Quick Gluten Free Lasagna

A chill in the air means I break out the comfort food and lasagna is one of our favorites.  My daughter only recently started liking lasagna, and after 8 years of not eating it she requests it often.  I'm only too happy to oblige of course.  I mean, how could I say no? This recipe is very simple to throw together on a busy week night and tastes amazing.

Everything is already cooked when you throw the layers together so it's just a matter of melting the cheese.  Gluten free is such a big deal right now that it's not problem at all finding Rotini noodles. And most pasta sauce is gluten free but just check the label to make sure.

I have used both sliced mozzarella and shredded for this recipe but the slices to tend to be a bit stringier (which I like) so that's what I use mostly. Feel free to substitute your favorite meat sauce for the jarred sauce and meat, since you're making this you can add whatever your family likes best.  I love this recipe and my family does too.

Quick Gluten Free Lasagna
Recipe from FlippenDelicious

Ingredients

• 1 pound gluten free rotini
• 1 pound hamburger
• 1 (32 oz) jar pasta sauce (gluten free)
• 1 (24 oz) container cottage cheese
• 1/2 cup grated Parmesan cheese
• 1 1/2 tsp Italian seasoning
• 2 1/2 cups shredded mozzarella cheese

Cooking Directions

1. Preheat the oven to 375º
2. Follow the package instructions to cook the pasta. Set aside.
3. Brown the ground beef, drain off the excess fat.
4. In a bowl, combine the cottage cheese, Parmesan cheese and Italian seasoning.
5. Pour just enough pasta sauce on the bottom of a 9x13 inch dish to cover the bottom.
6. Pour the cooked pasta on top of that, followed by the cooked hamburger.
7. Top all that with the remaining pasta sauce.
8. Spoon the cheese mixture over the top of all that and spread around evenly and then sprinkle with mozzarella cheese.
9. Bake for 20 minutes or until the cheese is melted.

Cheesy Stuffed Shells

If you're looking for some hot cheesy deliciousness, look no further.  This dish is the definition of comfort food.  Hot, melty and delicious. It requires a little bit of time to stuff the shells but honestly, it doesn't take that long once you get a system down.

I decided to try this one out when I saw that it was a little unusual in that it doesn't have a red sauce.  Don't get me wrong.  I love me some red sauce, but I wanted different. I wanted cheese! Oh boy did I get it.

I am in love with this recipe and I can't wait to make it again soon.

Cheesy Stuffed Shells

Recipe from Delish

Ingredients

• 15 jumbo pasta shells
• 1 1/2 cup ricotta
• 1 cup + more for sprinkling Italian cheese blend
• 1 whole large egg
• salt
• pepper
• 1 stick butter
• 1 cup heavy cream
• 1/2 cup Parmesan cheese
• fresh basil for topping (optional)

Cooking Directions

1. Preheat the oven to 350 degrees.
2. In a large pot of boiling, salted, water - cook the shells until al dente and then let cool.
3. Meanwhile, in a large bowl, mix together the ricotta, cheese blend, egg, and salt.
4. Stuff the mixture into the shells.
5. In the saucepan over medium low heat, melt the butter. Add the cream and bring to a simmer. Add the Parmesan cheese and whisk until smooth. Season with pepper.
6. Pour 2/3 of the cheese sauce into a baking dish or oven safe pan. Top with the stuffed shells and then pour the remaining sauce over the top of the shells. Sprinkle with some more of the blended shredded cheese.
7. Bake for 15-20 minutes until hot and bubbly.
8. Garnish with basil if desired.

White Chocolate, Cherry and Almond Biscotti

I can't believe that I have never made biscotti before.  I love it.  I buy it in the store but why haven't I ever made it? 

Well, I had to fix that. 

There are a lot of choices out there when you want to make biscotti.  Seems like just about every flavor imaginable.  I didn't really know which kind I wanted to make first, but I saw this one had cherries in it.  I didn't have dried cherries but I did have maraschino cherries, so I cut them up and dried them really well and they worked just fine. 

The crunchy not too sweet cookie, combined with the sweet white chocolate drizzle and the chewy cherries was a hit for me and my family.  Made crunchy so you can dip it in your coffee or tea. I loved this flavor and will be trying new flavors soon!

Also, this would be perfect for Valentines Day.  Just sayin. 

White Chocolate, Cherry and Almond Biscotti

Recipe from Gimme Some Oven

Ingredients

• 2 2/3 cup all-purpose flour
• 1 cup sugar
• 2 tsp baking powder
• 1/8 tsp salt
• 1 Tbsp oil (I used canola)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 4 large eggs
• 1/2 cup dried or maraschino cherries (cut in half and patted dry)
• 1/3 cup white chocolate chips
• 1/3 cup sliced or slivered almonds
• white chocolate baking squares or chips for drizzling

Cooking Directions

1. Preheat the oven to 350º
2. In the bowl of your stand mixer, add the oil ,both extracts and the eggs. Mix to incorporate.
3. In a separate bowl add the flour, sugar, baking powder and salt. Whisk together.
4. Slowly add the dry ingredients into the wet ingredients and mix until combined.
5. Remove the bowl from the mixer and use a spoon to mix in the cherries, chocolate chips and almonds.
6. Lightly flour your work surface and put the dough on it, knead a couple of times to make it less tacky.
7. Cut the dough in half and shape into two patties about 1" thick. Place them on a cookie sheet lined with parchment or a silicone baking mat and bake for 35 minutes.
8. Remove the dough patties to a cooling rack and let them cool about 10 minutes.
9. Decrease the temperature of the oven to 325º
10. Once they patties have cooled a little, sliced them into 1/2" sliced and lay them back on the cookie sheet, cut side down.
11. Bake for 10 minutes and then flip over and let them bake for 10 more minutes.
12. Remove from the baking sheet and let cool on a cooling rack.
13. Drizzle with white chocolate if desired.

Pasta e Fagioli (Olive Garden CopyCat)

It's getting a little warm in our neck of the woods to be making soup but this one is too darn delicious to pass up. Simple and easy ingredients that you probably have most of in your refrigerator already.  You can make this spicy or mild depending on the sausage you use.  I used a sweet sausage so my daughter would eat it, and she did!

So comforting and just like you would get from Olive Garden. This version is fairly quick and can be on your table in less than and hour.

Make sure to get some good ol' crusty bread from your super market or try this recipe if you know you're making this one in advance. So good!

Pasta e Fagioli (Olive Garden Copycat)

Recipe by Damn Delicious

Ingredients

• 1 cup ditalini pasta (or other small pasta)
• 2 Tbsp olive oil, divided
• 1 pound spicy Italian sausage
• 3 cloves garlic, minced
• 1 onion, chopped
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 3 cups chicken broth
• 1 (16 oz) can tomato sauce
• 1 (15 oz) can diced tomatoes
• 1 tsp dried basil
• 1 tsp dried oregano
• 3/4 tsp dried thyme
• salt and pepper to taste
• 1 (15 ounce) can red kidney beans, drained and rinsed
• 1 (15 ounce) can great northern beans, drained and rinsed

Cooking Directions

1. Cook pasta according to package directions in salted water. Drain and set aside. 
2. Heat 1 Tbsp of olive oil in a large stock pot or a dutch oven. Add the sausage and cook until no longer pink.  Crumble it as  you cook it. Drain off the excess grease and set aside. 
3. Add the remaining oil, onions, garlic, carrots and celery to the pot cook until tender about 3-4 minutes. 
4. Return the meat to the pot with the vegetables. 
5. Whisk in the tomato sauce, diced tomatoes, basil, oregano, thyme, salt and pepper to taste. Bring to a boil and then lower to a simmer and cook until the vegetables are tender.  About 15-20 minutes. 
6. Add both beans and heat through and then serve hot. 

Lemon Chicken Piccata

The weather in the South is schizophrenic. One day of 70's, the next day of 40's. I know you are all experiencing the same thing.  I never know how to dress from one day to the next! Although, I do feel like spring is almost upon us.  A couple more cold days in the ten day forecast but for the most part its definitely warming up. 

I continue to try to amp up my taste for chicken.  I made a very important step in that process by brining the chicken first.  Great improvement.  Not that I would sit down and eat a brined grilled chicken breast anytime soon but it's getting better. I need lots of flavor on chicken.  This recipe has that. 

First off, I love that you cut the chicken breasts in half lengthwise first.  This allows for more lemon flavor and less big chunks of meat.  That's part of my problem with chicken breasts, too much white meat in a bite.  I need more sauce on less chicken.  That's just how I roll. 

Secondly, this is easy to put together and even though there are some steps, they aren't major.  You can get this ready pretty quickly.  I enjoyed it very much, and coming from a non-chicken lover, that's sayin' somethin'.
Lemon Chicken Piccata

Recipe from jo cooks

Ingredients

• 2 whole boneless skinless chicken breasts cut in half length wise.
• salt and pepper to taste
• about 1/4 to 1/2 cup all purpose flour for dredging
• 4 Tbsp unsalted butter
• 2 Tbsp olive oil
• 1/3 cup fresh lemon juice
• 1/2 cup chicken broth or dry white wine
• 1/4 cup brined capers
• 1/3 cup fresh parsley flakes, chopped

Cooking Directions

1. In a large skillet over medium high heat, melt 2 Tbsp butter and the olive oil.
2. Salt and pepper the chicken and then dredge in the flour, shake off the excess. Place in the hot skillet and cook for 3-4 minutes until golden brown, flip over and do the same to the other side.
3. Remove from the pan and remove the pan from the heat. Add the lemon juice, broth (or wine) and capers and place back over the heat. Heat to a boil and then reduce to simmer.
4. Add the chicken breasts back in and simmer for about 5 minutes. Remove the chicken again and add the remaining 2 Tbsp of butter. Whisk until slightly thickened.
5. You can either add the chicken back into the pan and put the parsley on top or you can plate the chicken and pour the sauce over the top and add the parsley.

Creamy Spinach and Tomato Tortellini

So, this daylight savings change has really screwed me up this time.  I mean, it's been harder than usual.  Waking up while it's still dark outside just seems so wrong.

On the upside, I made this Tortellini dish on Saturday, before the sleep deprivation kicked in.

There are lots of reasons I love this dish.  It doesn't take long to make, less than 30 minutes.  It tastes fantastic and even though it's main component is cheese tortellini it also has spinach and tomato so I'm still classifying it as healthy-ish.  Just kidding, it's not skinny food, that's for sure. The creamy sauce is so delicious and comforting. Perfect meal to just snack on or to have as a side.  I made it at a cookout I was invited to (yes we had a day nice enough to cook out in) and I thought it was a great accompaniment with burgers.

Creamy Spinach and Tomato Tortellini

Recipe from Bombshell Bling

Ingredients

• 1 (8 oz) bag dried or (16 oz) fresh Tortellini
• 2 tsp minced garlic
• 1 cup fresh spinach, chopped
• 1 (14.5 oz) can petite diced tomatoes
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 tsp dried basil
• 1 tsp onion flakes
• 2 Tbsp all-purpose flour
• 1 1/2 cups half and half
• 1/4 cup Parmesan, grated or finely shredded

Cooking Directions

1. Follow the instructions on the tortellini to cook the pasta.
2. While the pasta cooks, use a large skillet to briefly warm the minced garlic. About 30 seconds.
3. Add the canned tomatoes, spinach, salt and pepper, dried basil and onion flakes. Cook over medium heat until it bubbles. 
4. In a separate bowl, whisk together the flour and the half and half until mostly smooth. 
5. Add the half and half mixture to the skillet along with the Parmesan cheese and stir until well incorporated.  Heat to a boil and then reduce to medium low heat and let thicken, about 5 minutes. 
6. Add in the drained tortellini and stir well.  Serve. 

Grandma's Goulash

My husband has so many stories about his grandma, he just loved her to pieces.  Every now and then he'll ask me to try to make something that she used to make him, and then it's just a mission of mine to find a recipe that he gives his approval on.

This is just such a recipe.

It's funny because he only recently started talking about his grandmother's Goulash.  I remember having it when I was young but ours had pea's and corn and other stuff in it that he didn't want.  So, Pinterest to the rescue.

I was lucky with this one.  It only took one recipe to find the one he says is most similar to his grandmothers.  Luckily it also just happened to already be named "Grandma's Goulash".  That sure helped the searching process.

I'm definitely a fan. This is a pretty classic version.  I topped mine with a little sour cream and some shredded cheese and it was delicious.  This recipe does make a lot, perfect if you've got a crowd to feed or if you want leftovers.

Grandma's Goulash

Recipe from Spend With Pennies

Ingredients

• 2 pounds lean ground beef
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 3 cups water
• 1 jar tomato based pasta sauce
• 2 (14.5 ounce) cans chopped tomatoes, undrained
• 2 bay leaves
• 2 cups uncooked elbow shaped pasta
• black pepper to taste

Cooking Directions

1. In a large dutch oven or casserole pan, brown the ground beef, onions and garlic until the beef is no longer pink.
2. Drain any fat. Add the water, pasta sauce, cans of tomatoes and bay leaves. Add pepper to taste.  Bring to a boil and then lower to simmer, covered, for 20 minutes.
3. Add the pasta and continue to simmer until the pasta is tender (about 20-25 minutes). 
4. Serve with some shredded cheese or sour cream on top.

Grandma Maroni's Meatballs

My husband has a minor addiction to meatballs.  It's one of the foods that he'll never turn down.  In my recent cookbook search, I found this recipe, and knew he'd love it.  It's an old Italian style meatball that I'm so glad I tried.  

This is a pretty garlic-y meatball, so maybe cut back a little if you're not a big garlic fan.  The texture was right on.  Tender, flavorful, and the perfect size for your spaghetti dinner.  Honestly, I felt like I was sitting in an old Italian restaurant when I ate these.  I was just waiting for some little old Italian woman to start yelling at me.  My husband told me that his Italian relatives made meatballs like this when he was little.  So for him, this was a really down-home meal.  

There is a sauce recipe that accompanies this meatball recipe in the book, but since I didn't use it I didn't post it.  Maybe next time. :)

Definitely a keeper, I'd make this for his Italian family and feel pretty comfortable about it.
Grandma Maroni's Meatballs

Recipe from "Bobby Flay's Throwdown!" cookbook

Ingredients

• Olive oil
• 1 pound ground beef chuck
• 1 1/2 cups grated Pecorino Romano cheese
• 1 1/4 cups fresh bread crumbs
• 3 large eggs, lightly beaten
• 1/4 cup milk
• 1/2 cup minced fresh flat-leave parsley
• 1/4 cup chopped fresh basil
• 1/2 small Spanish onion, grated
• 3 Tbsp minced garlic
• pinch of Kosher salt, to taste

Cooking Directions

1. Oil a 9x13 inch dish or a rimmed baking sheet, set aside.
2. Preheat the oven to 350º
3. Mix all of the ingredients together in a large bowl, making sure to combine well. 
4. Form the meat mixture into a loose ball the size of a golf ball and place on the prepared dish. 
5. Bake for 35-40 minutes, or until cooked through. 
6. Serve with you favorite pasta and sauce. 

Beef and Cheese Manicotti

Boy I'm late posting this recipe!  It was the dinner that we had for my husbands birthday....in December.  I think Manicotti might be something that you would enjoy any time of the year, at least I would. 

When I asked my husband what he wanted for his birthday dinner he hem'd and haw'd and couldn't really make up his mind.  I started thinking about the kinds of things he orders when we go out for dinner and manicotti was right at the top of the list.  I can almost guarantee you that if we go to an Italian restaurant that he'll order one of two things, manicotti or lasagna.  So I just told him I had it covered and let it be a surprise.  He was happy.  Very very happy. 

If you're looking for an Italian meal you have to go right to a trusted source, for me that is Giada De Laurentiis.  

We loved everything about this meal.  The filling is to die for, the sauce is fantastic, topped with lots of yummy cheese.  There isn't one thing I would change.  

If it's still a little chilly in your neck of the woods you might want to whip this up sometime soon, heck you might want to make it no matter where you live.  You could also make a big pan of it and freeze half of it for later. Just make it up as usual but don't bake it, freeze it and then un-thaw it and bake as usual.

Beef and Cheese Manicotti

Recipe from Giada De Laurentiis

Ingredients

• 4 tsp olive oil
• 1 medium onion, chopped
• 1 pound ground beef
• salt and pepper
• 1 container (15 oz) whole milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan
• 2 Tbsp chopped fresh Italian parsley
• 2 cloves garlic, minced
• 3 cups marinara sauce
• 2 Tbsp butter, cut into pieces

Cooking Directions

1. In a large skillet add 1 tsp of olive oil and then add the onion and ground beef. Season with salt and pepper. Cook until the meat has browned and the onions are translucent.
2. Brush a cookie sheet with 1 tsp of olive oil.
3. Cook the manicotti in salted water until slightly soft but still firm. Lay the cooked manicotti on the prepared cookie sheet to cool.
4. In a separate bowl, combine the ricotta, 1 1/2 to 2 cups mozzarella, 1/2 cup of Parmesan and the parsley, salt and pepper to taste. Mix until well combined.
5. Preheat the oven to 350 degrees.
6. Use the remaining 2 tsp of olive oil to brush over a 9x13 inch pan.
7. Spoon 1 1/2 cups of the marinara into the bottom of the pan.
8. Spoon the filling into the manicotti and lay them in a single layer into the prepared dish.
9. Pour the remaining sauce over the top of the manicotti and top with the remaining mozzarella and Parmesan and then dot the butter over the top of the cheese.
10. Let the manicotti cook for 30-35 minutes until the cheese has melted and the sauce is bubbling along the sides of the dish.
11. Let the manicotti sit for about 5 minutes before serving.

Dinner Club: Theme - Barefoot Contessa

I was the lucky girl who hosted January's Dinner Club and I decided to try something sort of new and pick a Food Network Star as the theme.  Barefoot Contessa (Ina Garten) is one of my favorites because I've never made one of her recipes that hasn't been successful. Not only that but her recipes are delicious.  I hear that in person she's very sweet and kind so it was that much more fun to make some of her recipes.

This month we had six attendees.  I was lucky to have any attendees at all because the day of dinner was also the day of a huge ice storm.  There were ton's of accidents and it took people twice and sometimes three times as long to make it home!  I'm was very glad to stay home and not leave at all but I know many of my neighbors didn't have that option.

Thank you to all my lovely neighbors and friends for helping me get the year started off.  I hope this year will be filled with yummy food and great conversations!

I made two Barefoot Contessa recipes.

Jam Thumbprint Cookies

I'm a fan of these cookies.  Ina says that she makes this shortbread cookie dough and then uses it for several different types of cookies. I thought they were very easy to make and loved that they were egg free for those with allergies (just omit the egg wash step).  Very good cookies and they were gone in no time. Full post can be seen here.

Chicken Stew with Biscuits

This falls into that comfort food category that we all love.  The filling was a chicken pot pie filling but without pie crust top.  Instead biscuits are used and they are yummy!  Flaky and golden brown and easy to put together. I had a lot of compliments on this stew. Ina never disappoints! You can find my full post here.

Gazpacho 

Made by Melissa Y. it was a perfect accompaniment to the dinner. Very flavorful with tons of veggies that were still nice and crisp with a hint of vinegar.  I loved this soup, I've never actually tried gazpacho before but this was a keeper for sure.  I can't wait to make it again soon.

Bread Pudding 

Made by Wendy, I loved the texture of the croissant rolls with the raisins inside.  Wendy ended up making her own version of the whiskey sauce that goes over the top and we all thought it was fantastic.  Since she made it up on the spot she doesn't actually have a recipe for it.  I think you would be fine without the sauce too, the bread pudding is wonderful!

Vegetable Coleslaw 

Made by Lynn was one of two treats she brought for us.  The coleslaw was amazing.  Nice and crisp with a slight creaminess from the mayonnaise.  The tang of the vinegar and mustard were noticeable without being overpowering. This will be great for summer barbecue's!

Italian Ricotta Cream Puffs were Lynn's surprise dessert. I thought this dessert was fantastic but of course I love cannoli's and these little puff's had a cannoli filling. Sweet but not too sweet with a citrus background.  The puff's were amazing, fluffy and with just the right amount of sweetness without being too sweet.

Italian Ricotta Cream Puffs

For the Puffs

Ingredients

• 1 cup water
• 8 Tbsp (1 stick) unsalted butter
• 1/2 tsp granulated sugar
• 1 cup all-purpose flour
• 3 to 4 eggs, plus 1 egg for egg wash

Cooking Directions

1. Preheat the oven to 425 degrees.
2. In a large saucepan add the water, butter, salt and sugar to a rolling boil over medium high heat.
3. When the mixture boils take the pan off the heat and immediately add in all the flour at once and stir hard with a wooden spoon until all the flour is incorporated. 30-60 seconds.
4. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
5. Scrape the mixture into the bowl of your stand mixer with the paddle attachment.
6. Mix at medium speed.
7. Add the eggs one at a time and mixing well after each addition until you've added 3 eggs. Scrape down the sides of the bowl after each egg.
8. Mix until the dough is smooth and glossy. The dough should be thick but still fall slowly off the paddle when lifted.
9. Add the remaining egg and mix well.
10. Use a pastry bag fitted with a large plain tip. Pipe the dough onto the baking sheet in 2-inch diameter rounds or balls.
11. Whisk the remaining egg with 1 1/2 tsp water to make the egg wash.
12. Brush the dough rounds with the egg wash and smooth the points.
13. Bake for 15 minutes and then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 20 minutes.
14. Let cool on the baking sheet.

Ricotta Cannoli Filling

For the filling
Ingredients

• 3 cups (660 g) fresh ricotta, drained overnight
• 1 1/3 to 1 1/2 cups (167 g to 188 g) confectioners sugar, sifted
• 1 1/2 tsp vanilla extract
• 1/3 cup (50 g) finely diced candied citron or candied orange peel
• 1/3 cup (65 g) miniature semi-sweet chocolate chips

Cooking Directions

1. Place the drained ricotta in the bowl of your stand mixer using the paddle attachment.
2. Beat the ricotta on medium speed for 2-3 minutes until smooth.
3. Add 1 1/3 cups of confectioners sugar and the vanilla. Beat until fluffy and smooth. Taste the mixture, add more confectioners sugar if you prefer it sweeter and beat until smooth.
4. Stir in the citron or candied orange peel and the chocolate chips.
5. Place the filling in an airtight container and refrigerate up to one day in advance.

*Lynn wanted me to mention that she didn't have any citron or candied orange peel so she used dried orange zest instead but felt that it made the filling too bitter.*

Thank you to all my neighbors who participated on this evening.  As usual I loved the "girl time" that this evening allows us.  Can't wait to do it again soon!

Panettone

I've discovered recently that finding Panettone in stores is getting harder and harder.  I bought some that I loved at Trader Joe's and then when I went back they were sold out.  I was heart broken because it was really good.  What's a girl to do right? Make your own that's what!  

This was my first attempt at making this type of bread and I thought it turned out really nice and flavorful.  I wish I had of gotten the fruit worked throughout the bread more then I did but it was still yummy.  

From what I've read, it's pretty difficult to make "authentic" Panettone.  I've read things stating that some of them are baked upside-down to more reasonable things like the flour has to be warm and you need a special paper that will allow the bread to rise very tall like the store bought versions, not to mention the amount of time it takes to mix it in order to get the proper distribution of the fruit.  

Basically I'm trying to say that this bread that I made here is much easier then all that.  It's not exactly the same as the store bought kind but it's good and it's available in your very own kitchen. 

I used candied orange peel because I'm a rebel like that.

This is active yeast, it's all foamy and stuff.

This is a dough ball, no fruit has been added yet. This is before the first rise cycle.

After the first rise cycle, before the fruit is added.

After the fruit is added, before the second rise cycle.

Ready to bake, see the fruit in there?

Right out of the oven.  Looks good, smells amazing.  It has a citrus smell because of the fruit and zest added.

This is a moist cake that is light and airy and full of bites of fruit.  I've heard of some people making a baked french toast out of this and I'm dying to try it.

Panettone

Recipe modified from AllRecipes.com

Ingredients

• 1 package active dry yeast
• 1 cup water, warm (110 degree's F)
• 1/4 cup white sugar
• 2 eggs
• 1/2 cup low-fat vanilla yogurt or plain yogurt. 
• 1 tsp vanilla extract
• 1 Tbsp grated orange zest
• 1/4 tsp salt
• 4 cups all-purpose flour, plus more for kneading
• 1/4 cup candied orange peel
• 1/4 cup raisins
• 1 Tbsp confectioners' sugar
• 1 Tbsp melted butter (optional)

Cooking Directions

1. In a small bowl combine the water, yeast and sugar. Let sit for 10 minutes or until foamy.
2. In the bowl of your stand mixer add the eggs, vanilla, yogurt and salt. mix well. Pour in the yeast mixture.
3. Slowly add the flour 1/2 cup at a time until the dough forms into a manageable ball. Dump the dough onto a well floured surface and knead for 5-10 minutes. Keep adding flour to keep it from getting sticky. You might need to add up to 1 more cup of flour.
4. Spray a large bowl with non-stick cooking spray and then form the dough into a ball. Place the dough into the bowl and cover with plastic wrap. Let rise in a warm place for about an hour until doubled in size.
5. Use a small bowl to combine the raisins and candied orange peel and mix in 1 Tbsp of confectioners' sugar. Make sure they are well covered.
6. When the dough has doubled in size, dump onto a well floured surface and knead in the raisins and candied orange peel. Form the dough into a ball.
7. Spray a 8 inch (I used a 9 inch) round cake pan with non-stick spray and put the dough ball into it. Cover with a clean towel and let rise for another 30 minutes. The dough will rise over the edges of the pan.
8. Preheat the oven to 350 degrees.
9. Brush the dough with melted butter if desired and bake for 45 minutes. The dough should look golden brown and a toothpick inserted in the middle should come out clean.

Tastes Like Lasagna Soup

Here's another one I found on Pinterest.  Intrigued by the name since I adore lasagna I felt I had to try this and see if it did indeed taste like lasagna.  Amazingly it does!  Nobody was more surprised then I was believe me!  I'm really glad I saw the recipe and I've already told several of my friends about it. I will keep this in my fall soup reserves for sure.  I loved it.

The original recipe says you can put a piece of toasted baguette on top as well as cheese but I didn't have any and honestly didn't feel like it was necessary.  I felt very satisfied after eating it just the way it was.

This might have been the first time I've ever tried turkey Italian sausage before and I really enjoyed it. I will be incorporating it into other things.

I'm a huge fan of this soup.  I know it's spring time in most of the country but if you're from my hometown of Montana and you just got dumped on by snow - now's the perfect time to make this!

Tastes Like Lasagna Soup
Recipe from "Deen Bros." found here

2 teaspoons olive oil
1 pound Italian turkey sausage, casings removed
1 onion, chopped
1 green bell pepper, chopped
3 cloves garlic, minced
1 (32-ounce) container chicken broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated Parmesan cheese
1/2 cup reduced-fat shredded mozzarella cheese
8 Whole-wheat bread sticks or grissini (optional)

In a dutch oven or heavy bottomed soup pot (large) put the oil, sausage, onion, garlic and bell pepper and cook for about 8-10 minutes.  Break up the sausage and cook until it is no longer pink over medium high heat.

Add the broth, tomato sauce and tomatoes, salt and red pepper flakes and bring to a boil.  Lower the heat to simmer and cook for about 20 minutes. 

Break the lasagna noodles into small pieces and add to the soup.  Turn the heat up and bring to a boil; then reduce the heat to simmer and cook until the noodles are done; about 10 - 12 minutes.  The soup should thicken slightly during this time.

Remove from the heat and add in the mozzarella, basil and Parmesan.  Serve with a baguette or bread sticks if desired.

Nutritional information provided at the link above. Makes about 8 cups.

Easy Alfredo Sauce

In my constant efforts to find something my daughter will eat I decided to try this Alfredo recipe.  As a kid I used to love Fettuccine Alfredo so I thought she would too.  Well, she did eat some of it but then decided she didn't like it.  I however LOVED it.  My husband ate the leftovers and he loved it too. My daughter is nuts.  Clearly she doesn't know good food when she tastes it.

The cream cheese made the sauce really smooth and yummy.  I wouldn't really put this in the "diet" category but if you're looking for something quick and different for dinner you should give this a try.

Alfredo Sauce
Recipe found at "All Recipes" here

• 1/2 cup butter
• 1 (8 ounce) package cream cheese
• 2 teaspoons garlic powder
• 2 cups milk
• 6 ounces grated Parmesan cheese
• 1/8 teaspoon ground black pepper

In a non-stick sauce pan, melt the butter over medium heat.  Add the cream cheese and garlic powder and whisk until smooth.  Add the milk a little at a time so it'll stay smooth.  Add the Parmesan and black pepper (I used white pepper so my daughter would eat it) and whisk.  Sauce will thicken as it cooks.  Remove from the heat when the desired consistency is reached.  When reheating or if the sauce gets too thick just add a little milk. 

Stuffed Shells

I'm always on the lookout to try something new.  I think I've made stuffed shells in the past but can't really remember...hence this blog!

Stuffed shells sort of remind me of handy little lasagnas, any I the only one who feels that way? I guess because the ingredients are often time the same.  Anyway, these were awesome.  I loved the creamy ricotta filling smothered in meat sauce. This recipe made plenty for my hubby and I and leftovers for several days afterwards; which is a good thing.  Luckily we both like leftovers but this would be great if you wanted to break it up into to 8x8 pans and freeze one of them for another time. 

First things first, you need to make the filling.  You can just whip this up while the shells are cooking.  Mix the eggs, ricotta, half the mozzarella, half the Parmesan, parsley, salt and pepper together in a bowl.

Fill each of the cooked shells full of the mixture and place them in a 9x13 inch dish.  You want the shells to be al dente and slightly cool before stuffing. I leave my shells in some water so they don't stick together.

I sort of over crowded mine in a 9x13 inch dish, but they all turned out nicely so I guess you can just pack them in there.

In a bowl, mix together your pasta sauce and the reserved mozzarella and Parmesan cheeses.  Pour over the top of the shells.

Bake in a pre heated 350 degree oven for about 45 to 60 minutes. 

I served mine with a nice big salad - because that totally cancels out all the calories in the stuffed shells....right? Huh? Never mind.

Recipe found here

1 (12 ounce) package jumbo pasta shells
2 eggs, beaten
1 (32 ounce) container ricotta cheese
1 pound shredded mozzarella cheese, divided
8 ounces grated Parmesan cheese, divided
1 tablespoon dried parsley
2 teaspoons salt
1 teaspoon ground black pepper
1 (28 ounce) jar pasta sauce (I used homemade pasta sauce)
8 ounces sliced fresh mushrooms (our homemade sauce had mushrooms in it already)

Pre heat the oven to 350 degrees.

Start a large pot of salted water to boil over medium heat.  Add the shells and stir to ensure they aren't sticking together. Cook until Al Dente. I add cold water to my shells so they cool off enough for me to handle but also stay wet so they don't stick together.

Mix together the ricotta cheese, eggs, half of the Mozzarella cheese, half of the Parmesan cheese, parsley, salt and pepper. When the noodles are done and cool enough to handle, begin filling them with this mixture.  Place each shell in a 9x13 inch pan (or two 8x8 inch pans if you plan to freeze half).

In a separate bowl, mix the sauce and the leftover mozzarella and Parmesan cheeses.  Pour the sauce over the shells and then bake for 45 to 60 minutes or until the cheese is melted and it's beginning to get golden brown on top.

Braciole and a Dinner Party

My friend Melissa and I live on the same street, and we thought it would be fun to start a dinner club.  So once a month we have dinner at a different persons house and we invite most of the ladies from our street to join us/host the party.  So far we've done two dinners, once at Melissa's house and once at mine.  This last one was at my house, I took pictures to prove it.  In case some of you think I don't have any friends...actually these are pictures of the food, not the people.  I promise to get the people in some photographs at our June dinner.

I decided to make Braciole.  The theme was Italian and I've never made it before so, what the heck!

The cast of characters is above.  Not a ton of ingredients.  I was feeling pretty confident.

First you need to get the bread crumbs, cheese's, parsley and garlic int a bowl and mixed together.

Spread the mixture evenly on top of the flank steak.

Roll the flank steak up, jelly roll style.  Attempt to keep as much of the bread crumb mixture inside as possible. It's harder then is sounds, trust me.

Tie the flank steak with about 3 pieces of cooking twine to keep it rolled.  Heat some oil in a skillet and brown on all sides.

Add the wine and bring to a boil.

Add the marinara sauce. Cover with foil and stick it in a hot oven and cook for 30 minutes then baste with sauce and recover.  Cook for another 30 minutes, baste again.  Leave uncovered for the last 30 minutes.

It turned out tender and delicious.  Way easier than I thought it might be. 

Here are some of the other goodies that my friends brought.

Made by Teresa! Yum.  A Caprese salad, and cheesecake with strawberries!

Made by Melissa!  A yummy Caesar Salad and Pesto Hummus!

Wonderful Cioppino Soup made by Anjanette!

We had a wonderful time and learned so much about one another.  I can't wait to do it again next month!

I'm happy to get the recipes above for anyone who is interested, just leave a comment!

Here is where I found the recipe for the Braciole.