Turkey Manicotti

Forget the pasta shells! Crepes are the way to go on this recipe!

Ingredients:

Crepes: 2 eggs 3/4 cup all-purpose flour 3/4 cup water 1/2 teaspoon salt 1/2 teaspoon olive oil Filling: 1 cup diced cooked turkey 1 cup whole-milk ricotta cheese 1 egg 1/2 cup freshly shredded Parmigiano -Reggiano cheese Directions Preheat oven to 350 degrees F (175 degrees C). Whisk 2 eggs, flour, salt, and 1/2 teaspoon olive oil together thoroughly in a bowl to make a very smooth batter. Cover bowl with plastic wrap and refrigerate batter for 1 hour. Mix turkey, ricotta cheese, 1 egg, 1/2 cup Parmigiano-Reggiano cheese, mozzarella cheese, marjoram, red pepper flakes, and Italian parsley in a bowl until thoroughly combined. Season with salt to taste. Place a nonstick skillet over medium-high heat and brush generously with 1 teaspoon olive oil, or as needed. Swirl about 1/4 cup batter into the bottom of the pan and tilt to form a thin pancake covering the bottom of the skillet. Cook until bottom of crepe is dry, 60 to 90 seconds. Flip crepe and cook until other side has small browned spots, 60 to 90 seconds more. Repeat with remaining batter to make 6 crepes. Transfer crepes to a plate as you make them. Spread about 1/2 cup marinara sauce into the bottom of a 9x12-inch baking dish. Use a brush to spread about 1/2 teaspoon of olive oil in a thin layer up the sides of the dish. Place a crepe, dimpled side down, onto a work surface; spread about 1/3 to 1/2 cup filling onto crepe in a line down the middle. Roll crepe over filling and tuck in ends if desired. Lay filled crepe into the baking dish. Repeat with remaining crepes and filling to make 6 manicotti. Spread remaining 1 cup marinara sauce onto the manicotti in a line down the middle of the crepes, covering middle 1/3 of manicotti. Sprinkle with 1/2 cup Parmigiano-Reggiano cheese all over manicotti. Drizzle manicotti with remaining 1 1/2 teaspoon olive oil. Bake in the preheated oven until manicotti are slightly browned and puffy, about 45 minutes. Let stand 5 minutes to cool. Garnish with 1/3 cup Parmigiano-Reggiano cheese and 1 tablespoon Italian parsley before serving.

1/2 cup shredded mozzarella cheese 1/4 teaspoon dried marjoram 1/8 teaspoon red pepper flakes 1/4 cup chopped Italian parsley salt to taste 1 teaspoon olive oil, or as needed 1 1/2 cups marinara sauce 2 teaspoons olive oil, divided 1/3 cup freshly shredded Parmigiano -Reggiano cheese 1 tablespoon chopped Italian parsley

Shrimp, Tomato and Basil Linguine with Warm Goat Cheese Rounds

I can never pass up trying a recipe that has goat cheese as one of the ingredients!  The goat cheese rounds are fabulous as they melt through out the linguini.  Heaven!

Ingredients

• 1 (1-ounce) slice white bread 
• 1 (4-ounce) package log-shaped goat cheese
• 1 tablespoon olive oil 
• 1 cup coarsely chopped onion 
• 2 garlic cloves, minced
• 2 1/2 cups chopped seeded peeled plum tomatoes (about 1 1/2 pounds) 
• 1/4 cup water
• 1 1/2 teaspoons sugar 
• 3/4 teaspoon crushed red pepper
• 1/2 pound medium shrimp, peeled and deveined 
• 1/2 teaspoon salt
• 6 cups hot cooked linguine (about 12 ounces uncooked pasta)
• 1/2 cup thinly sliced fresh basil
• Basil sprigs (optional)

Preparation

1. Preheat oven to 400°.
2. Place bread in a food processor; pulse 10 times or until coarse crumbs measure 1/2 cup. Sprinkle breadcrumbs on a baking sheet; bake at 400° for 2 1/2 minutes or until golden brown. Transfer to a shallow plate; cool completely. Slice goat cheese crosswise into 4 rounds. Press both sides of each round into breadcrumbs. Arrange in a single layer on a baking sheet; chill.
3. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 5 minutes. Stir in tomato, water, sugar, and pepper; cook 15 minutes, stirring occasionally. Add shrimp and salt; cook 4 minutes or until shrimp are done. Remove from heat. Cover; keep warm.
4. Bake cheese rounds at 400° for 10 minutes or until soft but still holding their shape.
5. Add pasta and 1/2 cup basil to tomato mixture; toss to combine. Divide pasta mixture evenly among 4 bowls; top each serving with 1 goat cheese round. Garnish with basil sprigs, if desired.

Wonton Walnut Ravioli

This is a recipe for those Sunday afternoons you have time to prepare a meal and not the pressure of doing it under 30 minutes!  Great flavors and worth the time to assemble the wontons!

Ingredients

• 3-1/2 cups cubed peeled butternut squash

• 1 tablespoon olive oil

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1/2 cup half-and-half cream

• 40 wonton wrappers

• 1 egg, lightly beaten

• 1/2 cup butter, melted

• 6 tablespoons marinara sauce

• 1/3 cup finely chopped walnuts

• 2 teaspoons minced fresh sage

Directions

1. Place squash on a greased 15-in. x 10-in. x 1-in. baking pan. Drizzle with oil and sprinkle with salt and pepper; toss to coat. Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring once. Cool slightly.
2. Place cream and squash in a food processor; cover and process until pureed. Spoon 1 tablespoon mixture in the center of a wonton wrapper. (Keep wrappers covered with a damp paper towel until ready to use.) Moisten edges with egg; top with another wonton wrapper. Pinch edges to seal, pressing around filling to remove air pockets. Repeat with remaining wrappers and filling.
3. In a Dutch oven, bring water to a boil. Reduce heat to a gentle simmer. Cook ravioli in batches for 30-60 seconds or until they float. Remove with a slotted spoon; keep warm.
4. Meanwhile, place butter and marinara sauce in a microwave-safe bowl. Cover and microwave on high for 1-2 minutes or until heated through, stirring once. Stir in walnuts. Serve with ravioli; sprinkle with sage. Yield: 4 servings.

Butternut Squash Lasagna

I am a butternut squash junkie.  Butternut squash soup....butternut squash bread....and now LASAGNA!  Using the Smokey Marinara sauce is a great counterpart to the sweetness of the squash.

 

 

 

Ingredients

• Cooking spray 
• 3 cups chopped onion 
• 10 cup fresh spinach 
• 3/4 cup (3 ounces) shredded sharp provolone cheese 
• 1/2 cup chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 large eggs 
• 1 (15-ounce) carton part-skim ricotta cheese
• 1 (15-ounce) carton fat-free ricotta cheese
• 3 cups diced peeled butternut squash
• 6 cups Smokey Marinara sauce
• 12 oven-ready lasagna noodles 
• 1 cup (4 ounces) grated fresh Parmesan cheese 

Preparation

1. Preheat oven to 375°.
2. Heat a large Dutch oven coated with cooking spray over medium-high heat. Add onion; sauté 4 minutes or until tender. Add spinach; sauté 1 1/2 minutes or until spinach wilts. Combine provolone, parsley, salt, pepper, eggs, and ricotta cheeses in a large bowl.
3. Place squash in a microwave-safe bowl. Cover and cook on high 5 minutes or until tender.
4. Coat the bottom and sides of 2 (8-inch-square) baking dishes with cooking spray. Spread 1/2 cup Smoky Marinara in the bottom of one prepared dish. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over noodles. Arrange 1 1/2 cups squash over cheese mixture; spread 3/4 cup sauce over squash.
5. Arrange 2 noodles over sauce; spread 1 cup cheese mixture over the noodles. Arrange 1 1/2 cups onion mixture over cheese mixture; spread 3/4 cup sauce over spinach mixture.
6. Arrange 2 noodles over sauce; spread 1 cup Smoky Marinara evenly over noodles. Sprinkle with 1/2 cup Parmesan. Repeat procedure with remaining ingredients in remaining pan. Cover each pan with foil.
7. Bake at 375° for 30 minutes. Uncover and bake an additional 30 minutes.
8. To freeze unbaked lasagna: Prepare through Step 6. Cover with plastic wrap, pressing to remove as much air as possible. Wrap with heavy-duty foil. Store in freezer for up to 2 months.
9. To prepare frozen unbaked lasagna: Thaw completely in refrigerator (about 24 hours). Preheat oven to 375º. Remove foil; reserve foil. Remove plastic wrap; discard wrap. Cover lasagna with reserved foil; bake at 375º for 1 hour. Uncover and bake an additional 30 minutes or until bubbly.

 Smokey Marinara Sauce

Ingredients

• 1 tablespoon olive oil $
• 3 garlic cloves, minced $
• 1/4 cup chopped fresh basil
• 2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh or 2 teaspoons dried oregano
• 2 teaspoons balsamic vinegar
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 1 (28-ounce) can crushed fire-roasted tomatoes, undrained $
• 1 (28-ounce) can crushed tomatoes, undrained $

Preparation

1. Heat oil in a large saucepan over medium heat. Add garlic, basil, parsley, and oregano; sauté 1 minute, stirring frequently. Stir in vinegar and remaining ingredients. Reduce heat, and simmer 10 minutes.

Red Clam Sauce

Love this recipe! It's easy and I can use fresh herbs from the garden.

Ingredients:


1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 (7 oz) cans clams, minced
1 (6 oz) can tomato paste
1 cup water
2 tablespoons lemon juice
1 tablespoon fresh parsley, chopped
1 teaspoon sugar
1/4 teaspoon rosemary
1/4 teaspoon thyme, ground
8 ounces linguine or spaghetti or similar pasta, cooked

Preparation:


Saute the onion and garlic in the oil in medium skillet; add the clams and their juice, the tomato paste, water, lemon juice, parsley, sugar, rosemary and thyme. Simmer, uncovered, for 15 minutes. Serve over hot cooked linguine or other pasta and pass the Parmesan Cheese.
Serves 4.

Spicy Baked Ziti

The basis for this recipe is from 2003 when I was involved with a summer program designed for life skills middle school students. My good friend (and now my boss!) spent our summers with these students participating in field trips, team building activities, arts and crafts and ...the most popular....cooking!  The following is the "spiced-up" version!

Ingredients:
1 pound dry ziti pasta
1 onion, chopped
1 pound hot Italian sausage
2 ( 26 ounce ) jars spaghetti sauce
6 ounces Provolone cheese, sliced
1 1/2 cups of sour cream
6 ounces mozzarella cheese, shredded
4 TBS. grated Parmesan cheese
Crushed red pepper flakes to taste ( depends on your definition 
of spicy!)

Preparation:
Bring a large pot of lightly salted water to a boil.  Add ziti pasta, and cook until al dente, about 8 minutes; drain.  In a large skillet, brown onion and sausage over medium heat.  Add spaghetti sauce, and simmer 15 minutes.  Preheat the oven to 350 degrees F.  Butter a 9x13 inch baking dish.  Layer as follows:  1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture.  Top with grated Parmesan cheese.  Bake for 30 minutes in the preheated oven, or until cheeses are melted.

Shrimp Scampi

This dish can easily stand alone or serve over angel hair pasta!


Ingredients:
2 pounds of medium sized shrimp peeled and deveined.
Leave the tails on for added flavor.
1 bunch of long green onions chopped
4 large cloves of garlic chopped
2 Tbls of butter
1 Tbls extra-virgin olive oil
1/4 cup of chicken broth
1/2 cup of dry white wine
1/4 cup heavy whipping cream (optional)
1/2 tsp of crushed red pepper flakes
1/4 tsp salt
1/4 tsp fresh ground black pepper
1/4 cup of parsley
2 lemons quartered

Preparation:
Heat butter and oil in a large skillet.
Add onions and shrimp for 1 minute.
Add garlic for another minute.
Turn shrimp over and sprinkle with salt, black pepper and red pepper flakes.
Cook for one minute.
Add wine and broth and reduce for about 1 minute.
Finish with the whipping cream if desired.(It's delicious)
Serve sprinkled with parsley with lemon wedges on the side.

Smoked Salmon Pasta

In 2007, my mom and I boarded the Sapphire Princess and cruised Alaska.  It was an incredible adventure ... one I hope to repeat someday!  While choosing expeditions at the different ports of call the "Garden Gourmet Tour" in Skagway caught our eye.  "Experience the delights of a frontier kitchen garden and hands-on cooking demonstration featuring fresh vegetables and wild Alaskan seafood".  Sign us up! The tour, cooking and dining was hosted by Olivia's at the Historic Skagway Inn.
The following recipe is from our visit to Olivia's.

Ingredients:
4 oz. olive oil
6 oz. smoked salmon (broken into pieces)
1 garlic clove (peeled and chopped)
1 small red onion
1/2 c. Kalamata olives
1 green bell pepper, chopped
1 c. tomatoes, chopped
2 oz. red wine
1 c. broccoli (chopped)
1 c. zucchini (sliced)
16 oz. warm, cooked and drained pasta
Parmesan cheese

Preparation:
In a large saute` pan heat oil, then add garlic, bell pepper, onion and olives.  Saute` 1 - 2minutes. Add the red wine, broccoli, zucchini and saute` until the wine is reduced.  Carefully add the salmon and tomatoes atop the sauteed vegetables.  Immediately toss the pasta into the mix, top with Parmesan cheese.

Sweetie Pie's Macaroni and Cheese

My son finally admitted this recipe might be better than Kraft's.  :)  The history of Sweetie Pie's owner follows.
Bucket List Restaurant 

Ingredients:

1 pound elbow macaroni pasta

1 cup whole milk
2 cans (12 ounce size) evaporated milk
3 eggs
1 cup butter, cut into small pieces
1/2 pound Colby cheese, shredded
1/2 pound Monterrey Jack cheese, shredded
1/2 pound sharp Cheddar cheese, shredded
1 pound Velveeta cheese, cut into small chunks
salt, to taste
1 tablespoon white pepper
1 tablespoon sugar
1 cup shredded American or mild Cheddar cheese

Preparation:

Heat oven to 350 degrees
Bring a large pot of lightly salted water to a boil. Cook pasta according to package directions. Drain and transfer the pasta to a 9x13-inch casserole dish. Set aside. In a large bowl, combine the whole milk, evaporated milk and eggs. Mix with a fork until thoroughly combined. Add the butter and Colby, Monterey Jack, sharp cheddar and Velveeta cheeses to the pasta. Pour the milk and egg mixture over the pasta. Season with salt, pepper and sugar and toss. Sprinkle the top of the pasta with the remaining cup of American or cheddar cheese. Bake for 30 to 45 minutes, or until the top is lightly golden brown.

Robbie Montgomery: Owner of Sweetie Pies
Robbie Montgomery spent her early childhood years in Mississippi before her family moved to St. Louis. As the oldest of nine children it often fell to her to help with putting meals on the family table. She learned to prepare her mother’s soul food dishes by working side by side with her in their St. Louis kitchen.
Having sung in the church choir and in local talent contests, Robbie had a gift for song and in 1958 she left school to pursue music professionally. The opportunity presented itself to work with Art Lassiter and Robbie began singing as an “Artette”. Soon, she met and worked as a backup singer with Ike Turner and a young Anna Mae Bullock who was soon to become Tina Turner. “A Fool In Love” became Ike and Tina Turner’s fist big hit and Robbie joined them on the road as an “Ikette”. During her time on the road, Robbie’s skills in the kitchen proved useful during the tours and she often prepared meals for the band on hot plates in hotel rooms.