I made this a while back when I was craving baked pasta and recipes were popping up in my google reader quite regularly. I have made this twice and it will probably be a standby meal in our rotation. I found this recipe on Cooking Light’s website. They have not failed me yet! It makes great leftovers and I think it would freeze well too. It goes well with a nice green salad.
Baked Pasta with Sausage, Tomatoes, and Cheese
source: Cooking Light: My Recipes
1 (1-pound) package uncooked ziti (short tube-shaped pasta)
1 pound hot turkey Italian sausage links
1 cup chopped onion
2 garlic cloves, minced
1 tablespoon tomato paste
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (14.5-ounce) cans petite-diced tomatoes, undrained
1/4 cup chopped fresh basil
1 cup (4 ounces) shredded fresh mozzarella cheese
1 cup (4 ounces) grated fresh Parmesan cheese
Preheat oven to 350°.Cook pasta according to package directions, omitting salt and fat. Drain the pasta, and set aside.
Remove casings from sausage. Cook sausage, onion, and garlic in a large nonstick skillet over medium heat until browned, stirring to crumble. Add the tomato paste, salt, pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally.
Combine cooked pasta, sausage mixture, and basil. Place half of the pasta mixture in a 4-quart casserole coated with cooking spray. Top with half of mozzarella and half of Parmesan. Repeat layers. Bake at 350° for 25 minutes or until bubbly.
8 servings (serving size: 1 1/2 cups)
Who doesn’t have bananas that are nearing the “too gross looking to eat” stage? We won’t talk about how many bags of pre-measured mashed bananas I have hanging out in my freezer. I had to get a bit of control on them. When I saw this recipe in Everyday Food, I knew that I had to make it. These cupcakes were wonderful. I think my favorite part was the frosting!
Banana Cupcakes with Honey-Cinnamon Frosting
source: Everyday Food
- 1 1/2 cups all-purpose flour (spooned and leveled)
- 3/4 cup sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, melted
- 1 1/2 cups mashed bananas (about 4 ripe bananas), plus 1 whole banana, for garnish (optional)
- 2 large eggs
- 1/2 teaspoon pure vanilla extract
- Honey-Cinnamon Frosting
- Preheat oven to 350 degrees. Line a standard 12-cup muffin pan with paper liners. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Make a well in center of flour mixture. In well, mix together butter, mashed bananas, eggs, and vanilla. Stir to incorporate flour mixture (do not overmix). Dividing evenly, spoon batter into muffin cups.
- Bake until a toothpick inserted in center of a cupcake comes out clean, 25 to 30 minutes. Remove cupcakes from pan; cool completely on a wire rack. Spread tops with Honey-Cinnamon Frosting. Just before serving, peel and slice banana into rounds, and place one on each cupcake, if desired.
- 1 1/4 cup confectioners’ sugar
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1 tablespoon honey
- 1/8 teaspoon ground cinnamon
- In a medium bowl, using an electric mixer, beat confectioners’ sugar, unsalted butter, honey, and ground cinnamon until smooth, 4 to 5 minutes
To quote Rachel Ray, “Yummo!” I’m really not a fan of her anymore but, these were yummy! We eat a lot of fish because it is healthy, but every once in a while you need new recipes! I found this recipe in my Everyday Food magazine again!
The recipe calls for Panko, but it is hard to find if you’re not in the mood to go on a hunt. I used bread crumbs instead. I served this with oven fries, which I will post the recipe for on Friday, because that’s what we’re having with dinner on Friday. I think my favorite part of this recipe was the dipping sauce.
Panko-Crusted Fish Sticks with Herb Dipping Sauce
source: Everyday Food
- 1 large egg, lightly beaten
- coarse salt and ground pepper
- 2 cups panko
- 1 tablespoon Old Bay Seasoning
- 2 tablespoons olive oil
- 1 1/2 pounds tilapia fillets, cut into wide strips
- 1/2 cup light mayonnaise
- 1/4 cup fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice, plus lemon wedges for serving
- 2 teaspoons prepared white horseradish
- Preheat oven to 475, with racks in top and bottom third. Line two baking sheets with aluminum foil; set aside.
- Place egg in a wide shallow bowl; season with salt and pepper. In another bowl, combine panko, Old Bay, and oil. Dip tilapia into egg, shaking off excess, then into panko mixture, pressing to adhere. Place on prepared baking sheets.
- Bake until lightly browned, 12 to 15 minutes, rotating sheets from top to bottom halfway through. Meanwhile, in a small bowl, stir together mayonnaise, parsley, mustard, lemon juice, and horseradish; season with salt and pepper. Serve fish sticks with sauce and lemon wedges on the side.
I made Crepes about a month ago when I saw this on the Martha Stewart Show. She was doing a breakfast show that day. I was also reading Julie and Julia at the time. I remembered the author talking about how the first crepe you make will look awful but then after that they will be fine. That was pretty much what happened with me! I had never made crepes before but had seen them made in person and on t.v. We didn’t use all the ingredients that the recipe called for. Buckwheat flour is harder to find than I thought, and we just used the deli ham that we had in the refrigerator and we also didn’t have the fancy cheese it calls for, instead we used swiss cheese. These turned out wonderful! Nate and I were quite the team making these. I made the crepes while he assembled them.
The whole time we ate the crepes we both kept saying how wonderful they were. Since it is just the two of us we had leftovers. I put them on plates and put them in the refrigerator for breakfasts. They heated up just fine in the microwave for about a minute.
I don’t have a picture of this one either because again, the camera was on the fritz! Argh!
There is a video in the link below. I would suggest watching it if you’ve never made crepes. Don’t be afraid to turn the crepe with your fingers.
Buckwheat Crepes with Eggs, Ham and Cheese
source: The Martha Stewart Show
- 1/2 cup buckwheat flour
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 14 large eggs
- 1 3/4 cups whole milk
- 8 tablespoons (1 stick) unsalted butter (4 tablespoons melted), plus more for baking dish
- 12 thin slices French ham
- 3/4 pound Gruyere, grated
- Whisk together flours and 1/2 teaspoon salt into a medium bowl. Whisk in 2 eggs, 1 1/2 cups milk, and 2 tablespoons melted butter; whisk until smooth. Cover bowl with plastic wrap and refrigerate at least 30 minutes and up to overnight.
- Preheat oven to 200 degrees. Remove batter from refrigerator and whisk in remaining 1/4 cup milk.
- Place an 8-inch nonstick skillet or crepe pan over medium heat. Add 1/2 teaspoon melted butter and use a crumpled-up paper towel to spread evenly. Add a scant 1/4 cup batter and quickly swirl to coat the bottom of the pan.
- Cook until edges begin to dry, about 1 minute. Using your fingers or tongs, turn crepe, continue cooking about 15 seconds more; transfer to a plate and keep warm in the oven. Repeat process with remaining melted butter and batter, stacking each crepe on top of one another as you work.
- Using a fork or a whisk, blend remaining 12 eggs, remaining 1/2 teaspoon salt, and 2 tablespoons water in a large bowl. Melt remaining 4 tablespoons butter in a large nonstick skillet over medium-low heat. Add eggs and begin stirring with a wooden spoon. Slowly drag the spoon around the bottom and sides of the pan until thickened, about 5 minutes. Continue stirring until eggs have formed loose, moist curds, 3 to 5 minutes more. Remove from heat; set aside.
- Increase oven temperature to 400 degrees.
- Butter a 9-by-13-inch baking dish; set aside. Place a crepe, dark side down, on work surface. Layer a slice of ham, some of the Gruyere, and about 1/4 cup eggs on top of crepe. Roll crepe and place seam side down in baking dish. Repeat process with remaining crepes. Transfer baking dish to oven and bake for 5 minutes. Serve immediately.
I made this a few weeks ago when I was craving, what else, but an Asian Chicken Salad. I found this recipe on Cooking Light’s website. That site really has become my go to site when I need a recipe. My mom subscribes to the magazine and she gives me them when she is done. I just go through them and tear out the recipes I like, which is just about all of them and toss the magazine. I love it! I don’t have a picture to go with this recipe because my camera was on the fritz at the time.
Asian Chicken Salad
source: Cooking Light: My Recipes
2 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon honey
6 cups gourmet salad greens
2 cups chopped cooked chicken
1 cup matchstick-cut carrots
1 cup snow peas, trimmed and cut lengthwise into thin strips
2 tablespoons sliced almonds, toasted
1. Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
4 servings (serving size: 1 3/4 cups)