Ricotta spinach roll-ups

Summer cook outs are fun but some days oven easy meals work too!  This particular dish you can easily put together the night before you are going to bake it.  All it takes is planning ahead and buying the ingredients which are:

1 lb. low skim or whole Ricotta 

1-cup 5 cheese blend shredded cheese or shredded mozzarella

1 egg yolk

Pinch salt and pepper

1/2 cup chopped spinach cooked

1 box lasagna noodles (cooked according to directions)
2 quarts pasta sauce

I follow the instructions on the box for the lasagna noodles and when they are cooked I drain and rinse them in cold water, pat them slightly to absorb some moisture and spread the filling on each strip and roll and place onto casserole that you have already added some sauce to. Use Marinara sauce if you prefer meatless meal.

Top with remaining sauce and cheese and bake at 350 degrees for approximately 30 minutes covered.  Remove cover and if necessary bake another 5 minutes.

This is an easy all in one meal that you can serve your family or take along to a party. They will definitely be a HIT!

.

ENJOY!

From my kitchen to yours,

7/30/16

5/15/22

Broccoli Aglio E Olio

 Pasta with healthy broccoli was one of the Friday staples when I was growing up.  Raised Roman Catholic during our Lenten season we abstained from eating any meat on Friday's so Mom would make the below dish along with others on Friday's.  You can make it any day of the week but on Friday's it was either pasta with broccoli, homemade Italian mac and cheese with stewed tomatoes, tuna fish in pasta sauce, grilled cheese.  It our home there were many meatless dishes that I will share along the way.  Have a great day!

Family Favorites from my kitchen to yours,

Pasta with Garlic and Oil:(Aglio E Olio)

Italian for 'garlic and oil,' pertaining to pasta dressed with garlic and heated olive oil.

 You can make this recipe with cauliflower too! I have also used different shapes pasta too..Shells are excellent as well. or better yet try any type pasta you may have in your pantry!  Enjoy!  A nice veggie meal!  



When there are days I just don't know what to make for some reason pasta always tops the list..Everything seems  to go with pasta..Pasta and red sauce, pasta and roasted vegetables, Alfredo pasta, seafood and pasta, buttered pasta the list can go on and on.. So today I am making a favorite of ours,  Broccoli and pasta with olio. .I have eaten this before lots of times and I have brought it with me as a side for picnics and get together. Family and friends agree Broccoli is a nice add in to pasta and olio( Olive oil and garlic) you can't help but love. Enjoy!!!  Happy Cooking!!

Note:  You can make this dish minus the broccoli.  Saute garlic, oil slowly with parsley in olive oil..Cook pasta, drain and mix together.  Garnish with Italian cheese of choice!

1 large head broccoli or broccoli crowns ( cut in pieces)
3 garlic cloves minced
1/4 to 1/2 cup olive oil
2 T butter optional
salt and pepper to taste
grated Pecorino Romano cheese

Cook cleaned broccoli in lightly salted water. Drain.

In the pot that your cooked your broccoli place 1/4 to 1/2 cup olive oil and butter. Once butter is melted and oil is warm, Place drained broccoli in pot add minced garlic and simmer..Take pot off stove add and some salt and black pepper if necessary to taste.

Cook 1/2 to 3/4 lb. pasta of choice according to directions.  Before draining, reserve 1/2 pasta liquid..Add pasta, grated Pecorino Romano cheese and reserved pasta water..Stir..add a little more cheese and serve..  Bon Appetite! Note:  I have eaten it right from the refrigerator..so cold is good for me too!

Happy Cooking from my kitchen to yours,

7/5/12
8/30/12 
8/29/13 
11/7/14
6/8/16

Scalloped Potato Casserole

My son and I love homemade scalloped potatoes and although they take a little more time than the instant ones they are far tastier and so delicious it's worth the extra time.

Yesterday I made some and OMGoodness...I ate way too much but I just love them!!!

Here's what I did

6 large potatoes cut thin
1 small onion grated.  I think they'll cook better grated or onion powder(I prefer)
4 T butter
1 tsp. salt
pinch pepper
1/4 cup flour
2 cups warm whole milk (no substitutes)  The casserole won't thicken properly if you use fat free.
1 cup shredded cheddar cheese(optional)

400 degree oven uncovered 45 to 60 minutes or until potatoes are tender.

This is the best way to assure your casserole won't take too long to cook.

First make sure your potatoes are sliced thin

Second  Place your butter in microwave and melt, take out of microwave and whisk in flour and warm milk.  Microwave for about 1 to 2 minutes and stir every few seconds.  Remove from oven.

Grease a 13x9 inch baking dish with butter place your potatoes and onion in layers until all potatoes are used.  Slowly poor milk mixture over potatoes.  

**(Note) If you are adding cheese shred the cheese and add to the warm milk mixture( whisk or stir well) before adding it to the potatoes.

Place casserole in a preheated 400 degree oven and bake until browned slightly and bubbly.  **Make sure there is room on top of casserole because it may overflow when it starts to bubble and you could have an oven mess.

5/19/15

9/18/15

Zucchini Pancakes

Yummy!

My easy substitute for potato pancakes using a corn muffin mix. Enjoy!

1 package Jiffy corn muffin mix

1 egg beaten

2 cups shredded zucchini

pinch salt and pepper

1/2 tsp. onion powder

sour cream

corn or vegetable oil

Mix corn muffin mix, egg, onion powder, salt and pepper with a large spoon until blended. Add zucchini and stir until blended.  If dry add a little water to mix. It should be of a pancake type texture .

In a large skillet place oil. Depending of the size you want to make your pancakes, scoop about 1/2 cup mixture onto oil. Cook until you see the sides of the pancake start to get crisp. Flip over and cook for a few minutes until you are sure they are completely cooked.  Drain on paper towel and serve with a dollop of sour cream. Delicious. slightly sweet but flavorful.

From my kitchen to yours,

Italian Pesto Salad

Easy Salads for a healthier lifestyle.  

To keep us healthy and give us energy including lots of good protein is a good idea.  I have found that including some protein in every meal (yes 3 times a day) helps to keep the body going and keep your metabolism running properly. 

Whether you use this recipe the way I have written it or adding some healthy olive oil to it I am sure you'll find it enjoyable. 

Italian Pesto Salad

8 oz elbow macaroni( I used tri color for some color)

1 -7 oz. Jar basil pesto sauce( I used fresh basil pesto)

¼ cup red wine vinegar

½ tsp. Kosher salt

2- 15 oz. cans cannellini beans rinsed and drained

(3 cups baby arugula)

2 oz. Parmigiano-Reggiano cheese shaved

¼ cup pine nuts

Cook macaroni according to directions. Drain and rinse well under cold water. Set aside.

In a large bowl stir together pesto, vinegar and salt.

Add beans, cooked macaroni, arugula, half the cheese and half the pine nuts

Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and nuts.

Note: I am adding the Bibb lettuce just before serving.

8/29/14

2/15/16

3/22/17

Italian Zucchini Pie

I came across this recipe as I was browsing the web.  I altered it a bit to our liking and I believe you will find it to be a very easy recipe to follow.  I posted it (as is) but added a bit of sharp cheddar cheese to the cheese mix as well and used Italian seasoning along with garlic and the the herbs the recipe called for to season the zucchini.  I used basic store crescent rolls and not the rolls it called for and it turned out fine.

I also took a screen shot of the recipe instead of my usual typing it.  It's summer and I do take some short cuts if I can.  If you have any questions send me a note via the blog or page.  I am here to help if needed.

Finding recipes for zucchini are not difficult but finding ones with flavor as well as ease in preparation don't always come hand in hand. This recipe appealed to me immediately and it didn't disappoint. I like to be able to taste cheese in my recipes that call for cheese so I'm not inclined to use Mozzarella unless it says it's a must.

Seasoning well and not overcooking zucchini is the way to go.  I made sure I only sauteed it for a few minutes before adding it to the cheese/egg mixture.  Be liberal with your seasonings and onions too!  Enjoy!

8/2816

adapted to my liking.

7/15/14

1/16/15

Shrimp, Asparagus and Egg Noodles: Great meatless Meal!!

I came across this recipe on All Recipes and thought it might be a meal my hubby and I would enjoy.  Asparagus is plentiful and watching for good sales of shrimp I managed to put this on the top of my list..Hope you enjoy!  We sure did!! 

Happy Cooking from my kitchen to yours!

1 pound fresh asparagus 1 (16 ounce) package egg noodles 4 cloves garlic, minced 1/2 cup extra virgin olive oil 1 cup butter 1 tablespoon lemon juice 1 pound medium shrimp - peeled and deveined (I used cooked already cooked shrimp) 1 pound fresh mushrooms, thinly sliced (optional) 1/2 cup grated Parmesan cheese salt and pepper to taste

	In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
	Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
	In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
	Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
	Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately!   Happy Cooking from my kitchen to yours, 8/19/12 3/3/14

Shrimp Scampi

Updated picture of shrimp scampi 2/16/24

When I start to plan my menu for the coming week I usually focus on  what may be on sale or what I think we might enjoy eating the coming week.  Since I fell in love with the salad I saw at the specialty store and wanted to duplicate it I also thought if I bought enough shrimp I'd be able to make two meals from the amount of shrimp I purchased..  That is where the shrimp scampi recipe comes into place. 

Add shrimp

1/4 cup  olive oil reserving 1 T for later use

4 T butter reserving 1 T for later use

3 cloves garlic minced

1 lb. large shrimp, cooked,cleaned and deveined( I used medium shrimp)

1 tablespoon lemon juice

¼ tsp salt

¼ tsp black pepper or slight amount of red pepper

3 tablespoons flat leaf parsley(fresh or dried)

1 lb.  angel hair pasta

Heat olive oil and 3 tablespoons of the butter in large skillet over med. High heat..Add garlic and cook 1 minute..add shrimp and cook 1 minute, lemon juice, salt and pepper.  Cook 2 minutes.  Stir  in parsley and remove from heat.

While shrimp is cooking prepare pasta according to directions. Drain and reserve 1/2 cup cooking liquid.

Note;  you can use 1/2 cup chicken broth instead of pasta liquid.

Add pasta to shrimp in skillet and toss to coat..Stir in cooking liquid and remaining tablespoon each of oil and butter..Stir until pasta is coated and butter is melted..Serve immediately.

 Happy Cooking!

M.J.

8/16/11
3/29/13
8/25/14

2/16/24

The Ultimate White Pizza!

 We call it White Pizza, you may call it stuffed pizza.  This has to be one of our families favorite "oh so good" hometown pizza.

  I think I have mentioned a zillion times there is no place on earth(I know I am very partial) that has the best red, white, broccoli or shrimp pizza as where my hubby and I grew up, Northeastern PA.

   There is a pizza restaurant on almost every corner and some day we plan on hitting each one for a pizza run.  I think it is a challenge that is being put to the test back in our hometown area recently.  Honestly you may move to another area but you can't wait to come to visit because you must hit one of the pizza havens. 

 Honestly it is called the "pizza capital of the world".  I speak the truth.

After

  Check the link below!

If you doubt me Google Old Forge Pizza and it'll confirm it.  Here is the link: 


 Old Forge Style Pizza! I call it the Ultimate White Pizza
http://slice.seriouseats.com/archives/2008/03/old-forge-pennsylvania-the-pizza-capital-of-the-world.html


l-lb. American cheese grated
1/2 lb. Brick cheese grated
1-8 oz. Sargento chef's blend (6 different cheeses)  or 8 oz. of Cooper sharp cheese grated.  
1-pre- baked pizza shell
1/2 cup olive oil
1/2 thinly sliced onion
1/4 tsp. crushed rosemary
pinch salt and lots of pepper

In a small container place olive oil, onion, rosemary, pinch of salt and pepper.  Place in refrigerator for a few hours or overnight.

Brick cheese may be hard to find.  Check out the deli dept at your grocery store.  It is sometimes soft so freeze the piece for 15 minutes before grating.

Before being baked

1- pre-baked pizza shell slice across lengthwise

Fill center with cheese. Place top on cheese and spread olive oil mixture on top.  Bake 400 degrees approx. 15 minutes or until you see cheese oozing out the sides...Yum ** Note:  Wait several minutes before slicing.

From my kitchen to yours,

 

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6/15/13

Easy Pasta Peperonata

I have wanted to make this recipe for a month and today's rainy day allowed me to make it.

I didn't have the fresh peppers so I substituted a jar of red roasted peppers instead.  I drained and patted them, cut them in pieces and adapted it as I saw fitting.  It turned out fabulous and hubby couldn't say enough about this meal.  He even said he thinks he liked the roasted peppers better than if I used fresh.  So now you have it.  Substitution is good most times. In this case it worked well.

Using Farfalle pasta instead of Rigatoni  was a plus, red wine vinegar too. You can easily use balsamic vinegar too.  It is a bit sweeter..

 I did have the mascarpone cheese and it said it was optional but quite honestly I think it added a level of sweet and creamy consistency to this recipe. Try it! I will definitely make this again. 

Thirty minutes from start to finish.  Yummy! 

Original Recipe (Woman's DayMag)
2 red peppers, seeded and sliced
2 yellow peppers, seeded and sliced
extra virgin olive oil
salt and pepper
2 red onions sliced thin
2 cloves garlic minced
fresh parsley if possible
2 T red wine vinegar or balsamic
2 handfuls grated Romano cheese
lb. rigatoni

optional 2 heaping T mascarpone cheese

Over medium heat place cook peppers with a little olive oil, salt and pepper until softened.  Cook slowly covered  because it helps to bring out the flavor when done this way. Add onion and cook until translucent.  Add garlic and parsley and toss around. Cook about 3 minutes more.  Taste and add a bit more of salt and pepper. Add vinegar.  It will sizzle so give everything a good toss. Then add 1 handful of grated cheese and the mascarpone if you like.  Make sure you turn your heat down.

Cook pasta according to directions. Drain but reserve some of the pasta water for later.

Put the peppers, pasta and into a large bowl.  Give them a good toss, a little pasta water, a little more olive oil and the rest of the grated cheese.  Serve immediately.  Yummy!

6/27/15