Butternut-Kale Lasagna

I made this lasagna on a day when we were expecting a foot of snow where I live. A warm lasagna is the perfect companion to the winter weather!   

Ingredients:
1/4 cup water

1 (12-ounce) package pre-chopped fresh butternut squash

3 cups pre-chopped kale

1 tablespoon olive oil

1 1/2 tablespoons minced garlic

1.1 ounces all-purpose flour (about 1/4 cup)

2 3/4 cups 1% low-fat milk, divided

2 ounces Gruyère cheese, shredded and divided

1 ounce Parmigiano-Reggiano cheese, grated

1/2 teaspoon salt

1/4 teaspoon black pepper

Cooking spray

6 no-boil lasagna noodles

3 tablespoons chopped pecans

 

Instructions:

1. Preheat oven to 450°.

2. Combine 1/4 cup water and squash in an 8-inch square glass or ceramic baking dish. Cover tightly with plastic wrap; pierce plastic wrap 2 to 3 times. Microwave at HIGH 5 minutes or until tender; drain. Combine squash and kale in a large bowl. Wipe dish dry.

3. Heat a medium saucepan over medium heat. Add oil to pan; swirl to coat. Add garlic; cook 2 minutes or until garlic begins to brown, stirring occasionally. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and 1/2 cup milk in a small bowl, stirring with a whisk until smooth. Add milk mixture and remaining 2 1/4 cups milk to pan; increase heat to medium-high. Bring to a boil; cook 1 minute or until thickened, stirring frequently. Remove from heat. Stir in 1 ounce Gruyère, Parmigiano-Reggiano cheese, salt, and pepper; stir until cheese melts.

4. Coat baking dish with cooking spray. Spread 1/3 cup milk mixture in bottom of dish. Arrange 2 noodles over milk mixture; top with half of squash mixture and 2/3 cup milk mixture. Repeat layers once, ending with remaining noodles and remaining milk mixture. Cover with foil; bake at 450° for 15 minutes. Remove foil; sprinkle remaining Gruyère and pecans over top. Bake, uncovered, at 450° for 10 minutes or until lightly browned and sauce is bubbly. Let stand 5 minutes

Green Eggs & Ham

Just bought a couple Dr. Seuss books for my niece and of course had to find/try a recipe for Green Eggs & Ham! 

Source: Food 52

Ingredients:

1/2 tablespoon olive oil

2 slices prosciutto, choped

1/3cup cooked chopped spinach

4 fresh basil leaves

4 large eggs

2 tablespoons milk

1/4 teaspoon salt

 

Instructions:

 

1. Heat olive oil over medium high heat in a large nonstick skillet and sauté prosciutto 3 to 5 minutes or until crispy. Remove prosciutto from the pan and drain on paper towels.

 

2. Meanwhile, place spinach, basil, eggs, milk, and salt in a food processor and mix until well blended. Place eggs in the same pan the prosciutto was cooked in and sauté 2 to 3 minutes or until cooked, stirring frequently. Top scrambled eggs with crispy prosciutto. Makes 2 servings.

Pork with Squash, Apricots & Prunes

Before the crock pot season is over, I wanted to make sure and squeeze this dish in!  I served this for a small gathering with my parents and my Mom's cousin, Debbie.  Such a fun night!

Source: My friend Becca
Ingredients:
3 lb. boneless pork loin
1/3 cup brown sugar
1 T grated fresh ginger
1/2 tsp cinnamon
3/4 tsp salt
1/4 tsp pepper
4 cups peeled and cubed butternut squash
1/2 cup dried apricots
1/2 cup dried prunes

Instructions:
Mix brown sugar, ginger, cinnamon, salt and pepper together and rub on the pork loin.  Put the pork into a crock pot.  Place the apricots, prunes and squash on top of the pork.  (It seamed a little strange to me that there was no liquid added, but don't worry the squash will cook and produce enough moisture).

Cook on high setting for 1 hour and then on low for 6-7 hours (until the pork reaches an internal temp of 180).

Chicken, Spinach & Avocado Tostada

This is a quick and easy dinner!  Just cook the chicken, assemble the tostadas and enjoy.

Ingredients for 1 tostada:
1/2 chicken breast cubed
1 teaspoon taco seasoning
1/4 spinach
1/4 avocado sliced
2 tablespoons salsa
1 tablespoon sour cream
1 tostada shell

1. In a skillet over medium heat, cook chicken breast and add taco seasoning.
2. Top the tostada shell with spinach, chicken, avocado, salsa and sour cream.  Yes, only 2 steps!

Sausage, Caramelized Onion & Basil Pizza

I watched the Giada De Laurentiis make this pizza on Food Network TV.  Pizza with no red (or white) sauce...I was intrigued.  Besides, it has caramelized onions and that is one of my favorite ingredients!  I had to try it and was not disappointed.

Source: Food Network
Ingredients:
1/2 (13 to 16-ounce) ball pizza dough

extra-virgin olive oil for drizzling

1/2 cup caramelized onions (see my post)

1/2 pound spicy turkey or pork sausage, casings removed, crumbled

1/4 cup crumbled Gorgonzola or blue cheese

1/8 cup chopped fresh basil leaves

 

Instructions

Put an oven rack in the center of the oven. Preheat the oven to 475 degrees.  Lightly spray a baking sheet with olive oil and set aside.

In a large skillet, on med-high heat add sausage and cook for 6 min.  Using a wooden spoon to break up sausage.  Add caramelized onions and cook for 2 more minutes. Set aside to cool slightly.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4-inch thick. Transfer the dough to the prepared baking sheet and drizzle with olive oil. Spread the onion mixture evenly over the dough, leaving a 1-inch border. Sprinkle the cheese on top. Bake until the crust is golden and the cheese has melted, about 12 to 15 minutes.

Remove from the oven and sprinkle with chopped basil. Cut the pizza into wedges and serve.

Goat Cheese Brownies with Honey Swirl

I told a co-worker I was going to make goat cheese brownies and she just scrunched up her face...she wasn't sure those ingredients belonged together.  It sounded good to me so I went forward and boy am I glad I did.  Even if this recipe sounds a little crazy to you, give it a chance!

Source: Good & Fresh Magazine Winter 2013

Ingredients:
8 ounces semisweet or bittersweet chocolate, chopped
3 T butter
6 ounces goat cheese (chevre), softened
2 T butter, softened
1/4 cup sugar
1/4 cup all-purpose flour
2 T honey
3 eggs
1 1/4 cups sugar
1/3 cup water
1 tsp vanilla
1 cup all-purpose flour
3/4 tsp baking powder
1/2 tsp salt
1 cup chopped almonds, toasted

1. Preheat oven to 325. Line a 9 x 13-inch baking pan with foil, extending foil over edges of pan. Grease foil; set pan aside. In a medium heavy saucepan heat and stir chocolate and the 3 T butter over low heat until chocolate melts. Remove from heat. Cool; set aside.

2. For filling, in a medium bowl combine goat cheese and the 2 T butter. Beat with an electric mixer on medium speed for 30 seconds. Add the 1/4 cup sugar; beat until fluffy. Add the 1/4 cup flour, honey, and one of the eggs; beat well. Set aside. Wash and dry beaters thoroughly.

3. For batter, in a large bowl beat the two remaining eggs with an electric mixer on medium speed until foamy. Add the 1 1/4 cups sugar, the water, and vanilla; beat well. Beat in the cooled chocolate mixture. Stir in the 1 cup flour, baking powder, and salt until well combined. Stir in nuts. Spread half of the batter in the prepared pan.

4. Spread goat cheese filling evenly over chocolate batter in pan. Spoon the remaining chocolate batter in small mounds over the goat cheese filling. Drag a thin metal spatula or table knife through chocolate batter mounds to marble the mixture.

5. Bake in the preheated oven for about 45 minutes or until center is set. Cool in pan on a wire rack.

Classic Baked Mac and Cheese

Food Network magazine (March 2013) had an article for "50 Mac & Cheese Recipes".  They included everything from Italian, Lobster and Onion to Bacon/Chipotle Mac & Cheese.  While so many of them sounded delicious, I started with the classic baked mac and cheese.  Total comfort food!  I'm trying to decide which version I try next...50....so many to choose from!

Source:  Food Network Magazine

Ingredients:
Kosher salt
8 ounces fusilli or other short pasta
4 tablespoons unsalted butter, plus more for the baking dish
1/4 cup all-purpose flour
2 cups whole milk, heated
1 bay leaf
Pinch of freshly grated nutmeg
2 1/2 cups shredded sharp white cheddar cheese
1 1/2 cups shredded gruyere cheese

Instructions:
1. Bring a pot of salted water to a boil; add the pasta and cook until al dente. Reserve 1 cup cooking water, then drain the pasta. Preheat the oven to 400 degrees F.

2. Meanwhile, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook, whisking, 2 minutes, then whisk in the milk. Add the bay leaf, nutmeg and 1 teaspoon salt and simmer, whisking occasionally, until thick, 8 minutes. Remove the bay leaf and stir in 2 cups cheddar and the gruyere. Stir in the pasta and the reserved cooking water to make a loose sauce.

3. Butter a 2-quart baking dish; add the pasta mixture and top with the remaining 1/2 cup cheddar. Bake 15 minutes

Fettuccine with Tomatoes, Spinach & Mozzarella

The original recipe calls for burrata cheese, but I wasn't able to find any in my local stores.  I asked about it and they said that burrata is seasonal (usually sold in spring and summer).  It is made fresh and can be difficult to find.  Burrata is a ball of mozzarella with a creamy center.  So, this recipe can also be made with fresh mozzarella.  This recipe was delicious and the next time I spot burrata in the store, I will be making it again!
 
Source: Cooking Light March 2013
Ingredients:
 8 oz ounces uncooked fettuccine

Cooking spray

2/3 cup grape tomatoes, halved (about 10 large)

3 tablespoons extra-virgin olive oil

1/4 teaspoon crushed red pepper

4 garlic cloves, thinly sliced

1 (14.5-ounce) can unsalted diced tomatoes, undrained

3/4 teaspoon salt

3 ounces fresh baby spinach (about 3 cups)

4 ounces burrata cheese ( I couldn't find burrata so I used fresh mozzarella)

Freshly ground black pepper

Instructions:
1. Cook pasta according to package directions, omitting salt and fat; drain.

2. While pasta cooks, heat a large skillet over medium-high heat. Coat pan with cooking spray. Arrange tomato halves, cut sides down, in pan; cook 1 1/2 minutes or until seared. Stir tomatoes; cook 30 seconds. Remove tomatoes from pan; set aside.

3. Reduce heat to low. Add oil to pan; swirl to coat. Add red pepper and garlic; cook 2 minutes or until fragrant, stirring occasionally. Place canned tomatoes in a mini chopper or food processor; process until almost smooth. Add pureed tomatoes and salt to oil mixture; cook 8 minutes, stirring occasionally.

4. Remove skillet from heat. Add spinach and cooked pasta; toss well until spinach wilts slightly. Arrange about 1 1/3 cups pasta mixture in each of 4 shallow bowls. Divide the seared grape tomato halves evenly among the servings. Dollop about 2 table­spoons burrata (or mozzarella) cheese over each serving, and sprinkle with freshly ground black pepper.