Stuffed Shells

24 jumbo pasta shells (about 8 oz.)

1/2 Tbs cooking oil

1/2 lb ground beef

1/2 yellow onion, diced

3 cloves garlic, minced

24 oz. marinara sauce

2 Tbs tomato paste

1 tsp Italian seasonings

1/2 tsp salt

1/2 tsp garlic powder

1/4 tsp pepper

1.5 c shredded mozzarella

Cheese filling:

15 oz. whole milk ricotta cheese

1 cup shredded mozzarella

1/2 grated Parmesan

1/4 c fresh chopped parsley

1/4 tsp salt

1/4 tsp pepper

1 large egg

Preheat oven to 350℉.  Bring a large pot of salted water to a boil, then add the jumbo shells.  Cook the shells just until they're al dente, making sure not to overcook them.  (The longer they're cooked, the more likely they are to tear when you stuff them.)  Drain the shells in a colander and rinse briefly with cold water and set aside.

Heat a large skillet over medium heat and add the cooking oil.  Brown the hamburger and drain any excess fat.  Then add the onions and garlic and sauté over medium heat until the onion is translucent.  Add the marinara sauce, tomato paste and seasonings, stir to combine.  Reduce heat to medium-low and allow sauce to simmer, 3-5 minutes.  

While the sauce is simmering, mix together your cheese filling in a medium bowl.  

Layer half of the beef sauce in a casserole dish.  Then stuff each shell with about 1-2 Tbs of the cheese mixture and place in the casserole dish.  Pour remaining beef sauce over the shells, and then sprinkle with 1.5 cups of mozzarella cheese evenly over the top.  

Loosely place some tented aluminum foil over the casserole dish and bake for 25 minutes.  Remove the foil and bake for 5-10 more minutes, or until the sauce is bubbling around the edges.

From Budget Bytes

Pumpkin Pancakes

Pancakes

3/4 c flour

3/4 c whole wheat flour

1/4 c brown sugar

2 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp ground cloves

3/4 tsp ground ginger

1 1/2 c buttermilk

1 1/2 tsp vanilla extract

2 Tbs canola oil

2 eggs

2/3 c pumpkin puree

Cream Cheese Whipped Cream
4 oz. cream cheese

1/4 c powdered sugar

1 tsp vanilla extract

1/2 c whipping cream, whipped until medium peaks form

maple syrup for drizzling

Prepare whipped cream by beating cream cheese, powdered sugar, and vanilla until smooth and creamy.  Take 1/2 of the whipped cream (that you already whipped) and beat it in until smooth.  Add the rest of the whipped cream and use a spatula to gently fold in (do not beat).  Cover and refrigerate until ready to use.

Prepare pancakes.  Whisk together flours, brown sugar, baking powder, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.  Make sure to break up any clumps of brown sugar.  In a separate bowl whisk together the buttermilk, vanilla, oil, eggs, and pumpkin.  Combine wet ingredients with dry and gently combine until mixed.  Do not overmix.

Heat a nonstick griddle to medium heat.  When hot, use butter or nonstick spray to coat the pan.  Drop 1/4 c batter to form each pancake and cook until edges set (if you wait until they bubble, it might be just a bit too long).  Flip pancakes and cook remaining side.

Serve warm pancakes with a dollop of cream cheese topping and a drizzle of maple syrup.

From Our Best Bites

 

Chocolate Peanut Butter Chip Cookies

1 c butter, softened to room temperature

3/4 c sugar (159 g)

3/4 g packed light brown sugar (159 g)

2 large eggs

2 tsp vanilla extract

2 1/4 c flour (320 g)

2/3 c natural unsweetened cocoa (57 g) (not special dark, or see original recipe for notes)

1 tsp baking soda

1/2 tsp salt

10 oz. bag peanut butter chips

Preheat oven to 350℉.  Line two large baking sheets with parchment paper, lightly grease and set aside.

In a large mixing bowl using the paddle attachment, cream together the butter and sugars until light and creamy, 1-2 minutes.

Add the eggs and vanilla and mix until well combined.  Scrape down the sides of the bowl as needed. 

In a separate bowl, whisk or sift together the flour, cocoa powder, baking soda, and salt (sifting it will get rid of those cocoa lumps).  Add the dry ingredients to the wet ones and mix until combined and no dry streaks remain.  Add the peanut butter chips and mix until combined.

Scoop the cookie dough into 2-Tbs portions and roll into balls.  Place several inches apart on the prepared baking sheets.  Bake for 10-11 minutes until the cookies are just set around the edges and slightly crackly on top.  Don't overbake!  Let the cookies rest on the baking sheets for a couple of minutes before moving to a wire rack to cool completely.

From Mel's Kitchen Cafe

Olive Oil Cake

3/4 c sugar (160 g)

2 large eggs, room temperature

1 Tbs fresh lemon zest

2/3 c extra virgin olive oil (135 g)

1/2 c sour cream (or plain Greek yogurt), room temperature (113 g)

1/4 c milk (not skim), room temperature (62 g)

2 Tbs fresh lemon juice

1 1/3 c flour (190 g)

3/4 tsp baking powder

1/4 tsp salt

Optional:

Powdered sugar, for dusting; berries to look pretty, whipped cream because it's fun

Preheat oven to 350℉, line the bottom of a 9-inch round cake pan with parchment, lightly grease bottom and sides, set aside.

In a large mixing bowl, add sugar, eggs, lemon zest and beat with an electric mixer until thick and light in color, 2-3 minutes (don't skimp on the time!).  Add olive oil, sour cream, milk, and lemon juice.  Mix until well combined.  Add the flour, baking powder, and salt.  Mix until the batter is combined and no dry streaks remain.

Spread the batter evenly in the prepared pan.  Bake for 25-30 minutes until the top of the cake springs back lightly to the touch and a toothpick comes out clean.  Let the cake cool in the pan for 5-7 minutes before turning out onto a cooling rack or (non-plastic) serving plate.  Let cool completely.

Dust the top of the cake lightly with powdered sugar right before serving.

From Mel's Kitchen Cafe

Creamy Dijon Chicken

2 lbs boneless, skinless chicken breast (thawed)

1 tsp Italian seasonings

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp salt

1/2 tsp pepper

2 Tbs olive oil

2 Tbs butter

2 cloves garlic, minced

1 c chicken broth

1 Tbs Dijon mustard

1 tsp Worcestershire sauce

1/3 c heavy cream

2 Tbs grated Parmesan cheese

2 c spinach

Mashed potatoes or some other favorite carb

In a small bowl, mix together the seasonings for the chicken (Italian seasonings, garlic powder, onion powder, salt, pepper).  Carefully filet each chicken breast into two thinner cutlets.  Season each breast with seasonings on both sides.

Heat a large skillet over medium heat and add the olive oil.  Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about four minutes per side).  Remove the cooked chicken to a clean plate and cover to keep warm.

To the same skillet add the butter and minced garlic.  Turn the heat down to medium-low and sauté the garlic for one minute until fragrant.  Then add the chicken broth into the skillet and add the Dijon mustard and Worcestershire sauce (I find it helpful to whisk it all so the mustard really gets combined with everything).  Stir together and scrape the bottom of the pan to add in any brown bits that may be stuck to the bottom of the pan.

Add the heavy cream and Parmesan cheese and stir well.  Allow the sauce to simmer for five minutes (taste and add salt and pepper if desired).  Add in the fresh spinach and stir into the sauce, allowing the heat to wilt the spinach.  Finally, return the cooked chicken breasts to the skillet and spoon the Dijon sauce over the top.  Allow the chicken to heat through, serve with your favorite side dish and enjoy!  

From Budget Bites

Chicken Sausage White Bean Skillet

4 fully cooked chicken sausage links (about 12 oz.)

2 Tbs cooking oil, divided

1 small yellow onion, diced

2 cloves garlic, minced

2 15 oz. cans cannellini beans, drained (but NOT rinsed)

1/2 tsp salt

1/2 tsp oregano

1/4 tsp smoked paprika

1/4 tsp freshly cracked pepper

1 c chicken broth

2 c spinach, rough chopped

Some sort of starch: crusty bread, mashed potatoes, pasta, or rice

Slice the chicken sausage into round medallions, about 1/4 to 1/2 inch thick.  Heat a large skillet over medium heat and add 1 Tbs of oil.  Add the chicken sausage to the skillet and brown on both sides.  It will only take about 1-2 minutes on each side.  So be careful not to burn the sausage.  Once the chicken sausage is browned, remove it from the skillet onto a separate plate and set aside.

In the same skillet, add the remaining 1 Tbs of oil along with the diced onion and minced garlic.  Saute for about 3 minutes or until the onion is translucent and the garlic is fragrant.

Add the drained, canned beans to the skillet (do not rinse the beans, the residual starchy liquid helps create the sauce), along with the salt, oregano, paprika, and pepper.  Then pour in the chicken broth.

Gently stir everything together and bring the skillet up to a simmer for 4-5 minutes.  Add the chopped spinach to the skillet, allowing the heat to wilt the spinach, then add the browned chicken sausage back in.  Gently stir with the beans to combine.  Serve with some crusty bread or mashed potatoes with more black pepper or red pepper flakes on top.  

From Budge Bytes

Tortellini Salad

9 oz. package cheese tortellini

8 oz. package fresh mozzarella balls or pearls

10 oz. package bite-size tomatoes

Two heads of broccoli, chopped small

3 oz. package pepperoni

1/4 c Italian dressing (get a good one for this)

1/4 c pesto

Chop the broccoli and boil water to cook tortellini according to package directions.  Do NOT overcook tortellini!  Place chopped broccoli in the colander and drain pasta over it to blanch the broccoli.  Rinse with cold water to stop the cooking process.  Mix in a large bowl with mozzarella, tomatoes, and pepperoni.  In a small bowl (or jar) combine the Italian dressing and pesto, then pour over salad and toss again to mix.

Modified from Our Best Bites

Easy Korean Beef Bowls

Slaw:

4 c shredded cabbage

1 c shredded carrots

1 c chopped cucumber

1/4-1/2 c chopped cilantro

2 Tbs lime juice

2 Tbs soy sauce

2 Tbs olive oil

Salt and pepper

Sriracha to taste

Sauce:

1/2 c sour cream

1/2 c mayonnaise

3 Tbs lime juice

1 tsp sriracha sauce

1 tsp garlic powder

Korean Beef:

1.5-2 lbs ground beef

1/2 c low-sodium soy sauce

1/4 c unseasoned rice vinegar

2 Tbs light brown sugar

2 Tbs sesame oil

1 Tbs ginger paste (or freshly grated)

1 Tbs minced garlic

Also:

Hot, cooked rice

Naan bread

Avocado slices

Chopped cilantro

lime wedges

For the slaw: in a large bowl, combine the cabbage, carrots, cucumbers, and cilantro.  In a small bowl whisk together the lime juice, soy sauce, olive oil, s & p, and sriracha.  Pour over the slaw and toss to combine.  Refrigerate until ready to serve (can be made 4-6 hours in advance).

For the sauce: stir together all the ingredients and refrigerate until ready to serve (can be made several days in advance).

For the beef: in a 12-inch skillet over medium heat, brown the ground beef, breaking into smaller pieces, until no longer pink.  Drain off fat.  Add the remaining ingredients and stir to combine, simmering for 3-4 minutes until heated through.

For serving: layer the slaw, rice, beef, sauce, avocado, and then cilantro, either in a bowl or inside toasted naan.

From Mel's Kitchen Cafe

Mexican Sloppy Joe Sweet Potatoes

Sweet Potatoes

8 sweet potatoes

3-4 Tbs olive oil

salt and pepper

Lime Crema

8 oz. sour cream (or Greek yogurt)

1 lime, zested and juiced

1 clove garlic, minced

1/4 tsp kosher salt

pinch of pepper

1/4 tsp chilli paste

1-2 tsp water, if needed

Taco Beef Filling

1 Tbs olive oil

1 onion, diced finely

1 small jalapeño (or half), diced finely

3 garlic cloves, minced

2 lbs ground beef

2/3 c ketchup

1.5 Tbs Worcestershire sauce

1.5 Tbs dark brown sugar

1.5 tsp dry mustard

1/4 c taco seasonings

1/2 c water

freshly chopped cilantro

Preheat oven to 425F and line a baking sheet with tin foil.  Wash sweet potatoes and make 4 slits on two sides of each potato.  Rub the potatoes with olive oil and season with salt and pepper.  Place on baking sheet and bake for 45-50 minutes or until potatoes are fork tender.

In a medium bowl, mix together the sour cream, lime zest and juice, garlic, salt, pepper, and chili paste until well blended.  Add the water one teaspoon at a time until the desired consistency has been reached so that the sauce can be drizzled over the potatoes.

Heat a large skillet over medium heat with olive oil.  Sauté the onion, garlic, and jalapeño for about 3-4 minutes, until soft and translucent.  Add the ground beef and cook for 5-7 minutes until browned, breaking it apart as it cooks.  Drain any liquid.

Add the ketchup, Worcestershire sauce, brown sugar, mustard, taco seasonings, and water and mix well.  Cover and reduce heat to medium low.  Simmer for 15 minutes, stirring occasionally.  

Cut each sweet potato open and chop into smaller pieces, top with beef and then lime crema, and sprinkle with freshly chopped cilantro.

Modified slightly from easyrecipesfromhome

Perfect French Bread Pizza

2 loaves Italian or French bread 

1/4 c olive oil

2 tsp Italian seasonings

1/2 tsp kosher salt

24-32 oz. mozzarella cheese

3 c pasta sauce

1/2 c freshly grated Parmesan cheese

sprinkling of parsley

Preheat oven to 400℉.  Slice bread lengthwise and then cut each half into about 3 pieces or so.  If the bread is thicker than about an inch, press down on each piece until it's closer to that thickness.

Place the bread on a large baking sheet (covered in aluminum foil!).  Combine the olive oil, Italian seasonings, and salt in a small bowl and brush the sliced portion of each piece of bread with the olive oil mixture.

Top the bread with half the cheese and place in the oven, cook 8-10 minutes until the cheese melts.

While the cheese is melting, warm the sauce in the microwave or on the stovetop.  Remove bread from the oven and spread the sauce evenly over the bread.  Top with the remaining cheese and return to the oven until the cheese has melted and the sauce is bubbling, about 5-6 minutes.  Remove from oven and sprinkle with Parmesan cheese and parsley.

From Chocolate with Grace

Cucumber Avocado Salad

3/4-1 lb seedless cucumber, washed and cut into chunks

2 thin or 1 regular scallion(s), thinly sliced

1 large avocado, pitted and diced

2 Tbs mayonnaise

1 Tbs lime juice

Salt and hot sauce (sriracha works great!) to taste

Chopped cilantro

Combine cucumber, scallions, and avocado in a bowl.  Whisk together sauce (mayo, lime juice, hot sauce, salt), drizzle over vegetables and stir to combine.  Sprinkle with cilantro.  Enjoy immediately!

From Smitten Kitchen

Lentil Tacos

1.5 c dried brown or green lentils, rinsed and drained

3.5 c chicken or vegetable broth

2 tsp chili powder

1 tsp ground cumin

1/2 tsp salt

1/2 tsp smoked or sweet paprika

1/2 tsp garlic powder

1/2 tsp onion powder

1/4 tsp coarsely ground black pepper

1 c red or green salsa (preferably thick and chunky vs. thin and watery)

12-15 taco shells

Taco toppings of choice: lettuce, chopped tomato, grated cheese, sour cream, cilantro, etc.

In a 6-quart electric pressure cooker, combine the lentils, broth, and seasonings.  Secure the lid and valve and cook on high for 12 minutes.  Let the pressure naturally release for 10 minutes before releasing remaining pressure.  

Drain off any excess liquid, if desired.  Stir in salsa and season to taste with additional salt and pepper, if needed (this is important for flavor!).  Can mash lentils lightly, if desired.  The lentil mixture will thicken a bit if left to sit/keep warm in the pressure cooker.

Serve the warm lentils in taco shells with toppings.

From Mel's Kitchen Cafe

Chocolate Peanut Butter Cookies

1 c butter, softened

3/4 c white sugar

3/4 c packed brown sugar

2 eggs

1 tsp vanilla extract

3/4 c smooth peanut butter

1/3 c cocoa powder

1 tsp baking soda

2 1/3 c flour

1 c semisweet chocolate chips

1 c peanut butter chips

10 regular size peanut butter cups (or 20-25 small cups), cut in pieces

1 c mini peanut butter cups

Preheat oven to 350.  In medium bowl, combine flour, cocoa powder, and baking soda; set aside.  In a large mixing bowl, cream butter and sugars together with an electric mixer until fluffy.  Add vanilla, peanut butter, and eggs, mixing well.  Stir in flour mixture until just mixed.  Batter will be thick.  Fold in chips and peanut butter cups.

Using an ice cream scoop, scoop onto baking sheets lined with parchment or a silicone baking mat.  Bake for 11-13 minutes (13 minutes in my oven).  Let cool for at least 10 minutes on cooking sheet before transferring to a wire rack to cool completely.

From love from the oven

Marry Me Chicken

3 chicken breasts (large, boneless and skinless; if thick, slice lengthwise into 2 thinner cutlets)

1 tsp salt

1 tsp pepper

1 tsp paprika

1 tsp garlic powder

1 tsp onion powder

1-2 Tbs olive oil

1 c chicken stock

1 tsp Italian mixed herbs (or 1/2 tsp oregano and 1/2 tsp thyme)

1/2 c sun-dried tomatoes, chopped (packed in oil)

1 c heavy cream

1/2 c Parmesan cheese, grated

1/2 - 1 tsp red pepper flakes

fresh basil, chopped, for garnish

Some of sort of starch to serve over: mashed potatoes, rice, or noodles (I like pappardelle noodles for this!)

Season the chicken with salt, pepper, paprika, garlic powder and onion powder.  Set the instant pot to Sauté and once hot, add the olive oil.  Add 3-4 pieces of chicken at a time and sear for 30 seconds to 1 minute on each side to brown slightly.  Do this in batches rather than overcrowding the pot.  Remove chicken once it is seared.

Pour in a cup of chicken stock and use a spatula to scrape the bottom of the pan.  Add the Italian herbs and half of the chopped sun-dried tomatoes.  Return the chicken pieces, nestling them in the stock.

Lock lid and cook on High Pressure for 10 minutes.  Let sit for 5 minutes then quick release the pressure.

Remove chicken pieces and set to Sauté.  Add the cream, Parmesan cheese, remaining sun-dried tomatoes and red pepper flakes.  Stir through until the cheese is well melted and the sauce is smooth and thick.  Turn off Sauté setting.  Return the chicken and stir through the sauce.  Serve over noodles (or mashed potatoes) with fresh basil on top.  

From Instant Pot Eats