Baked Ziti with Sausage and Bechamel

Cooked ziti pasta  mixed with sausage, marinara sauce and topped with a creamy bechamel. I love me some tomato and cream flavors and this made my heart go zing!    Don't be intimidated by the bechamel, it's just a simple white sauce...and if you have never made white sauce before, this is going to improve your cooking skills by about 100 percent.  You will be able to make Alfredo, saucy chicken, creamy shrimp...the sky is the limit once you master this simple sauce!

This recipe is a real crowd pleaser too.  Feeds about 8-10 hearty appetites.   Add salad and bread and it's a perfect buffet dinner.

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Gnocci, Sausage and Spinach Soup

We started calling this 'shut up soup', because we took one bite and said "Oh shut up!, that is so good!". 

I am a soupateer, a soup savant, a master of the broth!....(you could say, I love soup :) and this soup is a 5 spoon award winner.   It is flawless, it has a deep flavor and isn't to heavy.  Very simple to make with not too many ingredients.  Soup perfection....ahhh.

I based it on a recipe I saw on Pinterest.com (my new addiction, right after soup :).   Here is a link:  Cinnomonspiceandeverythingnice.com  The only change I made is I added a bit of tomato paste because I love the flavor of tomato and cream and wanted to intensify that. I would also double the batch. Serves about 6 the wasy it is and it's even better the next day so double up!  Serve with Spedini Bread!

If  you are not a big gnocchi fan, I am sure you could substitute a thick pasta like rotini or penne and it would be very good!

Ingredients

1 yellow onion, diced

1 roasted red pepper, diced

2 tablespoons olive oil

 salt and fresh black pepper to taste

1 pound Italian chicken sausage (bulk or removed from casings)

4 cloves, garlic, minced

3 tablespoons tomato paste

1 teaspoon dried basil

32 ounces low-sodium chicken broth

1 pound gnocchi

2 cups fresh baby spinach leaves, rough chopped

3/4 cup half & half or heavy cream  (I used half and haf and got a great result)

 Parmesan cheese, fresh grated

 In a dutch oven or soup pot,  saute onion and red pepper in olive oil over medium-low heat until tender. Season well with salt and pepper. In a separate, large skillet brown the sausage, breaking it apart as it cooks. Add garlic and tomato paste to onion mixture and saute until fragrant.

  Drain sausage and add to onion mixture along with the basil and chicken broth. Season with salt and pepper, simmer for 20 minutes.

  Add gnocchi and spinach, bring to a simmer and cook until gnocchi puff up and start to float, about 10 minutes. 

Add half & half and fresh basil, bring to a simmer for three or four minutes. Serve with Parmesan cheese and Spedini Bread.  Yumbo!

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Cheesey Spedini Bread

Oh yeah, that's what I'm talking about!  This bread goes with everything...I mean everything...you could probably have it with a bowl of captain crunch in the morning and all it would do is make  your cereal taste better! 

Not...I repeat, not a diet bread...one cup of butter my friends...yep, one cup of butter...be still my clogging arteries.

Ingredients

1 loaf french bread, sliced (sourdough works well too)

1 package, presliced mozzarella or provolone (about 1 lb)

2 cubes butter, softened

2 cloves garlic, finely minced

2 teaspoons dried basil

Preheat oven to 350 degrees.

In a small bowl, combine 2 cubes butter, garlic and basil.  Mix well. (note my photo only has one cube...I made a half loaf, watching my girlish figure :)

Spread butter on both sides of bread. Lay one piece of cheese between each slice.

Rub a bit of butter on top of the loaf.

Wrap in foil, leaving the top of the bread exposed.

Bake for 15-20 minutes until everything is all ooey, gooey and full of cheesy love!

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French Apple Tart

I am a huge fan of Ina Garten.  I just think everything she makes is so darn pretty and easy!  I totally stole this recipe from her but tweaked it a little and made it a bit easier.  You can take a look at her recipe at French Apple Tart.  There is a nice video that might help as well.
 This is my first but certainly not my last time making this.  Way to impress folks with this one and really, can't tell you how easy it was...that seems to be a theme in my blog..easy, schmeasy!
 You can see the little globs of apricot jam that I was supposed to strain prior to glazing, but I'm a lazy cook...not sure I hate the little globs...maybe I'll strain next time?  Maybe not...
I'd love to hear some feedback on how this came out for you!


Ingredients
1 package puff pastry sheets (I used Pepperidge Farms)

4 Granny Smith apples

1/2 cup sugar

4 tablespoons (1/2 stick) cold unsalted butter, small diced

1/2 cup apricot jelly 

Preheat oven to 400 degrees.

Line a baking sheet with parchment paper or foil.

Thaw puff pastry according to package directions.

Lightly flour working surface.  Using one full sheet plus 1/3 (seal by pressing) of the second sheet, roll into a 10 x 13 rectangle.  (refrigerate remaining dough for another use).  Keep pasty chilled while preparing the apples.

Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler. Slice the apples crosswise in 1/4-inch thick slices.

 Place overlapping slices of apples down the middle of the tart and continue making  rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly in the microwave and brush on tart.  Loosen the tart from the parchment/foil lining before it cools completely so avoid sticking.  Serve warm...would be yumbo with vanilla ice cream! 

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Blueberry Muffinosity!

When the going gets tough, the tough make muffins!  It's so therapeutic. When Rachel was little and had a bad day, we would  make muffins after school, talk and laugh...it was, and is, so calming. I still make muffins for friends, neighbors and those that are worthy of true muffinosity. (a new culinary buzz word :)   I have tried so many different muffin recipes but this is still my number one go to, tried and true, can not dork it up muffin recipe!

 This is a very versatile recipe...substitute any fruit you like, chopped peaches are wonderful!  Vary the yogurt flavor as well and come up with your own favorite!
Great for holiday mornings.

Ingredients

2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup sugar
1 8 oz container vanilla yogurt
1 1/2 cups blueberries
1/4 cup raw sugar (regular granulated sugar will work too)

Preheat oven to 350 degrees.  Grease or line a 12 cup muffin tin.
In medium bowl combine flour, baking powder and salt.
In another medium bowl combine egg, sugar and yogurt.
Toss blueberries in flour mixture.  Make a well in center and add wet ingredients.
This is where you want to be careful....fold/mix gently until just combined.  The batter will be a bit dry and that's okay...over mixing will yield a tough, purple muffin.

Fill muffin tins almost to the top...I like a big old muffin!

Sprinkle with raw sugar.

Bake for about 20-25 minutes until a toothpick comes out clean.

Yumbo!

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Eula's Casserole

I'll bet most people have a 'go to' casserole in their family recipe box...they almost all include a can of cream of ka-ka (cream style soup), and this one is not much different, but every time I make this, I get asked for the recipe!  It feeds a crowd and has a fresh flavor that not all creamy casseroles have. 
Eula was my mother-in-law, probably one of the nicest people I have ever had the privilege of knowing...she had a true heart of gold.  She was a wonderful cook, and I'm not so sure she would be thrilled to know that her name is attached to one of the simplest dishes she made, but we started calling it Eula's Casserole years ago and it's too late to change now!  
This feeds about 6 people and is delicious with a side of french bread.

Ingredients

2 cups cooked turkey or chicken, cubed
1/2 cup mayonnaise
1/2 cup sour cream
1 can cream of chicken soup
2 1/2 cups grated swiss cheese
4 cups cooked rotini noodles
2 cups broccoli florets
2 tablespoons lemon juice
Salt and pepper to taste

Preheat oven to 350 degrees.
Spray 9 x 13 casserole dish with non stick spray. (or for easy clean up line the dish with foil).
In large bowl, combine mayonnaise, sour cream and chicken soup.  Add chicken (or turkey),  noodles, 2 cups of the cheese, broccoli and lemon juice, mix well.  Pour into prepared casserole dish, cover with foil.  Bake for about 45 minutes or until bubbly in the center.  Remove foil, top with remaining 1/2 cup of swiss cheese and bake until cheese is melted.

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Cream Wafer Cookies

My grandma was a lousy cook.  I mean spit it out in your napkin kinda bad.  Everything was fried to a crisp in a cast iron skillet on her stove...you better have a sharp knife if  you are going to dine with Grandma 'cause hackin' through some of those pieces of chicken was a chore!
  Now, that being said, the one thing my Grandma made well, were these light as a feather cream wafer cookies.  She made them every Christmas.  The recipe has a total of 4 ingredients which would have served her well.
Turns out they are an old Betty Crocker recipe. I have no idea why she made them pink for Christmas, she probably had only one drop of crusty red food coloring in her cabinet! 

Ingredients

2 cups all purpose flour
1 cup butter, softened
1/3 cup heavy cream
Sugar
1 container Butter Cream frosting
Red food coloring

Heat oven to 375ºF. Roll one-third of dough at a time 1/8 inch thick on lightly floured surface. (Keep remaining dough refrigerated until ready to roll.) Cut into desired shapes . I used a shot glass.  Generously cover large piece of waxed paper with granulated sugar. Transfer cutouts to waxed paper. Turn each cutout to coat both sides.

 Place on ungreased cookie sheet or parchment paper. Prick each cutout with fork about 4 times.

Bake 7 to 9 minutes or just until set but not brown.

 Remove from cookie sheet to wire rack. Cool completely, about 1 hour.

Mix frosting and a drop or two of red food coloring until pink.
Spread between two cookies.

These make really cute gifts!

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Pasta Fagiloi

Tired of turkey leftovers?  Need to lighten up a bit? ...this soup will cure your turkey burn out blues!   I have been making this for years and called it minestrone...  It's actually called Pasta Fagiloi which translates to "pasta and beans".  Traditionally it is a meatless dish but Americans being the carnivorous dudes that we are, threw meat in it at some point.  I chose chicken sausage but beef or even chicken would work...heck, if you got some left over turkey you are not sick of...that would work too!
This makes a big batch, enough to freeze some for later or share with a neighbor.  I served it with my 'one rise' easy sweet rolls.

1 package italian chicken sausage (I used Iseniro's) if in casings, remove
1 cup chopped onion
1 cup chopped carrot
1 cup chopped celery
2 garlic cloves chopped
1 tablespoon italian seasoning
28 oz can diced tomato (undrained)
15 oz can kidney beans (drained)
15 oz can cannelli beans (drained)
2 cups beef broth
2 cups chicken broth
28 oz can tomato sauce
5 oz pasta - small size works best (Barillia Piccolini shapes work well)

In dutch oven or soup pan cook sausage.  When brown remove sausage.  Leave any drippings in the pan and add onion, carrot, celery.  Cook until vegetables are tender, add garlic and italian seasonings and cook another couple minutes.
Add diced tomato, drained beans, beef and chicken broth along with tomato sauce.  Simmer for 25 minutes.  Add pasta, cook until al dente according to package directions.
Serve with grated parmesean and fresh bread!

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Sugar Seared Salmon with Pineapple Salsa

I have never seen another recipe like this one.    We were in Maui and I was watching  one of those tourist channels and they were preparing this salmon at a restaurant in Lahaina.  I have been making it ever since!  This is one of those recipes that works during the week but is also a show stopper when you have guests. There are only 5 ingredients...that works for me!

 The preperation is super, super easy.   I serve with garlic mashed potatoes and green beans, but sweet potatoes and any veggie would work.  If you are not a pineapple fan, omit the salsa and serve with a garlic cream sauce...cream sauce goes with everything!

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Quick Chicken and Corn Chowder

Ahhhhh, just in time for the wet weather here in Seattle!  This is so easy and so darn good.  I was so glad the photo came out, 'cause I just ate the last bowl for lunch!

Use a cooked rotisserie chicken from your local mega mart to make it even easier to prepare. Top with grated cheddar, sour cream or even bacon bits and of course...hot sauce!  A side of cornbread would be mighty nice too.

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Cranberry-Orange Upsidedown Cake

I thought this would be one of those recipes that I would  have to make several times before I got it right.  I was thinking the cranberries would be too tart or they would stick to the pan....I was doing my foodie happy dance when it slid out of the pan like butta and tasted just perfect!  A really nice mix of tart and sweet.

I used a tried and true white cake recipe and added orange extract , (you should have some extract in your cupboard from the orange brownie recipe I posted last week:), a bit of orange zest and I substituted 1/4 cup of orange juice for some of the milk.

This is a festive looking cake and really yummy!   

 Make a double batch, keep one and give one to someone you love..awwwww.

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Turkey Sausage with Cavatappi Pasta and Zucchini Ribbons

I crave pasta and cavatappi is my new 'go to' pasta...for starters it's really hard to over cook and I tend to get distracted easily in the kitchen :)  It's sturdy and holds the sauce.  A coupla notes;  cavatappi pasta is tubular, that means water gets inside during cooking, be sure to drain really well or it will make your sauce watery.   Also,  you could remove the casings from the sausage, crumble and brown, then add the marinara, but I think the sausage gets lost in the sauce...and I like my meat chunky!

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Marinara Primavera

 This is a simple marinara packed with veggies (hence the Primavera)...now why would you make a homemade marinara when there is all that bottled stuff on the grocery store shelf, you ask?  Quite simply, flavor, texture and nutrition...it is low in calorie and has half the sodium and who doesn't need more vegetables in their diet.  I sometimes wonder how they get so much salt in some of those prepackaged foods!
 This makes a very large batch and can easily be frozen in several containers so you have fresh marinara on hand anytime!  

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Rub-a-dub-dub Rub

This is my 'bam'!  I add it to just about anything that makes sense...soup's, stews, chili and of course rub on salmon (my fave),sprinkle on chicken for a quick weeknight meal. Also blends well with sour cream and mayo for a nice dip...it does it all!  Make a big batch in a mason type jar...also makes a nice food gift when put in a pretty little container.

1/2 cup smoked paprika (if you prefer, regular paprika will do just fine)
1/3 cup chili powder
1/4 cup brown sugar
2 tablespoons cumin
2 teaspoons garlic powder
2 teaspoons salt
2 teaspoons ground pepper

Mix all ingredient well and store in air tight container

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Pumpkin Cheesecake

Oh great pumpkin...moist and mysterious...okay, sorry, I got a little carried away.
I am so in love with pumpkin flavored everything this year!  We had this at Shuckers Restaurant at the Fairmont Hotel in Seattle...it was to die!   I knew I had to try to remake it...I think I came pretty close!

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Fluffy Pancakes

I have tried a whole lotta pancake recipes over the years and this one is the best by far!  Easy, consistent results and you most likely have the ingredients on hand...toss that Bisquick my friends...these are just as easy and so much better!

Ingredients

• 3/4 cup milk
• 2 tablespoons white vinegar
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 2 tablespoons butter, melted
• cooking spray

Directions

1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

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Orange 'Brownies'

These are just decadent and wonderful!  Blasts of sugar, butter and orange will fix that sweet tooth you have had hangin' around.  I heard some where that these won first place at a Pillsbury Bake Off contest but I can't find any info on it.  They are simple to make with only a few ingredients...hope you love them as much as we do!

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Crockpot Turkey Chili with Sweet Potatoes

Great start on a Sunday morning when you know you won't feel like cookin' on Sunday evening! The sweet potatoes add a punch of flavor but can be excluded if you prefer. Chili is a dumping ground for your fridge...if you've got some carrots, zucchini or most any other vegetable that has seen better days ...throw them in the pot! For those of you who like to cook using exact recipe's this one will work without any changes every time. Basic, flavorful and feeds about 8. I served it with the left over Bacon, Cheese and Onion biscuits I made the other day. Yumbo!

Ingredients

• 1 1/2 pounds ground turkey (ground chicken or beef will work as well)
• 2 tablespoons olive oil
• 1 pepper chopped
• 1 onion chopped
• 1 jalapeno, seeded, deveined and chopped
• 2 cups chopped sweet potato
• 2 16 oz can's of kidney beans
• 2 15 oz can's of chopped tomatoes
• 1 15 oz can tomato sauce
• 1/3 cup packed brown sugar or molasses
• 4 tablespoons chili powder
• 1 tablespoon smoked paprika
• 2 teaspoons cumin p
• 2 teaspoons salt
• 2 teaspoons pepper

Heat olive oil in large non stick frying pan. Add ground turkey, onion, pepper and jalapeno. Saute until meat is cooked through and vegetables are tender.

Pour into crock pot. Add remaining ingredients, stir well and cook on low 5-6 hours.
Serve with your favorite toppings...sour cream, grated cheese or over a bed of rice or noodles .

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Cranberry Orange Chutney (Canning friendly recipe)

This recipe produces a cranberry that taste's like a cranberry! You get a tart sweet taste. If you prefer a more sweet version, increase the sugar and brown sugar by 1/2 cup each.
You can can...(funny huh?) or not can this recipe. If you choose to can, use the hot water method and follow the directions from the National Center for Home canning. Super easy and these make great little gifts!

Cranberry Orange Chutney

• 24 ounces fresh whole cranberries
• 2 cups chopped white onion
• 2 cups golden raisins
• 1½ cups white sugar
• 1½ cups packed brown sugar
• 2 cups white distilled vinegar (5%)
• 1 cup orange juice
• 4 teaspoons peeled, grated fresh ginger
• 3 sticks cinnamon

Yield: About 8 half-pint jars.
Instructions
Rinse cranberries well. Combine all ingredient in large dutch oven. Bring to a boil over high heat, reduce heat and simmer 15 minutes until cranberries are soft, stir often to prevent scorching. Remove cinnamon sticks and discard.

Cool and seal in tight-fitting container for up to one week or preserve, following the link above.

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Bacon, Cheese and Onion Biscuits

I used to do a lot of event planning....and one of the places I looked forward to every year was the Mountain Springs Lodge in Leavenworth Washington...it wasn't just because it is so beautiful, although it is...it was the scalloped potatoes. Little puffs of heaven. I told my friend Laurie, when my time comes, I want to be buried in my blue frilly dress with a cup of those scalloped potatoes...and now, I must add one, please throw in this biscuit! Sorry Laurie, I know you will be busy, planning my party and all...but I really need this biscuit when I go to food heaven. Just chuck one in when no ones looking...thanks pal.
p.s. I borrowed this recipe from browneyedbaker.com the blog site I want to be when I grow up. I just changed the shape of the design a bit...turned it from scone to biscuit.
Ingredients
3 cups all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. freshly ground black pepper
1 stick chilled unsalted butter, cut into small cubes
1 1/2 cups grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped into 1-inch pieces
3/4 to 1 1/2 cups buttermilk
Heavy cream, optional**
1 large egg
2 tsp. water
**Heavy cream may be substituted for half of the buttermilk.
Preheat oven to 400.
Using a mixer fitted with a paddle attachment, combine flour, baking powder, salt and black pepper in a large bowl on low speed. With mixer running, gradually add cubes of butter until the mixture is crumbly and studded with flour – butter bits about the size of small peas. Add grated cheese and mix just until blended. (This can also be done by hand: In a large bowl, stir together flour, baking powder, salt and black pepper. Gradually cut in butter with a pastry blender or two knives until mixture resembles small peas. Stir in cheese.)
Add green onions, bacon and 3/4 cup of the buttermilk to flour and cheese mixture.

Mix by hand just until all ingredients are incorporated. If dough is too dry to hold together, use remaining buttermilk, adding 1 Tbsp at a time, until dough is pliable and can be formed into a ball. Stir as lightly and as little as possible to ensure a lighter-textured scone. Remove dough from bowl and place it on a lightly flours flat surface. Pat dough into a ball. Using a well-floured rolling-pin, flatten dough into a rectangle about 8 inches long and 1/2 inch thick. Cut dough into 8 to 10 equal squares, depending on the size biscuit you prefer.

(and yes, that is a play dough rolling-pin! I happen to think it works like a champ...)

Whisk egg and water in a small mixing bowl to combine. Brush each wedge with egg wash. Place scones on a Silpat or parchment paper-lined baking sheet and bake for 18 to 20 minutes, or until golden brown and no longer sticky in the middle. Serve warm.

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Roasted Red Pepper Stuffed Chicken Breasts

Wow! How fancy is that? But if you follow my recipes you know it has to be simple or else I wouldn't make it! Lightly breaded, baked and stuffed with roasted red peppers and white cheddar cheese...although you could use any cheese you have around....feta would be good...anything with feta is beta!
Ingredients

• 4 chicken breasts cut into 8 cutlets (or buy them already cut, but it only take a moment to slice them yourself.
• 1 12 oz bottle of roasted red peppers
• 8 slices white cheddar cheese
• 1 egg beaten
• 1 cup seasoned bread crumbs
• 1/4 cup grated parmesan cheese
• 2 tablespoons olive oil

Preheat oven to 350 degrees. Spray baking dish with non stick spray. Beat egg in medium size bowl. Mix breadcrumbs and parmesan in separate bowl.
Wash and pat dry each cutlet. Lay roasted pepper and cheese on top of cutlet.

Roll up chicken and dip in beaten egg and then roll in breadcrumb mixture. Place seamside down in baking dish.

Drizzle with 2 tablespoons olive oil and bake for 40 minutes and serve!

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Mini Cheesecakes with Peach Preserves

I love mini food! A perfect combination: rich, creamy filling and a light, buttery crust. Try different flavors of preserves or pie filling for the topping. Great to tote to a friends house!
Ingredients
For crust

• 1 cup crushed graham crackers
• 2 tablespoons sugar
• 2 tablespoons melted butter

For cakes

• 8 oz block cream cheese (1/3 reduced fat will work) softened
• 1 egg
• 1/2 cup sugar
• 1 teaspoon lemon juice (optional)
• 1 teaspoon vanilla

Line a 12 tin muffin pan with cupcake liners. Spray the bottom of each liner with non stick cooking spray.
.

In a small bowl, combine graham cracker crumbs and butter; mix well. Spoon 1 tablespoon of crumb mixture into bottom of each liner and press down gently; refrigerate until ready to use. (I used a mini martini glass to tamp down crust...how clever!)

In a medium bowl, using an electric mixer, beat cream cheese until fluffy. Add lemon juice, egg, vanilla extract and sugar; beat until smooth.
Spoon cream cheese mixture evenly into muffin liners; bake until set, about 15 minutes. Remove from oven and allow to cool

Top each cheesecake with 1 tablespoon preserves.

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