Massaged Kale and Craisin Salad with Feta Cheese

The only thing I have in my winter garden right now is kale, and it is thriving. This salad is such a yummy way to use up the kale.  I love it!!

Massaged Kale and Craisin Salad with Feta Cheese

Ingredients:
1 bunch kale
3/4 teaspoon coarse kosher salt
1/4 cup finely diced red onion
1/2 cup craisins
3/4 cup small diced apple
1/3 cup toasted sunflower seeds
1/4 cup olive oil
2 tablespoons red wine vinegar
1/2 teaspoon sugar
1/3 cup crumbled Feta cheese

Directions:
1.  Wash the kale and pat it dry.  Slice off the stiff stems below and in the middle of the kale leaves.  This should create a thin "V" in the middle of your leaf.  You want to remove all the stiff stem.  Slice the remaining kale leaves into thin strips.
2.  Place the kale ribbons in a large mixing bowl.  Add the salt and massage it into the kale with your hands for about two minutes.
3.  Toss in the red onions, craisins, apples, sunflower seeds.  In a small bowl, whisk together the oil, vinegar, and sugar.  Pour over the salad and toss.  Sprinkle Feta cheese over the top and serve.  This salad holds quite well overnight too.  Don't be afraid of saving it for leftovers.

Serves: 6

Recipe Source:  My SIL Shalae who got it from Mel's Kitchen Cafe

Lemon Roasted Broccoli

Let me preface this recipe by saying that the hubs hates broccoli.  Even my daughter refuses to eat, "The trees..."  When I made this recipe, the hubs said, "Congratulations honey!  You just made broccoli edible."  Then, I saw him, and I kid you not, snitch a piece of broccoli off of the pan.  What the?  What's happening in my house?  My husband who eats Captain Crunch, Lucky Charms, or Frosted Flakes for breakfast every morning, snitching broccoli?  Either the world has come to an end or this broccoli is ridiculously good.  This is DEFINITELY a great way to eat broccoli. 

Roasted Broccoli

Ingredients:
1-2 heads of broccoli
4-5 garlic cloves, peeled and coarsely chopped
about 2-3 tablespoons olive oil
kosher salt
fresh ground black pepper
1 medium lemon
zest of half of a lemon
1/3 cup freshly grated Parmesan cheese

Directions:
Preheat oven to 400 degrees. Cover a baking sheet with foil. Wash your broccoli and dry completely. (It is essential that the broccoli is dry to crisp correctly.) Cut the broccoli into medium sized florets. Place broccoli on foil in a single layer and drizzle with olive oil.  Toss this around. Sprinkle broccoli with lemon zest and squeeze the juice of half your lemon over broccoli. Add salt, pepper and chopped garlic and toss this all around getting everything well coated. Roast in oven for about 15 to 20 minutes. The broccoli should get crispy in spots and be a dark green color. You'll see it start to turn dark brown in spots and this means its getting good, really good.

Once the broccoli is fork tender and crispy to your liking take it out.  Squeeze the other half of the lemon all over the broccoli if desired. Sprinkle grated Parmesan over broccoli and let the heat from the broccoli melt it slightly.  Remember the broccoli is going to cook down so it may look like a lot initially but once it's roasted it will be about half the amount.

Recipe Source:  My friend Brook adapted this recipe from Ina Garten

Linked to:  Full Plate Thursday, Friday Food, Potluck Sunday

Creamy Peas with Tarragon

Don't be deceived...the cream is in there.

Sometimes I wonder if I am defeating the purpose of serving a healthy food by adding so many creamy calories to it... but then I taste it, and realize that I added to my purpose rather than defeating it.  That's the case with these peas.  They were so yummy!  They only take 10 minutes to cook.  Holla'!  I don't dress up my veggies every night, but every now and again, it's fun to make a new and tasty side dish in addition to a scrumptious main meal.

Creamy Peas with Tarragon

Ingredients:
2 tablespoons unsalted butter
1 shallot, minced
1 tablespoon minced fresh tarragon
1 garlic clove, minced
1/2 cup heavy cream
1 pound frozen peas (3 cups) *Do not thaw the peas
2 teaspoons sugar
salt and pepper

Directions:
Melt the butter in a 12-inch nonstick skillet over medium-high heat.  Add the shallot, tarragon, and garlic and cook until softened, about 2 minutes.  Stir 1/2 cup heavy cream into the skillet and simmer until thickened, about 2 minutes.  Stir in the peas and sugar.  Cover and cook until the peas are heated through, about 4 minutes.  Season with salt and pepper to taste.

Recipe Source: The America's Test Kitchen Family Cookbook 2006

Linked to:  Full Plate Thursday

Sweet Potato-Coconut Soup with Spicy Relish

Before February ends, I've got to get one sweet potato recipe in before the end of National Sweet Potato Month.  Yes, I am definitely sweet on this spud.  I could eat them loaded with butter, loaded with sugar, in salad, as soup, or just plain.  I'll pretty much eat these little babies any way they are served. 

This soup was a perfect combination of two loves: soup and sweet potato.  When it comes to winter, I love soup because it is so warm and comforting.  I am not a lover of cold weather so soup helps me to remember what being warm feels like. : )  This soup was so creamy and yummy.  When I make this again, I will double the spicy relish.  That was the best part of the soup.  I would have loved to put even more in my bowl.  My sweet spud never disappoints me. 

Sweet Potato-Coconut Soup with Spicy Relish

Spicy Relish Ingredients:
1 Tbsp. canola oil
1 Tbsp. unsalted butter
Pinch of red-pepper flakes
1/2 small sweet potato, peeled and cut into a small dice
Salt and black pepper
1/4 cup finely chopped fresh flat-leaf parsley

Sweet Potato-Coconut Soup Ingredients:
1 1/2 Tbsp. canola oil
1 small red onion, chopped
2-inch piece of fresh ginger, grated
Pinch of red-pepper flakes
3 cups chicken stock
1/2 cup water
1 1/2 lbs. sweet potatoes, peeled and cut into a large dice
1 1/2 cups unsweetened coconut milk (about 1 can)
1 Tbsp. honey
Large pinch of ground cinnamon

Directions:
1. For relish:  Heat oil and butter over medium heat.  Add red-pepper flakes; heat for 10 seconds.  Add the diced sweet potato, salt, and pepper.  Cook, covered, stirring occasionally, until softened, 15 minutes.  Uncover, increase heat to high, and cook until diced potatoes are golden brown, 5 to 7 minutes.  Transfer to a bowl; stir in the parsley.

2. For soup: Heat oil in a saucepan over medium heat.  Add onion and ginger; cook until soft, 5 minutes.  Add red-pepper flakes and cook for 30 seconds.  Add stock and water; bring to a boil.  Add sweet potatoes; bring to a simmer.  Cook until potatoes are soft, 20 to 30 minutes.  Cool for 10 minutes. 

3.  Transfer mixture to a blender and process until smooth.  Return to saucepan; simmer over low heat.  Whisk in coconut milk, honey, and cinnamon.  Cook until thickened and warmed through.  Season with salt and pepper.  Ladle into bowls; top with a spoonful of the spicy relish.

Serves 4.  Per serving: 410 calories, 34g carbs, 5g protein, 30g fat, and 4g fiber.

Recipe Source:  Bobby Flay

Linked to:
Tasty Tuesday Parade of Foods hosted by Balancing Beauty and Bedlam
Tuesday Night Supper Club hosted by Fudge Ripple
Full Plate Thursday hosted by Miz Helen's Country Cottage
Tasty Tuesday hosted by 33 Shades of Green
What's Cooking Thursday hosted by Feeding Four

Black Bean Soup

Have you ever had a day like this?  I walk into the kitchen and wonder what is smellin' funky.  Oh yeah, it's me because I haven't yet showered after chasing after the kids all day.  I look down at my pants and start picking of some white crusties on my leg.  What are those white crusties anyway?  Oh yeah, that would be my boy's snot as he pulls himself up using my pant leg.  Then I remember the 3 year old little lady in the house was wiping boogers on me just for fun.  Yes, we are disgusting in my house.  The fact that it is disgusting makes it even more fun.  (Yes, I am totally digressing.  We will get to food.)  So I'm still in the kitchen and I go to look at what I have on the menu.  It's already 6, and I realize that dinner takes an hour to cook and that's not counting prep time.  Okay then, leftover night.  I open the fridge to find that we've also eaten all the left overs.  Okay, now it's every man, woman, and child for himself.  Ever have one of those days?  So here is a recipe for one of those days, Black Bean Soup. This comes direct from the ladies at Our Best Bites!  Bless you lovely ladies!

Holy frijoles!  I never knew beans could taste so good.  So my hubs lived in Brazil and he lovas the black beans.  He said he ate them every day and still likes them.  So that's sayin' somethin'!  When I read the description of how this soup was reminiscent of Brazil I had to cook this soup for the hubs.  Plus, it is super  extra healthy and low cal.  I admit I was skeptical of this being the entire meal.  I thought maybe we should have something to go along with it, but oh my laws, did it sing a song of enchantment to my tastebuds.  I loved the soup.  The whole family loved it, and we almost finished the whole pot in one sitting.  That's with us two big peeps, a 3 year old, and a 9 month old.  It definitely reminded the hubs of Brazil and reminded me that beans are not just a musical fruit, but a magical one too. 

Black Bean Soup

1 T olive oil
4 large cloves garlic, roughly chopped
3/4 C diced carrots (about 2 med carrots)
3/4 C diced celery (about 2 ribs)
1 C diced onion (about 1 med-large onion)
2 cans black beans, rinsed and drained 
1 3.5oz can green chilies
2 cans low-sodium beef broth (I didn't use low sodium.)
1 t kosher salt
1/8 tsp black pepper
1/2 t chili powder
1/4 t cumin
1/2 t dry oregano leaves
1 bay leaf

Optional Toppings: sour cream, tortilla chips, grated cheese, chopped cilantro, etc.

Directions:
Place a large stock pot on the stove-top and set to medium-high heat. When pan is warm, add olive oil. Add carrots, celery, onion, and garlic and saute 4-5 minutes.

Add in the black beans, chilies, and beef broth. Stir to combine and then add the salt, pepper, chili powder, cumin, oregano, and bay leaf.

Simmer uncovered for about 20-25 minutes or until carrots are tender.

Remove from heat. Remove bay leaf from soup.

Place soup in a blender. Place lid on blender, but remove the stopper in the lid to let heat escape. Place a paper towel over the hole to avoid splatters.

Puree soup until completely smooth. Optionally you could pulse until a semi-chunky soup is achieved. Squeeze in the juice from one lime and pulse to combine.

Ladle into bowls and top with desired toppings. Serve with extra lime wedges. Makes about 8 C soup.

Nutritional Information (1 C soup, w/o toppings):
125 calories, 2g fat, 8g fiber

*You can also used dried black beans and prepare them before hand and put them in the soup to make it even better!

Recipe Source:  Our Best Bites

Spinach Salad

This spinach salad is so easy and so good. I can't believe I haven't posted it yet. I've had the recipe for years. My sister-in-law Shalae made this for us at a family dinner and everyone loved it. I hadn't ever made it for the hubs yet. He couldn't believe I hadn't because it's such a tasty little thing. It's a perfect side for most meals. We had it with our Spinach and Sausage Stuffed Shells.

Spinach Salad

Ingredients:

spinach (around 20-30 oz. of leaf spinach)

red onion, chopped (however much you like)

8 slices cooked bacon, crumbled

4 hard boiled eggs, cut and crumbly

Dressing:

1/2 cup oil

1/4 cup vinegar

3/4 cup sugar

1/3 cup ketchup

1 tsp. worchestershire sauce

Stir it up and you're done! This makes a large salad with dressing so half it if you have a smaller family.

Roasted Vegetable Lasagna

This lasagna was fantastic! We loved it. The vegetables added such a great flavor. It wasn't too rich like some lasagnas can get. It is a little time consuming if you make your own sauce, but I've always considered lasagna to be that way. It takes a whole lot of kitchen lovin' and dish washin' to make lasagna. This recipe is mmm...mmm.....good.

Roasted Vegetable Lasagna

1 red bell pepper, chopped into small pieces
1 green bell pepper, chopped into small pieces
1 medium onion, chopped into small pieces
8 ounces mushrooms, sliced and diced
2 medium zucchini sliced
1/2 teaspoon salt
1/4 teaspoon pepper
12 uncooked lasagna noodles
4 cups shredded mozzarella cheese (16 ounces)
1 cup shredded Parmesan cheese (4 ounces
Tomato Sauce (See recipe below)

Heat oven to 450 degrees. Spray a 13x9 inch pan with cooking spray. Place peppers, onion, zucchini, and mushrooms in single layer in pan. Sprinkle the vegetables with the salt and pepper. Bake uncovered 20-25 minutes, turning vegetables once, until vegetables are tender.

While vegetables are roasting, prepare Tomato Sauce (see recipe below). Cook and drain noodles as directed on package. Rince noodles with cold water; drain. Mix cheeses; set aside.

Reduce oven temperature to 400 degrees. Spray a 13x9 inch pan, with cooking spray. Spread 1/4 cup of the sauce in dish; top with 3 noodles. Layer with 3/4 cup sauce,
1 1/4 cup vegetables and 1 cup cheese mixture. Repeat layers 3 more times with remaining noodles, sauce, vegetables, and cheese mixture.

Bake uncovered 20-25 minutes or until hot. Let stand 10 minutes before cutting.

Tomato Sauce

1 pound ground beef (leave out the ground beef if you want it vegetarian style)
1 large onion, chopped
2-3 garlic colves, chopped
1 can (28 ounces) crushed tomatoes, undrained
3 tablespoons chopped fresh or 1 tablespoon dried basil leaves
3 tablespoons chopped fresh or 1 tablespoon dried oregano leaves
1 tablespoon dried parsley
1 teaspoon sugar
1/2-1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon crushed red pepper

Spray 2-quart saucepan with cooking spray. Cook beef, onion and garlic in saucepan over medium heat until beef is browned, stirring occasionally. Stir in remaining ingredients. Heat to boiling; reduce heat. Simmer uncovered 15-20 minutes or until slightly thickened.

Recipe Source: adapted from Betty Crocker's Best Christmas book and my Momma's lasagna recipe

Fancy Spaghetti Squash

I love when people donate their fresh garden vegetables to my kitchen. I love the fresh vegetable and the challenge of making something new with it. My sister in law gave us a spaghetti squash to use recently. We really enjoyed this recipe. My hubs is not a fan of the squash family, and he even conceded that it was a good side dish. I think this is a fantastic

dish for a fall dinner.

Ingredients:

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons vegetable oil

1 onion, chopped

1 clove garlic, minced

1 1/2 cups chopped tomatoes

3/4 cup crumbled feta cheese

3 tablespoons sliced black olives

2 tablespoons chopped fresh basil

Directions:

1. Preheat oven to 350 degrees. Lightly grease a baking sheet

2. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled.

3. Meanwhile, heat oil in a skillet over medium heat. Saute onion in oil until tender. Add garlic, and saute for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm.

4. Use a large spoon to scoop the stringy pulp from the squash, and place in a medium bowl. Toss with the sauteed vegetables, feta cheese, olives, and basil. Serve warm.

Recipe source: Allrecipes.com

Greek Salad

I am a huge fan of the greens. A delicious green salad is a great pairing for almost any main dish for me. This salad was very good!

Greek Salad

Dressing Ingredients:

1/4 cup red wine vinegar

2 Tbsp. minced fresh dill (2 tsp. dried dill)

1 tsp. dried oregano

1/2 tsp. salt

1/2 tsp. black pepper

1/3 cup extra virgin olive oil

Dressing Directions:

In a small bowl, combine all the dressing ingredients. Whisk together until well combined. Store leftover dressing in an airtight container in the refrigerator, and shake well before using again.

Salad Ingredients:

Romaine lettuce

Sliced red onions

Sliced black olives (I left these out because the hubs greatly dislikes them.)

Grape tomatoes, halved

Cucumber, peeled and thinly sliced

Crumbled feta cheese

Salad Directions:

Add romaine lettuce to a salad bowl. Add toppings. Put dressing on side or on top as desired.

Recipe Source: Annie's Eats

Parmesan Zucchini

I've seen this style zucchini all over the web and my mom also makes zucchini this way. If you haven't yet tried it, it is delicious. I love zucchini so of course I enjoyed the dish. The hubs hates zucchini, but thought it was the best zucchini he had ever had.

Zucchini

Summer Squash (if you want)

butter

parmesan

garlic salt

pepper

Cut zucchini and squash into slices. Layer in the bottom of a baking dish. Place butter chunks on top of the zucchini. Sprinkle with garlic salt and pepper. Then top it off with parmesan. Cover with foil and cook at 400 for about 20 minutes. Take off foil and cook for about 5 extra minutes.

Veggie Stuffed Portobello Mushrooms

If you like mushrooms and veggies, you'll love this! I loved this recipe. It is so delicious and healthy. If you want to reduce the fat even more, leave out the provolone. The cheese is so good on this though. I got this recipe from a Better Home and Gardens magazine.

1 small yellow sweet pepper, cut in bite-size strips

1 small red onion, chopped

1 medium zucchini, coarsely shredded

1 carrot, coarsely shredded

2 cloves garlic, minced

2-3 Tbsp. olive oil

1 Tbsp. snipped fresh basil

1 Tbsp. lemon juice
1 5-oz. pkg. fresh baby spinach

1/2 cup fine dry bread crumbs

1/2 cup finely shredded Parmesan cheese
4 (4 inch) portobello mushroom caps, stems removed

4 slices provolone cheese

1. Preheat oven to 425 degrees. Line a baking pan with foil. In a skillet cook and stir sweet pepper, onion zucchini, carrot, and garlic in hot oil over medium-high heat 4 minutes. Stir in basil, lemon juice, and 1/4 teaspoon each salt and ground black pepper. Top with spinach; cover. Cook for 2 minutes or until spinach is wilted. Remove from heat. Stir crumbs and half of the Parmesan cheese into spinach mixture; set aside.

2. Remove gills from mushrooms, if desired. Arrange mushrooms, stemmed side up, on prepared pan. Top each with slice of provolone cheese. Divide spinach mixture among mushroom caps. Bake 15 minutes (mushrooms will water slightly). Top with remaining Parmesan. Bake 2 minutes more or until heated through. Makes 4 servings.

Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette

Tortellini Spinach Salad with Balsamic-Tomato Vinaigrette

Salad:

20 ounce package refrigerated cheese tortellini

1 (14.5 oz.) can quartered artichokes

1 (9 oz.) bag fresh baby spinach

1 (3 oz.) bag sun dried tomatoes or jar of sun dried tomatoes, rinsed and drained

1/2 cup crumbled feta cheese

¼ cup diced red onion

Shredded Chicken

Dressing:

9 tablespoons balsamic vinegar

3 cloves garlic, minced

1 ½ teaspoons dried oregano

1 ½ tablespoon tomato paste

Salt and pepper to taste (about 1/8 teaspoon each)

3/4 cup olive oil

2 Tablespoons sugar

Cook tortellini in boiling water until al dente. Drain and toss (carefully so the tortellini don’t break apart) with a teaspoon of olive oil to keep from sticking. Let cool in colander. In a large bowl, toss all the salad ingredients together after the pasta has cooled.

In a blender add all of the dressing ingredients except for the olive oil and process until smooth. Then, while the blender is running, slowly add the olive oil and blend until completely combined. If serving the salad right away, immediately pour the dressing over the salad and toss well (you may not need all the dressing). Serve.

Scalloped Potatoes Supreme

These potatoes are absolutely scrumptious!

8 large potatoes or 12-14 smaller potatoes boiled and diced

1 can cream of chicken soup

1 cube of margarine or butter

1/3 cup of grated onion (or 1/2 cup of chopped green onions)

1 1/2 cups grated cheddar cheese

1 pint (2 cups) sour cream

1 tsp. salt

2 tsp. ground sage

Boil potatoes until soft. Peel and dice. Place in a 9X13 pan or deep casserole dish. In a sauce pan add all the remaining ingredients (exclude potatoes) and stir until cheese is melted. Be careful not to let the mixture boil or the cheese will curdle. Add the sauce to the diced potatoes. Then sprinkle on topping.

Topping:

2 cups finely crushed corn flakes, corn chex, crispix, or other similar cereal

2 Tablespoons melted butter

Mix these two topping ingredients together and sprinkle on top of potato mixture. Bake uncovered at 350 degrees for 30 to 40 minutes.

Tangy Taco Salad

I am a sucker for a delicious salad with homemade dressing. The dressing absolutely makes this salad in my opinion. It is a tangy dressing and oh so yummy!  Mmmm....I think I'll be having salad tonight.

Dressing:

1/3 cup chopped cilantro

1/2 cup lime juice

1/2 cup olive oil

1/2 cup sour cream

1/4 cup sugar

1/2 tsp. salt

1/2 tsp. pepper

Process all of the above ingredients in a blender.

Salad: (Add as much or as little as you like.)

Head of Romaine Lettuce

4 small tomatoes (chopped)

Can of Black Beans (drained)

Can of Corn (drained)

Cheese (any kind you like)

Can of black olives (chopped)

Avocado Slices

Green onions

Shredded Chicken (leave this out if you want to go vegetarian)

Hint of Lime Tostitos Tortilla Chips (One of the best tortilla chips ever created.  I'm addicted!)

Recipe Source:  My fabulous sister-in-law Beth Merrill.  (I tweaked the dressing recipe a bit.)

Linked to:
My Meatless Mondays
Tuesday Night Supper Club

Broccoli Cheese Soup

I have been craving broccoli cheese soup. I thought this recipe was delish! My hubby doesn't even like broccoli, and he really liked it. In fact, he ate the leftovers the next day, and left me with none! I got this recipe from My Kitchen Cafe.

Broccoli Cheese Soup

1 can chicken broth

1 small onion, diced

1/3 cup flour

1/4 cup butter

1/2 tsp. pepper

2 cups milk

1 1/2 cup shredded sharp cheddar cheese
1/2 cup shredded swiss cheese

steamed chopped broccoli (I steamed about 3 cups of raw broccoli florets.)

Simmer chicken broth and chopped onion for 15-20 minutes in a covered small saucepan, until onions are soft. Heat milk in microwave for 1-2 minutes. In a separate medium-sized stockpot, melt butter then add flour and pepper. Cook together for a couple of minutes, then whisk in warmed milk. Stir and heat together on medium-high heat until soup starts to thicken. Next add chicken broth and continue to stir until well blended. Add cheeses and steamed broccoli. Serve immediately. Makes 4 servings. It is so delicious served in Italian bread bowls.

Unfried French Fries

These fries are light, tasty, and easy.

5 baking potatoes

Vegetable Oil Cooking Spray

2 large egg whites

1 tablespoon cajun spice

Preheat oven to 400 degrees. Slice the potatoes so they look like french fries. Coat a baking sheet with vegetable spray. Combine the egg whites and cajun spice in a bowl. Add the potatoes and mix to coat. Pour the coated potatoes onto the prepared baking sheet and spread them out into a single layer, leaving a little space between. (I always sprinkle a little cajun spice on top after I do this. It makes them spicier. If you don't like too much spice, you might not want to add any extra.) Place the baking sheet on the bottom shelf of the oven. Bake for 40-45 minutes, until the fries are crispy, turning them every 10 minutes with a spatula so that they brown evenly. Serve immediately.

Creamy Pasta with Asparagus

I got this recipe from Favorite Family Recipes. It is really delicious. We loved it! The guests we served it to raved about it.

*

Creamy Pasta with Asparagus

*

1 pkg. bow tie pasta
1/2 c. (1 cube) butter (the real stuff)
2-3 cloves garlic, minced
3/4 c. grated Parmesan cheese
1-2 chicken bouillon cubes
1 pint heavy cream
salt & pepper to taste
10-15 spears asparagus, blanched
1/2 c. bacon, crumbled (Honestly, can you ever have too much bacon?)
1/4 c. toasted pinenuts (I left these out.)
Parsley, to taste
Parmesan cheese, to taste

Boil bow tie pasta in salted water until al dente. Do NOT over cook. In wok or heavy skillet melt butter. Add minced garlic and saute a minute or so. Add Parmesan Cheese and bouillon cube(s). When the bouillon cube is dissolved, slowly stir in heavy cream and salt & pepper. Add cooked pasta to cream sauce and toss until pasta is well covered. Add blanched asparagus. Sprinkle with crumbled bacon, toasted pinenuts, parsley & Parmesan cheese and toss together. Serve immediately.

I added Chicken to the recipe because my hubby likes to have a little meat with his meal. I just cooked about 3-4 small chicken breasts in a skillet and seasoned it with lemon pepper. It was a great addition to the pasta!

Calzone

This calzone is for the whole family. The recipe makes two big calzones, and I never half the recipe because we love all the leftovers. This is a delicious food that I grew up on. It is one of our all time favorites.

Dough:

3 1/2 cups all purpose flour or bread flour

1 tablespoon dry yeast

1 1/2 teaspoons salt

1 1/2 cups warm water

2 tablespoons cooking oil

Combine 2 cups of the flour, yeast, and the salt. Add water and cooking oil. Beat at low speed of electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in enough of the remaining flour to make moderately stiff dough. On floured surface, knead til smooth; about 5 minutes. Place in a greased bowl; turn once. Cover; let rise till double in bulk (about 1 hour).

Sauce:

(I'll be honest. I usually use canned spaghetti sauce because it's so fast and we like it, but here's a delicious sauce recipe.)

1 tablespoon olive oil

1 cup chopped onion

1 clove garlic minced
1 16-ounce can diced tomatoes

1 6-ounce can tomato paste

1 1/2 teaspoons dried basil

1 1/2 teaspoons dried oregano

1 teaspoon salt

1/2 teaspoon sugar

1/8 teaspoon pepper

Heat and let sit while making or waiting for the dough.

To Make the Calzone:

Divide dough in half. Place each ball of dough on a greased baking sheet. Roll the ball into a long oval. Spread a little olive oil on one half of the dough. Then add a layer of sauce. Then add all the toppings you want on the half and finish off with a thick layer of mozzarella cheese. Fold the other half over the stuffed half. Crimp the edges together. Bake 10 minutes at 400 degrees. Spread some sauce on top and bake for anotehr 5 to 10 minutes.

Baked Ziti

This delicious recipe is from my sister-in-law Beth Merrill.

This is a really tasty vegetarian dish. If you like or love peppers, you should like the dish.

1 pound ziti, cooked al dente, rinsed and cooled (use penne if you can't find ziti)

3 cups sliced red, orange, yellow, or green pepper

1 bag (8 oz) shredded cheddar cheese

1 bag (8 oz) shredded Monterey Jack cheese

1 can (28 oz) whole tomatoes, squished

1 tsp salt

1 tsp pepper

1 cup half and half (It can be fat free or you can use evaporated milk.)

1/2 cup seasoned bread crumbs

Heat oven to 350. Spray a 9x13 baking dish. Combine pasta, peppers, cheeses, tomatoes, salt, and pepper in a bowl. Pour into prepared dish. Evenly pour half and half over the mixture. Cover and bake for 30 minutes. Uncover, top with bread crumbs and bake another 30 minutes or until slightly bubbly and crispy.

Honey Glazed Carrots

Photo courtesy of: www.familyoven.com

I am a huge sucker for honey glazed carrots. This recipe was really delicious. Even my husband liked them, and he hates cooked carrots. In his own words, "Anything cooked in tons of butter with sugar and honey has to be good." This recipe comes from cooks.com.

HONEY GLAZED BABY CARROTS

2-3 cups small baby carrots (pre-peeled)

1/2 cup butter (I only put in 1/4 cup butter.)

1 tablespoon brown sugar

1 tablespoon honey

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

fresh minced parsley and/or chives

In a medium skillet, melt butter. Add brown sugar, honey, nutmeg and cinnamon; mix together. Add Carrots. Cover; cook on medium low to medium heat for about 15 minutes, stirring occasionally. When finished cooking, the carrots should be firm, not mushy.
Remove from skillet and sprinkle with fresh parsley and/or chives. Serve.