Spicy Stuffed Shells

There is a restaurant here in Denver called Buca Di Beppo. One of their best dishes is Spicy Stuffed Shells. I have been wanting to try to find a recipe that approximated it. I got a card in the mail this week with a stuffed shells recipe. I decided to try it. Upon closer inspection I knew the recipe wouldn't do. It had no garlic, only a 1/2 teaspoon of garlic and carrots in it. So I decided to just try to recreate it on my own. It worked and was a hit! The kids loved it in fact they were asking for the leftovers for breakfast. This recipe makes a lot so be prepared to freeze some of it for a future meal.

1 lb Italian sausage (turkey or pork)

1 box of large pasta shells

1 32 oz carton of low fat Ricotta cheese

1/2 cup chopped fresh basil

12 oz frozen spinach with the water squeezed out

4 cloves garlic minced

2 cups Italian blend shredded cheese

1/2 tablespoon crushed red pepper (chili pequin)

2 quarts of your favorite pasta sauce

Preheat the oven to 375 degrees

1. Bring a large saucepan of salted water to boil. Add the shells and cook for 15 minutes. The shells will not be done completely. Drain the shells and run cold water over them.

2. Put a large frying pan over medium heat, add the sausage and crushed red peppers (depending how spicy you want it you can use as little or as much red pepper as you desire) and cook sausage thoroughly, breaking into very small pieces.

3. In a large bowl combine the Ricotta cheese the shredded Italian cheese blend, garlic, basil and spinach then mix well.

4. Place 1/2 cup cup of pasta sauce into a 9x13 inch baking dish. With a spoon coat the bottom of the pan with the pasta sauce.

5. Take each pasta shell individually and stuff with the cheese mixture, it will take approximately 3-4 tablespoons of the mixture for each shell. Lay the shells into the pan coated with sauce, open side up. Continue until the baking dish if full. Pour what remains of the first quart of pasta sauce over the top of the shells. You will have enough ingredients to fill another pan so repeat the above steps.

6. Cover each baking dish in foil and place into the oven. Bake for 30 minutes.

Vegitarian Chili

1	tablespoon vegetable oil
1	large onion, chopped (1 cup)
1	medium red bell pepper, chopped (1 cup)
4	cloves garlic, finely chopped
2	fresh poblano or serrano chiles, seeded, finely chopped
2	cans black beans, drained, rinsed
2	cans Muir Glen fire roasted or plain diced tomatoes, undrained
2	cups water
1	tablespoon chili powder, and 1 tablespoon chili carribe (if you cannot find use 2 tablespoons red chili)
2	teaspoon ground cumin
1	salt
1	cup canned or frozen sweet corn 1 ounce Tabasco sauce
	Sour cream or plain yogurt, if desired
	Shredded Cheddar cheese, if desired
	Chopped fresh cilantro, if desire

1.	In 4-quart saucepan, heat oil over medium heat. Add onion, bell pepper, garlic and chilies (including canned); cook 5 to 7 minutes, stirring frequently, until tender.
2.	Stir in black beans, tomatoes, water, chili powder, chili carribe, cumin and salt. Heat to boiling. Reduce heat; cover and simmer 30 minutes, stirring occasionally. Stir in corn. Heat to boiling. Reduce heat; simmer uncovered 5 minutes longer.  Add the Tabasco sauce.  The Tabasco sauce will add a lot of spice to this dish, you may want to add a little at a time until reaching your desired taste.
3.	Top each serving with remaining ingredients if desired.

Wienerschnitzel With Warm Potato Salad

This is the most authentic recipe we have used for Wienerschnitzel, it is a combination of a couple of other recipes and things we have change for our liking. Use caution when cooking with the butter, too high of heat will scorch the butter. If you do scorch the butter just dump it out and add some more.

4 - 6 oz pieces of pork cutlets (preferable machine tenderized)

1 cup flour

2 cup bread crumbs (Panko type work best)

2 eggs

1/2 cup milk

Salt

Pepper

1 - 2 cups butter

lemons for garnish

For potato salad:

1.5 pounds fingerling potatoes

1 medium onion diced fine

1/2 cup chicken stock

1 Tablespoon Dijon mustard

4 Tablespoons apple cider vinegar

2 Tablespoons olive oil

Directions:

Wash the potatoes, put in salted water with a sprig of fresh rosemary, and 4-5 cloves of garlic. Bring to a boil and cook until for tender. Let them cool and then slice. Discard the garlic and rosemary. You can let them cook while you are preparing the cutlets.

Pound the cutlet pieces until very thin. (use plastic wrap on top and bottom)

Mix eggs and milk together

Season the cutlets with salt and pepper. Dip cutlet in flour, then dip into the egg/milk mixture, then in bread crumbs.

Heat butter (enough to cook a cutlet in) in a saute pan over medium to medium high heat and cook the breaded cutlets one at a time. Once each side is nicely browned, turn them over to finish cooking. Once the cutlet is finished cooking set aside on paper towel and cook each cutlet the same. To serve place the cutlet on a plate and garnish with lemons.

To make the potato salad:

Take the sliced potatoes, put them in a large pan with the chicken stock, add some salt and pepper. Over low heat, add the olive oil, vinegar, Dijon mustard, and onion. Allow to heat slightly. Serve on plate with cutlet.

Soutwestern Sloppy Joes

When we first tried this recipe we weren't sure it would be that good. However we were pleasantly surprised. This is a really good meal!

Makes 4 servings



1 T. oil
1 onion chopped
1 garlic clove, minced
1 jalapeno pepper, seeded and chopped (hint: wear gloves when handling to prevent irritation)
1 teaspoon chili powder
1/2 teaspoon dried oregano
1 pound ground meat (turkey 0r beef)
1 can Mexican style corn, drained
1 1/2 cups chunky salsa
1 Tablespoon packed brown sugar
4 hamburger rolls, split



Heat a large nonstick skillet over medium high heat. Swirl in the oil, then add the onion, garlic, and jalapeno. Cook stirring occasionally, until softened, about 4 minutes. Add the chili powder and oregano, and cook one minute more. Add the meat and corn, and cook until the mixture is nearly dry about 4 minutes. Stir in the salsa and sugar and cook, stirring occasionally, until slightly thickened and the meat is cooked through, 4-5 minutes longer. Spoon over the opened rolls and serve.

One-Pot Chicken and Rice

This is an ATK recipe. It is really good and really easy and you are only left with one pot to clean up!

Serves - 4
Prep Time - 10 minutes
Total Time - 50 minutes

4 chicken breasts (boneless or bone-in, 10 to 12 oz each)
Salt and pepper
2 T. vegetable oil, 3 if using skinless chicken
1 onion, chopped medium
1/4 tsp. red pepper flakes
4 garlic cloves, minced
1 1/2 cups long-grain white rice
3 1/2 cups chicken broth
1/2 cup dry white wine
1 (10 oz.) package frozen broccoli spears, thawed and chopped medium
4 oz. Cheddar, Colby, Fontina, or Gouda cheese (you choose)
Lemon wedges

1. Season chicken with salt and pepper. Heat the oil in a large Dutch oven oven medium-high heat until just smoking. Add the chicken and cook until golden, about 5 minutes on each side. Transfer the chicken to a plate, leaving the fat in the pot, or add the other 1 T. oil to the pot.

2. Add the onion, red pepper flakes and 1/2 teaspoon salt to the fat in the pot and place over medium heat. Cook, scrapeing up any browned bits, until the onion is softened, about 5 minutes.

3. Stir in the Garlic and cook until fragrant, about 15 seconds. Stir in the rice and cook until the edges turn translucent, about 3 minutes. Stir in the broth and wine and bring to a simmer.

4. Return the chicken to the pot. Cover and reduce the heat to low and cook until the chicken is fully cooked through and registers 160 degrees a thermometer, about 25 minutes.

5. Transfer the chicken to a serving platter. Pat the broccoli dry, then stir in the rice. Stir in the cheddar and let melt for 1 minute. Season the rice mixture with salt and pepper to taste. Serve with lemon wedges.

Chicken (or turkey) Casserole

1 large package Pepperidge Farm Stuffing (herb)

2 sticks melted butter

2 cups chicken broth

Meat from one cooked chicken (approx. 2 1/2 - 3 cups) or turkey

One bunch green onions chopped (including green tops)

1/2 cup chopped celery

Miracle Whip

3/4 teaspoon salt

3 eggs

2 cups milk

2 cans cream of mushroom soup

Mix the first three ingredients together lightly and put half into greased 9x13 pan.

Mix cooked chicken meat (approx. 2.5 -3 cups), green onions, salt, celery, with enough Miracle Whip to lightly coat, mix thoroughly, arrange in pan over stuffing. Top with remaining bread mixture.

Beat 3 eggs and 2 cups milk and pour over casserole. Cover with foil and refrigerate overnight. Remove from refrigerator 1 hour before baking. Spread 1 1/2 cans cream of mushrooms soup over top. Bake uncovered at 325 for 50 minutes. Sprinkle with grated cheese. Return to oven for 10 minutes.

Note: if you would like to add some vegetables to this dish add in 1 1/2 cups green peas, and 1 1/2 cups sliced carrots to the chicken/onion mixture.

Note 2: The recipe says to refrigerate over night but we have made this and put it directly into the oven after assembly.

Italian Meatballs

This is our favorite meatball recipe. We have been using it for years, I think that is originally came from the Joy of Cooking Cookbook, but I have tweaked it to make it my own.

1 lb. ground beef
2 garlic cloves
1/2 Cup chopped parsley
1/2 Cup grated parmesan cheese
1 Medium onion, finely chopped
1/2 cup breadcrumbs
1 large egg, beaten
3 Tablespoons red wine (optional)
2 Tablespoons tomato paste
1 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano

Pre-heat oven to 375 degrees.

1. Mix all ingredients except flour with your hands.
2. Scoop out mixture in heaping tablespoons and form into 2-inch balls.
3. Dredge the meatballs in the flour.
4. Place meatballs on a cookie sheet and cook in a preheated oven for approximately 15 minutes. Or until internal temperature of meatballs reach 160 degrees.
5. Place the meatballs in your favorite tomato sauce and serve over your favorite pasta.

Chili Rellenos Casserole

A delicious lower fat dish of green chilies filled with melted Monterrey Jack Cheese baked in an egg souffle'. If you don't mind the extra fat you can use full fat cheese, and eggs in lieu of low fat cheese and egg substitute.

3 cans (4oz.) whole green chilies, drained
4 oz. reduced fat Monterrey Jack cheese
1 1/4 cup egg substitute
1/2 cup flower
1/2 cup skim milk
1/2 cup reduced-fat cheddar cheese, shredded
1 tsp chili powder
2 green onions
1 can enchilada sauce or 1/2 cup salsa

1. Preheat oven to 350 degrees F.

2. Lightly coat and 11'' x 7'' baking dish with cooking spray

3. lay whole green chilies out on a paper towel. Slice Monterrey Jack cheese into the same number of pieces as there are chilies. Insert a slice of cheese inside each chili and arrange evenly in baking dish.

4. In a medium mixing bowl, whisk together egg substitute, flour, and milk. Pour egg mixture over chilies in baking dish.

5. Layer shredded cheese on top of casserole, then sprinkle with chili powder and green onion.

6. Bake for 35 minutes or until top is golden brown and toothpick inserted in center comes out clean. (if the toothpick does not come out clean, that means the casserole is not yet cooked through. Give it a few minutes, and then test again.)

7. Cut into servings and top with salsa, or enchilada sauce. Serve and enjoy!

Homemade Pizza Crust - The Best Ever

This is the best homemade pizza crust I have ever eaten. It is tasty as well as crispy. This recipe does take a little planning ahead you must make the crust at least the night before and allow to ferment overnight. That is where the tasty crust comes from. Also always use olive oil not vegetable oil for a better tasting crust.

4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled

1 3/4 (.44 ounce) teaspoons salt

1 teaspoon (.11 ounce) instant yeast

1/4 cup (2 ounces) olive oil

1 3/4 cups (14 ounces) water, ice cold (40°F)

Cornmeal for dusting

1. Stir together the flour, salt, and instant yeast in a 4-quart bowl (or in the bowl of an electric mixer). With a large metal spoon, stir in the oil and the cold water until the flour is all absorbed (or mix on low speed with the paddle attachment), If you are mixing by hand, repeatedly dip one of your hands or the metal spoon into cold water and use it, much like a dough hook, to work the dough vigorously into a smooth mass while rotating the bowl in a circular motion with the other hand. Reverse the circular motion a few times to develop the gluten. Do this for 5 to 7 minutes, or until the dough is smooth and the ingredients are evenly distributed. If you are using an electric mixer, switch to the dough hook and mix on medium speed for 5 to 7 minutes, or as long as it takes to create a smooth, sticky dough. The dough should clear the sides of the bowl but stick to the bottom of the bowl. If the dough is too wet and doesn't come off the sides of the bowl, sprinkle in some more flour just until it clears the sides. If it clears the bottom of the bowl, dribble in a tea- spoon or two of cold water. The finished dough will be springy, elastic, and sticky, not just tacky.

2. Sprinkle flour on the counter and transfer the dough to the counter. Prepare a sheet pan by lining it with baking parchment or waxed paper and misting the parchment with spray oil. Using a metal dough scraper, cut the dough into 6 equal pieces (or larger if you are comfortable shaping large pizzas). Make sure your hands are dry and then flour them. Lift each piece and gently round it into a ball. If the dough sticks to your hands, dip your hands into the flour again. Transfer the dough balls to the sheet pan, Mist the dough generously with spray oil and slip the pan into a food-grade plastic bag, or cover with plastic wrap.

3. Put the pan into the refrigerator overnight to rest the dough, or keep for up to 3 days. (Note: If you want to save some of the dough for future baking, you can store the dough balls in a zippered freezer bag. Dip each dough ball into a bowl that has a few tablespoons of oil in it, rolling the dough in the oil, and then put each ball into a separate bag. You can place the bags into the freezer for up to 3 months. Transfer them to the refrigerator the day before you plan to make pizza.)

4. On the day you plan to make the pizza, remove the desired number of dough balls from the refrigerator 2 hours before making the pizza. Dust your hands with flour. Gently press the dough into flat disks about 1/2 inch thick and 5 inches in diameter. Sprinkle the dough with flour, mist it again with spray oil, and cover the dough loosely with plastic wrap or a food-grade plastic bag. Let rest for 2 hours.

5. At least 45 minutes before making the pizza, place a baking stone either on the floor of the oven (for gas ovens), or on a rack in the lower third of the oven. Preheat the oven as hot as possible, up to 800F (most home ovens will go only to 500 to 550F, but some will go higher). If you do not have a baking stone, you can use the back of a sheet pan, but do not preheat the pan.

6. Generously dust the back of a sheet pan with flour or cornmeal. Make the pizzas one at a time. Dip your hands, including the backs of your hands and knuckles, in flour and lift I piece of dough by getting under it with a pastry scraper. Very gently lay the dough across your fists and carefully stretch it by bouncing the dough in a circular motion on your hands, carefully giving it a little stretch with each bounce. If it begins to stick to your hands, lay it down on the floured counter and reflour your hands, then continue shaping it. Once the dough has expanded outward, move to a full toss (if able). If you have trouble tossing the dough, or if the dough keeps springing back, let it rest for 5 to 20 minutes so the gluten can relax, and try again. You can also resort to using a rolling pin, though this isn't as effective as the toss method.

7. When the dough is stretched out to your satisfaction (about 9 to 12 inches in diameter for a 6-ounce piece of dough), lay it on the pan, making sure there is enough cornmeal to allow it to slide. Lightly top it with sauce and then with your other toppings.

8. Slide the topped pizza onto the stone (or bake directly on the sheet pan) and close the door. Wait 2 minutes, then take a peek. If it needs to be rotated 180 degrees for even baking, do so. The pizza should take about 5 to 8 minutes to bake. If the top gets done before the bottom, you will need to move the stone to a lower self before the next round. If the bottom crisps before the cheese caramelizes, then you will need to raise the stone for subsequent bakes.

9. Remove the pizza from the oven and transfer to a cutting board. Wait 3 to 5 minutes before slicing and serving, to allow the cheese to set slightly.

Makes six 6-ounce pizza crusts.

Hint: The best store bought pizza sauce is Muir Glen Pizza Sauce!

Quick French Dip Sandwiches

This is a simple version of a classic! Instead of cooking a beef roast for hours to get perfect au jus and tender meat go the quick route. This allows you to have a delicious result in minutes instead of hours!

1 lb. thin sliced roast beef (available at the deli counter)
2 cans beef Consomme' (located with the soups)
3 green onions sliced
8 oz. package sliced Swiss cheese
1 package of sub sandwich buns, or any other sandwich roll

Mix the Beef Consomme' and green onions in a saucepan to make au jus and heat over medium heat until hot.

Place the buns in a toaster or oven and toast until golden brown. Place the cheese on one side of the bun and put the beef on the other side of the bun and place it under the broiler until cheese is melted and beef is warmed. Divide the au jus into individual dipping bowls and serve!

Grandma Eldredge's Meatloaf

Preparation Time: 20 minutes
Cook Time: 60 Minutes

16 Servings

3 lbs. Lean Ground Beef
1 Pound Mild Italian Sausage
½ Cup Finely Chopped Onion
½ Cup Finely Chopped Celery
1 Tablespoon Salt
1 Teaspoon Poultry Seasoning
½ Teaspoon Black Pepper
½ Teaspoon Dry Ground Mustard
2 Tablespoons Worcestershire Sauce
8 Slices of Bread
4 Eggs
1 Cup Milk

Mix meats well. Add chopped vegetables and seasonings to meats and mix well. Soak break, broken into pieces, in milk and eggs. Once well soaked, beat well and add to meat mixture. Form two loaves in loaf pans and bake at 350 degrees for about an hour.

Serve with Grandma Eldredge's Chili Sauce! Recipe for Chili Sauce coming soon!

This recipe makes enough for an army. So you can half the recipe, or freeze the rest of the mixture in loaf size quantities for later use. If you freeze, allow to thaw, put in a pan and bake as directed above.

Paula's Spaghetti Sauce

This recipe comes from my MIL Paula. I think it is one of the best homemade spaghetti sauces that I have ever eaten. It is relatively easy to make and it makes a lot. We always use what we need for our dinner the night we make it and then freeze the rest in dinner size portions. One gallon freezer bags work great for this!

1 can Crushed Tomatoes in sauce (102 oz. I think it is the one gallon size)
8 oz. canned mushrooms
3 Tablespoons Worcestershire sauce
1/8 teaspoon (dried) minced garlic, or 5-6 minced fresh garlic cloves
1 teaspoon Rosemary leaves (chopped or ground with a mortar and pestle)
1 teaspoon celery seed (I like to crush it with a mortar and pestle but not necessary)
1 -1/2 Tablespoons chili powder
1/2 teaspoon dried basil leaves (If you like to use fresh chop 1/2 cup fresh and add at very end when done simmering)
2 Tablespoons dried oregano leaves
1/2 teaspoon dried Sage
1 teaspoon dried Thyme
1/2 teaspoon dried Parsley
1/8 teaspoon black pepper
1 large onion chopped

2 lbs ground beef


Add all ingredients except for the ground beef and let simmer for several (2-3) hours. Just before you are ready to serve brown the ground beef in a skillet, and add to the sauce.

Serve over your favorite pasta!

Skillet Baked Ziti

I believe that this is an America's Test Kitchen Recipe. I got this recipe from my sister-in-law, she prepared this dish for her sisters baby shower and it was a hit!

1 Tablespoon olive oil
6 cloves of garlic
1/4 teaspoon red pepper flakes
1 (28-ounce) can crushed tomatoes
3 cups water
12 ounces of ziti or penne (3 3/4 cups)
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup minced fresh basil
1 cup shredded mozzarella cheese

1. Adjust oven rack to middle position and heat oven to 475 degrees.
2. Combine oil, garlic, pepper flakes and 1/2 teaspoon salt in 12-inch oven safe nonstick skillet and saute' over medium-high heat until fragrant, about 1 minute. Add crushed tomatoes, water, pasta, and 1/2 teaspoon salt. Cover and cook, stirring often and adjusting heat as needed to maintain vigorous simmer, until pasta is almost tender, 15 to 18 minutes.
3. Stir in the cream, Parmesan, and basil. Season with salt and pepper to taste. Sprinkle mozzarella evenly over pasta. Transfer skillet to oven and bake until cheese has melted and browns, about 10 minutes. Serve.

"Skinny" Chimichangas

Usually chimichangas are a deep fried meat filled burrito. However in this version you skip the deep fried fat and bake them in the oven to get that crispy burrito with a flavorful filling!

1 pound lean ground beef or turkey
1 onion, finely chopped
2 garlic cloves, minced
4 teaspoon chili powder
2 teaspoons dried oregano
1 teaspoon ground cumin
1 can tomato sauce (8 oz.)
1 can diced green chilies
2/3 cup reduced fat cheddar cheese grated
fat free tortillas

Preheat oven to 400 degrees.

Spray a medium skillet with non-stick spray and put on medium-high heat. Add the onion and allow to cook for 3-4 minutes, stirring often. Add the ground meat, garlic, chili powder, oregano, and cumin. cook, breaking up meat until browned.

Stir in the tomato sauce and the green chilies; bring to a boil. Turn the heat down to medium and simmer, uncovered, until the mixture thickens slightly. Remove from heat.

Place tortillas in a microwave oven for approximately 20 second (just so tortillas can warm up)

Spoon about 1/2 cup of meat into the middle of each tortilla, put a little of the shredded cheese on top of the meat. Fold in the sides, then roll to enclose the filling. Place the chimichanga, seam side down, on a baking sheet coated with non-stick spray. Once all of the chimichangas are rolled and place on the baking sheet, spray the tops and sides of chimichangas with a light coating of non-stick spray.

Place in oven and bake until golden and crisp, about 20 minutes. Do not turn.

You can top these with salsa, cheese, sour cream!