo and toss. Cool orzo, then toss with pine nuts, feta, and scallion greens. Season with salt and pepper. Note: • Toast pine nuts in a shallow baking pan in a 350°F oven until golden, usually 5 minutes.

Amy