Category Archives: Recipes

My favorite recipes and shared recipes from friends! I hope you enjoy!

Tasty Spinach Rolls

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Love this recipe!  It’s filling, it is full of flavor and best part, it’s good for you!!

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If you are interested in a good and healthy meal that takes very little time to prepare… give this one a try!  Prep time was under 30 minutes and took only 30 minutes to cook!

Ingredients:

2 (14 1/2 oz) cans no salt added whole tomatoes, undrained

1 cup  minced fresh basil

1 (10 oz) package frozen shopped spinach, thawed and drained

1 (15 oz) carton lite ricotta cheese

2 eggs, beaten

1/4 teaspoon salt

Vegetable cooking spray

1/4 cup freshly grated Parmesan Cheese

Directions:

1.  Position knife blade in food processor bowl; add tomato.  Pulse 6 to 8 times or until tomato is coarsely pureed.

2.  Transfer tomato to a medium saucepan; add basil.  Bring to a boil; reduce heat, and simmer 25 minutes, stirring frequently.

3.  Combine spinach, ricotta cheese, eggs, and salt; stir well.  Spoon spinach mixture evenly down centers of tortillas.  Roll up tortillas; place seam side down in a 13 by 9 inch baking dish coated with cooking spray.  Spoon tomato mixture over tortillas, and sprinkle with Parmesan Cheese.  Bake at 375 degrees for 30 minutes or until thoroughly heated.

Makes 6 servings and only 234 Calories per serving!  Can’t get better then that!!  I served it with a bed of lettuce, avacado, and cherry tomatoes.  Delicious meal for the whole family to enjoy.  It’s a great way to get your kids to eat their spinach!!

Per Serving:

Carbohydrate 29.0g

Protein 16.0g

Fat 7.5g

Fiber 2.2g

Cholesterol 87mg

Sodium 298mg

Calcium 289mg

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Cast Iron Rolled Flank Steak

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This dish was so delicious and actually quite easy to make!  I find it rather therapeutic to be in the kitchen preparing healthy meals!  Especially meals that taste this good!

This recipe serves 4 to 6

1 (2 pound) Flank Steak                                                               4 thick slices Bacon

1/2 cup Olive Oil                                                                            1/2 cup Baby Spinach

1/4  cup Soy Sauce                                                                        1/2 cup sliced mushrooms

2 tsp Steak Seasoning and more to taste                                  1/2 Red Bell Pepper, seeded and cut into strips

2 tbls Chopped Garlic                                                                    1/2 cup Chopped Onion

1/2 puond thinly sliced Provolone Cheese

1.  Place the Flank Steak on a cutting board with a short end facing you.  Starting from one of the long sides, cut through the meat horizontally to within 1/2 inch of the opposite edge.

2.  Combine the oil, soy sauce, and the steak seasoning in a 1 gallon zip top plastic freezer bag.  Add the steak, sip the bag shut, and squeeze to coat the steak.  Marinate in the refrigerator 4 hours or overnight.

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3.  Preheat the over to 350 degrees.  Grease a large cast iron Dutch over.

4.  Lay out the flank steak flat in front of you with the grain of the meat running from left to right.  Spread the garlic evenly over the meat and sprinkle with steak seasoning to taste.  Layer the provolone (or your favorite cheese) over the steak, leaving a one inch border on all sides.  Arrange the bacon, spinach, mushrooms, bell pepper and onion over the cheese.   Roll the flank steak up and away from you so that when the roll is cut into the pinwheel shape, each of the filling ingredients can be seen;  roll firmly, but be careful not to squeeze the fillings out the ends.  Once rolled, tie with kitchen string, securing at 2 inch intervals.

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5.  Place the stuffed steak into the prepared Dutch over and bake until a meat thermometer inserted in the center of the stuffed steak registers 145 degrees, about 1 hour.  Remove the stuffed steak from the Dutch oven and let stand 5 to 10 minutes before cutting into 1 inch thick slices.  Remove the string before serving.

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buon appetito!!

Cast Iron Roasted Red Potatoes with Rosemary and Onion

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Cooking with Cast Iron is a Timeless Tradition.  If you have not tried it… you should!  The tradition goes back to Twenty first century cooks who use it to bake, sear, broil, saute, fry, braise, and stir fry meals on their stove tops, in their ovens, and over campfires.  It seals in the flavors and cooks to perfection!

Here is a simple recipe I’d like to share with you.  Roasted Red Potatoes with Rosemary and Onion.

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Serves 4 to 6

1 1/2 pounds red potatoes, quartered

1 large sweet onion, chopped

2 tablespoons Olive Oil

1 teaspoon fresh rosemary leaves

1 teaspoon salt

Freshly ground black pepper

1.  Place a 12 inch cast iron skillet in the oven and preheat oven to  350 degrees.

2.  When the skillet is hot, add the potatoes and onion and drizzle with the oil.  Add the rosemary, salt, and pepper to taste, and roast until the potatoes are browned and tender when tested with a knife, stirring occasionally, about 4 minutes.

That’s it!  It’s easy, it’s done  You will love the flavor of this dish and notice a huge difference then if you used a casserole dish.

I’ll be back with more Cast Iron Recipes soon!

Mushroom~Spinach Baked Eggs!

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How about making your News Years Day Brunch easy and tasty!  It’s a dish that your family will want again!  I did this for our Christmas morning breakfast and we all enjoyed it so much.  It’s something I would even do for dinner.  What I liked about this recipe is you can make it the night before … so on a morning like New Years day, when you are tired, a little hung over perhaps and not feeling like giving it your all in the kitchen, all you have to do is open the fridge, turn on the oven and put in the dish… DONE!!

Mushroom Spinach Baked Eggs

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Prep time: 30 minutes       Total Time: 1 hour     Serves: 6

2  Tablespoons exra-virgin olive oil, plus more for brushing

1 small onion, chopped

1/2 pound white mushrooms, sliced (I chose to use portobello, my favorite)

Kosher salt and freshly ground pepper

6 cups baby spinach (about 6 ounces)

 slices potato bread, lightly toasted (You can use bread of choice)

6 large eggs

1/2 cup whole milk

3/4 cup shredded gruyere cheese

1.  heat the olive oil in a large skillet over medium high heat.  Add the onion and cook stirring occasionally, until golden, about 8 minutes.  Add the mushrooms and cook, undisturbed, until they begin to brown, about 2 minutes.  Add 1/2 teaspoon salt, and pepper to taste; continue cooking, stirring occasionally, until soft, about 4 more minutes.  Stir in the spinach and cook until wilted, about 2 minutes.  Remove from the heat and let cool.

2.  Brush a 9 by 13 inch baking dish with olive oil.  Arrange the bread in the dish in a single layer with the edges slightly overlapping, then spoon the mushroom spinach mixture on top.  If making ahead, cover and refrigerate overnight.

3.  When ready to bake, preheat the over to 350 degrees.  Crack an egg onto each piece of bread; season with salt and pepper.  Pour the milk evenly over the top and sprinkle with the cheese.  Bake until the egg whites are set, 25 to 30 minutes.

DONE!!  Easy as 1, 2, 3 and tastes amazing!!

I wish my friends and family a Healthy, Happy and safe New Years.  May God’s blessings touch each and everyone of you in 2013.   Never stop believing, never stop dreaming and never, ever stop loving. 

Are you ready for some football… and a toasted ham, brie, and apple sandwich?

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Nothing better then a cold, snowy or rainy day, some football, family/friends and a fire in the wood stove!!  Add this sandwich and you might just have the PERFECT day!  Of coarse don’t forget the beer, wine, cocktail or iced tea to accompany this meal!

Remove the rind from the brie while the cheese is still cold.  For a meaty flavor and texture, choose a thinly sliced ham steak rather than deli ham.  Look for a ham steak that’s labeled “Ham in natural juices.”

Serves 4

1 large baguette (about 1 lb) cut into four pieces

7 oz. brie, most of the rind trimmed off, thinly sliced

2 TBS unsalted butter

1 1/2 medium granny smith apples, peeled, cored, and cut into 1/4 inch thick wedges

3/4 lb ham steak, thinly sliced on the diagonal

2 TBS whole grain dijon mustard

1 TBS honey

1 tsp chopped fresh thyme

Position a rack in the center of the oven and heat the oven to 425 degrees.  Split the baguette pieces lengthwise, open them up like a book, and top one side with the brie.  Set on a baking sheet lined with parchment or aluminum foil and bake until the cheese melts and the bread lightly browns, about five minutes.

Meanwhile, melt the butter in a large (12 inch) heavy skillet over medium high heat.  Add the apples and cook, tossing every minute or so, until they start to soften and brown in places, 3 to 4 minutes.  Add the ham and cook, tossing gently, until it warms.  Remove from the heat and gently toss with the mustard, honey and thyme until the ham and apples are evenly coated.  Using tongs, distribute the ham mixture into the warm pieces of baguette, secure with 2 toothpicks, cut in half, and serve.

I serve mine with sweet potato fries and a salad on the side.  Wonderful meal, great for sitting in front of the Television rooting on your favorite team!!  Which in our house happens to be the Bronco’s, Niners, and Dallas Cowboys.  : )  For college, it’s Stanford.  We have fun watching our football together.  Gets loud!

Perfect Autumn meal… Butternut Squash Mac and Cheese!

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Better Homes and Garden Recipe!  So glad I found this.  So good, I want to share it with you!

12 oz. dried rigatonie

1 1/2 lb. butternut squash, peeled, seeded, and cut into chunks (3 1/2 cups)

2 3/4 cups milk

1/4 cup all purpose flour

8 oz. smoked Gruyere Cheese, shredded (2 cups)

8 slices bacon, cooked and crumbled

2 small sweet onions, cut into chunkds

3 oz. sourdough bread

2 tbsp. butter, melted

Fresh flad leaf Italian Parsley

1.  Preheat oven to 425 degrees.   Lightly butter a 3 qt au gratin or baking dish; set aside.  Cook pasta according to package directions.  Drain; transfer to a large bowl.

2.  Meanwhile, in a large saucepan combine the squash and 2 1/2 cups of the milk over medium high heat.  Bring to boiling; reduce heat to medium, and simmer until the squash is tender when pierced with a fork, 18 to 20 minutes.  Stir together remaining 1/4 cup milk and flour; stir into squash mixture.  Bring to boiling; cook until thickened, 2 to 3 minutes.  Stir in 1 1/2 cups of the Gruyere until melted; keep warm.

3.  Meanwhile, in a very large skillet cook bacon until crisp; drain on paper towels.   set aside.  Pour off all but 2 tbls bacon drippings.  Return skillet to heat.

4.  Add onions to skillet, cover and cook over low heat 10 min.  Stir occasionally.  Uncover, and increase heat to high.  Cook 4 to 6 min more, stirring until onions are golden.

5.  Add squash, cheese mixture, onions, and bacon to bowl with the pasta.  Toss well to combine, then transfer to prepared baking dish.

6.  Place bread in food processor and pulse to make coarse crumbs.  About two cups worth.  Transfer to bowl and mix with melted butter.  Sprinkle remaining Gruyere and the bread crumbs over pasta mixture.  Bake until top is browned (about 15 min) Cool 5 min and sprinkle with parsley.

ENJOY!!  It is full of flavor that the whole family will enjoy!!!  Who new Mac and Cheese could be good for you!  🙂

Football and Cheesy Beer Dip!

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Country Gourmet Homes Cheesy Beer Dip Mix!

It’s football season!  Our favorite time of the year.  Everyone is reaching for the snacks while watching Football games from there living rooms, to tailgating at your favorite College!  It’s time to stock up your pantry with Country Gourmet Home’s easy to prepare Dip Mixes!  Visit my store above to see more choices!   So easy to prepare with either sour cream, mayonaise or cream cheese.  Nice to have on hand for any occasion!   Want to BBQ something special, try coating chicken  or even fish and throw onto the BBQ for a different taste!  Or baste some flour tortilla’s with water, sprinkle your favorite seasoning on tortilla, slice into bite size chips and bake at 400 degrees on a baking stone for ten minutes or golden brown for an awesome tortilla chip!