Stuffed Shells

I had a busy day today.  I went to the city to see my daughter and grandson, and bring them their dinner.  I had a few errands on the way home, and then out to visit family for the evening.  I wanted a meal I could pop in the oven when I was in and out, yet still have a healthy, satisfying meal for all of us.  These Stuffed Shells were a great solution.

I compared a few recipes and decided on an Emeril Lagasse recipe that used ground veal (I subbed pork because I had it on hand) and spinach.  I made this recipe as it was written.  I was somewhat suspicious when it only called for 1/2 box (18-20)of Jumbo Shells; but that amount cut in half for 2 families was the quantity that would be perfect.  Well, after filling them, I then cooked the other half of the box and filled them (generously) as well.  Therefor I listed using the entire box of shells.

Stuffed Shells

salt
1 -12 oz. box of jumbo pasta shells, 36-40
1 T. olive oil
2 c. chopped onion
2 tsp. minced garlic
1 lb. ground meat of your choice
1 (10 oz) package frozen spinach, thawed and squeezed dry
15 oz. container of ricotta cheese
2 eggs
1 c. grated parmesan
2 c. shredded mozzarella, divided
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. black pepper
Pasta sauce

Cook the shells in salted water 10-12 minutes until al dente.  Drain and rinse with cold water.
In a medium skillet saute the onion and garlic in olive oil until soft.

Add the ground meat and cook through until brown and crumbled.

Add the squeezed spinach and cook for another 2-3 minutes.

Season with salt and pepper.
In a large bowl combine ricotta, eggs, parmesan, and 1 cup of the mozzarella.

Stir in the spices.

Add the meat and spinach mixture, stir all until well combined.

Brush a casserole with a bit of olive oil.
Spoon about 2 T. of filling into each shell. Line them in the casserole.

Pour sauce over the shells and sprinkle with the 1 c. reserved mozzarella.

In a 350 degree oven bake the shells uncovered for 20-30 minutes.  Let stand 5 minutes before serving.
I did not bake mine right away.  They went in the refrigerator until I got home in the evening.  I left the foil on for the first 10 minutes of baking, then baked uncovered for 20 minutes.

Hasselback Potatoes

The day started out with snow, yup, snow.  Thank goodness it ended with sunshine and warmer temperatures.  I thought about doing a cold weather recipe; but, I craved something grilled.  In the sun, fresh grilled, bring on spring and summer food.  There was a potato recipe in today's paper that was intriguing.  I combined it with a basic grilled steak and in-season roasted asparagus for a simple Sunday meal.  Delicious.  These potatoes were simple, yet really presented beautifully.  These are a definite dinner party fare.
According to the article, this recipe is from Sweden in the Restaurant Hasselbacken,  Sometimes called "accordion" potatoes or "pill-bug" potatoes, they are crispy and creamy and really steps up a basic baked potato.

Hasselback Potatoes

2 large potatoes, scrubbed clean
2 T. melted butter, I added a drizzle of olive oil to give it some depth.
Salt and pepper

Preheat oven to 425 degrees.

Slice each potato into 1/8 or 1/4 inch slices, not the entire way through.  If you slice the potato while it is resting on a spoon you will get even slices, while not cutting through, leaving the potato intact.

Place potatoes in a baking dish.
Brush with melted butter and season with salt and pepper.

Bake for 30 minutes.
Remove from the oven and brush once again with the melted butter.

Bake for 30-40 minutes until golden and crispy.
I sprinkled a bit of parmesan on the potato for the last few minutes just to give it a bit of flavor.

Making something simple a bit more special is well worth the extra few minutes.  It raises the bar of a simple meal.

Crab Cakes

Lump Crab Meat was on special, well as special as it can go, at the local market.  I justified the expense by comparing it to going out to dinner.  I know slightly skewed in my thinking; but, I wanted to cook the delicate treat.  After finishing the dish, we both came to the conclusion that, without question, they were as good as any we have tasted.  I went with the highest rated recipe I could find. Paula Deen receives 5 stars on this choice recipe.  I encourage you strongly to try this as a treat.

Crab Cakes
printable recipe

3 T. butter
1 green onion, chopped
2 T. finely chopped red bell pepper
1 garlic clove, minced
3 T. heavy cream
1 T. dijon mustard
1 egg
1 T. parsley
Cayenne pepper to taste
1 c. fresh bread crumbs
1 lb. lump crab meat
1/4 c. grated parmesan
1/2 c. dry bread crumbs

In a skillet melt 1 T. of butter.  Saute the peppers, onion and garlic until the pepper softens.

In a medium bowl, add the vegetables, cream, mustard, egg, parsley and cayenne.  Mix well.

Fold in the crab meat.

Form into 8 patties.  

On a shallow plate, mix the bread crumbs and cheese.

Coat both sides of the patties with the crumb mixture.

Refrigerate until set.

Melt the last of the butter in an baking dish.
Bake the patties 7-10 minutes in a 400 degree oven.  Turn half way through to brown on both sides.

Serve with lemon wedges and desired sauce.

I served with a simple tossed salad and homemade Old Bay Chips (I have mastered homemade chips!)

Alton Brown's Granola

I know it is junk Food Friday and you expect me to go for pizza or nachos; but, it is Lent and in Western PA the fish sandwich rules!  We are doing take-out for sandwiches tonight.  Don't despair, I did make a recipe today to share.  Our granola jar was empty.  I have mentioned before that I like to make most of our snacks.  Homemade granola is crunchy, nutty, sweet, salty and can have just about anything in it you like.  What it doesn't have is preservatives, all those bad oils and excess salt. I like junk food; really like it, but you have to be smart about what you are paying for.  A handful in your yogurt, a cup in the afternoon when you need a pick-me-up, or just a decadent little evening treat-this granola is perfect, I promise.

Alton Brown's Granola
printable recipe

3 c. rolled oats
1 c. slivered almonds
1 c. cashews
3.4 c. shredded sweet coconut (I didn't have any on hand, so I left it out)
1/4 c. plus 2 T. dark brown sugar
1/4 c. plus 2 T. maple syrup (yes those extra 2 T. matter)
1/4 c. vegetable oil (I used canola.  It is clean and healthy without an oily taste)
3/4 tsp. salt
1 c. raisins
(I had some mini chocolate chips left from the St. Pat's muffins that I tossed in as well)

Preheat oven to 250 degrees.
In a large bowl combine the oats, coconut, nuts and brown sugar.

Whisk the syrup, oil and salt together.

Toss the dry and wet together until all is well coated.

Spread onto 2 baking sheets.

Bake for 1-1/2 hours, stirring every 15 minutes.
Pour into a large bowl and stir the raisins into the mix.

Again, you will be hooked on the crunch, the salt and the slight sweet.  Guilt free snack.  And you know exactly what you are eating :)

Mushroom Pasta

I have mentioned before that the gentleman who runs the produce department at my local grocery is very kind to me.  He is interested in my search for fine ingredients, and points me towards the season's best.  I requested a variety of mushrooms.  I am a fan of the potassium packed, meaty and earthy fungi.  I appreciate that they have a short shelf life and it is a risk for a small grocer to bring exotic fare in; however, he pulled through for me this week.  Not only were the cremini mushrooms perfectly unblemished, he indulged me with fresh shitake and glorious oyster mushrooms.

Tonight's meal really didn't follow a recipe.  It was basically a Stroganoff sauce using the wonderful mushrooms and the leftover chicken from last night.  I will try to give you measurements-but don't hold me to them!

Mushroom Pasta

1 lb. fresh mushrooms-any combination, sliced
2 T. butter
1 chopped onion
3 cloves of garlic, minced
2 c. chicken stock
1/2 c. sour cream
1 tsp. dry dill weed
1/2 tsp. black pepper
salt to taste
2 c. cooked, chopped chicken, optional
8 oz. pasta, cooked according to package directions

Meaty Cremini (Baby Bella)

Delicate Oyster mushrooms

Earthy Shitake mushrooms

Melt butter in a skillet.  Saute onions and garlic until softened.

Add the mushrooms and cook down until golden.

Sprinkle the dill, salt and pepper over the cooked mushrooms.

Pour the chicken stock over the cooked mushrooms and bring to a simmer.

Add the sour cream and stir until smooth.

If using, add chopped, cooked chicken.

Cook down for 10 minutes until slightly thickened.
Serve sauce over cooked pasta.

This sauce seems decadent.  And, maybe it is richer than our usual dinner; but, really, you have to have slight indulgences occasionally.  Portion control is key.  And quite truthfully, the whole grain pasta and the hearty mushrooms fill you up, preventing you from over eating!

Coffee-Rubbed Roasted Chicken

I cannot decide if tonight's recipe was a hit or a miss.  I am a huge fan of a simple roasted chicken.  I believe it is the jewel of home cooking.  Delicious the first evening and then a plethora of possibilities for leftovers!
Back to tonight's recipe.  It was very moist and had an exotic, subtle, smokey flavor.  Yet, I just can't put my finger on why it borders on a miss.  It was not that there wasn't a sauce or gravy, because the meat was tender and juicy.  Maybe it was the rub.  It was sweet and smokey; but there was just something missing.  Maybe it needed a spice with some kick to stand up to the strong coffee.  So I will give it a "sitting on the fence' tie between a hit and a miss.

Balsamic roasted carrots and a small tossed salad completed the meal.

Coffee-Rubbed Roasted Chicken
printable recipe

3 T. finely ground fresh coffee
3 T. unsalted butter, softened
1 T. brown sugar
1 clove of garlic, finely minced
1 tsp. black pepper
1/2 tsp. fine sea salt
1 (3-4 lb.) whole chicken

Preheat the oven to 375 degrees.
In a small bow combine the butter, coffee, sugar, garlic, salt and pepper.

Spread the rub all over the cleaned chicken.

In a shallow dish, breast side up, roast for about an hour and a half until juices run clear.  Baste with pan juices every 20 minutes.

Tuscan Tuna Salad

It was a busy day and I needed to fix something fast.  My husband had a small window of time between work and an evening commitment.  I find when you are on the fly like that, it is even more important that you eat healthy.  Tonight's recipe screams healthy! Tasty, satisfying, inexpensive and healthy...yup, I would say I scored big challenge points tonight!

Tuscan Tuna Salad

1 can of Cannelloni Beans rinsed
2 cans tuna, well drained
3 T. chopped red onion
3 T. slivered basil
1/2 c. chopped tomato
salt and pepper
Juice of 1 lemon
3 T. olive oil

Whisk the oil and lemon juice together.  Mix all ingredients together and toss with the dressing.
That's it.  Simplicity at its finest.  The rich tuna, the creamy texture of the beans, the brightness of the tomato and the sharp crunch of the onion, blend beautifully with the fresh basil and lemon juice.  Serve on crunchy toast and you have a quick weeknight dinner that is totally quilt free!