Deal of the Week - About a Million of 'Em!

There are so many amazing deals this week due to the holiday push.  Amazon has got deals like you wouldn't believe...click the 'Amazon's Amazing Kitchen Deals' link below and you will see all the great Kitchen deals they have in store - Up to 40% off popular small appliances, knives and kitchen tools.  I promise you will not be disappointed.

Amazon's Amazing Kitchen Deals brought to you by Pantry2Plate

Smothered, Stuffed and Steamed Chicken Breast over Spaghetti Squash

Fresh basil on top would have been great but it was pouring rain, I wasn't headed to the garden!

The rain was coming down in sheets last night so there was no chance of us venturing out.  We hunkered down and went for a new comfort food for dinner, stuffed chicken breasts.  This time we chose proscuitto and mozzarella for a salty bite and then smothered the rolled chicken in a sweet plum tomato sauce and topped it all off with caramelized shallots.  The best part of this dish is that it's a one pot wonder.  A few steps to get to the prize but they are all easy and fun. 


1 lb boneless, skinless chicken breasts
1/4 lb thin sliced proscuitto
4-6 oz fresh mozzarella, sliced
4 shallots, thinly sliced
1 28 oz can peeled & steamed plum tomatoes with basil and in juice
white wine
olive oil
2 tbsp butter
1/4 tsp fennel seeds
scant 1/4 tsp red pepper flakes
1/2 tsp garlic powder
1 spaghetti squash, roasted and shredded
parmesan cheese for topping
salt & pepper

Preheat oven to 350° for both roasting squash and cooking chicken. The squash should be halved, scraped free of seeds, drizzled with olive oil and sprinkled with salt and pepper.  It goes into the oven cut sides up and roasts for about 30-40 minutes until soft.

In a dutch oven or heavy bottomed pan with lid that can be transferred to the oven, add a whirl of olive oil and 1 tbsp butter over med-hi heat.  Toss in thinly sliced shallots and let reduce until a caramel color has developed, season with a touch of salt and pepper.  Be sure to move the onions around with a spoon so that they all get coated with the butter and have a chance to cook evenly.

Depending on size of chicken breasts, either pound entire piece flat or slice in half vertically and pound the two pieces flat.  Let out that aggression from the day!  Get a bacteria resistant cutting board out and place the chicken breast on top. Lay plastic wrap over the chicken and use a mallet to flatten, pushing out from the center of the meat when you strike.

Season both sides of chicken with salt and pepper and lay 2 pieces of proscuitto and 2 slices of mozzarella over the middle of each chicken breast.  From top to bottom, roll the breast onto itself, tucking in the stuffing and securing with toothpicks.  Try to secure the ends by weaving a toothpick in and out of the meat so as to keep as much of the cheese in the roll as possible.

Once the shallots have finished caramelizing, transfer to a plate to reserve.  Add an additional tbsp of butter to the same pan and add the rolled chicken breasts to brown on all sides.  The meat will release from the pot when a good color has formed...let it do it's thing rather than moving it around constantly.  The idea of this step is to develop flavor, not cook the meat entirely so a 2-3 minutes on each side should do the trick.  Once browned on all sides, transfer to a plate to open the pot up for the sauce. 

First hit the pan with about 1/4 to 1/2 cup white wine and watch it sizzle!  Get out a wooden spoon and scrap at the bottom to loosen all the flavor.  Once the pan is sufficiently deglazed, add the canned tomatoes, fennel seed, red pepper flakes & garlic powder.  Use your wooden spoon to break up the tomatoes into large chunks and to stir the sauce to combine. Season with salt and pepper as needed and let simmer for a few minutes to bring the flavors together.  Add the chicken breasts (and any liquid on the plate) back to the sauce mixture which should cover about 2/3's of the chicken. Add the shallots to each of the chicken breasts, top  the pot with a lid and transfer to the oven to cook for 10-15 minutes.

If you're good, it'll come out a few minutes before the squash is done and it can simmer away on the stove (not over heat) while you shred the veggie into spaghetti like threads.  Just use a fork to work the squash out of it's skin, top with a drizzle of olive oil, parmesan cheese and a little pepper.  Next, top the squash with 1 chicken roll with the shallots on top and a generous helping of the tomato sauce. 

Get it while it's hot, this one is soul warming and you'll be fighting for seconds!

Butternut Squash and Ricotta Gnocchi

This past Saturday I picked up a butternut squash from Victory Farms and knew exactly what I wanted to make...warm, fluffy pillows of gnocchi, full of flavor and perfect for a rainy Fall night.  This recipe requires a little prep time but is worth it in the end. Even though there is flour in the recipe, it's especially great for those craving pasta but watching the flour intake since the bulk of the gnocchi is made up of ricotta cheese and butternut squash.  Here's the fix:

1 butternut squash, cubed
1 16 oz. tub of part skim ricotta cheese
2 tbsp grated Parmesan cheese
1/4 tsp nutmeg (plus more for roasting the squash)
2 large eggs lightly beaten
1/2 - 1 cup and more for rolling gnocchi
salt & pepper

Start by roasting the squash.  For those of you that haven't worked with it before, I like to peel it first and then cut it in 1/2 lengthwise.  It has seeds just like a pumpkin that need to come out so you can either spoon them out or cut around them.  Cut into equal size cubes, sprinkle with a touch of nutmeg, S & P and a drizzle of olive oil.  Roast in the oven at 425° for about 15 minutes, flipping once or twice to help get the caramel color on all sides. You'll want it a little brown on the edges for great flavor so go longer if necessary. 

Once out of the oven, transfer to paper towels to soak out some of the oil.  The squash should be as dry as possible before adding to the dough.  After drying, transfer to a food processor or use a potato masher to blend the squash until smooth.  Place the mixture in the fridge to allow to cool before beginning on dough.

The ricotta will also need to be prepped which can be done the night before by wrapping in a cheesecloth and suspending over a bowl to properly drain or, if you are like me, the 'super-quick because don't always think ahead' way - wrapped in a clean, thin kitchen towel  and squeezed with your hands until every last drop of liquid runs out.  The ricotta needs to be as dry as possible to form a dough that will hold its shape.

In a large mixing bowl, add the 'dried' ricotta, egg, parm, nutmeg and blend together until smooth.  Next add about 3/4 cup of the roasted squash mixture and fold into dough. Add salt & pepper for proper seasoning.  This will loosen it up considerably but the flour will help to bind the dough together again.  Start with 1/4 cup mixed in and slowly add more until the dough can hold it's shape.

At this point, the dough should be refrigerated for about an hour.  Prep a baking sheet with a healthy amount of flour distributed over the pan and a separate pan lined with parchment paper. Once the dough comes out of the refrigerator, form into dough balls by rolling in your hands or roll into a small tube from which to pinch off about one inch sized pieces in the form of traditional gnocchi.  Either shape will then need to be 'rolled' in the flour, sifted of any excess by tossing back and forth in hands and then transferred to the baking sheet lined with paper.  Once formed, the gnocchi will then go back into the refrigerator for at least another hour or longer.

To cook, bring up a pot of salted boiling water and carefully drop the individual pieces into the water. They will cook for approximately 3-5 minutes and are done when they float to the top.  The gnocchi should be scooped out with a mesh strainer and transferred to a paper towel before plating with sauce.

Speaking of sauce...this one goes beautifully with the butternut squash: 1/2 stick unsalted butter browned (over low-medium heat) in a sauté pan with ribbons of sage leaves and a small dice of a cured meat like Pancetta (season with salt and pepper to taste).  Watch the edge of the pan for browning and promptly remove from heat.  Spoon over gnocchi and top with grated Parmesan.

Would love to show you a picture of the finished product but our eyes and stomachs were focused in on the feast and there was no stopping 'em!

Neela Bags and Market Totes - Review & Giveaway!

It seems apparent that the world is moving to all things 'green'.  For those of you who've had some trouble thinking of easy ways to get with the movement, and even for those of you who are heading the movement, I've got a great product to share.  A year ago, my sister-in-law treated me to a birthday lunch and gave me a gift that I've used almost everyday since.  She presented me with this little bag, decorated in a funky, modern, giraffe print and bordered in hot pink.  Inside were 5 more neatly folded bags, the only difference being when you open the inside bags up, they unfold into extra large carrying totes!  Neela Bags have made a world of difference for me at the grocery store.  For one, I was always the person to forget my reusable totes at home, leaving them scattered all over my pantry and storage areas.  Neela Bags fold and roll back into the same condensed shape, secure with velcro, and get tucked right back into the matching bag.  The fabric is soft enough to fold easily but sturdy enough to a) hold a billion groceries and b) keep the original folding creases so that it practically folds itself when you are done.  I fold them one by one while putting away the groceries and place them back in the carrying bag.  Then the carrying bag goes on my front door handle so that I remember to take it back to the car for the next use. They look so cool, I don't mind having them as added decoration for a night!

Neela Market Pack in Circles Kelly Green

So, in addition to the neatness factor, they are strong, strong, strong!  I can't emphasize this enough. I've had a gallon of milk, a couple of bottles of wine and various other groceries all in the same bag and I have never worried about the bottom dropping out.  The straps are long enough to make it easy to carry multiple bags at a time and 5 bags, plus the little guy for smaller items, is more than plenty for one run to the store.  I use them in other capacities, too - they are great for the farmer's market, toting anything to and from the car, lunch carriers, you name it, they work and look good working, too!

So, I wanted to share here because I have had so many people asking me about the bags and how to get them.  I also think that using reusable, recyclable bags instead of plastic or paper bags is one easy way we can all help.  And if we are gonna turn this world green, let's work in some style while we are at it! Click here to see all that Neela has to offer, you won't be disappointed.

But wait...there's more! To show you just how much we love this product, we are giving away one Market Pack to a lucky reader! Sign up to become a follower of the blog by clicking on the 'Follow with Google Friend Connect' button and entering your information. You'll see your online handle show up as a follower to the blog and get updates in your blog feed when a new post is available. Once you are a follower, you will be automatically entered into the drawing (current followers are also eligible). Or, become a Facebook fan by hitting the 'like' button on our page.  Either way you'll be entered! Contest ends October 1st at 5 p.m. EST.

Let's see your love for Mother Earth and all Neela Products!  And be sure to tell us what changes you are making in the kitchen to 'go green'...

Football Party Mac & Cheese

Football Mac & Cheese

If you have a guy in your house or kids, this one is a winner. It's a go-to meal because chances are you have the ingredients in your kitchen already, especially if you love cheese the way we do in my house. I call it Football Party Mac & Cheese because it's a manly type meal and perfect for a few friends crowded around a TV rooting for their favorite team.  Check it out:

1 lb whole wheat rotini pasta
5 turkey hot dogs
7 tbsp unsalted butter
6 tbsp all purpose flour
4 cups 2% milk
2 tsp of dried mustard
1/8-1/4 tsp cayenne pepper
1/4 tsp salt
fresh black ground pepper
10 ounces shredded Wisconsin white cheddar
4 ounces shredded extra sharp cheddar
1 cup Italian style breaded crumbs
1/4 cup Parmesan cheese

Preheat oven to 350°. Bring salted water to a boil for pasta and cook to al denté based on package instructions (usually 7-9 minutes).  If hot dogs are frozen, throw into boiling water for the last minute. In heavy bottomed sauce pan, melt 6 tbsp butter over low heat and whisk in flour until fully incorporated.  Stream in milk, continuing to whisk and raise temp to medium to medium high.  Bring milk mixture to a boil, whisking along the way to prevent milk from burning.  Cut back heat to low to low-medium and add in mustard, cayenne, salt and pepper, whisking occasionally until mixture thickens.  Adjust S & P if necessary.

Drain pasta thoroughly and cut hot dogs into small bite sized pieces. Transfer to a large mixing bowl and stir in milk mixture, white cheddar and sharp cheddar.

Grease a shallow baking dish with butter and transfer all to dish.  Mix together bread crumbs and Parmesan and spread over the top of pasta. Cut up remaining tbsp of butter and distribute pieces over breadcrumbs.  Bake for 20-25 minutes, comes out bubbly and golden.  Serve it up alongside a mixed greens salad with a mustard vinaigrette to compliment the flavors in the mac & cheese. 

Dig IN!

Football Party Mac & Cheese

Honey & Cinnamon Pear Granola

Since I skipped the market this past Saturday for one last weekend at the beach, I decided to write about a treat I made from a previous pick-up. Knowing I have a tendency to let healthy eating go out the window when I visit the beach with friends, I wanted to make a healthy, crunchy snack that was portable and easy to share. Granola sounded perfect… sweet and crunchy but made with healthy oats, nuts and dried fruits. The binder is where the market item comes in, I used Alfredo’s Beehive whipped honey stirred into a delicious pear jam made by one of my parent’s friends – it smells like Christmas in a jar. Back to the honey though, I am sure you’ve seen the honey cart parked smack in the middle of the market with a beehive display and a kind man passing out samples. Be warned, if you sample you will buy! The honey is smooth, perfectly sweet and there are a few options to choose from.  As I mentioned before I choose the whipped option because the consistency is a little fluffier and I like the way it melts when it hits my mouth. Aside from eating it all by it’s lonesome, I’ve been baking away with it all summer (see the whole wheat muffins mix from a previous post) and it seemed like a perfect fit for a healthy granola.  Here’s what I did to achieve the right mix:
3 cups oats
1 cup slivered almonds
1/2 cup sesame seeds
1 cup chopped dried dates
1 cup golden raisins
4 tbsp whipped honey
3 tbsp pear jam (made with cinnamon)
3 tbsp butter
1/4 tsp salt
1/4 tsp cinnamon
Preheat oven to 350° and start by combining the oats, almonds and sesame seeds in a large mixing bowl. I like to rough chop the almonds and here’s a tip, spread them in a thin layer on your chopping board rather than a pile and keep your knife tip on the down while running through the nuts. It’ll keep your kitchen free of little almond missiles. Next, over low heat, combine the honey, jam and butter until smooth. Remove from heat and let cool. Transfer to mixing bowl and stir until oats are coated thoroughly.
In a non-stick jelly roll pan (at least 9″x13″), spread the mixture into a thin layer and bake for about 15-20 minutes, stirring occasionally until oats are golden brown. Will still warm, sprinkle salt and cinnamon over the mixture. It will crisp as it cools down and when it is back to room temperature, add in chopped fruit. It will keep for weeks in an air tight container in the pantry. Enjoy and check out Alfredo’s Beehive next time you’re at SOTJ!

Fettucini Pie

Football is back and so is the need for comfort food! This one fits the bill and is an easy use of ingredients you have in your pantry and fresh market finds. We picked up fresh made pasta from the Bombolini stand this past Saturday and Roasted Red Pepper Flake and Parmesan bread from The Norwood Cottage, both of which are the stars in this week’s dish, Fettuccini Pie. Here’s how I put it together:

1 bundle Bombolini Roasted Red Pepper Fettucini noodles*
1 tbsp olive oil
1 tbsp butter
½ medium white onion, diced
1 clove garlic
1 package frozen spinach
10 eggs
3 tbsp whole milk
1 cup part skim mozzarella cheese, shredded
1 thick cut slice (about 2”) slice of Norwood Cottage Red Pepper Flake and Parmesan bread, cubed*
2 tbsp parmesan/asiago/reggiano blend
Salt and pepper

Preheat the oven to 400° and start by slightly cooking the pasta. Since it’s fresh it should only take a little over 1 minute in salted boiling water. Be sure to not overcook since it will be baked in the oven also. While the water is coming up to a boil for the pasta, heat the olive oil and butter in a cast iron skillet or one that can be transferred to the oven. Add the onion and garlic to the skillet to sauté until translucent (it helps to add the garlic a little later than the onion because it can burn easily). If using frozen spinach like I did, defrost in the microwave, and drain in a clean kitchen towel by adding to the center of the towel, folding over and twisting until all the liquid runs out. Add to skillet and stir into the onion garlic mixture. If using fresh, add right into skillet and let wilt down.

In a mixing bowl, lightly beat 10 eggs with 3 tbsp whole milk, a pinch of salt and a few cracks of fresh ground black pepper. Add in 1 cup of mozzarella cheese and the drained pasta. Mix together until all noodles are coated. Transfer to the skillet and toss the mixture together with the spinach, onion and garlic until equally distributed.

Top with the cubed bread and the remaining blended, shredded cheese. Cover with foil to bake for the first 15 minutes and then remove foil and bake for another 5-10 minutes or until the center is set but still moist. Let set for 5 minutes before slicing.

The bread will give it a little extra zing and crunch when baked on top and the ‘pie’ resembles a fresh frittata with a great texture added from the pasta. We served it up alongside a grilled sausage we’d purchased on a previous Farmer’s Market visit and a salad but it is hearty enough to be served on its own while watching a good ole football game, of course!

*For those of you not in the area, a prepackaged fettucini noodle (cooked as instructed for al denté) and a store bought french bread can be used as a substitute. I would also add a pinch of red pepper flakes to the egg mixture to get it a little heat.

Market Pie - Tomato and Goat Cheese Pizza

We saved this week's Farmer's Market treats for our last possible holiday weekend hurrah, Labor Day dinner.  After a few days of grill favorites, we wanted to turn to another staple - pizza.  Fortunately, our market supplies us with wonderful products outside of the produce stand.  We picked up prebaked pizza dough from the Countryside Bakery's table. Each week they have a great deal on two pizza rounds for only $6. Buying it prebaked saves time and a mess to clean up. We also wanted to savor those heirloom tomatoes a little longer, so we stopped by Amy's Garden and got a basket of varietals. The last stop for this go-round was at a favorite, Sullivan's Pond Farm, to pick up fresh made, straight-from-the-farm, tangy goat cheese.  We've sampled most they have to offer but since I was planning to combine this with other flavors, I went with a plain Isabel-Moonshine chevrette wrapped in corn whiskey macerated corn husks.  Their cheese never disappoints and can be used in a number of different ways, aside from just being enjoyed own its own. Delicious! 

We took these ingredients and put them together for one half of the pizza and for the other half, we used a store bought alfredo and topped with grilled chicken.  Here's how we put together the Farmer's Market pizza (measurements below calculated for a full pizza):

1 Countryside Bakery pizza round

3 tbsp pesto (leftover from last weekend's recipe)

8-10 Roma or cherry tomatoes depending on size

3-4 tbsp Sullivan's Pond goat cheese

Since the dough is prebaked, the ingredients go right on the pizza dough and it bakes in half the time.  Start with a layer of pesto spread thinly over the entire round, add sliced tomatoes and top with crumbled goat cheese.  Bake at 375° for about 8 minutes and if baking in a standard oven, hit it with a LO broil at the end for about 3 minutes to really get the edges brown and the cheese smooth.  Serve it warm and watch out, those tomatoes hold some heat!  I burned the roof of my mouth with the first bite, but it didn't stop me from devouring the entire half! 

These are market vendors we will definitely be visiting again for quick, easy, tasty weeknight meals.

Celebrate Good Times! Pantry2Plate WINS Cuisinart's Get Cooking! Contest

Polenta Fries with Parmesan Dipping Sauce and Basil Oil

I am more than thrilled to announce that Pantry2Plate has won the latest series of Cuisinart's Get Cooking! Contest.  This contest makes it easy to get excited about being in the kitchen and the winning recipe truly came from one of the greatest pleasures of cooking...sharing good food and great times with remarkable friends.  The feedback from the Cuisinart Chefs is on point and something I've heard from another faithful reader (Squints, you call 'em like you see 'em!), so I will work on being a bit more descriptive in my posts.  How about the rest of you?  Anything else you would like to see?  Thanks for your support...I am grinning from ear-to-ear!

Check out the link below for what Cuisinart Chefs had to say:
http://www.cuisinart.com/recipes/get-cooking-contest/winners.html

The winning recipe post can be found in my archives and linked below:
http://pantry2plate.blogspot.com/2010/06/polenta-fries-with-basil-oil-and.html

Spaghetti Squash with Pesto

We found this weekend that the coming of fall is palpable.  What it means for our kitchen is scooping up the last of our favorite summer treats and transitioning into a new fall lineup.  I started to think ahead to how I can preserve the flavors of summer and enjoy them for a few months longer.  So in this week’s ‘Saturday’s Basket’, greens abound!  Our trip to the South of James Farmer’s Market always starts with a large coffee from Blanchard’s to help get the creative juices flowing and help us sort through what tastes we want for the week.  After we started to wake up, we picked up arugula & green beans from Victory Farms and a squash and basil bunch from Pleitez Produce.  The arugula and basil blended together make a healthy portion of pesto and pesto makes for a great freezer food. Once blended, portion the sauce into ice trays and freeze.  Pop out individual cubes whenever you are craving that summer sweetness.  Pesto paired with spaghetti squash was on plate for a great homemade Sunday dinner.  It’s an easy side dish and makes a great pasta substitute for those curbing the carbs.  Here’s the fix:


1 spaghetti squash

Olive oil

Salt & pepper


Preheat the oven to 425°.  Slice the squash in half and scoop out the strings and seeds (as you would for a pumpkin).  Place the squash on a baking dish, slice side up and drizzle olive oil over, sprinkle with salt and pepper.   That’s it!  Roast the squash until the fibers start to break down and you can easily shred the ‘meat’ with a fork.  It should fall right out of the shell when scraped.  I’ve found the easiest way to scrape the veggie out is by leaving it in the dish and holding one side with my kitchen tongs.  Shred right in the shell and then transfer to a serving bowl.


Basil and Arugula Pesto:


2 handfuls of fresh basil leaves

1 handful of fresh baby arugula

¼ cup walnuts

¼ cup parmesan cheese

Olive oil

Pinch of salt

A few cracks of fresh ground black pepper

 
In a food processor, add the greens, nuts and cheese.  While the processor is on, stream in olive oil until the pesto reaches a creamy, loose consistency.  Pesto is a preference food meaning, some like it chunky, some like it loose.  Some like it with a lot of cheese, some with a little.  It is a versatile sauce and dip and taste testing is always necessary.  On the last whirl around the processor, add a little salt (go light, salt is already a big contributor in the cheese so seasoning began with that addition) and a few cracks of pepper to taste.  The arugula will also help to give it a little bite so be sure to taste test as you go so as not to overdo the pepper.


Bring the two together by topping the roasted, hot spaghetti squash with a dollop of pesto.  Turn to coat and serve warm.  It’s a nice nod to summer flavors with a hint of what’s coming for fall.

Basket from market: basil, jalapeno cheddar bread, speghetti squash, arugula and green beans.

Fresh Herb & Sunflower Chicken Piccata

Lemon and chicken go naturally together.  Throw in some fresh herbs and it's an end of the summer party.  I really wanted to go alternative on the breading and experiment with anything that would infuse flavor and texture.  Sunflower seeds and oatmeal worked really, really well.  So well in fact, there was no need for the 3 step breading process (flour, eggs, breading), I just pounded the chicken flat and pushed them right into the seed, oatmeal and herb mixture. It was clingy enough to stick and browned up beautifully.  The crunch was perfect and the herbs from the garden perfumed the kitchen and added fresh flavor to the chicken. Here's the new, healthy take on chicken piccata...

3 boneless, skinless chicken breasts, pounded flat

For 'breading':
1/4 cup roasted, salted sunflower seeds
1 packet instant oatmeal
6 sprigs of fresh thyme
1 stem (about 8-10 leaves) fresh oregano
4 fresh basil leaves
1 sprig rosemary
3 stems chives
fresh cracked black pepper

For sauce:
1/4 cup chicken broth (may use more for additional sauce)
1 fresh lemon
1 tsp capers
fresh cracked black pepper

Olive oil & butter for cooking. 

Preheat the oven to 350°. 

Remove the stems from the herbs and rough chop.  Add herbs to a food processor and pulse with seeds, oatmeal and a few cracks of black pepper until coarsely ground.  Spread the mixture onto a large prep plate and dredge the pounded chicken through the mixture.  Use your tongs to press the mixture into the chicken to help it stick.  In a non-stick pan, add enough olive oil to coat the bottom of the pan and over medium high heat, add 1 tbsp butter. Once melted, add chicken breasts and cook for about 2-3 minutes on each side or until golden brown.  Transfer to a non-stick baking sheet and bake for about 8-10 minutes.

In the same non-stick pan used to pan-fry the chicken, add chicken broth to deglaze. Use a wooden spoon to loosen up all bits from pan.  Slice one lemon in 1/2 (reserving a few rings to top the finished chicken) and squeeze all juice into the sauce.  Add the lemon halves into the pan while the sauce reduces.  Reduce on med-lo for about 8 minutes and stir in 1/4 tsp corn starch and a few cracks of black pepper. Add 1 tsp capers and keep on low until ready to serve. Add more chicken stock to balance flavor if necessary.

Top cooked chicken breasts with slices of lemon and then spoon sauce over top.  The chicken goes really well with rice or whole wheat pasta and a side of steamed broccoli which can also topped with a spoonful of sauce. Fresh, healthy, full of vitamins and minerals! 

What other breading substitutes have you tried?  Walnuts? Almonds?

Healthy, Hearty Veggie Pasta Casserole - Freezer Friendly

I had a request for this earlier and it's something I've made to take to friends and neighbors in need of a little help.  It is a great casserole style pasta with lots of healthy veggies and protein that feeds a bunch or will freeze well for leftovers.  

1 box whole grain rotini or ziti
1 1b ground chicken
1 28 ounce can crushed tomatoes with basil
1 zucchini
¼ cup red onion
½ pint button mushrooms
1 package frozen spinach, thawed, drained and dried
1 roasted red pepper (I use the jar version in oil)
1 clove garlic
Basil leaves or basil paste
Tomato paste
Bay leaf
Olive oil
Fennel seed
Red pepper flakes
Salt and white pepper
Shredded mozzarella
Grated aged parmesan

Dice zucchini, onions, garlic, red pepper and quarter mushrooms.

Start by browning the ground chicken in a large skillet with palm full of fennel seeds and shake of red pepper flakes, salt and pepper to taste. Do not strain. Halfway through browning add zuchinni and mushrooms and let sauté but don’t overcook since the whole dish will be baked.

For sauce: in a medium sauce pan, add enough olive oil to coat bottom of pan.  Add red onion and garlic, sauté until translucent, add a pinch of salt and pepper.  Add tomatoes and begin to simmer.  Add bay leaf, 2-3 chopped basil leaves or 1 tblspn of basil paste and 1 tblespn of tomato paste.  Stir in roasted red pepper.  Let sauce simmer for at least 10 minutes.

Transfer sauce to skillet with chicken and veggies, add spinach to sauce and mix it all well.  Don’t forget to take out the bay leaf!

Cook pasta to al denté.  When done, transfer drained pasta to large casserole dish.  Add sauce over pasta and toss to coat.  Sprinkle mozzarella  over entire top and grate parmesean over.  Bake until bubbly and cheese starts to brown (at 350°). 

I think it would also be really tasty ‘Greek style’ with feta cheese baked in and just the parm on top. Enjoy and make it for someone in need of a helping hand.

Who Wants a Cookie? Chocolate Melt & Toffee Bit Cookies

My husband is a routine kinda guy and apparently his new routine involves finishing dinner and asking me when the cookies will be baked. "What cookies?" is usually how I respond, but last night I was feeling the sugar craze myself (not that his sugar cravings are any less important than mine, but I am the one baking them so I say when...I say whoooo...I say wheennn. Anyone? Anyone?).  As you guys know, baking does not come naturally to me, but my friends might say that the one sugary treat I am confident in making is a delicious batch of toffee cookies.  The recipe used to be on the back of the Heath Bar Toffee Bit Pieces bag and it makes the most indulgent, chewy, buttery-goodness bites you've have ever had.  Last night called for chocolate though so the recipe got a few modifications and shake ups and the outcome was nothing short of a cookie masterpiece.

Here's what I put together:

2 sticks butter
2/3 cups granulated sugar
1 & 1/2 cups brown sugar
1.5 tsp pure vanilla
3 eggs
3 & 1/2 cups all purpose flour
2 tsp baking soda
2 tsp cream of tartar
1/4 tsp salt
1 bag toffee chips
1/4 - 1/2 cup shaved semi-sweet baking chocolate

Preheat the oven to 350°.  In your favorite stand mixer, blend the 2 sticks, room temp butter (I used salted butter for this recipe which I think is ok because these are toffee and chocolate AND I am not sure how much I buy into the salted vs. unsalted baking controversy).  If you are taking straight from the fridge, pop the butter into the microwave for 10 seconds to loosen it up.  Put the mixer on low and add in sugars, vanilla and eggs one at a time.

In a separate bowl, sift together the flour, baking soda, cream of tartar and salt. With the mixer on low, slowly add in the sifted ingredients. Hopefully your kitchen won't end up looking like the North Pole as mine did, but baking is meant to be messy, right? Once the ingredients are incorporated fold in the chips and as much chocolate as you like. 

Drop mounds on a non-stick or airbake sheet and bake for 8-11 minutes or until a beautiful golden color and should make about 3-4 dozen cookies.  They'll deflate a little at the very end and definitely when you bring them out to cool.  Served up warm with milk, you will be in heaven. I also thought about sandwiching two together with a marshmallow center...maybe I'll try that tonight...

I also froze the dough I didn't bake last night so I will be sure to post if those are just as tasty as the fresh.  What's your favorite cookie recipe?