Ricotta Cheese & Spinach Calzones

Posted on June 15, 2015 by Angie

Ricotta Cheese & Spinach CalzonesRicotta Cheese Fork

Truth be told: there comes a time in this wife’s/ mama’s cooking adventures, that I couldn’t care less what anyone else wants for dinner. It’s my way or the highway, or rather, make whatever you want ‘cuz this is what I want. Don’t get me wrong, I love cooking for my family. I generally take into consideration what they want. Except last night. Last night, I put my flip flop foot down. And, let me tell you: no regrets. None. These are good and just what I wanted. The bonus is having plenty of leftovers because no one else even wanted to try it. For shame.

Ingredients:

  • 10oz. frozen-chopped spinach, thawed & squeezed dry
  • 1 cup whole milk Ricotta cheese
  • 4oz. mozzarella cheese, shredded
  • 1 oz. Asiago cheese, shredded
  • 1 tbsp. extra virgin olive oil
  • 1 egg yolk
  • 3 cloves garlic, minced
  • 2 tsp. minced fresh oregano
  • 1/4 tsp. red pepper flakes
  • 1 lb. pizza dough (I use the 2 ingredient pizza dough)https://thecompanyshekeeps.wordpress.com/2014/12/19/2-ingredient-pizza-dough/
  • 1 egg with 2 tbsp. water, beaten together for egg wash
  • Pizza sauce, for dunking, of course

Preparation:

Preheat the oven to 500 degrees. Line a baking stone with a large piece of parchment paper; set aside. In a bowl, combine all the ingredients from the spinach through the red pepper flakes and mix well until thoroughly combined.

On a lightly floured surface, divide the dough in half. Roll each half out to a 9 inch circle. On each rolled out dough, spread half of the filling onto half of each dough round, leaving a 1 inch border at the edge. Brush the edge with the egg wash & then fold the other half of the dough over the filling, leaving a 1/2 inch border at the bottom edge uncovered. Press the edges of the dough together and crimp to seal.

Transfer each calzone to the parchment lined baking sheet. Using a sharp, serrated knife, slice 5  steam vents in each calzone. Brush the tops with the egg wash.

Bake for 15 minutes, or until golden brown. Rotate the baking stone halfway through the baking time. Remove from oven and transfer to a cooling rack. Allow to cool for 5 minutes. Serve with warmed pizza sauce.

Adapted from: http://www.annies-eats.com/2015/05/18/spinach-and-ricotta-calzones/

Posted in Italian, Pizza, Vegetarian | 2 Comments

Deconstructed Pesto Pasta

Posted on June 15, 2015 by Angie

Deconstructed Pesto Pasta

This year I planted my first little garden and I’m happy to say, it has flourished. The wee little basil plant is now nearly unruly and I’m convinced that every time I snip some off, it grows back threefold! If I didn’t know any better, I’d say it was a weed. Nevertheless, I’m on the lookout for ways to use it all up so when I happened upon this recipe, I knew it was a good place to start. This makes for a light, full of flavor, dinner choice.

Ingredients:

  • 8 ounces orecchiette (shells), cooked, drained, and cooled
  • 3/4 cup ricotta cheese
  • 3 cloves garlic, minced
  •  1/4 cup olive oil
  •  1 cup basil, sliced into strips
  •  1/2 cup grated parmesan
  •  1/2 cup pine nuts, toasted
  •  1 1/2 cup grape tomatoes, halved
  • Freshly cracked S&P, to taste

Preparation:

In a large bowl, combine the pasta shells with the ricotta, garlic and olive oil. Stir until the ricotta lightly coats the pasta.

Add the remaining ingredients and gently combine.

Add salt and pepper to taste.

Adapted from: http://www.huffingtonpost.com/2015/06/02/deconstructed-pesto-pasta-recipe_n_7488226.html?ncid=fcbklnkushpmg00000063

Posted in Italian, Pasta, Vegetarian | Leave a comment

Red Potatoes with Parsley & Butter

Posted on June 15, 2015 by Angie

Parsely Red Potatoes

You know how sometimes the food you like doesn’t really need a recipe? I feel like this falls into that category. However, since I created this blog with my girls in mind, and Brianna discovered about a year ago she happens to like this side, I’ve thrown together the steps for her sake.

Ingredients:

  • 6-8 red potatoes, halved or quartered depending on their size
  • 1/4 cup of butter, melted
  • 2-3 tbsp. fresh parsley, chopped
  • freshly cracked kosher salt

Preparation:

In a large pot, bring the water to boil. Gently add the potatoes and cook for 8-10 minutes, or until a fork can be inserted (somewhat easily) into the potato. Drain the potatoes into a colander, and once the water is drained, place the potatoes back in the pot. Drizzle with the butter, add a few grinds of freshly cracked kosher salt, add the parsley, and stir lightly to coat. Serve immediately.

Posted in Sides, Vegetables | Leave a comment

Pumpkin Cheesecake

Posted on June 9, 2015 by Angie

Spoon of Pumpkin DessertPumpkin Dessert

While there’s a bit of novelty about having a certain type of food just one time a year; I’m not the type of person who holds a strict view on preparing a dish based on what the calendar reads. Case in point: this dessert. I prepared it for Sunday night dessert and since Bri is a big fan of pumpkin, I knew she’d like it. Chris thought it was okay (he prefers pudding) and Leah only wanted the Biscoff cookie crumbs. I enjoyed it and discovered it’s even more flavorful the following day. For whatever reason, as time passed, the tastes intensified.

Ingredients:

  • 16 Biscoff cookies, crushed into crumbs
  • 1 1/2 tbsps. of butter, melted
  • 8 oz. cream cheese, at room temperature
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 tsp. vanilla extract
  • 1/2 cup powdered sugar
  • 2 tsps. pumpkin pie spice
  • 1 12 oz. container of Cool Whip (or do as I did and whip your own with a pint of whipping cream, 1 tsp. of vanilla extract, and 3 tbsps. of powdered sugar)

Preparation:

Stir the Biscoff cookie crumbs and melted butter together. In a medium serving bowl, press about 2/3 of the cookie crumb mixture into the bowl, reserving the remaining 1/3 for the top.

With a mixer, beat together the cream cheese and pumpkin together until smooth. Add the vanilla, sugar, pumpkin spice and mix together until well blended. Fold in half of the whipped cream. In the serving bowl with the pressed in Biscoff crumbs, add a layer of the pumpkin cheesecake and a layer of whipped cream and repeat. Top with the remaining Biscoff cookie crumbs. Chill in refrigerator until ready to serve.

Adapted from: http://www.mybakingaddiction.com/pumpkin-cheesecake-trifles/

Posted in Desserts, No-bake, Pumpkin | Leave a comment

Cream Cheese Sausage Balls

Posted on June 9, 2015 by Angie

Cream Cheese Sausage Balls

These are great for brunch, a little something different to go along with the eggs for breakfast, or a tasty snack.

Ingredients:

  • 1 lb. breakfast sausage
  • 1 8oz. package of cream cheese, at room temperature
  • 1 1/4 cups of Bisquick
  • 8 oz. of shredded Colby Jack cheese is usually what we have on hand, but cheddar or pepper jack cheese would work just as well.

Preparation:

Preheat oven to 400 degrees. In a stand up mixer, using a dough hook attachment, combine all the above ingredients together. Roll into 1 or 2 inch balls, depending on your preference.

Bake for 20-25 minutes, or until browned.

Source: http://www.plainchicken.com/2011/09/cream-cheese-sausage-balls-football.html

Posted in Appetizers, Breakfast, Meat, Sausage | Leave a comment

Blackberry Pie Bars

Posted on May 27, 2015 by Angie

Blackberry Pie Bars

My mom is a bona fide chocoholic. No questions asked. She will opt for chocolate over any other dessert. My dad will eat chocolate, but his go-to is citrusy. Lemony. My parents were in town for the week for Bri’s 8th grade graduation wherein she received yet another award. The Citizenship award. Go, Bri! It turns out, it’s a fairly prestigious award according to a friend of a friend who’s a middle school teacher. All the teachers cast their votes and she and a boy received the honors. Anyhow, on Memorial Day, Chris grilled/ smoked some ribs, we had corn on the cob, baked beans, and Greek salad. For dessert, I made these. I love chocolate, too. And, as I’ve gotten older, I’ve found I also really like the citrus, fruit desserts. Who am I kidding? I love just about any dessert.

Ingredients:

Crust and topping:

  • 3 cups all-purpose flour
  • 1 1/2 cups sugar
  • 1/4 tsp. salt
  • 1 1/2 cups chilled butter, cubed
  • zest of two lemons

Blackberry filling:

  • 4 eggs
  • 2 cups sugar
  • 1 cup Greek yogurt
  • 3/4 cup all-purpose flour
  • pinch of salt
  • 5 cups fresh blackberries or 2 16oz. bags frozen blackberries, defrosted & drained

Preparation:

Spray a 9×13 pan with non-stick spray; set aside. Preheat the oven to 350 degrees. Zest two lemons. In a bowl, combine the sugar and using the back of a large spoon, incorporate the lemon zest into the sugar, resulting in a lemony sugar. Combine the lemon sugar, flour, salt, and butter in a standup mixer. Using the paddle attachment, mix until the mixture becomes dry and crumbly. Reserve 2 cups of the mixture for the topping. Press the remaining mixture into the prepared pan. Bake for 12-15 minutes, until lightly golden. Allow to cool for 10 minutes before adding the filling.

For the filling, in a large bowl, whisk together the eggs. Add the sugar, Greek yogurt, flour, salt, and combine together. Fold in the blackberries. Pour the mixture over the crust; spread evenly. Top with the crumb topping. Bake for 50-60 minutes, until the top is lightly browned. Wait one hour before slicing.

*These freeze well.

Source: http://www.bigrigsnlilcookies.com/2012/08/blackberry-pie-bars.html

Posted in Bars/ Brownies, Desserts | Leave a comment

Tortellini Soup

Posted on May 19, 2015 by Angie

Tortellini Soup

I live in the Midwest and about this time of year, the humidity begins its steady, sticky rise. Except for the last week and a half as it’s been cool, gray, rainy, and confirming that, yes, indeed, I could totally live in the Pacific Northwest. I’m on the downward end of a lovely head cold. It seems we did too good of a job teaching the girls that sharing is caring, even though there are just some things no one wants. So, between living a hop, skip, and a jump away from work, the weather, and a cold, this soup was the perfect quick meal to prepare and eat over the lunch hour.

Ingredients:

  • 1 tbsp. olive oil
  • 1/2 cup onion, chopped
  • 3 garlic cloves, chopped
  • 1/2 tsp. dried oregano
  • 1 (150z.) can of Italian diced tomatoes
  • 1 32oz. container of chicken broth
  • 1 90z. container of cheese tortellini
  • 3 cups fresh spinach
  • freshly cracked S&P
  • Parmesan cheese

Preparation:

In a large stock pot, heat olive oil over medium-high heat. Add the onions and cook until translucent, about 3-5 minutes. Add in the garlic, stirring for a minute to incorporate in with the onions. Add the diced tomatoes and dried oregano. Add the chicken broth to the pot and allow to boil. Once boiling, add the tortellini and cook according to package directions. One minute before the tortellini is done, add in the spinach. Reduce heat. Season with S&P, ladle into bowls and top with grated parmesan cheese.

Posted in Soup | Leave a comment

Cranberry Pistachio Granola

Posted on May 7, 2015 by Angie

Pistachio & Cranberry Granola

As much as I love looking at recipes and trying them out, I’ve never really been one to create something on my own. Sure, if I have a good foundation to start with, I might play around with it, tweak it per our preferences, but this recipe is a first. An exclusive, if you will, because I winged it, crossed my fingers, and hoped it would work the way I wanted, and it did! Let’s just say the happy dance was happening in my kitchen last night.

Ingredients:

  • 4 cups old fashioned oats
  • 1 1/2 cups pistachios, shelled
  • 1 1/2 cups cranberries
  • 2/3 cup refined coconut oil
  • 2 tsps. lemon extract
  • 1/4 cup brown sugar
  • 1/4 cup pure maple syrup

Preparation:

Position oven rack to the middle slot. Preheat oven to 300 degrees. Line a large baking sheet with parchment paper; set aside. In a large bowl, combine the oats, pistachios, cranberries, and sprinkle in the brown sugar. In a glass measuring cup, melt the coconut oil, add the lemon extract and maple syrup. Pour over the mixture; stirring to combine. Spread mixture evenly on the baking sheet and bake for 25 minutes. Remove from oven and allow to sit for another 20 minutes to harden before breaking apart. Store in an airtight container.

*Notes*:

  • After I broke it apart last night, it was still somewhat soft so I let it sit out all night. This morning when I tried it again, it didn’t have quite the crunch I was expecting so I popped it in the oven for an additional 10-15 minutes at 325 degrees. This seemed to do the trick. Next time, I might just start off with 325 degrees.
  • I wasn’t sure how the maple syrup would react with the lemon, which is why I used a combo of the brown sugar and maple syrup and was quite pleased when it worked just fine as the lemon outshined the maple. Perhaps in the future, I could go strictly with the maple syrup, raw honey, or even coconut sugar.
  • The bag of shelled pistachios I’d purchased were lightly salted. If the nuts aren’t lightly salted, I’d add a 1/4 tsp. of salt.
Posted in Breakfast, Granola | Leave a comment

Lemon Berry Slush

Posted on May 6, 2015 by Angie

top view slushfull size slush

Now that it’s warming up, this has become a frequent post-lunch afternoon drink. Sometimes, I’ll have it for breakfast, especially on the weekends. I’m not too much of a big breakfast type of gal (brunch is a different story) so a glass of this and maybe some nuts on the side and I’m good to go.

Ingredients:

  • 1 cup of crushed ice
  • 1/2 – 1 cup sliced strawberries
  • 1/2 cup of blueberries
  • slice of lemon, rind and all
  • 1/4 – 1/2 cup of water
  • Stevia, optional

Preparation:

In a blender, (I always use my Ninja) add the crushed ice, strawberries, blueberries, and lemon slice – trust me on using the whole slice, it gives it just the right amount of zest. I promise it’s not a full on pucker as the fruit stabilizes the lemon, but provides a nice zing. Blend together, add enough water to make it a slush. If needed, add a packet of Stevia.

Posted in Beverages, Breakfast, Vegetarian | Leave a comment

One-Pot Parmesan Orzo

Posted on May 6, 2015 by Angie

One Pot Parmesan Orzo Pasta

This, with a nice side salad, or other veggie complements whatever is cooking on the grill.  It comes together so easily, you’ll be eating dinner in no time.

Ingredients:

  • 1 tbsp. butter
  • 1 cup Orzo pasta
  • 1 15oz can of chicken broth/ stock
  • 1 tsp. garlic powder
  • 1/2 cup freshly grated parmesan cheese
  • freshly ground S&P
  • freshly chopped parsley, optional for garnish

Preparation:

In a small saucepan, combine the butter and Orzo. Over medium heat, melt the butter, stirring continuously, to toast the Orzo. Pour in the chicken broth and add the garlic powder. Lower heat to low, and stir occasionally, until all of the liquid is absorbed. Stir in the cheese and season with S&P to taste. Sprinkle parsley over top, if desired.

Posted in Pasta, Sides | Leave a comment