Broccoli, Tomato, and Mozzarella Stromboli

I saw this recipe in my Everyday Food magazine and folded down the corner to remind myself to come back to it in a week or two.  I have made stromboli before and have even had them in New York and they were delicious.

To me this recipe was a bit lacking.  I think it needs more spices.  I will probably make those changes if I make it again.  I did make a few changes in the recipe.  I used pizza dough that was  bit different than what you get in the roll in the refrigerator section, instead I used pizza dough from Trader Joes.  I love that stuff!  I also didn’t use the salami the recipe called for, instead I used chopped up ham that I had left over from Easter.  As I’m writing this I’m also starting to wonder what the stromboli would be like with chopped spinach instead of broccoli.  Hmm!

Enjoy!

source: Everyday Food, Martha Stewart

Ingredients

Serves 4

• 1 pound pizza dough, thawed if frozen
• All-purpose flour, for work surface
• 1 package (1 pound) frozen chopped broccoli, thawed
• 2 garlic cloves, minced
• Coarse salt and ground pepper
• 1 cup marinara sauce
• 1 1/2 cups shredded part-skim mozzarella (6 ounces)
• 2 ounces thinly sliced Genoa salami, chopped
• 1 tablespoon olive oil

Directions

1. Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
2. Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
3. Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
4. Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.

Soft Garlic Knots

These delicious little gems have been popping up in my Google Reader for a few weeks.  They have also been popping up on the What’s Cooking board too!  I finally gave into the hype and decided to give them a try!  Lucky for me they also fit with my resolution about making bread.  I first noticed these on Annie’s Eats.  I don’t think I’ve ever seen something on her blog that didn’t look delicious or interesting.  I think you should check it out.

The Garlic Knots turned out great!  My husband said that they tasted like something that he had had at a restaurant.  Then he figured it out!  They tasted like the bread sticks at Olive Garden!  We loved these so much that we decided to split one even though we were both full!

I was a bit nervous about making these because I don’t have stand mixer.  But I do have dough hooks that attach to my hand mixer.  You will be happy to know that you can successfully make bread with a hand mixer.  I did have to knead the dough by hand but I was fine with that.  I wasn’t sure if I should knead it for as long as the recipe suggested  (8 minutes).  I decided 5 minutes would be fine because I didn’t want to over knead it and have it be tough.  My one piece of advice is to use bread flour like the recipe suggests.  The bread will knot rise very well and will be tough.

I will be making these again!  I think they would be great to bring to a dinner or gathering.   Go make these!  You won’t be disappointed!    Enjoy!

Soft Garlic Knots

source: Annie’s Eats

Ingredients:

For the dough:

3 cups bread flour

1 tbsp. sugar

2 tsp. instant yeast

1 ¼ tsp. salt

2 tbsp. olive oil

¼ cup milk

1 cup + 2 tbsp. lukewarm water

For the glaze:

2 cloves garlic

2 tbsp. melted butter

½ tsp. Italian seasoning

Directions:

To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 10 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Source: adapted from Amber’s Delectable Delights

Turkey and Artichoke Stuffed Shells

Yummy!  I’ve made stuffed shells before but these might be a new favorite.  I think the first time I made these they had shredded spinach in them.  Instead of spinach, these have frozen artichoke hearts.  I have been seeing recipe for stuffed shells popping up in my Google Reader lately so I was inspired to make them myself.  This dish does take some time to make so make sure you have time or that you don’t want to eat very soon!  I love that this recipe makes enough for leftovers.  In addition to the baked ziti in the previous post, we will also be eating this for a bit!  I ended up freezing one pan of stuffed shells so we can have a quick good dinner later on in the month or maybe next month.  I can’t wait to show you the delicous accompaniment to the shells. I’m so proud!

Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

source:  foodnetwork.com

Ingredients

• 1 (12-ounce) box jumbo pasta shells (recommended: Barilla)
• 3 tablespoons extra-virgin olive oil
• 1/2 large yellow onion, chopped (about 1 cup)
• 3 cloves garlic, chopped
• 1 pound ground turkey
• 1/2 teaspoon kosher salt, plus 1/2 teaspoon
• 1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon
• 1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped
• 1 (15-ounce) container ricotta cheese
• 3/4 cup grated Parmesan
• 2 eggs, lightly beaten
• 1/4 cup chopped fresh basil leaves
• 2 tablespoons chopped fresh flat-leaf parsley

Directions

5 cups Arrabbiata Sauce, recipe follows

• 1 1/2 cups grated mozzarella (about 5 ounces)

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 6 cups

Italian Meatballs and Spaghetti Squash

While browsing my Google Reader a few weeks back I came across a recipe featuring Italian meatballs. I knew that I had another use for that ground turkey taking over my freezer! Only one more package to go, thank goodness! I spotted the recipe here and saw that it was from Joy of Cooking and I instantly remembered that my fabulous sister-in-law gave me that cookbook for Christmas!

These meatballs were wonderful! The might even rival this Martha Stewart recipe! Who knows, I might even become a meatball connoisseur!! I wasn’t feeling particularly adventurous so I just used a jarred sauce to go with the meatballs.

I served the meatballs with Spaghetti Squash which is becoming another one of my favorite fall and winter squashes. I love how easy it is and it is just plays with your brain and your mouth. It looks like spaghetti and yet it tastes a bit nutty but still has a consistency similar to actual spaghetti. I strongly suggest you give it a try! My only suggestion is to not cook it too long. I did that once and it came out mushy! Actually it was done, but I left in the oven after I turned it off so it would stay warm. Darn those late dinner guests!! Enjoy!

Spaghetti Squash

source: Martha Stewart

To prepare the spaghetti squash, preheat oven to 400 degrees. Cut squash in half and scoop out seeds. Drizzle cut sides of squashes with oil; season with salt and pepper. Place cut sides up on a baking sheet. Bake until soft to the touch, 1 to 1 1/4 hours. I’ve baked mine cut side down and they turned out fine.

Italian Meatballs

source: Joy of Cooking (found on recipezaar.com)

Ingredients

• 1 lb ground beef (I used ground turkey)
• 2 garlic cloves, minced
• 1/2 cup chopped parsley
• 1/2 cup grated Parmesan cheese
• 1 medium onion, finely chopped
• 1/2 cup fresh breadcrumb
• 1 large egg, beaten
• 3 tablespoons dry red wine (optional)
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 cup all-purpose flour
• 2 tablespoons olive oil

Directions

1. Mix all ingredients up to the dried oregano with your hands.
2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
3. Dredge the meatballs in the flour.
4. Heat in a large skillet over medium heat the 2 tablespoons of olive oil.
5. Brown the meatballs in batches.
6. Place in baking pan and cook in a preheated 375 degree oven for 10 minutes.
7. Or, if desired finish cooking in the sauce of your choice.
8. Enjoy!

Crock Pot Lasagna

This recipe has been talked about for a while on one of the websites I frequent, the nest, and the cooking board called What’s Cooking. I love lasagna. I love my mom’s lasagna more though. This recipe won’t ever replace hers, but it is good. Her recipe came from a cookbook that a nursing home put together with recipes from their residents. What a neat idea! Lasagna is also something that has become the tradition for our family to have on Christmas Eve.

My whole purpose in making this dish tonight was so that I wouldn’t heat up the house! Ha! I think that would have been a great idea! It is still raining here in Seattle! It was nice to have dinner done by 2, that way I didn’t have to think about it. I also should have made this if we had company. I guess we’ll be having leftovers or I’ll be freezing some for later! As you can tell from the pictures, the lasagna is hard to cut out of the crock pot. I had much better luck getting it out of the pan when I was transferring it to dishes for leftovers and freezing, it figures!! Like I mentioned in my pesto post, there are plenty of recipes out there, so choose one that appeals to you. I made a few changes to the recipe, my changes are in red. In the future I might consider using sauce and paste with Italian seasoning.

Here’s a view into the Crock Pot from the top.

source: Recipezaar.com

Ingredients

• 1 lb lean ground beef
• 1 onion, chopped
• 2 garlic cloves, smashed (I minced mine)
• 1 (28 ounce) can tomato sauce ( I used more)
• 1 (6 ounce) can tomato paste
• 1 1/2 teaspoons salt
• 1 teaspoon dried oregano
• 12 ounces cottage cheese (we like 2%) ( I used 16 oz)
• 1/2 cup grated parmesan cheese or asiago cheese (I used a bit more)
• 12 ounces lasagna noodles, uncooked (I used the no boil noodles)
• 16 ounces shredded mozzarella cheese
• 1/2 tsp Italian Seasoning mix

Directions

1. Spray inside of crock pot with cooking spray.
2. Brown ground beef, onion and garlic in frypan.
3. Add tomato sauce, tomato paste, salt and oregano.
4. Cook long enough to get it warm.
5. Spoon a layer of meat sauce onto the bottom of the slow cooker.
6. Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.
7. Repeat with sauce, noodles and cheeses until all are used up.
8. Cover and cook on low for 4 to 5 hours.

Chicken Cacciatore and Garlic Bread

I love making this meal! It smells so good and tastes even better. I love how simple this recipe is and how great it looks! I’m not sure about the origins of the recipe. I got the recipe from my mom when I left for college. She nicely typed up a bunch of family favorites plus a few extras for me. So, Mom, where did the recipe come from? Is that not the biggest plate of food you’ve ever seen? I could only eat half of the chicken. Yummy!!

Chicken Cacciatore

Ingredients:

2 TB Olive Oil

2-3 chicken breasts

1 onion sliced and separated into rings

2 garlic cloves, minced

salt and pepper to taste

1 can diced tomatoes

1 small can tomato sauce

1 tsp dried basil

1 TB dried parsely

spaghetti noodles

Directions

Brown chicken in olive oil over medium heat, salt and pepper to taste. Add onions and garlic to pot and let cook a few minutes until slightly tender. Pour tomatoes and sauce over chicken. Fill the tomato sauce can half way with water and add to pan. Add parsley and basil. Bring to a boil. Reduce heat to low. Cover and simmer about 30 minutes.

Add pasta to boiling water and remove cover on chicken mixture, turn up heat to medium low. This will help the mixture to reduce. Enjoy!

Garlic Bread

Ingredients

Hoggie Rolls

butter

garlic powder

Parmesan cheese

paprika

Directions:

Slice hoggie rolls open. Spread with butter, sprinkle garlic powder on bread, then Parmesan cheese, followed by paprika. Bake in 400 degree oven for 3-5 minutes. I also broil mine for 3 minutes or less.