Skillet Lasagna, Breadsticks and Cinnamon Bread

Perhaps you thought that my addiction to tormenting my children had subsided, but don't fear, it is alive and well!  I'm not quite sure why every time I am drawn to a meatless meal it contains ricotta, but I AM sure that I have two children who are extremely irritated with me because of it.  This meal was so fast and easy, yay!  I love fast and easy meals.  I saw a recipe for Skillet Lasagna here, and I decided that I would make it a little bit easier by just using jarred spagetti sauce, and a little bit more palatable for ME by using ricotta instead of cottage cheese.  I feel about cottage cheese the way two of my kids feel about ricotta.  I get shivers even THINKING about it.  Yuck.  This breadstick recipe is another fast one, and it is delicious.  The cinnamon bread, well, what can I say?  It's bread with cinnamon, of course I loved it.  It was gone the next morning so I'm pretty sure some other people in my home loved it too (unless I Sleep Ate it, which is a possibility.  There's got to be a reason why I keep gaining weight, and blaming it on me eating food while I'm sleeping is just honestly the most logical thing for me to believe right now.)


Skillet Lasagna
Recipe modified from Remodelaholic


Ingredients:

24 oz. jar of spagetti sauce

15 oz. ricotta cheese

2/3 cup Parmesan

3 tbsp. dried parsley

2 beaten eggs

3/4 cup Mozzarella

salt and pepper
1 box (or less) No cook Lasagna Noodles

Directions:

Put 1/3 of the jar of spagetti sauce in an oven proof skillet.  Break up a couple of the lasagna noodles and layer it over the spagetti sauce.  In a bowl, combine the ricotta, parsley, eggs, 1/4 cup of Mozarella and salt and pepper to taste.  Spread half of the ricotta mixture over the noodles.  Repeat this with the sauce, noodles and ricotta.  Top with one cup Mozzarella.

Then place back on the burner, medium high heat for five minutes covered.  Remove the lid and place the whole skillet into preheated 400 degree oven (make sure your skillet is oven safe!) and bake for 20 more minutes.

Let stand a few minutes before serving.

Breadsticks
Recipe from Siggy Spice


Ingredients:
1-½ cups warm water
1  tbsp. instant (rapid rise) yeast from a jar.  Sorry, the packets don't hold a full TBSP
2 tbsp. sugar
3-½ cups all purpose flour
½ tsp salt
2-4 tbsp. Extra Virgin Olive Oil
1 tbsp. garlic salt
1-2 tsp herbs/seasoning of your choice.  I am using an herb blend that is for mixing with olive oil and dipping bread, but any herb or combo of herbs that you like would work well.
4 tbsp. melted butter
1/4 cup grated Parmesan cheese

Directions:
 
Mix together water, yeast, sugar, flour, and salt in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread 1-2 tbsp. olive oil (just enough to coat) onto the bottom of a 16"x14" cookie sheet.  Roll out the breadstick dough about 1/4 to 1/2-inch thick and large enough to fit onto baking sheet.  Place whole sheet of dough on baking sheet, then brush 1-2 tbsp. olive oil over top of dough making sure it is all lightly covered.  Sprinkle garlic salt and herbs of choice over top of olive oil.  Using a pizza cutter, cut breadsticks into desired length and width.   Cover loosely with plastic wrap and let rise for 30 minutes.
Remove plastic wrap and place in preheated oven and allow to bake for 15-17 minutes until golden brown.  Remove from oven and brush melted butter all over top and sprinkle with Parmesan cheese.

Cinnamon Bread
Recipe from Tasty Kitchen


Ingredients:

2 cups All-purpose Flour
1 cup White Sugar
2 teaspoons Baking Powder
½ teaspoons Baking Soda
½ teaspoons Salt
2 teaspoons Cinnamon
2 whole Eggs
1 cup Buttermilk
2 teaspoons Vanilla Extract
¼ cups Oil
2 Tablespoons Sugar
1 teaspoon Cinnamon
1 Tablespoon Butter

Directions:

Preheat oven to 350F. Spray loaf pan with cooking spray and set aside.

In a large bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, eggs, buttermilk, extract and oil. Beat/whisk together for about 2 minutes.  Pour batter into a prepared pan (large size) and smooth top.  In a small bowl combine sugar and cinnamon and cut in the butter using a knife and fork until mixture is crumbly.  Sprinkle cinnamon mixture on top of batter. Use a knife and cut in a swirling motion, giving it a marble effect.
Place in oven and bake for 50 minutes. Test with toothpick. Allow to cool for a few minutes before removing loaf from pan.

Sweet Potato Black Bean Enchiladas and Cake Mix Chocolate Bars

Okay, so I pretty much knew that this would be hated by my kids, but I didn't care because it sounded good to me and I'm selfish like that.  I made some plain cheese enchiladas for the kids, but didn't tell them.  It was hilarious seeing their faces, thinking that they had to eat, gasp, sweet potatoes!  Son #3 came in from playing outside and said, "Wow!!  What is that delicious smell?!!" and proceeded to go on and on about how yummy it smelled and how much he loves enchiladas.  When it was time to eat and I told him what was in the enchiladas, it was a different story.  He was instantly mad and said "Enchiladas are the most disgusting thing in the world.  I hate them.  Sweet potatoes?  What is wrong with you Mom?"  I laughed for hours about that.  By the way, I loved these enchiladas.  Obviously there must be something wrong with me.

Sweet Potato Black Bean Enchiladas


Ingredients:

2 large sweet potatoes

1 tbsp. olive oil

1 tbsp. minced garlic

1 small jalapeno minced (seeded)

1 (14.5 oz.) can rinsed black beans

1 tsp. chili powder

1 tsp. cumin

Salt and pepper to taste

1 (28 oz.) can of red enchilada sauce (Macayo's is the best)

2 cups cheddar or Monterey Jack cheese (or cheddar jack!)

8 large flour tortillas

Peel your sweet potatoes and dice into chunks.  Spread out on a baking sheet with a little olive oil and salt and bake at 400 until soft (about 30 minutes).

Saute your garlic and jalapeno in the olive oil, add the black beans, chili powder, cumin and sweet potatoes. Mix everything really well and let cook for a few minutes.

Spread 1 cup of the enchilada sauce on the bottom of a 9X13 casserole pan. Fill tortillas with the bean and sweet potato mixture and a little bit of cheese.  Roll up the tortilla and place in the pan. When finished top with remaining the remaining enchilada sauce and whatever cheese you have left over. Bake at 350 for 30 minutes.

Serve with lettuce, olives, avocado, and a little sour cream.

 

 

 

 

 

 

Once again, I had forgotten to make a dessert for FHE, so I quickly looked through my recipe archives for a fast recipe.  This one is VERY fast, and the kids loved it. 

 

 

Cake Mix Chocolate Bars

 

 

Ingredients:

 

 (1) yellow cake mix

2 eggs

1/3 cup oil

1 can sweetened condensed milk

1 cup chocolate chips

 

Directions:

Combine the cake mix, eggs and oil.  Press combine the milk and chocolate chips. Microwave to melt, stopping every 30 seconds to stir. Pour chocolate mixture over crust. Sprinkle the remaining crust over the chocolate mixture. Bake at 350 degrees for 20 to 25 minutes or until they start to turn golden. 

 

Hide the leftovers or the next day your kids will come home from school with their friends and inhale them, like this....

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Skillet Baked Ziti

On Sunday I made Baked Ziti. I love this recipe because it's yummy and so, so easy. Oh, and the kids love it.

Skillet Baked Ziti
recipe courtesy RecipeGirl

1 Tbsp olive oil
6 cloves garlic, minced
¼ tsp red pepper flakes
salt and freshly ground black pepper
28 oz can crushed tomatoes
3 cups water
12 ounces ziti (3 ¾ cups)
½ cup heavy whipping cream
½ cup grated Parmesan cheese
¼ cup minced fresh basil
1 cup shredded mozzarella cheese

Preheat oven to 475°F. Place oven rack in middle position. Measure out water and pasta.Combine oil, garlic, pepper flakes, and ½ teaspoon salt in 12-inch ovensafe nonstick skillet and sauté over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, ziti, and ½ teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain a vigorous simmer, until ziti is almost tender, 15 to 18 minutes. While pasta is cooking, measure out cream, Parmesan and basil.Stir in cream, Parmesan and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over ziti. Transfer skillet to oven and bake until cheese has melted and browned, about 10 minutes. Serve. Servings: 4
Cooking Tips
*Be sure to preheat your oven before assembling the ingredients.
**If your skillet is not ovensafe, transfer the pasta mixture into a shallow 2-quart casserole dish before sprinkling with the cheese and baking.
***Penne may be used in place of ziti.

Veggie Jack Burritos

Hmmmm...this is what we ate Thursday. I think I might be catching up. Oh, by the way, this is a favorite meatless dish.

Veggie Jack Burritos

1 tablespoon vegetable oil
2 cups broccoli flowerettes
2 cups mushrooms, sliced
1 red onion, sliced
1 medium carrot, shredded
1 medium zucchini, shredded
1/4 cup sliced green onion
1 clove garlic, minced
1 cup prepared green salsa
3 cups (12 ounces) shredded Wisconsin Monterey Jack cheese or Mexican Shredded Cheese blend
8 flour tortillas
Green or red salsa

In a 10 inch skillet, heat oil until sizzling; add vegetables and garlic. Cook over medium-high heat 5 to 7 minutes, until vegetables are slightly tender. Stir in 1 cup salsa. Distribute vegetable mixture and 2 cups cheese evenly on tortillas. Fold burrito- or taco-style; place in 12x8 inch baking dish. Cover with foil. Bake at 400° F for 15 to 20 minutes or until heated through. Top with salsa and remaining cheese. Continue baking 5 to 7 minutes, or until cheese is melted.

Meatless Lasagna, French Bread and Homemade Twix Bars

I'm beginning to think that I have some sort of sick compulsion to upset my kids, because I served a meal with ricotta for dinner last night AGAIN.  The fits that were thrown were epic, they will go down in our family history as The Great Ricotta Tantrum of 2011.  The problem is, I really love ricotta, and lets face it, I'm a selfish person.  So last night I made a meatless lasagna.  I just played around with my regular lasagna recipe and added some veggies to it that I thought my kids wouldn't mind eating.  Boy, was I wrong!!  My husband and I loved it, but the kids kept saying things like "What's this green leaf?"  "Are there tomato chunks?  I see tomato chunks!!!"  "What are those green things?"  and the ever popular, "Where's the meat?"  Kids, I am so, so sorry that I am trying to cut meat out of our meals ONE DAY A WEEK.  That's it, one day.  Give me a break!  Thank goodness they like bread, they inhaled it once it came out of the oven!  I bribed them into eating half of their lasagna by telling them they couldn't have any dessert unless they did.  As soon as I said that they started eating away, because our dessert was incredible.  Homemade.  Twix.  Bars.   Yes, you heard right.  I'm not going to lie and tell you they come together in a snap, because they're a TAD time consuming, but worth every minute.

Meatless Lasagna

Ingredients:

3 tbsp. butter

1 cup grated carrots (about 4)

1 cup frozen spinach, thawed

1 bell pepper, finely diced

Minced onion (I have a hate/hate relationship with onion so I don't add this, add however much you want)

You can add any other veggies you want!

2 cloves garlic, crushed
1 (28 oz.) crushed tomatoes
2 (6 oz.) cans tomato paste
2 (6.5 oz.) cans tomato sauce
1/2 cup water
2 tbsp. white sugar
1 1 /2 tsp. dried basil leaves
1/2 tsp. fennel seeds

1 tsp. Italian seasoning

1 tbsp. salt
1/4 tsp. pepper
4 tbsp. chopped fresh parsley
12 lasagna noodles
15 oz. ricotta cheese

1 egg

1/2 tsp. salt
3 cups shredded mozzarella cheese
3/4 cup grated Parmesan cheese

Directions:

Melt butter in pan.  Add vegetables and saute until soft.   Stir in crushed tomatoes, tomato paste, tomato sauce and water.  Season with sugar, basil, fennel seeds, Italian seasoning, 1 tbsp. salt, pepper and 2 tbsp. parsley.  Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil.  Cook lasagna noodles in boiling water for 8 to 10 minutes.  Drain noodles, and rinse with cold water.  (or you could skip this whole step and use the no boil noodles, do it, for the love of everything easy, DO IT).  In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees.

To assemble, spread 1 1/2 cups of sauce in bottom of a 9x13 inch baking pan.  Arrange 6 noodles lengthwise over sauce.  Spread with one half of the ricotta mixture.  Top with a third of the mozzarella cheese.  Spool 1 1 /2 cups of sauce over mozzarella and sprinkle with 1/4 cup Parmesan.  Repeat layers, and top with remaining mozzarella and Parmesan cheese.  Cover with foil.

Bake for 25 minutes.  Remove foil and bake an additional 25 minutes.  Let cool for 15 minutes before serving.

(Disclosure:  the bread is supposed to rise for 1 hour, I was impatient and only let it go 15 minutes, hence the small loaf)

I love this recipe.  It makes 2 big loaves of bread and you mix it all in one bowl.  It's so easy.  I use this cool pan to cook the loaves in, but you also can just use a baking sheet.

French Bread

Recipe courtesy of Denise Giles

Ingredients:

2 1/2 cups warm water

2 tsp. sugar

2 pkg. yeast

1 tbsp. salt

2 tbsp. cooking oil

6 cups flour

Directions:

Important - use a silver metal bowl and wooden spoon!!!!

Put yeast and sugar in bowl and stir.  Pour warm water over and let stand 5 minutes until it's all bubbly.  Add salt, oil and 1 cup of flour.  Mix together.  Stir in remaining flour.  Leave spoon in bowl and cover with a towel.  Let it rest for 10 minutes.  Stir again.  Repeat this 3 times.

Put dough on floured surface, knead very little.  Divide dough in half.  Roll into a rectangle, then roll it up.  Tuck in the ends.  Lift it up and slam it down on the counter to get the air out (also this makes you look really cool and like you know your way around the kitchen, very impressive to the kids).

Grease cookie sheet and sprinkle with corn meal.  Place bread onto baking sheet or your handy dandy french bread pan.  Let rise for 1 hour with towel over.  Cut gashes at angle on top of bread.

Bake at 400 degrees for 25 minutes.  After removing from oven, put some butter on the top of the bread.

Homemade Twix Bars

Recipe courtesy of Not Without the Salt

Ingredients:

Shortbread
5 1/2 ounces (1 stick plus 3 tablespoons) unsalted butter, softened
1/4 cup sugar
2 cups cake flour
1/4 teaspoon salt
2 tablespoons ground rice (rice processed in a spice grinder until it is able to pass through a fine sieve to remove chunks)* (I DID NOT ADD THE RICE - Kathee)
Make the Shortbread:
Preheat the oven to 350°F. Spray a 9-X-13-inch baking pan with pan spray and line with parchment paper. Spray the parchment.
In a large bowl  cream the butter and sugar until fluffy. Gradually add the flour, ground rice and salt and allow the dough to come together. The dough will be crumbly but should hold together when you squeeze it.
Press the dough evenly into the bottom of the baking pan. Place in the oven and bake for 12 minutes. Rotate the pan from front to back and bake for another 10 minutes, until the shortbread is a deep golden brown. Remove from the oven and allow to cool on a rack to room temperature.

Meanwhile, prepare the ….
Caramel
2 cups sugar
3/4 cup corn syrup
1/2 cup water
1 teaspoon fresh lemon juice
1 cup heavy cream
1 cup sweetened condensed milk
1/4 teaspoon salt plus more for sprinkling over the caramel layer
Make the Caramel:
Combine the sugar, golden syrup, water, and lemon juice in a large saucepan. Remove any sugar crystals from the sides of the pan by wiping down the sides with water. You can use your hand or a pastry brush. Place the pot on medium-high heat and bring to a boil. Wipe down any stray sugar crystals that appear using a very clean and wet pastry brush. Do not stir from this point on. Keep an eye on the pan. The mixture will be very bubbly.
When the sugar syrup starts to turn golden brown insert a candy thermometer to check the temperature. When it reaches 300°F, remove the pan from the heat and let it sit for 1minute, or until the bubbles subside. Carefully whisk in the heavy cream. Stir until smooth, then whisk in the condensed milk. Add the salt.  Whisk until smooth.
Return the pan to the heat and stir constantly over medium heat until the caramel reaches 240°F. Remove from the heat and pour over the shortbread. While the caramel is warm sprinkle the surface with the best quality salt you have. Kosher is fine, Fleur de Sel is better, Maldon would be my preferred choice.
Allow to set. This will take about 2 hours.
Once the caramel layer has cooled prepare your …
Chocolate Glaze
6 oz bittersweet chocolate, finely chopped (Bittersweet chocolate chips also work)(I USED SEMISWEET BECAUSE THAT'S WHAT I HAD ON HAND - Kathee)
2 tablespoons butter
Melt the chocolate and butter over a bain marie or in the microwave. If using the microwave melt it slowly – in 30 second intervals. Stir well after each interval.

Once completely melted pour over the caramel.  Using an offset spatula, smooth the chocolate in a nice even layer.

Place in the refrigerator to set. They cut best when chilled.

Cut into desired shape and size. Serve.

 

Chilaquiles

So my husband is out of town on a business trip, being all swanky in Palm Springs at his retro resort hotel, and of course, that means I'm bummed out.  I miss the guy!  I decided to treat myself and make one of my very favorite things for dinner and BONUS - it's so easy.  I always save the last of the broken tortilla chips in the bottom of the bags for this, or if I have a few tortillas left after making tacos or enchiladas I will use them for these eggs later in the week.  These are like a comfort food for me, they make me so happy. It's the little things, I guess.....

Our dessert last night was easy too!!  I took the kids up to Krispy Kreme with their report cards, because they'll give out a donut for each A (or equivalent, up to 6 donuts).  They look forward to this each end of term, and I do too!  If your visit happens to be when the hot donuts sign is on also, BONUS!!


Chilaquiles
Recipe from Allrecipes


Ingredients:

2 cups oil for frying
1/4 cup chopped onion (I think you know my stance on this.....)
30 corn tortillas, torn into strips
6 eggs, lightly beaten
2 tsp. salt
1 (7.75 oz.) can mexican style hot sauce (El Pato, baby!)
1/2 cup water
1/2 cup shredded Monterey Jack cheese (or cheddar, or cheddar jack, whatever)

Directions:

In a large, heavy skillet, heat the oil to 350 degrees.  Carefully stir in the onion and tortilla strips.  Fry until tortilla strips are crisp and golden brown.  Remove from heat, and drain on paper towels.  Drain the skillet, leaving only a thin residue of oil.
**NOTE**  A lot of the time I just use my broken, end of the bag chips.  In this case, of course, I skip the entire above step.  Instead of having oil in the skillet, I just put some butter in it like I'm making scrambled eggs.  As you were.....
Over medium heat, return tortillas to the skillet and stir in the eggs.  Season with salt.  Cook and stir until eggs are firm.
Mix tomato sauce and water into the skillet.  Reduce heat, and simmer until thickened, about 10 minutes.
**NOTE**  My family can't handle having the entire can of sauce in the eggs, it will be pretty hot.  I put from 1/3 to 1/2 of the can in and just use the rest of it as hot sauce to top the eggs at the end.  I also only put about 1/3 cup water in, I have found I like it better that way.  This is one of those recipes you just mess around with until you figure out the way you like it.  And... back to the recipe.
Top with cheese.  Continue cooking until cheese has melted.
I top with hot sauce or salsa, and eat it with toast.  So, so so so so so good.

Penne with White Beans and Spinach with Homemade Breadsticks

I should have saved this recipe for Meatless Monday, but I saw this recipe and had all the ingredients. It looked so good and it was! My husband and I loved it. The kids...not so much (they disliked the lemon flavor). While they pecked at their food my husband and I told horror stories of the food we hated as kids and were forced to eat (me: meatloaf and fish) and we promised them that they didn't have it so bad. Besides, we had breadsticks to eat and they LOVE breadsticks. This is a recipe that Kathee gave me forever ago (do you still make these, Kath?) and we make them at least weekly.

Penne with White Beans and Spinach
Recipe courtesy of Tasty Kitchen

•8 ounces, weight Dry Penne Pasta
•1 Tablespoon Olive Oil
•2 cloves Garlic, Minced
•1 can Cannellini Beans (15 Oz), Drained And Rinsed
•¼ cups Sundried Tomatoes, Chopped
•3 cups Raw Baby Spinach
•1 Tablespoon Lemon Zest
•2 whole Lemons, Juiced
•1 teaspoon Salt
•¼ teaspoons Cayenne Pepper
•¼ cups Freshly Grated Parmesan Cheese (or More To Taste)

Cook the pasta according to package directions in boiling salted water. When cooked, drain the pasta and reserve one half cup of cooking liquid. Set both the pasta and the water aside.

In a large skillet or Dutch oven, heat the olive oil. Add the minced garlic and saute for two minutes, until toasted and fragrant (be careful not to burn!). Add the cooked pasta, beans, sundried tomatoes and spinach and cook until spinach wilts. Once spinach wilts, add the lemon zest, juice, salt, cayenne and cheese and toss well. Add some of the cooking water if the mixture seems dry. Once everything is heated through, serve!

Soft Italian Breadsticks
courtesy of Kathee

1 cup water (70-80 degrees)
3 tbsp butter, softened
1-1/2 tsp salt
3 cups bread flour
2 tbsp sugar
1 tsp italian seasoning
1 tsp garlic powder
2-1/4 tsp yeast
topping:
1 tbsp butter, melted
1 tbsp parmesan cheese

Place first 8 ingredients in bread machine, select dough cycle. When done, divide dough in half. Cut each half into 12 pieces and roll each piece into a rope. Place on baking sheets. Cover and let rise for 30 minutes. Bake at 350 degrees for 15 minutes. Immediately brush with butter and sprinkle with cheese.

Mexican Lasagna (with homemade Pico de Gallo)

I decided to join Kathee in her Meatless Monday dishes. Meatless Monday is much easier for me than Fish Friday (yuck). Honestly, I could totally live without meat, but I think my husband would freak out if I never made anything with meat anymore. But I continue to try to meatless meals all the time and have quite a few that we all really love. Mexican Lasagna is one of our favorites. One of the ingredients is salsa and I have found that I like pico de gallo better than regular salsa in this dish. I've included my pico recipe. One of these days I'll share my salsa recipe that I've recently discovered. I have to make it at least once a week because it's so addicting.

For FHE dessert we headed to 31 Flavors. Tomorrow is my husband's 32nd birthday and of course we had to get his free birthday cone. The kids talked nonstop during dinner about which flavor they were going to get. They were so excited! I was the same way as a kid. I still have fond memories of getting my free ice cream cone each year on my birthday. Mint Chip all the way (except today it was Winter White Chocolate...yum!).

Mexican Lasagna
from Everyday Food

1 cup fresh cilantro leaves
4 scallions, coarsely chopped
Coarse salt and ground pepper
10 ounces fresh baby spinach
Nonstick cooking spray
8 (6-inch) corn tortillas
1 (15.5 ounces) pinto beans, drained and rinsed
1 cup prepared salsa (mild or medium)
8 ounces pepper Jack cheese, grated (about 2 cups)

Preheat oven to 425 degrees. In a food processor, combine cilantro, scallions, 1 teaspoon salt, and 1/4 teaspoon pepper with as much spinach as will fit; pulse, adding remaining spinach in batches, until coarsely chopped.

Coat an 8-inch square baking dish with cooking spray. Lay 4 tortillas in bottom of dish (they will overlap slightly). Layer with half of beans, salsa, spinach mixture, and cheese; repeat with remaining ingredients, ending with cheese and pressing in gently.

Cover dish with foil; place on a rimmed baking sheet. Bake until bubbling, 25 to 30 minutes; remove foil, and continue baking until golden, 15 to 20 minutes more. Cool 5 to 10 minutes before serving.

Pico de Gallo

2 medium tomatoes, cut into 1/2-inch dice (or 4-5 roma tomatoes)
2 jalapeno peppers, finely chopped
1 small red onion, cut into 1/4-inch dice (or two shallots)
2 scallions, white and green parts, finely chopped
1/4 cup fresh lime juice
1/2 cup loosely packed cilantro leaves, roughly chopped
1/2 teaspoon ground chili powder, preferably pasilla
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper

Combine all ingredients in a mixing bowl, and toss well to combine. Adjust seasoning to taste. Serve immediately, or keep refrigerated, for up to 2 days, until serving. Makes 3 cups.

Spinach Manicotti ,Divine Breadsticks and a surprise treat for me

Tonight for dinner I tortured two of my kids again and had something with ricotta in it.  I couldn't help it, I saw this recipe in December's Everyday Food and have been wanting to make it ever since.  We all loved it (except the two kids with bad taste).  It was quick, easy and I loved that no one had anything bad to say about the spinach!!  I made the regretfully named Divine Breadsticks to go with.  Please look past the stupid name and try them - they are so easy and yummy.  I started the breadsticks at 5, started the manicotti while they were rising and put breadsticks in the oven with the manicotti for the last 20 minutes.  We were eating by 6:30.  Which is early for us.  I don't understand why, but ever since we moved to Utah I've been serving dinner at 7ish.  I used to have it ready by 5 or 6.   Anyhoo, I digress.  There was some excitement during tonight's meal.  All of a sudden one of the boys started screaming.  I immediately thought "Great.  He noticed the spinach."  which in retrospect was ridiculous because he was SCREAMING.  Even spinach wouldn't get a kid to scream like that.  He triumphantly pumped his fist up holding out a bloody tooth to me.  You know, kiddo, I'm excited that you finally got that stubborn tooth out after a month of it being loose, but come on!!  You gave me a bloody tooth at dinner.  Really?  We moms really live fancy lives don't we?




Spinach Manicotti in Creamy Tomato Sauce
Recipe from Everyday Food


Ingredients:

8 manicotti shells
1 tsp. olive oil
1 container (15 oz.) part skim ricotta cheese
1 cup finely grated Parmesan cheese
1 tsp. finely grated lemon zest
1 pkg. (10 oz.) frozen spinach, thawed and squeezed dry
2 cups prepared marinara sauce
1/4 tsp. dried oregano
2 tbsp. heavy cream


Directions:

Preheat oven to 375 degrees.  In a large pot of boiling salted water, cook pasta shells according to package instructions.  Drain well and arrange in a single layer on an oiled rimmed baking sheet.  Meanwhile, in a medium bowl, combine ricotta, 1/2 cup Parmesan, and lemon zest.  Stir in spinach and season filling to taste with salt and pepper.
Transfer filling to a large zip top plastic bag so filling is in one corner.  With scissors, snip a 3/4 inch opening in corner.  Pipe filling into both ends of each pasta shell.  Arrange stuffed shells in an 8 inch square glass baking dish.
In a medium bowl, whisk together marinara sauce, oregano, and cream.  Pour sauce evenly over stuffed shells and top with 1/2 cup Parmesan.   Bake until sauce in center of dish is bubbling and Parmesan is browned in spots, about 30 minutes.  Let sit 5 minutes before serving.



Divine Breadsticks
Recipe from Tasty Kitchen


Ingredients:

1-½ cup Warm Water
1 Tablespoon Instant Yeast
2 Tablespoons Sugar
3-½ cups Flour
½ teaspoons Salt
3 Tablespoons Butter, For Melting In The Pan

Directions:

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.
Heat oven to 375 degrees. Spread melted butter onto an 11×17-inch baking sheet. Roll out the breadstick dough about 1/4 to 1/2-inch thick and cut into strips with a pizza cutter. Twist slightly if desired and place about 1/2-inch apart on the baking sheet. Sprinkle with garlic salt, herbs of choice (I vary this depending on my mood, but it usually consists of rosemary, basil, or thyme in some form and crushed finely) and Parmesan cheese. Cover with greased plastic wrap and let rise for 30 minutes.
Bake for 15-20 minutes at 375 degrees until golden brown.

Macaroni and Cheese with Garlic Green Beans

Last night our family discussed our goals for the coming year.  I was happy to see my children embrace the opportunity to improve things.  As for me, I have so many things to improve it's overwhelming.  I do have some specific goals though that pertain to our family's meals.  One is to have more meatless meals.  This is hard for me, because for whatever reason I just draw a blank whenever I try to come up with a dinner without any meat!!  I've made a goal to at LEAST do it one day a week though, thus Meatless Monday has been born in my home!!  My other goal is to serve more fruits and vegetables to my family.  Honestly, my kids eat plenty of fruit, but the vegetable part is more....... challenging.  Since they don't like and won't eat them (except my daughter who adores salads and doesn't seem to mind that I fill them with carrots, broccoli, bell peppers)(and they will all eat bell peppers and carrots raw as snacks, but HATE THEM cooked)I've taken the easy route most of the time and just not served them with our meals. 

For dinner last night I made my most favorite macaroni and cheese recipe.  This is so good!!  I served it with green beans that turned out so yummy I ended up eating them like french fries!  Of course, the kids gagged on the ONE I forced them to eat.  Typical!!  Baby steps, Kathee, baby steps..........



Down Home Macaroni and Cheese


4 tbsp. butter, divided
1/4 cup flour
1 tsp. salt
2 cups milk
1/4 pound Velveeta
8 oz. cheddar cheese, shredded (sharp please, if you're boring mild will do.....)
2 cups elbow macaroni, cooked and drained (or any other small pasta)
2 tbsp. seasoned dry breadcrumbs

Directions:

Melt 4 tbsp. of the butter in a large saucepan on low heat.  Blend in flour and salt; cook and stir 1 minute.  Gradually add milk; cook, stirring contantly, until thickened.  Add Velveeta, (cut into cubes) and 1 and 1/2 cups of the cheddar cheese.  Stir in macaroni.  Pour into lightly greased 1 1/2 quart casserole dish.  Melt remaining tbsp. of butter and mix with the bread crumbs.  Sprinkle casserole with remaining 1/2 cup of cheese and bread crumbs.  Bake at 350 for 20 minutes.

Recipe from allrecipes.



Garlic Green Beans


I made this recipe up.  I melted 2 tbsp. of butter and about 2 tbsp. of olive oil in a skillet.  I added appox. 3/4 pound of fresh green beans and put a lid on top for about 5 minutes.  After the 5 minutes, I added 2 tsp. of minced garlic, salt, pepper and onion powder.  Then I decided it didn't look garlic-y enough so I gave them a good dousing with garlic powder.  I let them cook for a few more minutes and then they were done!!