Gruyere Popovers

While watching Food Network's "The Best Thing I Ever Ate: Appetizers" I saw this gem. Tyler Florence said that these popovers from BLT Steak in NY where his personal favorite - and what a coincidence! I got a popover pan for Christmas!!

Ok, so it wasn't exactly a coincidence...I saw the episode, bought a popover pan, gave it to my husband and told him I'd act surprised on Christmas when I unwrapped it...yes, I made him wrap it. :) Truly though, you don't really need a popover pan. You could use a muffin tin, but you'd have more (and smaller) popovers - which might be nice for a party!

This recipe is so simple and very scrumptious. They are light and fluffy with a crispy, cheese top and a slight layer of gooey cheese in the middle. YUM!

Gruyere Popovers

4 C. milk, warmed
8 eggs
4 C. flour
1/2 heaping Tbs. salt
2 1/4 C. grated Gruyere

Place the popover pan in the oven. Heat the oven and pan to 350 degrees.

Gently warm the milk over low heat and set aside. Whisk the eggs until frothy and slowly whisk in the milk. Set the mixture aside.

Sift the flour and the salt together. Slowly add this dry mixture to the egg mixture and gently combine until mostly smooth.

Remove the popover pan from the oven and spray with non-stick spray.

While the batter is still slightly warm, fill each popover cup 3/4 full. Top with approximately 2 1/2 Tbs. of the grated cheese.

Bake at 350 degrees for 50 minutes or until the popovers are high and golden brown on the sides.

Take out of the oven, remove from pan and serve warm.

*Recipe from BLT Steak House via Food Network

Mac and Cheese Cups

I first saw these at a 1st birthday party for one of Mr. Man's friends. They were so adorable and I loved the concept of a mess-free (well, sort of) mac and cheese. I decided to steal the idea and make them for Mr. Man's 1st birthday party.

The only change I made to the original recipe was to add a little garlic salt and pepper. I thought the mac and cheese plain needed a little more pizazz. The recipe states "to taste" which for me, came to about 1/2 tsp. or so of each.

They were great for the kids but the adults also loved them. I am not admitting to how many I consumed during the party...that would be too embarrassing.




Mac and Cheese Cups
yield: about 12 cups

2 cups uncooked elbow macaroni
1 tablespoon butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded sharp Cheddar cheese
1 1/2 cups shredded mozzarella cheese
garlic salt and pepper, to taste.
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt

Preheat the oven to 350 degrees F. Grease a muffin tin with nonstick cooking spray. In a small bowl, stir together the bread crumbs, olive oil and salt; set aside.

Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8 minutes, it should still be a little bit firm. Remove from the heat, drain and return to the pan; stir in the butter and egg until pasta is evenly coated. Reserve 1/2 cup of sharp Cheddar cheese and stir the remaining Cheddar cheese, milk, garlic salt, pepper, and mozzarella cheese into the pasta. Spoon into the prepared muffin tin. Sprinkle the reserved cheese and the bread crumb mixture over the tops.

Bake for 30 minutes in the preheated oven, or until the topping is nicely browned. Allow the muffins to cool for a few minutes before removing from the pan. This will allow the cheese to set and they will hold their muffin shape.

Baked Brie en croute with Fig Jam

If you're looking to impress with an effortless appetizer, you've found your recipe. This is a recipe which has Brie (a mild, creamy cheese) paired with fig jam and baked in a puff pastry crust (hence the very French, "en croute" which means "in a crust"). Pretty straightforward, right? It's also really fun to use the leftover puff pastry to decorate the top - it really adds that "little something extra!"

This appetizer is not only delicious, but fast and a real crowd pleaser. When you cut through the flaky crust, you are left with the sweet fig jam and a gooey, cheesy center. Spread it on water crackers and you'll be in Brie Heaven!

Baked Brie en croute with Fig Jam

1 sheet puff pastry, rolled to ¼-inch thickness
1 round Brie cheese, 6-8 oz. and about 4½ inches wide, chilled
1 egg beaten with 1 tbsp. water
1 small jar of prepared fig jam
Water crackers, for serving

Preheat the oven to 375˚ F. Line a baking sheet with parchment paper or a silicone baking mat. Transfer the puff pastry to the prepared baking pan. Spoon a small amount (2-3 Tbs.) of the fig jam in the center of the puff pastry.

Using a sharp knife, cut the disc of cheese in half horizontally to create two thinner discs. Place the bottom disc in the center of the jam. Spread another 3-4 Tbs. of fig jam over the surface of the cheese. Top with the remaining cheese disc. Bring the puff pastry up around the edges of the brie. Fold and pinch the edges so that it is sealed at the bottom. Trim any excess puff pastry and save for decorations.

Flip the puff pastry over so that the seam is on the bottom. Using a knife or cookie cutters, cut out decorative shapes for the top of the brie. Adhere to the puff pastry with a small amount of the egg wash. Brush the surface of the puff pastry lightly with the egg wash.

Here it is all prettied-up and ready to get the egg wash!

Bake until the puff pastry is golden all over and crisp, 40-45 minutes. Let rest 5 minutes, then transfer to a serving platter with a knife and crackers.

Jalapeno Popper Dip

For a Halloween party, I decided to bring a really easy appetizer. That way, I could enjoy the party without having to worry too much about what I brought. This dip turned out to be really popular at the party and it's amazing how simple it is. Just mix everything a bowl, sprinkle the bread crumb topping, and bake.

The dip would also be a really great addition to any Sunday Football party or another crowded get-together. I served it with slices baguette (my favorite) and also a carrot, snap pea, and broccoli medley to give it some color and make me feel slightly less guilty about all the creamy goodness!

Oh, and please forgive the photo. I'm not kidding when I say that people plowed into this so fast that it was hard to get a good picture. I even heard that whatever was leftover after I'd left was eaten by the spoonful by a few of the guys! Plus, I was ready to get partying, so you'll have to trust me on this one. It not only tastes amazing, but looks really pretty in person too. Oh, and you can always check out Annie's Eats (where I got the recipe) for a beautiful picture of the dip.



Jalapeno Popper Dip
2 (8 oz.) packages cream cheese, softened
1 cup mayo
1 (4 oz.) can chopped mild green chiles
1 (4 oz.) can diced hot jalapeño peppers
1/2 cup shredded Mexican style cheese
1/2 cup shredded mozzarella cheese
1 cup Panko breadcrumbs
1/2 cup grated Parmesan cheese
Cooking spray

Preheat the oven to 375˚ F. In a medium bowl, combine the cream cheese, mayonnaise, green chiles, jalapeños, and shredded cheeses. Mix thoroughly with a spoon or spatula until smooth and evenly combined. Spread the mixture into a baking dish (approximately 9 x 9-inches).

In a second bowl, combine the Panko and Parmesan and stir with a fork until combined. Sprinkle over the cream cheese mixture in the baking dish. Spray lightly with cooking spray. Bake for 25-30 minutes or until the mixture is hot and the topping is golden. Serve warm with baguette slices, vegetables, etc. as desired.

Smoked Mozzarella and Chicken Frittata

I have to apologize for this recipe. You see, I have had it a long time and have been holding out on you! I saw a frittata recipe a long time ago and though "Hey, that look like quiche...I like quiche - let's do this!" But then a came across/ thought up recipes for other treats like gooey pasta bakes with Italian sausage and apple cake with homemade caramel sauce (all coming your way soon) so this one got thrown to the back burner.

But, when I made it recently, I realized the error of my ways. This recipe was really good and worthy of it's very own post. What I like here is the method...frittata are fun, easy, and always impressive (and cute!) when in mini form. I actually prefer this method in the muffin tin because they are more manageable. You don't have to worry as much about the edges being rubbery and the center still liquid. They bake nice and evenly. Plus, you can be free to add/ substitute other ingredients. I have also made Bacon-Cheddar Frittatas with this very same recipe - I just subbed out the chicken and mozzarella and added in the bacon-cheddar duo (Which, by the way, my husband loved just a bit more than these...in the end I liked the chicken-mozzarella version best and it's my blog so here you go :) But don't worry, he wasn't too heart broken).



Mini Smoked Mozzarella and Roast Chicken Frittata

1/2 pound orzo pasta
7 large eggs
1/2 cup milk
1/4 cup cream
1/2 cup mascarpone cheese
6 ounces diced roast chicken breast
5 ounces smoked mozzarella cheese, diced
1/2 cup grated Asiago cheese
1/4 cup finely chopped fresh flat-leaf parsley
2 garlic cloves, minced
1/2 onion, diced
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
1/8 teaspoon freshly grated nutmeg
Special equipment: 1 regular-sized muffin tin for 12 muffins

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta in a colander.

Preheat the oven to 375 degrees F. Grease the muffin tin.
In a blender combine the eggs, milk, cream, and mascarpone cheese. Blend until well combined. Transfer the mixture to a large bowl. Add pasta, chicken, mozzarella cheese, Asiago cheese, parsley, garlic, salt, pepper, and nutmeg. Stir until the ingredients are combined.

Using a 1/3 cup measure, fill each of the muffin tins until both the pasta and liquid are just below the top. Bake until just firm and cooked through, about 30 to 35 minutes. Let cool for 3 minutes before removing from the tin. Arrange on a serving platter and serve.

Braided Breakfast Casserole

I have been making this breakfast casserole a long time. I love to make it when I have guests or am going to a brunch. Really, it's scrambled eggs in a fancy braided crescent roll hug. I also really like that you can put whatever you want in the eggs to make it different. For this recipe, I used asparagus, onion, red pepper, cheese, and chopped turkey bacon. Again, use whatever veggies you have on hand to make this a deliciously different breakfast!

Adding the cream cheese in with the eggs is also really great. Although not the healthiest option, they really do make creamy, delicious eggs. And a note on the crescent rolls - this recipe calls for 2 cans but I have seen tubes of sheet crescent rolls...you might want to try it because it would make the braiding a lot easier!



Braided Breakfast Casserole

4 oz. (half a brick), cream cheese
1/4 C. milk
1 T. flour
8 eggs
1 tsp. dill, chopped
1/4 tsp. salt
1/2 tsp. pepper
1 T. butter, melted
1/2 C. cheddar cheese
2 cans (8 oz.) crescent rolls
2 C. total of your favorite fillings - I used onion, asparagus, turkey bacon, red pepper and a little more cheese!

Preheat oven to 375 degrees. Unroll the packages of crescent rolls - do NOT separate. On a lightly greased cookie pan, arrange dough in a rectangle and press seams to help seal them. Starting on the longest side, cut dough into 8 strips, about 1 1/2 inches wide and 3 inches long.

In a medium bowl, whisk together the cream cheese and milk. Add flour and whisk until smooth. Separate 1 egg - reserve the egg white. Add the yolk and the remaining 7 eggs, dill, salt, and pepper and whisk until smooth. Add you fillings and mix well.

Melt butter in a skillet over medium heat. Add the egg mixture and cook, 4-6 minutes, until eggs are set but still moist. Remove pan from heat. Scoop the filling evenly over the crescent rolls - sprinkle with the cheddar cheese.

Starting at one end, lift one strip of dough, twist one turn and lay across the top of the filling. Repeat, alternating sides to form a braid. Fold bottom edges of dough up at the ends of the braid.

Brush with the remaining lightly beaten egg white. Bake 25 minutes or until golden brown. Enjoy!

Garlic Lime Chicken Quesadillas

I was thinking about the last time I made quesadillas and how amazing they turned out! The problem is, I really try to stretch myself as a cook and don’t repeat recipes too often unless I get a craving or a special request from my husband! So, I decided to put a new twist on my quesadillas.

I came up with Garlic Lime Chicken Quesadillas because I love the combination of flavors and they were all things I had on hand tonight! I always see Garlic Lime entrees at restaurants and they are always yummy. So, I wanted to try to recreate those same flavors in a quesadilla because I think everything is better with cheese!

A lot of what I put into my quesadillas can be adjusted based on your tastes or what you happen to have in your pantry. I hope you like these quesadillas as much as we did!



Garlic Lime Chicken Quesadillas

spice mix:
1 tsp. minced garlic
1 tsp. minced onion
3/4 tsp ground cumin
3/4 tsp. oregano
1/2 tsp. cilantro
1/2 tsp. crushed red pepper, optional
1/2 tsp. pepper
1/2 tsp. salt

1/4 C. lime juice
1/4 C. orange juice
3 chicken breasts, cubed
1 medium bell pepper
1/2 medium onion
1 c. corn
1 sm. can mild green chiles
1 1/2 to 2 C. Mexican blend cheese (I like my quesadillas very gooey and cheesy so I used 2 cups)
6 flour tortillas

In a small bowl, mix lime juice, orange juice, and the spice mix. Reserve 1/4 cup of the marinade. Place the pieces of chicken in a large Ziplock bag or shallow dish. Add the remaining marinade and turn to coat well. Allow the chicken to marinate at least 30 minutes.

Heat a skillet to medium-high heat. Remove the chicken from the marinade and cook until browned and cooked all the way through, about 4 minutes. Remove from skillet and place in a medium sized bowl. Add the onion, bell pepper, chiles, corn, and remaining marinade. Cook until the onions are tender and most of the liquid has been evaporated, about 5 minutes. Add to the chicken mixture. Add the cheese and mix well.

Using a paper towel, wipe the skillet (You will be using it to sear the outside of the quesadillas so it doesn’t have to be cleaned, just most of the moisture removed). Heat the skillet to medium-high heat.

Evenly distribute the mixture on one side of the 6 quesadillas (about 1/2 cup of filling), fold in half. Place quesadillas, one at a time, in the skillet to brown the quesadillas and melt the cheesem flipping once.

Cut each quesadilla into 3 triangles and enjoy!

Pizza Bites

This is yet another recipe from my summer party - we had quite the spread! These pizza bites are fun and super easy. They are great make-ahead snacks too. I assembled them and then put them in the freezer until I was ready to bake and serve! There aren't any real measurements in this recipe because the pizza bites are really filled with whatever you want - so go crazy!!

The pizza bites are also really kid friendly. What kid doesn't like pizza?! But, if you are looking for something a little more "adult" and elegant, play with the toppings/fillings that you put inside. The biggest hit at the party was the italian sausage and tomato - this combo is definitely a winner. But, whatever toppings you like, go for it, I promise it will be good!



Pizza Bites
1 roll refrigerated pizza dough
pizza sauce for dipping
2 T grated Parmesan cheese
1 T olive oil
1/2 t garlic powder
1 t dried Italian seasoning
mozzerella cheese
Pizza toppings of your choice: ham and pineapple, pepperoni slices, italian sausage, tomato, etc.


Preheat oven to 400 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". Use a pizza cutter to divide the dough into 24 squares.

Place cheese and desired toppings on each square. (*Remember NOT to add any pizza sauce here...it's for dipping afterward and will ooze out everywhere if you add it here! Trust me, I tried it.) You can add as much filling as your want, I added about a teaspoon each of cheese and pepperoni and then cheese, italian sausage, and tomatoes for the others.

When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings. Pinch to make sure each ball is sealed shut and then place them seam side down in a lightly sprayed pie pan. They will be tightly packed.

Brush the tops of the dough balls with olive oil and then sprinkle with the garlic and Italian seasoning and top with Parmesan cheese.

*If freezing, wrap tightly with plastic wrap and freeze until needed. These are great because they can be cooked from frozen whenever you want a pizza snack!

Bake for about 15-20 minutes or until golden brown on top (this time will be longer if frozen). Serve warm with warmed marinara sauce on the side for dipping.

Adapted from Our Best Bites

Hawaiian Island Dip

This recipe is an old family favorite. My mom and aunt have been making it for a long time, but only recently did I decide to give it a try at my latest party. When you look at the ingredients, it seems an odd combination. Honestly, when my mom told me the ingredients, I thought she was joking...pineapple, green onion, and green pepper? Eh....I'm not sure sure...

Boy was I wrong!! This dip is as good as I remember. Sweet, slightly spicy, and completely addicting. I had to store it in the fridge so I didn't eat it all before our guests came!

Oh, and my mom swears that it's even better if you use Pepperidge Farm butterfly shaped crackers...she claims they are not only "prettier for company" but they are sturdier and hold up better...so if you can find them (I couldn't...) then get those to go with this super easy, crazy delicious dip.



Hawaiian Island Dip

2 packages cream cheese, at room temperature
1 large can crushed pineapple, drained very well
3 green onions, finely chopped
1/2 green pepper, finely chopped
1/2 tsp. seasoned salt
1/4 to 1/2 tsp. crushed red pepper flakes

In a medium bowl, combine all ingredients. Mix until well blended. Store in the refrigerator, at least 1 hour (it's best overnight or even 1 day ahead). Serve with crackers.

Chicken Ranch Quesadillas

Since having the baby, dinner can be a little crazy around our house. Usually, one of us has to eat fast if he's cranky or I need something quick to make on the fly. I decided last night that quesadillas not only sounded really yummy, but would be quick to make and a satisfying summer meal. It was nice to have something that didn't require an oven and heat up the house!

The quesadillas also turned out to be a great use of leftover chicken. I usually hate leftovers so this gave me the chance to make something new out of the chicken I had and it didn't disappoint!



Chicken Ranch Quesadillas

1 T. vegetable oil
6 large flour tortillas
1 1/2 C. chicken, diced
1/2 C ranch dressing
1 1/2 C. mozzarella cheese, shredded
1/2 C. fresh tomatoes, finely diced
2-3 T. cilantro, chopped
1 C. corn (I used white corn, but any type would work here!)
1/2 C. bacon

In a skillet or sauté pan, heat 1 T. oil over medium heat. Meanwhile, in a large pan, mix together the chicken and ranch dressing. Add the cheese, tomatoes, cilantro, corn, and bacon. Mix well. Place about 1/3 C. of the mixture on half of a tortilla. Fold over. Repeat with the remaining 5 tortillas. Working in batches, cook quesadillas until the tortillas are golden brown and the filling is melted and heated through. Cut each quesadilla into 3-4 wedges and serve.

S'more Cheesecake Bars

When an impromptu game night with friends came up, and the weather report called for rain, I was a little bummed. But, when I got to thinking about how I could bring the campfirey goodness indoors, I thought of these S'more Cheesecake Bars I had seen on Annie's Eats. They are rich and creamy (hello, cheesecake!) and really do taste like homemade s'mores. Plus, I get to use my kitchen torch and any recipe that allows me to use it immediately gets bonus points from me! But don't worry, if you don't have a kitchen torch, the marshmallows can be browned using your broiler.

These were a big hit and I had to hide away a bar for myself for leftovers :)



S'more Cheesecake Bars

For the crust:
1 cup graham cracker crumbs
1 tbsp. sugar
4 tbsp. unsalted butter, melted

For the cheesecake:
1/2 cup semisweet chocolate chips
8 oz. cream cheese, at room temperature
1/4 cup sour cream
1/2 cup marshmallow fluff
2 tsp. cocoa powder
1 tsp. vanilla extract
2 large eggs

For the topping:
2 cups mini marshmallows
Milk chocolate, melted (optional)

Directions:
To make the crust, preheat the oven to 350˚ F. Line an 8×8″ baking pan with foil; spray generously with cooking spray (make sure you go all the way up the sides - I had a little issue with the marshmallows wanting to stick!). Combine the graham cracker crumbs, sugar and melted butter in a small bowl. Stir together with a fork until well combined. Press the mixture in an even layer into the bottom of the prepared baking pan. Bake 10 minutes; transfer to a wire rack while you prepare the filling. Reduce the oven temperature to 325˚ F.

To make the filling, place the chocolate chips in a heatproof bowl set over a pan of simmering water. Heat until melted and smooth, stirring occasionally. Remove from the heat and let cool slightly. In the bowl of a stand mixer fitted with the paddle attachment, combine the cream cheese, sour cream and marshmallow fluff. Beat on medium-high speed until smooth and well combined, 1-2 minutes. Blend in the cocoa powder, vanilla extract, and eggs until incorporated. Stir in the melted chocolate until well blended. Pour the filling over the graham cracker crust. Bake about 30 minutes, or until the center does not jiggle when shaken slightly. Remove from the oven.

Evenly top the cheesecake layer with the mini marshmallows. Return to the oven for 2-3 minutes, just long enough so the marshmallows begin to melt into each other. Transfer to a wire cooling rack. Using a kitchen torch, lightly brown the tops of the marshmallows. Once the cheesecake has cooled to room temperature, drizzle with melted milk chocolate if desired. Transfer to the refrigerator and chill 2-3 hours before slicing and serving.

Chicken Cordon Bleu

With this recipe, I was more excited about the methods used (buttery, crunchy homemade bread crumbs and a great way to stuff chicken), but even better was that the end result was really, really tastey.

This recipe came from the creators of America's Test Kitchen (ATK). Basically, these people do all of the experimenting, testing, and tweaking of recipes that the average home cook doesn't have the time or energy to do. Many times their recipes are a bit more complicated, but I have yet to make something that wasn't as good as they'd promised.

This chicken is no different. From the crunchy, buttery crust to the ingenious way of stuffing the chicken, I was really happy with this recipe. I love that instead of pounding chicken breasts, rolling them up, and stuffing them with a million toothpicks - the smarty pantses over at ATK realized you could just cut a deep pocket in each chicken breast and stuff it full of yummy goodness. This method could definitely create a brand new recipe with your own creative stuffing ideas.

If you're looking for a classic "go-to" chicken recipe that's easy to make and almost fool-proof, then here you go. :)

Chicken Cordon Bleu

25 Ritz crackers - about 3/4 of a sleeve
4 slices hearty sandwhich bread
6 T. butter, melted
8 thin slices deli ham (ATK recommends Black Forest Ham...I couldn't find that and used maple brown sugar ham and it was still amazing! Just use what you can find)
2 C. shredded swiss cheese
4 boneless chicken breasts
salt
pepper
3 eggs
2 T Dijon mustard
1 C all-purpose flour

To make the bread crumbs, adjust the oven racks to lowest and middle positions and preheat the oven to 450 degrees. Pulse crackers and bread in food processor until coarsely ground. Drizzle in butter and pulse to incorporate. Bake crumbs on a rimmed baking sheets on the middle rack, stirring occasionally, untl light brown - 3-5 minutes. Transfer to a shallow dish. Leave the oven on.

Top each ham slice with 1/4 cup of swiss cheese and roll tightly. Set aside. Pat the chicken dry with a paper towel. Cut a deep pocket into the thickest part of the chicken breast and stuff with 2 ham-and-cheese rolls. Season both sides with salt and pepper. Transfer the chicken to a plate and cover with plastic wrap and refridgerate at least 20 minutes.

Beat eggs and mustard in a second shallow dish. Place flour in a third shallow dish. One at a time, coat the stuffed chicken breasts lightly with flour, then into the egg mixture, and dredge in the bread crumbs - pressing to adhere. (Breaded chicken can be refridgerated, covered, for one day if you'd like to make it ahead) Transfer chicken to a clean baking sheet. Bake on the lowest rack until the bottom of the chicken is golden brown - about 10 minutes. Then move the baking sheet to the middle rack and continue to bake until the chicken is golden brown and the internal temperature registeres 160 degrees - about 20 minutes.

Transfer to a cutting board, tent with foil, and let the chicken rest about 5 minutes. Serve and enjoy!

Spinach and Pepper Quiche with Roasted Chicken

This recipe all began with a craving for quiche and a need to clean out the refrigerator. I took my basic quiche recipe and added a few ingredients that I had on hand. The results were a tasty combination of flavors that I will definitely use again! Although the weather is turning warm and quiche is not typically a spring/summertime dish, it's a great way to use up the last bits of food you may have laying around. So, before it gets too warm and you yearn to fire up that grill, give make some room in that fridge by giving this quiche a try!

Spinach and Pepper Quiche with Roasted Chicken

1 Tb. butter

1 medium onion, chopped

1 sweet bell pepper, chopped (I used an red pepper, but an orange or yellow would work too)

2 cloves garlic, minced

3/4 tsp. salt

1/2 tsp pepper

1/2 cup flat leaf parsley

1 - 8oz. package frozen, chopped spinach, thawed and drained

2 chicken breasts (I used the meat of a store-bought roasted chicken. Leftover chicken would work just fine)

5 eggs

3/4 C. half and half (milk works fine here, too)

4 oz. Gruyere cheese, grated

4 oz. Fontina cheese, grated

1/8 tsp. ground nutmeg

1/4 tsp. crushed red pepper, optional

1 pie crust

Heat oven to 375 degrees. In a large skillet, over medium heat, melt the butter. Add the onion, pepper, and garlic until just tender, about 5 minutes. Add the spinach, parsley, 1/2 tsp of the salt, and 1/4 tsp. of the pepper. Cook an additional 2 minutes.

Meanwhile, whisk together the eggs and half and half. Stir in the cheeses, nutmeg, crushed red pepper, chicken, the remaining salt and pepper, and the spinach/pepper mixture.

Place the pie crust in a pie pan and place it on a baking sheet (to catch any overflow, if there is any). Scrape the egg mixture into the pie crust - it will be very full. Bake until the filling is set and a knife inserted into the center comes out clean, about 50 minutes. Let rest for 5 minutes. Cut into wedges and serve.

Cauliflower Gratin with Bacon and Porcini Mushrooms

As a member of the Foodie Blogroll, I got the opportunity to request some mushroom samples from Marx Foods. Justin, from Marx Foods, got ahold of me and sent them right away. I am so excited to try out some new recipes using the Marx Foods' wild mushrooms. There are a few varieties that I am not familiar with so it will be interesting to see how I can use them!

For this recipe, I decided to pair some Porcini mushrooms in a Cauliflower gratin with bacon. Let me tell you, it is really great! You can hardly call this a vegetable dish because of it's creamy goodness. The cauliflower is tender and the bacon adds a bit of salty goodness. Also, I like that you can use regular milk instead of heavy cream or half and half. It's just easier because I always have milk on hand and it definitely helps with the calories (which I will take the help where I can get it because this dish is a creamy, cheesy love fest!)

So, now lets talk about the mushrooms. Without the addition of the Porcini mushrooms, I think this dish would have been OK, but the Porcinis really make it decadent. They are tender and so flavorful (Thanks again Justin!!) The Marx Foods mushrooms came dried, with instructions on how to rehydrate them and how to calculate the amount needed when a recipe calls for fresh mushrooms. I thought this was really helpful. However, I decided that with all of the cheesy goodness going on, there'd by more than enough moisture to just add them dried. It saved time and worked out perfectly. The sweet, earthy taste of the mushrooms pair really well with the salty bacon and creamy cauliflower. I also think that the Chanterelle mushrooms would be nice in this dish, too. **Edit: After talking with Justin from Marx foods again, he suggested reconstituting the Chanterelle mushrooms if you use them in this dish. They tend to be a bit woody when reconsituted and need to be chopped, which can be difficult when they are dried! Thanks for the tip Justin!**

I recommed going on over to Marx Foods (http://www.marxfoods.com/) and trying out some samples they have - it's much more than mushrooms!

Cauliflower Gratin with Bacon and Porcini Mushrooms

1 head cauliflower, cut into large florets
Salt
4 tablespoons (1/2 stick) unsalted butter, divided
3 tablespoons all-purpose flour
2 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
1 cup freshly grated Gruyere, divided
3/4 cup freshly grated Parmesan

8 oz. bacon

1/4 C. Porcini Mushrooms (or any other variety you like)
1/4 cup Italian-seasoned bread crumbs

Preheat the oven to 375 degrees F.

Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain.

Meanwhile, cook the bacon until very crispy. Drain on paper towel and set aside. Melt 2 tablespoons of the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a wooden spoon for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Turn off the heat, add 1 teaspoon of salt, the pepper, nutmeg, 3/4 cup of the Gruyere, and the Parmesan.

Pour about 1/3 of the sauce on the bottom of an 8 by 8 inch baking dish. Place the drained cauliflower on top, sprinkle bacon and mushrooms over the cauliflower. Then spread the rest of the sauce evenly on top.

Combine the bread crumbs with the remaining 1/4 cup of Gruyere and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Sprinkle with salt and pepper.

Bake for 25 to 30 minutes, until the top is browned. Serve hot or at room temperature.

Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

This dish is a quick, delicious way to enjoy pasta in the springtime. The asparagus, sun-dried tomatoes, and lemon zest add brightness and rich flavor to the dish. However, the star of this meal is the Boursin. It's a creamy French cheese that is flavored with garlic and herbs. The Boursin takes this dish from a simple, pasta casserole to a creamy, dreamy comfort food.



Farfalle with Asparagus, Sun-dried Tomatoes, and Boursin

2 chicken breasts, shredded (I used the breast meat from 1 roasted chicken)
1/3 C. pine nuts, lightly toasted
8 oz. Farfalle (bow tie) pasta
14 Medium asparagus spears, cut into 1/2 inch pieces
1 T. olive oil
4 large garlic cloves
1/3 C. sun-dried tomatoes, chopped
1/4 C. Parmesan or Romano cheese
2/3 C. (4 oz.) Garlic and Herb Boursin
1 T. fresh dill, chopped
1 lemon, zested and juiced
salt and pepper, to taste.

Place the pine nuts in a small, dry skillet over medium heat. Shake constantly until evenly toasted on all sides, about 4 minutes. Set aside.

Bring a large pot of water to boil. Add the pasta and cook until barely tender, about 8-10 minutes. Add the asparagus to the water and cook until tender-crisp, 1-2 minutes. Reserve 1 cup of the pasta/ asparagus water. Drain the pasta and asparagus and set aside.

Set the pot over medium heat and heat the olive oil. Add the garlic and cook until fragrant and lightly browned, 1-2 minutes. Return the pasta and asparagus to the pan, then add the reserved cooking water. Add the tomatoes, Parmesan cheese, Boursin, dill, lemon juice, and lemon zest. Toss to combine. Stir in the pine nuts. Salt and pepper to taste. Serve immediately and enjoy!

Chicken in a Love Nest

I got this recipe when my new roofer and I got to talking about our mutual love for cooking. He gave me this recipe and promised that it was delicious - a personal favorite of his. Trust me, he was right! I thought it was amazing. It has a beautiful and stunning presentation and looks like a lot of effort went into it. In reality, it came together quickly and was surpsingly easy to make. The recipe is for two servings, but they are VERY generous servings. I would suggest taking the chickn breasts, cutting them in half, and making 4 servings. It will be more than filling...my husband and I only each at half anyway!

This dish has lemony chicken, brie cheese, and mushrooms all wrapped inside a puff pastry "love nest." The flavors really melt together and make an impressive date night dinner. The wine and dijon mustard really make the mushrooms exquisite and the flakiness of the puff pastry just melts in your mouth. I really hope you try this recipe out and enjoy it as much as we did!

Chicken in a Love Nest

(adapted from John's recipe!)

2 chicken breasts (cut in half if you decide to make 4 portions)
Salt and freshly ground black pepper
1 tablespoon fresh thyme, chopped
1 lemon, zested
3 tablespoons butter, divided
1/2 pound mushrooms, sliced (use any kind you like, I used baby portabellas)
1 teaspoon Dijon mustard
A splash of white wine
1 puff pastry sheet
1 egg
2 tablespoons water
6 thin slices of brie cheese

Pre-heat oven to 375°F with the oven rack in the middle.

Pre-heat a large skillet over medium-high heat with 1 tablespoon olive oil. Season the chicken breasts with salt, freshly ground black pepper, thyme and lemon zest. Add the seasoned chicken breasts to the hot skillet to brown, about 2 minutes each side, until nice and golden brown. Remove to a paper towel-lined platter and reserve.

To the same skillet, add the remaining tablespoon of olive oil, 1 tablespoon butter and the mushrooms. Cook until slightly brown and tender, then season with salt and freshly ground black pepper. Add the Dijon mustard and wine, and cook until there is almost no liquid left in the pan. Remove the mushrooms from heat and reserve.

While the mushrooms are cooking, place the pastry on a clean and flat work surface area. Cut the pastry in half (or fourths if making 4 smaller portions). Position them on an angle so they are facing you in the shape of diamonds.

In a small mixing bowl, beat the egg and water with a fork until well-combined. Brush the outer edge of each sheet of pastry with a bit of the egg wash to help to secure all the yummy-ness inside the love nest!

Place 2-3 slices of brie in the middle of each sheet of puff pastry and top with a chicken breast.

Spoon some mushrooms over the chicken, then fold it up into a neatly formed package: Fold two opposite points of the diamond shape in towards one another over the chicken breast, pinching lightly to secure. Repeat with the other two points of the diamond, pinching gently to make all that all the seams are sealed shut.

Brush the oustide of each packet with egg wash and place them on a parchment-lined baking sheet, seam side down. Brush each with the remaining egg wash and transfer to the oven on the middle rack for 12-15 minutes, until the dough is a beautiful golden brown.

Lemon Ricotta Cookies with Lemon Glaze

I saw these cookies on the Food Network and thought they'd be great to use up the extra ricotta I had in the fridge. They are so easy to make and remain soft and tender for days after making them. The best part of this recipe is the tart, tangy glaze that tops these tender, lemony cookies. If you know someone who loves lemon, these cookies will be a hit!




Lemon Ricotta Cookies with Lemon Glaze
(adapted from Everyday Italian)

Cookies:
2 1/2 cups all-purpose flour
1 tsp. baking powder
1 tsp. salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 Tbs. lemon juice
1 lemon, zested

Glaze:
1 1/2 cups powdered sugar
3 Tbs. lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F.

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

For the glaze: Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours.

Beef and Cheese Manicotti

This recipe comes from the first Giada De Laurentiis book I ever received. It is a delicious Italian-American staple that requires some time to assemble, but is always worth the effort. This recipe is also great to make ahead and freeze for those nights when you want a hearty, comforting dinner, but don't feel like cooking!


Beef and Cheese Manicotti
(Adapted from Giada De Laurentiis)

1/2 lb. ground beef
1/2 cup onion, finely chopped
15 oz. ricotta cheese
1 1/2 cups shredded mozzarella cheese
1/2 cup grated parmesan cheese
2 Tbs. flat-leaf parsley , chopped
2 Tbs. fresh basil, chopped
2 garlic cloves, minced or pressed
1 1/2 tsp. garlic salt
1 tsp. freshly ground black pepper
2 tsp. olive oil
1 (8 oz) box Manicotti pasta
2 cups Marinara sauce

Heat a skillet over medium-high heat. Add the ground beef and onion and saute until the meat is brown and the onions are tender. Drain any grease. Cool slightly.

In a medium bowl, mix the ricotta cheese, 1 cup of the mozzarella, 1/4 cup of the Parmesan cheese, parsley, basil, garlic, salt and pepper. Stir in the meat and onion mixture. Stir to combine thoroughly.

Brush 1 tsp. of the olive oil over a large baking sheet. Bring a large pot of salted water to boil. Add the Manicotti and cook until softened but still firm, about 6 minutes. Using a slotted spoon, transfer the Manicotti rom the pot to the prepared baking dish and let cool.

Preheat the oven to 350 degrees. Brush the remaining 2 tsp. of oil over a 13X9 pan. Spoon 1/2 cup of Marinara on the bottom. Fill the Manicotti with the cheese-meat mixture.

**I use a gallon Ziplock bag, fill with mixture and cut the corner to make a piping bag. This allows me to neatly fill each of the Manicotti with a lot of filling with less mess!

Arrange the pasta in a single layer. Spoon the remaining marinara over the pasta. Top with the remaining mozzarella and Parmesan cheeses.

Bake, uncovered, until it is heated through and the sauce bubbles, about 35 minutes.

Blue Cheese and Carmelized Onion Galette

This was by far my favorite dish we made at our Uncle-Niece cooking day! I first had this dish at a family holiday party a few years ago. Ever since, I have been hounding my Uncle Tom to make it again. It is a great dish to make for a party because it's simple, yet makes a delicious and beautiful statement. Not only does this dish look fancy, it tastes amazing!

Blue Cheese and Onion Galette

1 pie crust (we used Pilsbury refrigerated crust to make

it easy on ourselves, but you can always make a homemade crust!)

1 T. olive oil

1 T. butter

2 medium sweet Vidalia onions halved and thinly sliced

2 t. sugar

2 T. balsamic vinegar

3/4 C. blue cheese crumbled (here we used Gorganzola, and slightly less than 3/4 C.)

2 tsp. fresh rosemary finely chopped

1/4 t. freshly ground black pepper

Heat oil and butter together in a large skillet. Add onions and sugar, cook over medium heat until caramelized, stirring often, for about 25 minutes. Stir in vinegar and stir until it evaporates, about 2 minutes.

Heat oven to 350°F. Place dough on a lightly floured surface and roll into a 12 inch circle. Place on a ungreased cookie sheet. Roll the edges in about 1 inch and flute to create a border. Sprinkle cheese over dough. Spread onions over cheese. Sprinkle with rosemary and pepper.

Bake until crust is golden brown, about 25 - 30 minutes. Slice into wedges.

Fajita Enchiladas

These enchiladas were a recipe of my Uncle Tom's that were a huge hit at our gathering! They are very simple and come together quickly, but are packed with fajita flavor. This recipe would be great for a larger gathering because it's very filling and is hearty enough to serve a crowd. It can, however, be easily divided and made as a delicious weekday dinner meal.

Fajita Enchiladas

1 Tb. olive oil

1 Lb. boneless, skinless chicken breast, cut into 1/2 inch pieces and cooked (we used most of a whole chicken roaster for added flavor and tenderness)

1 medium green bell pepper, thinly sliced

1 medium red bell pepper, thinly sliced

1/2 large onion, thinly sliced

1 (4.5 oz.) can chopped green chiles

3 C. shredded cheddar or Mexican blend cheese (we used both)

2 (10.5 oz) cans red enchilada sauce (or just use one large can)
1 package flour tortillas (12 tortillas, 6-inch round)

1/4 C. fresh cilantro, chopped

Heat oven to 350 degrees. In a 12-inch skillet, heat the oil over medium heat. Add peppers and onion. Cook until veggies are tender but still crisp, about 4 minutes. Stir in chiles, cooked chicken, 1 1/2 cups cheese, and 1/4 C. enchilada sauce.

In the bottom of a lightly greased 13X9 glass baking dish, evenly spread about 1/2 C. of the enchilada sauce.

Spoon about 1/2 C. of the chicken mixture down the center of each tortilla. Roll up tortillas. Place each seam side down on the enchilada sauce, arranging them in 2 rows. Pour remaining enchilada sauce over the tortillas. Cover tightly with foil.

Bake 20-25 minutes or until hot and bubbly. Sprinkle the remaining cheese and back, uncovered, for an additional 5 minutes, or until the cheese is melted. Sprinkle with cilantro just before serving.