recipe of the week: stuffed shells casserole

**please excuse the lack of pictures.   it was so good that we kinda forgot about that part.**

i LOVED the idea of this recipe

who doesn't love stuffed shells?

who doesn't get frustrated when making them because either they fall apart, leak all their filling, or just in general don't turn out the way you expected?

(ok, maybe i'm the only one who prepares to make 12 stuffed shells and ends up with 7 - 9 actual shells and 3 - 5 shells worth of ripped fragments)

but even if they work out perfectly

they're kind of a pain.  yes?

so this recipe from rachael ray comes in to make our lives a bit easier.

it's CERTAINLY not a 30 minute meal

more like three times that

but most of that is kind of passive time

so you can set the table, make other foodstuffs, etc while the sauce is cooking or the casserole is baking :)

stuffed shells casserole
 

for the sauce:

extra virgin olive oil

4 cloves of garlic, chopped finely (i minced)

3/4 of 1 large (or 2 small/medium) onion, chopped

1 small carrot, finely chopped or grated

salt and pepper

1 1/2 teaspoons oregano or marjoram

1 teaspoon crushed red pepper flakes

1 teaspoon fennel seeds, crushed with the flat edge of your knife

2 tablespoons fresh thyme, chopped (i only had dried since my thyme didn't survive all summer!)

1/4 cup flat leaf parsley, finely chopped

1/2 cup dry wine, white or red (i used white)

2 cups chicken stock

2 cans crushed italian tomatoes (i used diced this time around, use whatever.  also, the original recipe calls for 28 oz cans, but i used 2 regular sized cans.  it was the perfect ratio for us, but if you prefer a more tomatoey sauce, use the big cans.)

for the "stuffed" bit:

1 pound medium or large pasta shells

2 boxes frozen spinach, defrosted and wrung dry with a clean towel (i used 1 bag from trader joes because it's about the same)

nutmeg

2 cloves garlic, finely chopped

the other 1/4 of the large or two small/med onion

2 cups fresh ricotta cheese

1/2 cup freshly grated parmigiano - reggiano cheese 

2 large egg yolks, lightly beaten

in a large pan, heat about 3 tablespoons of extra-virgin olive oil.  add the garlic, onion and carrot.  season with salt, pepper, oregano, crushed red pepper, fennel seeds, and thyme and gently saute for about 10 minutes.  add in parsley and stir, then add wine and reduce a minute (unless you're me and forget that step), chicken stock and tomatoes.  bring to a bubble and reduce heat to simmer.  simmer sauce for 45 minutes.

after sauce has been heating for 30 minutes, preheat oven to 375゜

bring a pot of water to a boil for the pasta.  salt the water, and boil pasta for 5 minutes.

at the same time, heat a couple of tablespoons of olive oil in a small skillet over medium heat.  add garlic and onion and saute for 5 minutes.  add spinach, pulling apart and separating as you go. stir to combine well and add nutmeg, salt and pepper.  turn off heat.

(ok, to save time, i had the defrosting spinach in a bowl, wrung it out, and then went ahead and seasoned with nutmeg, salt and pepper while it was still in the bowl)

drain undercooked pasta and return it to the hot pot. add spinach mixture to pot, along with ricotta and parmigiano cheeses. stir to combine and then add egg yolks.
(erm, again, i saved time here by mixing the spinach, cheeses and eggs in the large bowl the spinach was defrosting in.  i then added the drained pasta and stirred it all up)

pour a thin layer of tomato sauce in the bottom of a casserole dish.  fill dish with pasta, and then top with another layer of sauce.  if you wish, you can save some to dish on at the table...i just dump all the sauce in :)  bake 30 minutes.

extra fresh parmigiano on the table is never a bad idea ;-)

enjoy!  just so you know, this recipe makes a TON.  anthony and i ate big helpings, i sent him home with 2 really large servings of leftovers for he and his roommate, i put aside a serving for his grandpa, an additional serving for me, and i STILL had 2 large servings to freeze.

we're taking another dish of this to a friend who just had a baby this week, along with a salad.  pasta and sauce is always a winner :)

Recipe of the Week: Pizza Pot Pies

This recipe is loosely based on the following:

http://www.foodnetwork.com/recipes/giada-de-laurentiis/pizza-pot-pies-recipe/index.html

However, I changed it a LOT.

So here's the much easier and most likely just as yummy

Pizza Pot Pies

3/4 jar marinara sauce (I have used Bertolli organic tomato and basil as well as Trader Joe's basil and tomato.  We prefer Bertolli, surprisingly)
1 medium sized onion, chopped
2 cloves garlic, chopped/minced
2 links chicken sausage (I use Trader Joe's Vino & Formaggio...wine and cheese is gooooood)
pepperoni
1 cup (or more if you prefer) freshly shredded mozzarella cheese
pizza dough (bet you can't guess which brand I use...)

Preheat oven to 400 degrees.

Drizzle olive oil in skillet and heat. Toss onion and garlic in and saute. Add sausage and cook until browned. Add marinara sauce and heat through.

Shred cheese and add to sauce mixture, then add pepperoni. Spoon mixture evenly into 6 10-oz ramekins. Separate dough into 6 equal parts and stretch over ramekins. Bake for approximately 25 minutes or until dough on top is browned.

Rating from me? YUMYUMYUM
Rating from A? "this is really similar to my mom's lasagna" (very high praise)

It's a winner! And I feel like with either canned tomatoes (to make homemade sauce) or jarred sauce on hand, you could pretty much throw anything in there with them and make it a pizza pot pie!

Recipe of the Week -- Tortellini Minestrone Soup

It's getting to be that time of year again...ok, it's not. It's Tennessee, and it's still hot, but there is the hint of fall in the air. And so I'm beginning to itch for my fall comfort food recipes! This is one that I adapted from Southern Living.

Tortellini Minestrone Soup



1 medium onion, chopped1 tbsp olive oil
3 garlic cloves, chopped
4 cups chicken broth
1 cup white wine
2 large cans diced tomatoes
1 pkg frozen green beans
1 pound Italian sausage (I use chicken sausage)
italian seasoning, basil, etc to taste
1 pkg cheese tortellini





brown sausage in a large stockpot.

add olive oil and saute onion in hot oil in a over medium heat 8 min or until onion is tender. add garlic and spices, cook 1 minute.

 add the wine and cook for about 5 minutes

 follow by chicken stock

 and tomatoes

 bring mixture to a boil

 then add the green beans and simmer for about 15 minutes

 finally, add the tortellini and cook for 10-12 minutes depending on package directions.

 top with parmesan cheese if you so desire. enjoy

this is great with tiramisu for dessert!

Recipe of the Week

This week I'm combining and adapting two recipes from Rachael Ray...she's good to me :)

(Mini) Sausage and Cheese Calzones with Spicy Tomato Dipping Sauce

2 tablespoons extra-virgin olive oil (EVOO)
3/4 pound Italian sausage, casing removed (I use chicken sausage, so it's healthier)
1 large clove garlic, chopped
1/2 cup ricotta cheese
1/2 cup grated Italian cheese blend
2 tablespoons grated Parmigiano Reggiano
3 sprigs thyme, stemmed and leaves chopped
Zest of 1 lemon
Salt and pepper
Pinch of freshly grated nutmeg
1 pizza dough (from Trader Joe's or a local pizzeria)

Preheat a medium-size skillet with 2 turns of the pan of EVOO, about 2 tablespoons. Once the skillet is hot, add the sausage and break it up into small pieces. Cook until brown, about 4-5 minutes. Remove from the skillet with a slotted spoon to drain on a paper towel-lined plate and reserve.

In a medium-size mixing bowl, combine the garlic, the cheeses, thyme and lemon zest, and season with a little salt and pepper. Add the reserved sausage to the bowl and a pinch of freshly grated nutmeg. Mix thoroughly to combine.

Roll out the pizza dough. Cut into 4-8 equal pieces, depending on how large you want your calzones. With a rolling pin, roll out each one into a circle. Working on just half of the surface of each circle, divide the filling equally between the calzones. Fold the other half of the dough over the top of filling and pinch the edges firmly to seal.

Transfer the calzones to a parchment-lined cookie sheet. Bake the calzones for 9-12 minutes or until golden brown all over.

Spicy Tomato Dipping Sauce

2 tbsp extra-virgin olive oil
1/2 small onion, chopped
1 clove chopped garlic
1 can crushed fire-roasted tomatoes
1/4 cup basil (a handful), chopped
1/4 cup heavy cream

place a medium saucepan over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the chopped onion and remaining garlic to the pan, season with salt and pepper and cook until tender, about 5 minutes. Add the crushed tomatoes to the pan with the basil and simmer the sauce until thickened up a bit, 2-3 minutes, turn the heat off and add the cream.

Recipe of the Week - Tiramisu

Double-Coffee Tiramisu

(from southern living)

1 8 oz package cream cheese

1/2 cup sugar

2 cups whipping cream

1/2 cup hot brewed coffee (or 1/2 cup hot water, 1 tbsp instant coffee granules)

1/4 cup coffee liqueur

2 (3 oz) packages ladyfingers

1/2 cup grated semisweet/dark chocolate (I didn't use NEARLY this much)

beat cream cheese and sugar together at med speed with an electric mixer until creamy.

beat whipping cream with an electric mixer until soft peaks form. fold into cream cheese mixture.

stir together coffee and liqueur.

arrange ladyfingers evenly around sides of 8 6-oz coffee cups or ramekins. drizzle ladyfingers with coffee mixture. spoon or pipe cream cheese mixture into center of ramekins. sprinkle with grated chocolate. cover and chill 2 hours

(ok--I put my ladyfingers on the bottom and don't use so much chocolate, and I think it works out the same or better )

Recipe of the Week - Creamy Chicken Italian

Posting an old favorite this week...given 5 stars by several of my friends who've either had it at my house or made it for their families :0) You can make it as light and healthy as you need with reduced fat or fat-free cream cheese, and some people add either mushrooms or other fresh veggies.

Creamy Chicken Italian

8 boneless skinless chicken breast halves
1 package dry Italian dressing
1/4 cup water
8 oz package cream cheese, softened
1 can cream of chicken soup

Place chicken in greased slow cooker
combine salad dressing and water. Pour over chicken
Cover. Cook on low for 4-5 hours
In saucepan, combine cream cheese and soup. Heat slightly to melt cream cheese. Pour over chicken.
Cover. Cook 1 additional hour on low
Serve over noodles or rice