Pastas

Chile Crisp Fettuccine Alfredo With Spinach

cathysmahaLeave a comment

What a flavorful, delicious pasta dish! I a spicy wimp so I was surprised that I need to double the amount of chile crisp to get the flavor punch I was looking for. I shared leftovers with one of my daughters and she was equally a fan of this recipe.

Chile Crisp Fettuccine Alfredo With Spinach

INGREDIENTS:
  • Salt
  • 4 tablespoons butter
  • 1 to 2 tablespoons chile crisp, plus more to taste (I used double this amount to get the flavor I was looking for)
  • 1 cup heavy cream (I used Half & Half)
  • 1 pound dried fettuccine
  • 1 (5-ounce) package baby spinach
  • ¾cup finely grated Parmesan (2¼ ounces), plus more for serving
DIRECTIONS:
  1. Bring a large pot of salted water to a boil. While the water heats, melt the butter with the chile crisp in a very large skillet or Dutch oven over low heat.
  2. Whisk in the cream and keep warm over low. (It should steam, not bubble.)
  3. Cook the fettuccine until al dente according to the package directions. Use tongs to transfer the noodles to the cream mixture, reserving the pasta water.
  4. Add the spinach and turn with tongs until the noodles are well coated.
  5. Add the Parmesan and toss, still over low heat, until the noodles are slicked with a creamy sauce, adding a spoonful or two of pasta water if needed to loosen the sauce. Divide among serving dishes and top with Parmesan and more chile crisp, if you’d like. Serve immediately.

Recipe from TheNewYorkTimes

Italian Dishes

Italian Sausage Stuffed Summer Squash

cathysmahaLeave a comment

Last year I had many yellow squash in my garden. While I like roasting vegetables or making lemon yellow squash bread, I needed a new recipe. This recipe is so delicious! I doubled the recipe and the leftovers were just as good as when it was first served. The photo makes it look like I burned the squash, but I did not and it was perfect. You can bake for a lesser time as well. I also experimented with delicata squash and found the rind was too tough. You could easily substitute zucchini for the yellow squash.

Italian Sausage Stuffed Summer Squash

INGREDIENTS:
  • 4 squash halves
  • 1 diced onion
  • 1 red bell pepper diced
  • 4 cloves garlic crushed
  • 2 tablespoon olive oil
  • ½ teaspoon fresh ground black pepper
  • 1 egg
  • 2 links of Italian sausage hot or sweet
  • ½ cup panko bread crumbs
  • ½ C parmesan cheese
  • ½ C shredding cheese Mexican mix or low monster mozzarella
  • 1 teaspoon oregano
  • ½ teaspoon cumin
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon kosher salt
  • garnish with fresh basil or fresh parsley
DIRECTIONS:
  1. tart by cooking the sausage in a nonstick frying pan. Sauté on medium heat until they are lightly browned about 6 to 7 minutes. Remove the sausage from the frying pan and place on a paper towel lined plate.
  2. Preheat the oven to 350.
  3. Sauté the finely chopped onions, crushed garlic and diced bell pepper in the drippings from the sausage. Cook until the onions are translucent and the peppers have softened about 5 to 6 minutes.
  4. Next, add the oregano, cumin, and red pepper flakes to the pan and mix thoroughly with the onions and peppers. Sauté for two minutes to bring out the flavors of the spices.
  5. Place the sausage, peppers and onions mixture into a medium size bowl. Mix in the breadcrumbs, shredded cheese, parmesan cheese and egg and set the mixture aside.
  6. Line a cookie sheet with tinfoil or parchment paper for easier cleanup.
  7. Cut the squash down the middle lengthwise. Using a spoon to scoop out the seedy interior of the squash and discard. Place the squash cut side up on the cookie sheet.
  8. Scoop the sausage mixture in to the wells of the squash.
  9. Bake for approximately 40 to 60 minutes. It depends on the size of the squash.
  10. Notes
  11. You want to use both a Parmesan cheese and some kind of shredded cheese. I usually have both a nice brick of Parmesan Reggiano and the cheap crumbled cheese in the refrigerator. For this recipe I find that the crumbled pram works just fine to add that salty nutty flavor, so I save the nice parm for other dishes.
  12. I have used both shredded low moisture mozzarella and cheddar Colby Jack (“Mexican cheese mix”) shredded cheese. They’re both good and I actually like them Mexican cheese mix the best, but don’t be afraid to experiment and just use what’s in your house.

Recipe from Balancing Bowls

Asian Dishes · Poultry

Baked Thai Peanut Chicken

cathysmahaLeave a comment

My love of Thai food leads me to new Thai recipes. This Baked Thai Peanut Chicken is so easy and so quick, it could easily be in a weekday rotation. While the chicken was baking, I steamed the black rice with a vegetable basket of broccoli and squash. Voila! In 30 cooking minutes, dinner was done. I was so hungry, I forgot to add the sprinkle of cilantro and chopped peanuts.

Baked Thai Peanut Chicken

INGREDIENTS:
  • 5 chicken thighs , boneless skinless
  • 1/2 can coconut milk , 7 ounces1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce , low-sodium
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 3 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • cilantro , for garnish
  • chopped peanuts, for garnish
DIRECTIONS:
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
  3. Place the chicken, smooth side down into your baking dish.
  4. Pour the sauce over it.
  5. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
  6. Optional: Add diced cilantro and chopped peanuts to the top of the baked chicken.

Recipe from DinnerthenDessert

Poultry

Tuscan Chicken

cathysmahaLeave a comment

Tuscan Chicken is an easy, flavorful dinner fit for entertaining. I served this dish over Trader Joe’s Multigrain Blend with Vegetables and liked the combination. Serving with a pasta or potatoes would be equally delicious. I had enough sauce but think doubling the sauce would be even better.

Tuscan Chicken

INGREDIENTS:
  • 2 (8-ounce) boneless skinless chicken breasts 
  • 1 cup roughly chopped fresh baby spinach
  • 1/2 cup heavy whipping cream (I used half & half)
  • 1/2 cup finely grated parmesan cheese, plus more for serving 
  • 1/4 cup chopped sun-dried tomatoes (blot off excess oil)
  • 5 cloves garlic, minced
  • 2 tablespoons olive oil
  • 2 tablespoons salted butter
  • 1 teaspoon dried oregano
  • salt and pepper, to taste
DIRECTIONS:
  1. Prepare Chicken: Cut each chicken breast horizontally so it’s half as thick as before, resulting in 4 thinner pieces. Pat them dry with paper towels. Generously season both sides of each chicken piece with salt and pepper.
  2. Sear Chicken: Heat 10-inch sauté pan over medium to medium-high heat until hot. Add olive oil to cover pan, and place chicken breasts in single layer over oil. Cook until each side is golden brown, 4 to 5 minutes per side. When chicken is cooked through, transfer to large plate. Work in batches if your pan is not large enough to hold all at once.
  3. Make Sauce: Reduce to low heat. Add heavy whipping cream, butter, and parmesan cheese to pan. Stir until butter and cheese are melted, scraping up any browned bits on bottom of pan. Increase to medium heat and bring to simmer. Stir in spinach until wilted. Stir in minced garlic and oregano until well-mixed.
  4. Return Chicken & Serve: Transfer chicken back to pan, leaving any liquid on plate, and simmer for 1 minute. Top with sun-dried tomatoes. Turn off heat. Serve, and optionally top with additional grated parmesan cheese.

Note: I served this on top of Trader Joes Multigrain Blend with Vegetables

Recipe from SavoryTooth

Appetizers · Gluten Free

Cottage Cheese Crackers

cathysmahaLeave a comment

What do you do when you have cottage cheese that is about to expire? You find a new recipe! This is so, so simple and paired great with a salad I was having for dinner. No doubt, I’ll be making these again.

Cottage Cheese Crackers

INGREDIENTS:
  • Cottage Cheese
  • Everything but the Bagel seasoning
  • That’s all!
DIRECTIONS:
  1. Preheat oven to 350°.
  2. Add spoonfuls of cottage cheese on to a parchment lined baking sheet.
  3. Slightly flatten the cottage cheese with the back of a spoon.
  4. Sprinkle everything but the bagel seasoning on each piece.
  5. Bake for 35-45 minutes r until crispy and golden brown.

Recipe from Jenan-Zammar

Breakfast · Desserts

Peanut Butter Oat Energy Balls

cathysmahaLeave a comment

I love a peanut butter oat bite or dessert. These energy balls go to the next level with chocolate on top. I wish I had remembered to add the flaky sea salt to enhance the sweet/salty factor but they are yummy as they are!

Peanut Butter Oat Energy Balls

INGREDIENTS:
  • ⅔ cups old-fashioned rolled oats
  • ¾ cup crunchy natural peanut butter (I used regular milk)
  • 3 tablespoons chia seeds
  • 2 teaspoons honey
  • 1½ teaspoons vanilla extract
  • ¼ teaspoon salt
  • ½ cup dark chocolate chips (53% cacao) 
  • 1 tablespoon unrefined coconut oil
  • ¾ teaspoon flaky sea salt (I forget this step–oops!)
DIRECTIONS:
  1. Line the cups of a 24-cup mini muffin tin with silicone or paper liners.
  2. Combine 1⅔ cups oats, ¾ cup peanut butter, ½ cup almond milk, 3 tablespoons chia seeds, 2 teaspoons honey, 1½ teaspoons vanilla and ¼ teaspoon salt in a large bowl; stir to mix well. Divide the mixture among the prepared cups, about 1 heaping tablespoon each; firmly press the mixture into the cup bottoms.
  3. Combine ½ cup chocolate chips and 1 tablespoon coconut oil in a small microwave-safe bowl. Microwave on High until the oil is melted and the chocolate chips have softened, 45 to 60 seconds. Stir until the chocolate chips are completely melted and incorporated into the oil.
  4. Spoon a scant teaspoon of the melted chocolate mixture over the oat mixture in each cup, spreading to cover the entire surface. Refrigerate, uncovered, until the chocolate layer is beginning to set (the surface will begin to lose its shine and become dull), 10 to 15 minutes. Sprinkle with ¾ teaspoon flaky salt; refrigerate, uncovered, until chilled and the layers are fully set, about 1 hour.
  5. Step 3

Recipe from EatingWell

Desserts

5-Ingredient Date Bark

cathysmahaLeave a comment

Date Bark is such a yummy treat with healthier qualities than many desserts. As I made it, I used a rolling pin to flatten the dates and found it worked better. After freezing, keep it in the refrigerator to enjoy when you need a sweet treat.

5 Ingredient Date Bark

INGREDIENTS:
  • 12-15 large Medjool dates, pitted
  • 1/4 cup peanut butter
  • 1/4 cup roasted peanuts, chopped
  • 3/4 cup chocolate chips
  • 1 tsp coconut oil
  • flaky sea salt (optional)
DIRECTIONS:
  1. Line a baking tray or large cutting board with a piece of parchment paper.
  2. Spread the pitted dates open and lay them side by side so they form one cluster or sheet of flattened dates. Use the bottom of a glass or bowl with another small piece of parchment paper to press the dates into an even, flat layer
  3. Spread the peanut butter across the top, then sprinkle the chopped peanuts randomly on top of the peanut butter. 
  4. Add the chocolate chips and coconut oil to a microwave-safe bowl. Heat in 15-20 second increments, stirring between each burst, until fully melted and creamy. Expect this to take 1:30-2:00 depending on your microwave. Spread the chocolate over the top of the date bark. Sprinkle with optional sea salt.
  5. Carefully transfer the tray or board to your freezer, making sure it sits flat and level. Chill for at least 30 minutes before removing it from the freezer. Break or cut the date bark into irregular pieces, and enjoy!

Recipe from Streetsmartnutrition

Casseroles · Pastas

Cheesy Bacon Butternut Squash Gnocchi Skillet

cathysmahaLeave a comment

This Gnocchi Skillet is so easy and so delicious. In less than an hour, the dinner was prepared and on the table. This dish serves 3-4 people and the leftovers are equally as good. You could easily play with the ingredients and use noodles or fried potatoes instead of the gnocchi. Different cheeses could be used to suit your liking. Another great recipe from the creator, IowaGirlEats!

Cheesy Bacon Butternut Squash Gnocchi Skillet

INGREDIENTS:
  • 4 slices bacon chopped
  • 1 small sweet onion sliced in half then into thin slices
  • 2 cups 1” cubes butternut squash
  • homemade seasoned salt and pepper (I used regular salt and pepper)
  • 2 teaspoons pure maple syrup not pancake syrup
  • 1/4 – 1/2 cup chicken broth
  • 2 cloves garlic pressed or minced
  • 2 cups packed baby spinach roughly chopped
  • 3/4 cup freshly shredded gruyere cheese
  • 1/4 cup shredded parmesan cheese
  • For the Crispy Gnocchi:
    • 2 Tablespoons extra virgin olive oil
    • 12 oz gluten free gnocchi (I used regular gnocchi)
    • salt
DIRECTIONS:
  1. Add bacon to a large, oven-proof skillet (preferably cast iron) then turn the heat to medium and brown. Scoop cooked bacon onto a paper towel lined plate to drain then set aside. Reserve 2 Tablespoon bacon fat in the skillet.
  2. Add onions to the bacon fat in the skillet then saute until they begin to soften, 3-4 minutes. Add butternut squash cubes and maple syrup, season with seasoned salt and pepper, then saute until squash is tender, 15-20 minutes, stirring every so often and adding splashes of chicken broth near the end if the squash is taking a long time to soften and/or is beginning to burn vs caramelize.
  3. Preheat the broiler on high and place oven rack to the top position in the oven.
  4. For the Crispy Gnocchi:
  5. While the butternut squash is sauteing, heat extra virgin olive oil in a large, 12″, nonstick skillet over medium-high heat. Once hot, add gnocchi then arrange into a single layer and saute until the bottoms are golden brown and crispy, 2-3 minutes. Stir then season with salt and continue to saute until the gnocchi are fork-tender and golden brown all over, 2-3 additional minutes, stirring often. Set aside.
  6. Add garlic to skillet with onions and butternut squash then saute until very fragrant, 1-2 minutes. Add baby spinach then saute until wilted and tender, 1-2 minutes. Add crispy gnocchi and bacon into the skillet then stir to combine. Sprinkle cheeses evenly over the top then broil until melted, 1-2 minutes. Serve immediately.

Recipe from IowaGirlEats

Italian Dishes · Vegetables

Spaghetti Squash Lasagna

cathysmahaLeave a comment

Spaghetti Squash abounds in my garden and I needed new recipes and this one is a winner. Daughter, Sarah, told me about this recipe and it was a must try. The recipe is sooo good and flavorful. For mushroom haters, you could easily leave those out. The garlic herb cheese really adds a new dimension to the recipe.

Spaghetti Squash Lasagna

INGREDIENTS:
  • 1 spaghetti squash
  • 1 lb. Italian sausage
  • 8 oz. sliced raw mushrooms
  • 38 oz. jar Rao Marinara sauce (or sauce of choice)
  • 1 cup fresh spinach (or more to your liking)
  • 5.2 oz. Garlic herb cheese (or garlic herb goat cheese)
  • 8 oz. shredded mozzarella
DIRECTIONS:
  1. Preheat oven 400 degrees Fahrenheit. Cut the spaghetti squash in half and remove seeds. Roast the spaghetti squash flesh side down on a baking sheet with parchment paper for 45-60 minutes, until golden brown. Remove from the oven and cool. Once the squash is done baking, use a fork to remove the spaghetti-like threads.
  2. Brown Italian Sausage. When the sausage is almost cooked through, add mushrooms. Once sausage and mushrooms are cooked through, drain and remove to a paper towel on a plate to absorb the extra fat.
  3. Lower oven temperature to 350 degrees Fahrenheit.
  4. Grease a 9×14″ pan. Cover the bottom of the pan with a layer of marinara sauce. Top with half of the spaghetti squash, half of the sausage/mushroom mixture, then a layer of fresh spinach leaves. Dallop with garlic herb cheese. Repeat a layer of spaghetti squash, marinara sauce, sausage/mushroom and top with more marinara sauce. Top all with a layer of Mozzarella cheese.
  5. Bake at 350 degrees for 45-60 minutes.
  6. Note: I used about 3/4 of the Marina sauce in the recipe and used the reserved sauce when reheating leftovers.

Recipe from Sarah’s good friend, Megan

Desserts · Holidays

Chocolate Covered Cherry Rice Krispie Treats

cathysmahaLeave a comment

Happy Valentine’s Day! A sweet treat on this holiday is special and I loved how simple and delicious these treats were. My granddaughters assisted in the making, especially the sprinkles! Why have I never thought of adding flavoring to Rice Krispie Treats? Next time I would a pinch more cherry extract but they were delicious made per the recipe. If you want to really creative, you could use cookie cutters to cut out hearts from the treats (and nibble on the extras while you work)! Now I’m wondering about making some next Christmas with peppermint or candy cane flavoring. The possibilities are endless.

Chocolate Covered Cherry Rice Krispie Treats

INGREDIENTS:
  • 3 tablespoons unsalted butter
  • 1 10 oz bag mini marshmallows
  • 1 teaspoon cherry extract (can increase if more intense flavor is desired)
  • 4-5 drops red or pink food coloring, optional
  • 6 cups Rice Krispies cereal
  • 1 1/2 cups semi-sweet chocolate chips
  • 1 tablespoon coconut oil or butter
DIRECTIONS:
  1. Grease the 9×13-inch baking dish with butter or line it with parchment paper for easy removal.
  2. In a large pot over low heat, melt the butter. Add the mini marshmallows and stir until completely melted and smooth.
  3. Remove from heat and stir in the cherry extract. If using, add red or pink food coloring and mix until evenly colored.
  4. Add the Rice Krispies cereal, stirring quickly to coat every piece with the melted marshmallow mixture.
  5. Transfer the mixture into the prepared baking dish. Use a spatula or lightly greased hands to gently press down and create an even layer. Let cool for 15-20 minutes before adding the chocolate topping.
  6. In a microwave-safe bowl, melt the chocolate chips and coconut oil (or butter) in 30 second intervals, stirring between each, until smooth.
  7. Pour the melted chocolate over the cooled Rice Krispie layer. Use a spatula to spread evenly across the surface.
  8. Allow the chocolate to set completely before slicing (about 30 minutes at room temperature or 15 minutes in the fridge).
  9. Cut into squares and serve!

Recipe from Emily Parker from Fique