Wednesday, March 27, 2019

Conchiglie Florentine

This is great for early spring or anytime.

1 - 2 c. fresh baby spinach
1/8  - 1/4 tsp. each: salt, pepper
1 pkg. conchiglie pasta
1 - 2 c. ricotta cheese
1 c. mozzarella cheese (adjust to taste)
1/4 - 1 tsp. each: oregano, basil, parsley
1 -  2 T. olive oil
1 - 2 cloves garlic, crushed and chopped
2 - 3 c. pasta sauce (homemade or jar)
Non stick cooking spray
Water
1/2 c. parmesan cheese

Preheat oven to 400' F.

Rinse and pat dry spinach. Snip ends of spinach.

Cook noodles according to package. 
Drain in colander, set aside.

Spray non-stick cooking spray in baking dish, set aside. 

Heat saute pan over medium high heat. 

Lower heat to medium, add oil.

Add spinach, salt, pepper and saute for 5 min. 

Crack egg into a bowl and mix with a clean fork for a few seconds, set aside.

Peel, rinse, crush, chop garlic.

In a mixing bowl combine; spinach, ricotta cheese, salt, pepper, beaten egg, herbs, garlic, mix well. 

Pour some of the sauce in bottom of baking dish.

Use a spoon to fill the noodles with the mixture. 

You can even fill the noodles by placing  the mixture in a baggie, snipping one corner of the baggie to use as a piping bag.

Arrange filled noodles in baking dish.

Pour remainder of sauce over noodles.

Top noodles with mozzarella and parmesan cheese. 

Bake for 30 min or until done.

Serves 6. 

Thursday, March 21, 2019

March Into Spring Madness Meatballs

Welcome spring!

This is perfect for a March Madness watching party, watching the home opener, dinner or any time.

1 lb. lean ground turkey
1/8 - 1/4 tsp. each: salt, pepper, dried or fresh parsley
Pinch red pepper flakes
1 clove chopped and crushed garlic
1 egg (cage free) or egg substitute
1/8 - 1/4 c. each: bread crumbs, diced onion, bell peppers, low fat milk
1 - 3 T oil
dash of hot pepper sauce.

Set aside oil.

In a mixing bowl combine remaining ingredients. 

Mix well with clean hands. Form meat mixture into 16 meatballs. 

Preheat skillet to medium high heat. Lower heat to medium, add oil.

Place meatballs in pan and brown on 1 side for 6 - 10 min approx.

Turn meatballs over and cook for 6 - 10 min. more or until done.

To serve: 

Insert a clean toothpick into meatballs and serve alongside your favorite dipping sauce.

Serves 4. 

Saturday, March 16, 2019

Kiss Me I'm Irish Corned Beef

A couple of years ago a family member got one of those ancestry DNA tests.

The results, we have some Irish heritage.

Corned beef is a tradition in our family to have on St. Patrick's Day. 

Enjoy!


3  - 6 lbs corned beef
1/4 tsp pepper
1/8 tsp salt (optional)
1 bay leaf
Water

Preheat oven to 350 F'.

Remove corned beef from refrigerator and its packaging. Place in a baking pan.

If the beef came with a seasoning packet, sprinkle it, salt and pepper over both sides of beef.

If there's no season packet with the meat, you can use premade or you can make homeade.

In a baking pan, place 1 inch of water and bay leaf.

Cover corned beef with aluminum foil tightly and place in oven.

Cooking time for the corned beef is 50 minutes per lb. 

It varys depending on how many lbs of meat. For a 4 lb brisket it would be 200 or 3 hr. 20 min. approx.

Makes   4 - 6   8 oz  serving.

Monday, March 4, 2019

The Big Easy Red Beans and Rice

This is great for Mardi Gras or anytime.

1 - 2 bags boil in bag rice
1/2 - 1c. each: fresh chopped tomatoes, chopped onions, chopped celery, chopped pepper
1 c. low sodium chicken broth
1 - 3 c. water
1 c. precooked Kielbasa sausage cut into chunks
1 can kidney beans drained
1 - 2 T. oil
2 cloves garlic, crushed and chopped
1/4 tsp. each: salt, pepper

Peel, rinse chop onion and garlic, set aside.

Rinse, seed, chop pepper, set aside.

Remove tops from celery and chop.

Remove kielbasa from fridge and chop.

Heat skillet over medium-high heat, lower heat to medium and add oil.

Add onions, garlic, bell pepper, celery salt, pepper and kielbasa and cook for 7 - 10 min.

While kielbasa and vegetables are cooking, place bags of rice and water into a microwave safe bowl.

Cook on high for 5 - 7 min. or according to directions on package.

Open can of beans, drain and pour into the pan. Add tomatoes and chicken broth. 

Lower heat and let skillet simmer for 7 - 12 min. more or until done.

Remove rice bowl from microwave.

Cut bag of rice and pour into bowl.

Serve bean mixture along with the rice.

Serves 4.

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