Pasta Shells

This is one of the cookbooks I have collected over the years.  I chose this recipe because I literally had all of the ingredients in my pantry/fridge.  I only had the medium shells so it took longer to stuff them than it would have with the larger shells.  I also put the meat in with the cheese mixture and pulled some of my own homemade marinara sauce (recipe on the bottom of the blog as Lauri's Italian Sauce) out of the freezer.  What I realized is that the reason I chose this recipe on the fly is because I always have these ingredients in stock and it tasted much like my own. I would also use Sweet Italian Sausage rather than the ground beef in the future.  This is so close to the way I make my own Manicotti, not very risky but good flavors and seemed comfortable.

(From the Cookbook-Church Suppers)
 Stuffed Shells

25 jumbo shell
2 c. ricotta cheese
8 oz. mozzarella cheese
1/2 c. Parmesan cheese
2 eggs, slightly beaten
1 t. salt
1/8 t black pepper
1 t dried parsley
1/2 t dried oregano
1/2 . ground beef
1 28 oz. jar spaghetti sauce.

Cook shells according to the package directions; drain.  In a large bowl, combine the cheeses, eggs, salt, pepper, parsley, and oregano.  Preheat the oven to 350. Fill each shell with 2 T of the mixture.  In a large skillet, brown the beef and mix with the spaghetti sauce.  Spread a thin layer of sauce in 3 qt. rectangular baking dish.  Place the shells 1 deep in the dish and cover with sauce.  Sprinkle with Parmesan cheese.  Bake for 35 minutes.  Make 6 servings. 

Garden's Bounty----Simple Brushcetta

It has been a long time since I posted anything in part because I have been out of the country and because I am now an empty nester and alone part of the time and so cooking hasn't been on my favorite list lately.  Coming home to a garden full of produce has peaked that interest once again.  This is a simple version of Brushcetta but a delightful and simple meal.

 A local store carries these "Bollilo Rolls" I buy them instead of a larger loaf of bread.  Then slice them thinly.

 I love fresh tomatoes, there is simply nothing better than biting into a tomato fresh of the vines.

 Lightly brush olive oil on the bread slices and broil until golden brown.

 With fresh Mozzarella cheese, fresh basil leaves (from the garden) and sliced tomato layer on the bread.

Salt and pepper to taste, enjoy.

Best Lasagna Ever!

Our daughter in Kansas City just had a little baby girl. I am here to help her out for a few days and to play with the her sweet little girls. I have been doing some cooking for her while she recovers and making doubles so that after I leave she can pull something out for dinner on her hectic days (with a 20 month old and a newborn there maybe a few!)

I made a marinara sauce several days in advance for several meals that I would be serving. I think sitting and marinating helped the sauce "mature!" At home I would use the tomatoes that I had canned for myself and I don't add sugar so the taste was a little different. But I made my usual recipe, below, only a smaller batch.

Lauri’s Italian Sauce
3 bottles whole tomatoes (4cans approx. 1 lb size)
2 8 oz. cans tomato sauce
1 6 oz. can tomato paste
3 8 oz. cans mushrooms

3 T. dried Oregano
3 T. dried Marjoram
3 T. dried Basil
1 ½ T. dried Thyme

1/2-3/4 c. chopped dried onion or two chopped fresh onions
2 T. minced dried garlic or 5 cloves fresh garlic minced (if using fresh onion and garlic saute them in olive oil until transparent and then add the remaining ingredients)
Combine all of the above ingredients and bring to a boil, simmer on low heat until thickened. (I usually simmer it for several hours)

Meat Sauce
4 lbs, lean ground beef
2 chopped onions
2-3 cloves garlic, minced

Brown the meat and add the onion and garlic and cook until tender. Add to the marinara sauce and simmer.

For Lasagna:
Place marinara sauce in the bottom of a 9x13pan. Place lasagna noodles (uncooked) on top and then layer with Cottage cheese, Cheddar cheese, Mozzarella cheese, and Parmesan cheese. Repeat layers again. Cover with foil and bake at 350 for one hour. If freezing cover with foil and freeze, thaw and bake, saves up to six months in the freezer.

The one thing that made this lasagna so good was the local Italian Sausage that I used along with the ground beef I just wish I could take a case of this home with me. Because the marinara sauce was being used in several things I didn't put as much sauce as I typically do and there was a lot of the meat mixture it all blended together so well.

Seriously one of the best Lasagnas I have ever made!

Frittata

I love frittata's more all of the time! This was our latest.

Eight slices ranch style bacon, fried and crumbled

2-4 baby red potoatoes, sliced thin

2 mushrooms, sliced thin

Assiago cheese, grated

fresh Basil, chopped

4-5 eggs, beaten

1/4 onion, chopped

Fry the bacon until slightly crisp, cool and crumble. With the bacon grease fry the potatoes and the onion until softened. Mix the remaining indredients and cook until soft. Place in a 350 oven for 10-12 minutes until golden brown.

Chicken with Basil Cream Sauce

I continue to look for new recipes for herbs from my garden, I'm loving some of the ones I have found. This one uses Basil.

Just like when I make Chicken Parmesan I always pound my meat out so that it is an even thickness, it makes cooking the meat through much easier. I always place my chicken in a zippered bag to keep the mess inside for an easier clean up.
First place the chicken into the milk and then the breadcrumbs (the picture should be reversed).
In melted butter place the chicken in the pan, on medium heat. Cook for 3-5 minutes or until golden brown. While the chicken cooks start the pasta.
Turn and cook the other side.
While the chicken is finishing up cut the basil into thin slices.
When the chicken is finished remove from the pan and add the boullion and bring to a boil this will deglaze the pan and brings all of the flavor into the sauce. Then add the cream, basil, salt, pepper, and the pimentos and mix well. Finally add the Parmesan cheese and stir until melted.
Place the chicken back into the pan and cover with the cream sauce. Serve over the pasta and garnish with fresh basil, you may add a little more of the fresh Parmesan to the top as well.

Chicken with Basil Cream Sauce

2 large skinless chicken breasts
¼ c. milk
¼ c. seasoned dried bread crumbs
3 T. butter
½ t. chicken flavored bouillon
1 c. heavy cream
4 oz jar pimentos, sliced ¼ inch thick
½ c. packed thinly sliced fresh basil leaves
¼ c. grated Parmesan cheese
1/8 t. pepper
Fresh basil sprigs for garnish
Egg noodles

In a large zippered plastic bag place a chicken breast and pound out to ¼ inch thickness, do the same with the other chicken breast. Place the chicken into a pie plate with the milk then dip into the bread crumbs to coat. In a skillet over medium heat melt the butter then cook the chicken 3-5 minutes on both sides, until tender and slightly golden brown. While the chicken cooks start the egg noodles to boil. Arrange chicken on a warming platter to keep warm. In the same skillet, stir in the chicken bouillon and ½ c. water, heat to a medium boil, stirring frequently. Stir in heavy cream; add pimentos, and return to a boil. Reduce heat to medium and add sliced basil, grated Parmesan and pepper. Place chicken on top of noodles and pour cream sauce over the top. Garnish with fresh basil sprigs.

Mushroom Omelet- Basil

I love omelets but wanted to stay away from some of the fats that we often put into them like bacon or sausage etc. I had this recipe tucked away and while sorting through some things on my recipe pile it caught my eye.

Fresh mushrooms, basil, and green onions for the main flavors.

Chopped tomato to top the omelet.

2-3 eggs

Blend the eggs with basil, salt and pepper.

In butter (so much for the fat!) saute the mushrooms and garlic until tender.

In a hot skillet add the eggs, stir gently until they start to become set.

Add the mushrooms and the green onion.

Top with the cheese. Fold one edge over to top of the other.

Slide onto a plate.
Top with chopped tomato and basil.

Mushroom Omelets

2-3 c. sliced Crimini mushrooms

3 T. sliced green onions

1-2 cloves garlic, minced

4-6 eggs, slightly mixed (the first time I used three, I will only use two per omelet now)

1T. fresh basil, chopped (1 t. dried)

1 T. olive oil or butter

1/2 c. shredded mozzarella cheese

1 medium Roma tomato, chopped

(Makes two)

Mmmm Bruschetta Chicken

I seriously don't remember where I found this recipe but it is one of my all time favorites particularly in the summer time when I can go out to the garden and pick the veggies and herbs fresh. The flavor from fresh tomatoes is simply outstanding. I can hardly wait to have my garden later this year!

I

Bruschetta Chicken

2 T butter
flour as needed
2 full chicken breasts, cut in half (pound evenly)
Roma tomatoes, diced (about 8 T.)
Basil (fresh chopped 2 T.)
Green onions sliced
salt
Angel hair pasta
Zucchini/Italian squash
Fresh or canned sliced mushrooms
Parmesan cheese
Parsley (chopped, optional)

Melt butter in large skillet. Place chicken in zipper bag and pound evenly ¼’ in thick. Dredge chicken in flour and cook on medium heat. When chicken is almost done, add tomato, basil, green onions, and garlic. Cook until heated through. While chicken is cooking place angel hair pasta into boiling salted and cook. Drain. Melt small amount of better in a saute pan and lightly cook vegetables until done. Add salt, Italian spices and minced garlic.
Place chicken on top of pasta. Pour tomato, basil, garlic and mix over chicken.

Pizza (more Thanksgiving leftovers)

My Favorite Pizza Dough

3 c. water

1 T yeast

1 T salt

1 T sugar

2 T olive oil

5 c. flour, add more as needed

Mix ingredients ten minutes; let rest for another ten minutes. Add flour as needed to prevent it from being sticky. Place favorite toppings on the crust and bake at 400 for 20 minutes or until crust edge is golden brown.

Creamy Pesto Pizza

8 oz. cream chees, softened

2 T butter

1 c. buttermilk

1/2 c. milk

1/3 c. parmesan cheese

1/2 t. salt

1 t. pepper

2 t. basil

2 t. garlic powder

1 T. pesto (Pesto recipe at the bottom)

topping suggestions:

spinach

tomatoes

onions

chicken (turkey)

artichoke hearts

olives

mozzarella cheese

cheddar cheese

BBQ Chicken Pizza

chunks of chicken, or turkey

Favorite BBQ sauce

red onion, chopped

mushrooms, sliced

rings of green or red pepper

olives

mozzarella cheese

Pesto
2 c. fresh basil leaves, packed
¼ c. grated parmesan cheese
½ c. olive oil
3 T. pine nuts or walnuts
3 garlic cloves, finely minced

Place basil leaves in small batches in food processor and whip until well chopped (about ¾ c. at a time). Add about 1/3 the nuts and garlic, and blend again.
Add about 1/3 the parmesan cheese; blend while slowly adding about 1/3 of the olive oil, stopping to scrape down the sides of the container.
Process basil pesto until it forms a thick smooth paste. Repeat until all ingredients are used, mix all batches together well. Serve over pasta. Basil pesto keeps in refrigerator one week, or freeze for a few months.

Vegetable Linguine

Vegetable Linguine

1 bunch broccoli, cut into florets
2 small zucchini, sliced into thin rounds
1 lb. asparagus, cut into 1 inch pieces

Bring these to a boil and cook until softened.

2 medium tomatoes, blanched, peeled, cut in chunks
¼ c. olive oil
½ lb. mushrooms, sliced
1 ½ t. salt
1 t. basil
1 small onion, diced
2 cloves garlic, minced

Saute mushrooms, onions, and garlic in olive oil, add tomatoes, basil and salt. Combine with the cooked vegetables.

1 lb. linguine, cooked

1/2 c. butter
1 c. heavy cream
1 1/3 c. grated Parmesan

Bring butter and cream to a slight boil, add Parmesan and mix just until blended.

Combine all of the vegetables and place on top of cooked noodles, pour sauce on top and serve.

(This recipe came from a friend in Washington. It is a favorite during the summer when we have fresh veggies growing in our garden!)