Zuppa Toscana

Olive Garden inspired soup... Creamy, rich, and hearty!

12oz Nitrate free bacon, cooked, fat drained, crumbled
1lb Spicy Italian Sausage, casing removed
1tbsp EVOO
3 cloves of garlic, minced
1 small yellow onion, diced
4-5c low sodium chicken broth
4 small or 2 large Russet potatoes, thinly sliced
3c baby spinach, roughly chopped
2c heavy cream
1 handful basil leaves, roughly chopped
1tsp crushed red pepper flakes
Kosher salt and freshly ground pepper to taste
1/2-1c freshly grated parmesan cheese

Heat large skillet to medium high heat and cook sausage, crumbling as you cook.  Remove and drain fat.  Set aside.  Heat EVOO in a large stockpot/soup pot or Dutch oven.  Cook garlic and onion, cooking until translucent.  Stir in 4c chicken broth and bring to a boil.  Add sliced potatoes and cook until tender (8-10 minutes), stirring occasionally.  Add additional broth if needed.  Stir in sausage, spinach, and basil, stirring until spinach and basil wilt.  Stir in heavy cream and red pepper flakes, reduce heat to low and cook additional 10-15 minutes.  Season with salt and pepper to taste and serve immediately with bacon and parmesan cheese.

Tomato Basil Chicken Stew

Not always a fan of tomato based soups and stews but this was a winner especially as left overs after a day or two!

1lb cooked, shredded chicken
1-2tbsp EVOO
4 carrots, peeled, diced
1 yellow onion. diced
4 stalks celery, diced
4 cloves of garlic, minced
2 14.5oz cans of fire roasted diced tomatoes with garlic
1 14oz can of cannelinni beans, rinsed
3 c low sodium chicken broth
1 c tomato juice or soup
2 handfuls of spinach, roughly chopped
1 handful of basil, roughly chopped
Kosher salt and freshly ground pepper to taste
1/4 tsp cayenne pepper
pinch of crushed red pepper flakes
freshly grated parmesan cheese

Heat oil in a large stockpot/soup pot over medium high heat.  Add carrots, onion, and celery.  Cook until onion is translucent.  Add garlic and cook additional minute.  Add in tomatoes, beans, broth and tomato juice/soup.  Bring to a boil and add chicken, spinach, basil, and seasonings. Reduce to heat to low, cover, and simmer for 10-15 minutes.  Stir occasionally.  Serve immediately with grated parmesan cheese.

Chicken Parmesan Meatballs

Oh. My. God.  Eric and I have found a new love.  Chicken Parmesan Meatball Sandwiches!

1lb ground chicken breast
1 onion, finely diced
5 cloves of garlic, minced
1 egg, whisked
3/4 c Italian style panko bread crumbs
2tbsp chopped fresh parsley
1/4c chopped fresh basil
1/4-1/2c freshly grated parmesan cheese (to taste)
salt, pepper to taste
Favorite tomato sauce (I used Prego Roasted Garlic)
Mozzarella and parmesan cheese for topping
Long Kaiser rolls

Preheat oven to 375.  Line 2 baking sheets with foil and spray with cooking spray.  In a large bowl, combine chicken, onion, garlic, egg, panko, parsley, basil, parmesan cheese, salt and pepper.  Scoop 1oz of the chicken combo (about the size of a golf ball) and mold into a ball.  Place on prepared baking sheet.  Brush all of the meatballs with tomato sauce and bake for 30 minutes.  Once meatballs are cooked, heat broiler to high.  Heat remaining tomato sauce.  Place meatballs on Kaiser roll, top with sauce and cheese.  Place sandwiches on the second baking sheet and place under the broiler for 1-2 minutes, watching to ensure you don't burn your roll.

Chicken Enchilada Soup

Serves 8*

Ingredients

1lb chicken, cooked & shredded
2-4 tbsp. EVOO
1 onion, chopped
3 cloves of garlic, minced
1 jalapeno pepper, seeded and chopped
1 red sweet pepper, chopped
1 28oz can of diced tomatoes (I used fire roasted tomatoes with zesty chiles, onion, etc)
1 10oz can Enchilada sauce, medium heat
2 c chicken stock
2 c vegetable stock
1 tsp cumin
1/2 tsp pepper
1 1/2 c Ditali pasta

Toppings

shredded Cheddar cheese
chopped green onion
toasted Tortilla strips or crushed tortilla chips
chopped fresh Cilantro

Directions

In a large pot, heat 2 tbsp of EVOO over medium heat.  Cook garlic, onion, and peppers until onions are translucent, adding additional EVOO if needed.  Stir in cumin and cook 1-2 minutes.  Stir in diced tomatoes and stocks.  Bring to a boil and stir in Enchilada sauce and shredded chicken.  Reduce to heat to a simmer and stir in pasta and black pepper.  Simmer until pasta is cooked. 

*Serve with shredded cheese, green onion, cilantro, and Tortilla strips with a salad for a complete meal.

S'mores Cupcake

Graham cracker bottom crust, chocolate cupcake filled with milk chocolate ganache and a mini marshmallow, topped with toasted marshmallow buttercream (adapted from Cookies & Cups), graham cracker crumbs, and a Hershey's square. 

Makes 24 S'mores cupcake (but enough left over batter to make 4-6 plain chocolate cupcakes!)

Graham Cracker Crust

6 tbsp butter, melted
1 c graham cracker crumbs
4 tbsp sugar

Cake

2 1/4 c all purpose flour
3/4 c cocoa powder
1 3/4 c + 2 tbsp granulated sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3 eggs
3/4 c canola oil
2 tsp vanilla extract
1 c + 2 tbsp milk
1 c + 2 tbsp hot water

Milk Chocolate Ganache

1 1/4 c milk chocolate morsels
1 c heavy whipping cream
1 tsp vanilla extract
25-30 mini marshmallows

Toasted Marshmallow Buttercream

10.5oz package mini marshmallows
2 sticks butter, room temperature
3-5 tbsp heavy whipping cream
1 tsp vanilla extract
4-5 c powdered sugar

Toppings

Hershey's squares
graham cracker crumbs


Cake & graham cracker crust

Preheat 350 F. Line cupcake tins with paper liners.  In a medium bowl, combine graham cracker crumbs, butter, and sugar.  Divide evenly among cupcake liners and using a small glass (shot glass and then you can drink Adult S'mores while you bake these up!) press the crumbs into the liner.  Set aside.

In a large mixing bowl, combine flour, sugar, baking powder, and baking soda.  Whisk to combine.  Using a hand mixer on medium speed, beat in eggs, oil, extract, and milk.  Once well combine, heat in hot water. Batter will be thin. Nearly fill lined cupcake tray.  Bake for 18 mins, with trays side by side, rotating once mid baking.  Tops should spring back.  Let cool.

Milk Chocolate Ganache

Make once cupcakes have baked and cooled.  Place chocolate morsels in a medium, heat safe bowl.  Heat whipping cream over medium heat until boils, stirring occasionally.  Let boil up for one minute, stirring.  Remove from heat and pour into bowl of chocolate, stirring constantly until all chocolate has melted.  Add in vanilla extract.  Let cool a few minutes while using a sharp knife, you remove a one inch square of each cupcake.  Place a mini marshmallow inside each cupcake.  Spoon in slightly cooled ganache and top with cut out cake piece.

Toasted Marshmallow Buttercream

In large mixing bowl, beat butter to pale yellow.  Add in powdered sugar, one cup at a time, beating on high after each addition.  Beat in vanilla.  Add in heavy whipping cream, one tablespoon at a time until you have reached desired consistency.  Set aside.

Heat broiler to high.  Place mini marshmallows on a parchment lined baking sheet in a single layer (may need to do in two batches if you don't have large baking sheets).  Place sheet of marshmallows on highest rack in oven and brown under the broiler.  This should take long so do not walk away.  Watch it the entire time.  I actually opened the oven and moved the sheet around, holding it close to the broiler.  I actually wish I had browned them more but as you can imagine, these could make a real mess of your oven if left unattended.  Immediately, scrape "toasted" marshmallows into buttercream and beat on high while warm until smooth.  Let cool or refrigerate until buttercream stiffens.

Assemble

Assemble cupcakes day of serving.  Keep cupcakes in airtight container, not refrigerated.  Refrigerate ganache and buttercream if making ahead.  Let buttercream come to room temperature before frosting for easier handling.  Heat ganache in microwave for 10 secs at a time till easier to handle.  Top with graham cracker crumbs and Hershey's square.

Strawberry Shortcake Cupcakes

Vanilla cake filled with strawberry filling, topped with whipped topping and a strawberry slice.  Recipe from Sally's Baking Addiction.

Makes 24 cupcakes

Cupcake

3 1/3 c all purpose flower
1 tsp baking powder
1/2 tsp baking soda
2 c sugar
1 c salted butter
4 egg whites
1/2 c vanilla Greek yogurt
1 1/2 c whole milk
1 tbsp. vanilla extract

Strawberry filling

1lb strawberries, diced
3/4 c sugar
3 tbsp cornstarch

Whipped topping

3 c heavy whipping cream
4 tbsp. sugar
3 tsp vanilla extract

Topping

Thinly sliced strawberries (optional)

Cake

Preheat oven to 350 F.  Line 2 cupcake tins with paper liners.  In medium bowl whisk flour, baking powder, and baking soda together.  Melt butter in a large microwave safe bowl and stir in sugar.  The mixture will be gritty.  Stir in egg whites, yogurt, milk and extract until well combine.  Mix the dry ingredients into the wet.  Batter will be thick.  Divide evenly among the cupcake liners.  Bake 18-20 mins side by side, rotating once mid baking.

Strawberry filling

Place the strawberries in a small saucepan over medium heat until the juices start to release.  Add sugar and corn starch and cook for additional 3-5 minutes.  The mixture should thicken up.  Allow to cool.

Whipped topping

Combine heavy cream, sugar, and vanilla in a large bowl.  Using hand mixer on high, whip until stiff peaks form, at least 5 minutes.

Assemble

Assemble day of serving.  Once cooled, using a sharp knife, cut out an inch or so from the cupcake.  Fill with strawberry filling and replace removed cake piece.  Frost with whipped topping and add a strawberry slice for garnish.  If making ahead, store cupcake in airtight container unrefrigerated.  Store strawberry filling and whipped topping in refrigerator for up to one day prior to serving.

Key Lime Pie Cupcakes

A light lime cake filled with a key lime "pie" filling and a key lime buttercream adapted from The Nifty Cupcake. 

Makes 24 cupcakes


Lime Cake

2 1/4 c all purpose flour
1 tbsp baking powder
1/2 c salted butter, softened
2 eggs whites
2 eggs
1 1/2 tsp vanilla extract
1/2 c milk
1/2 c buttermilk
zest of 2 limes

Graham cracker crust (Reserve 2 tbsp for topping)

1 1/4 c graham cracker crumbs
6-8 tbsp butter, melted
4 tbsp sugar

Key Lime Pie Filling

1 9 oz can of sweetened condensed milk
5 oz cream cheese, softened
1/2 c + 2 tbsp key lime juice (Make sure it is KEY LIME juice and not just lime juice-you can now find this usually in your produce dept in one of those plastic limes that is smaller and lighter and will be labeled 'Key Lime' or I have bought this off of Amazon)
1 tsp vanilla extract

Key Lime Buttercream

2 sticks butter, softened
6-8 c powdered sugar
3-6 tbsp key lime juice
1 tsp vanilla extract

Toppings-optional

Reserved graham cracker crust
thinly sliced lime
toasted coconut flakes*



Graham cracker crust

Line 2 cupcake tins with liners.  In a medium bowl, combine graham cracker crust ingredients, starting with 6 tbsp of butter.  If it appears too dry, add additional melted butter.  Divide evenly among cupcake liners and press firmly into liner.

Cake

Preheat oven to 350 F.  Whisk flour and baking powder in a medium bowl.  In a large bowl, beat butter and sugar with hand mixer until light and fluffy.  Beat in egg whites, one at a time, beating after each addition.  Beat in eggs, one at time, beating well after each addition.  Beat in lime zest.  In a large liquid measuring cup, combine milk, buttermilk, and vanilla extract.  With hand mixer on low speed, alternate beating in flour mixture and milk mixture into butter mixture, starting and ending with flour mixture.  Distribute batter evenly over graham cracker crust.  Bake trays side by side, alternating once mid baking, for 18-20 minutes.  Let cool. 

Key Lime Pie Filling

In a large bowl, combine all ingredients, adding additional key lime juice to reach desired taste.  Refrigerate till ready to fill cupcake.

Key Lime Buttercream

Beat butter and vanilla extract till combined.  Beat in powdered sugar 1 cup at a time until you reach desired sweetness.  Add key lime juice 1 tbsp at a time till you reach desired consistency.

*To toast coconut flakes, preheat oven to 325 F, spread a 1/2 c of coconut flakes onto a parchment paper lined baking sheet and bake for 5-10 minutes, watching closely so not to burn or toast too dark.

Assemble

Using a sharp knife, cut out a 1 inch section from the cupcake.  Fill with key lime pie filling and top with part of removed cake.  Frost with key lime buttercream and sprinkle with reserved cracker crust, lime slice and toasted coconut.

Cookies and Cream Cupcakes

Moist chocolate cake with Oreo pieces and a buttercream that will remind you of the middle of an Oreo!  Inspired by Life Tastes Like Food.

Makes 24-26 cupcakes.

Cake:

2 1/4 c all purpose flour
3/4 c cocoa powder
1 3/4 c + 2 tbsp granulated sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3 eggs
3/4 c canola oil
2 tsp vanilla extract
1 c + 2 tbsp milk
1 c + 2 tbsp hot water
12-16 Oreos, broken into pieces

Frosting:

2 sticks of unsalted butter, softened
1lb of powdered sugar
6 Oreo cookies, crushed to fine crumbs
1 1/2 tsp vanilla extract
3-6 tbsp heavy whipping cream
12-13 Oreos, halved

Cake

Preheat oven to 350 F.  In large bowl, whisk flour, cocoa powder, sugar, baking soda, and baking powder.  Using a hand mixer on medium speed, beat in eggs, oil, vanilla, and milk until combined.  Slowly mix in hot water.  Batter should be thin.  Distribute pieces of Oreos among lined cupcake tins.  Fill with batter.  Bake for 18 minutes with trays side by side, rotating once mid baking.  Cake should spring back at touch.  Let cool.

Frosting

In large bowl, beat butter until pale yellow.  Beat sugar in 1/2 c at a time.  Beat in Oreo crumbs and vanilla.  Beat in heavy whipping cream 1 tbsp at a time until you reach desired consistency.  Frost cooled cupcakes (there is enough frosting to pile these cupcakes high!) and top with half of an Oreo

Store in an airtight container not refrigerated.

Reese's Peanut Butter Cupcake

Chocolate cupcake filled with rich chocolate ganache and Reese's Peanut Butter cups chunks, topped with a peanut butter buttercream, drizzled with ganache and half of a mini Reese's Peanut Butter cup

Makes 24 cupcakes.

Cake

2 1/4 c all purpose flour
3/4 c cocoa powder
1 3/4 c + 2 tbsp granulated sugar
1 1/4 tsp baking soda
3/4 tsp baking powder
3 eggs
3/4 c canola oil
2 tsp vanilla extract
1 c + 2 tbsp milk
1 c + 2 tbsp hot water


Filling

8 oz bittersweet chocolate, (if bar, chopped well or use morsels)
1/4 c milk chocolate morsels
1 c heavy whipping cream
1/2 tbsp vanilla extract
16-20 mini Reese's chopped*

Peanut Butter Buttercream

1 stick butter, softened
1/2 c creamy peanut butter
3 1/2 c powdered sugar
3-5 tbsp heavy whipping cream
1/2 tbsp vanilla extract
12 mini Reese's cups, halved*


Cake

Preheat oven to 350 F.  In a large mixing bowl combine, flour, cocoa powder, sugar, baking soda, and baking powder.  Using a hand mixer, mix in eggs, oil, extract, and milk until combined.  Mix in hot water.  Batter should be thin.  Nearly fill lined cupcake tray.  Bake for 18 mins, with trays side by side, rotating once mid baking.  Tops should spring back.  Let cool.

Filling

Make once cupcakes have baked and cooled.  Place chopped chocolate/morsels in a medium bowl.  Heat whipping cream over medium heat until boils, stirring occasionally.  Let boil up for one minute, stirring.  Remove from heat and pour into bowl of chocolate, stirring constantly until all chocolate has melted.  Add in vanilla extract.  Let cool a few minutes while using a sharp knife, you remove a one inch square of each cupcake.  Place a few pieces of chopped Reese's inside each cupcake.  Spoon in slightly cooled ganache and top with cut out cake piece.

Buttercream

Beat butter in a large bowl until pale yellow and smooth.  Beat in peanut butter until well combined.  Adding 1/2 c at a time, beat in powdered sugar.  Adding 1 tbsp at a time, beat in whipping cream until desired consistency.  Beat in extract.  Frost cupcakes.  Drizzle with remaining ganache (may need to heat ganache in microwave for a few seconds for easier drizzling) off back of spoon.  Top with 1/2 of mini Reese's.

*20oz bag of mini Reese's was what I used for this recipe and had a few left over to snack on!

Assemble cupcakes day of serving.  Keep cupcakes in airtight container, not refrigerated.  Refrigerate ganache and buttercream if making ahead.  Let buttercream come to room temperature before frosting for easier handling.  Heat ganache in microwave for 10 secs at a time till easier to handle.

Orange Creamsicle Cupcakes

A dense orange flavored cake with an orange cream filling and whipped topping!  I used the orange cake recipe from Cooking Classy and used recipes I have reworked for the cream filling and whipped topping.

Makes 24 cupcakes.

Orange Cake

4 c all purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
2 sticks salted butter, softened
2 c sugar
zest of 2 large Navel oranges
4 large eggs
1 1/2 c heavy whipping cream
1/2 c orange juice
3 tsp pure orange extract
2 tsp pure vanilla extract

Whipped Topping

2 c heavy whipping cream
1/4 c sour cream
1/4 c powdered sugar
1 1/2 tsp vanilla

Orange Cream Filling

6 tbsp sugar
2 tbsp corn starch
1 egg yolk, beaten
1 c orange juice
1 tsp vanilla
1 tbsp butter
1/2 c Whipped Topping


Whipped Topping: Combine all Whipped Topped ingredients in a large mixing bowl and using a hand mixer, beating on high until cream has stiffened to a thicker texture.  Refrigerate.

Orange Cream Filling: Using a double broiler, whisk together sugar, corn starch, egg yolk, vanilla extract and orange juice.  Be sure that boiling water does not touch the bowl you are whisking ingredients in.  Whisk once every minute or so until it thickens (approx. 7-10 mins).  Remove from heat and add butter, whisking until butter has melted.  Set aside until cools.  Once cool, whisk in 1/2 c of Whipped Topping.  Refrigerate.

Orange Cake: Preheat oven to 350 F.  In medium bowl, whisk together flour, baking soda, and baking powder.  In a large bowl, using a hand mixer on medium beat butter, sugar, and orange zest until fluffy and pale yellow.  Add in eggs one at time, mixing well after each addition.  In a large liquid measuring cup, combine heavy cream, orange juice, orange extract, and vanilla extract, mixing.  With mixer on low, in three batches, add flour mixture and cream mixture to butter mixture, starting and ending with flour.  Mix each time until just combined.  Fill lined cupcake tins nearly to top* and bake side by side** in the oven for 20-25 minutes, rotating once in the middle of baking.  Cool.

Assemble:  Remove a square inch from the top of the cupcake.  Spoon in the orange cream filling and top with cut out cake.  Frost with whipped topping and top with orange slice (I used clementine slices because I thought they were cute).  Do not assemble until day of serving, storing cupcakes in an airtight container and refrigerating cream filling and whipped topping.


*Most cupcake recipes I have found call for you to fill only 2/3 or 3/4 full.  I enjoy a nice, large, oversized cupcake that puffs over the top of the cupcake liner... you should too :)

**Do not bake these cupcakes (or any others for that matter) on separate racks unless you trust that your oven will evenly bake both trays of cupcakes.... I don't play Russian Roulette with cupcakes....

Roasted Pesto Pasta Salad

 

 

1 small zucchini, cut in half and into 1/2 in pieces

1 yellow squash, cut in half and into 1/2 in pieces

1 red bell pepper, seeded, cut into 1 inch thick slices

1/2 red onion, cut into 1/2 in slices

1 tbsp. Italian seasoning

2 tbsp. EVOO

Salt & pepper

12 oz vegetable pasta, rotini, ziti, or shells

1/2 c prepared Pesto sauce

1/2 c grated Parmesan cheese

 

Preheat oven to 400 F.  Toss cut vegetables with EVOO, salt, and pepper.  Spread on a prepared cookie sheet and bake until edges start to brown approximately 20-25 minutes, flip once during baking.  Set aside and cool slightly when done.  While vegetables are roasting, cook pasta according to al dente directions and place in medium bowl with Italian seasoning and Pesto sauce.  Add cooled vegetables and cheese and toss to combine.  Refrigerate at least 1-2 hours prior to serving.

Cajun Shrimp with Pasta

2 tbsp. butter
1/4 c chopped onion
4 cloves of garlic, minced
1/2 red bell pepper, diced
2 ribs of celery, thinly sliced
1 14.5 oz can of fire roasted tomatoes
1/4 c dry white wine
1 tsp Tabasco sauce
salt, pepper
1/2 tsp celery seed
1 tsp Cajun seasoning
1 1/2 tbsp. parsley
3/4 lb shrimp, shelled and deveined
1/2 lb pasta, optional (I used macaroni to make it easier for my 16 month old to feed himself but typically I would've used linguine)
1/4 c grated Parmesan cheese, optional

Melt butter in a large skillet and saute onion, garlic, pepper, and celery until onion is translucent over medium heat.  Stir so garlic does not burn. Add in tomatoes, wine, Tabasco sauce, and all seasonings.  Simmer over low heat for 20-25 minutes.  Add shrimp and cook until shrimp turn pink about 6-10 minutes depending on size of shrimp.  Do not cook past shrimp turning pink as shrimp will turn rubbery.  Add cooked pasta or rice if desired.  Serve with freshly grated cheese.

Caesar Pasa Salad

8oz vegetable farfalle pasta
1/4c grated cheese
2 cloves of garlic, minced
1/2 pint cherry tomatoes, halved
1 small zucchini, grated
1 c frozen peas, defrosted
1/4 c packed basil leaves, chopped
1/2-3/4 c Caesar dressing (I use Ken's Creamy Caesar)

Cook pasta according to al dente directions and rinse with cold water once done cooking and drained.  In a large bowl, combine all ingredients and toss to coat pasta.  Serve warm or cold.

Bacon Blue Cheese and Spinach Quesadillas

Side note... every time I think of quesadillas, I think of Napolean Dynamite... I won't explain the reference... if you've seen the movie, I'm sure you know it but also know that I have been known to actually forget the correct way to pronounce the word and have ordered quesadillas in a restaurant the way Napolean would ;)

 

8 8 inch whole wheat tortillas
1/2 lb maple flavored bacon, chopped
2 c fresh spinach leaves
1 c shredded cheddar cheese
1 yellow or red onion, sliced thinly into half circles
2 oz blue cheese crumbles
EVOO cooking spray

Heat oven to 250 F and prepare a large cookie sheet with foil.  Cook bacon until crisp and drain on paper towel.  Reserve 1 tbsp. of excess bacon fat and cook onion slices until browned.  Drain with bacon.  On 4 tortilla shells, sprinkle cheddar cheese, spinach, cooked onion and bacon, blue cheese crumbles and additional cheese.  Top with remaining tortilla.  Heat large skillet over medium heat and spray with EVOO spray.  Cook each tortilla on each side for 3-5 minutes until lightly browned and cheese melted.  Place in oven to keep warm while you cook remaining tortillas. 

We had this with a spinach salad and parmesan sweet potato fries!

Banana Chip Muffins

1 1/2 c all purpose flour
2/3 c sugar
1 tsp baking soda
1 egg
3 medium sized ripe bananas, mashed
1/3 c butter, melted
1 tsp vanilla
1/2 c semi sweet chocolate chip morsels

Preheat oven to 375 F.  In a large bowl whisk flour sugar and baking soda.  In another bowl whisk egg, bananas, melted butter, and vanilla until blended.  Add to flour mixture and stir until dry ingredients are just moistened.  Fold in chocolate chips.  Fill greased or paper lined muffin tin 3/4 full.  Bake 17-20 minutes or until toothpick comes out clean.  Cool 5 minutes before removing from pan.

Garlic Beef Enchiladas

1 lb ground beef
1/2 onion, chopped
2 tbsp all purpose flour
1 tbsp chili powder
1 tsp salt
1 tsp garlic powder
1/2 tsp ground cumin
1/4 tsp rubbed sage
1 14.5oz can diced tomatoes with onion and pepper
10 6in flour tortillas (warmed right before use to ensure easier handling)
2 c shredded Mexican blend cheese

sauce:
1/3 c butter
5 cloves of garlic, minced
1 14.5oz can beef broth
2 c tomato sauce
1 tbsp chili powder
1 tsp ground cumin
1 tsp rubbed sage
1/2 tsp salt

Preheat oven to 350 F.  In a large skillet, cook beef and onion over medium heat until beef is no longer pink.  Crumble beef as it cooks, drain excess fat, and stir in seasonings and flour.  Stir in tomatoes, bring to a slight boil and then reduce heat and simmer, covered, for 10-15 minutes.  In a saucepan, heat butter over medium high heat and add garlic.  Cook one minute, stirring frequently so as not to allow garlic to burn.  Stir in flour until well blended and gradually whisk in broth.  Bring to a boil, cook and stir 2 minutes until thickened.  Stir in tomato sauce and seasonings and heat through.  Pour 1 1/2 c of sauce into greased 13x9in baking dish.  Place about 1/4 c of beef mixture onto the center of each tortilla with 1-2tbsp shredded cheese.  Roll up and place seam side down in sauce.  Repeat with remaining with beef, tortillas, and cheese.  Pour remaining sauce evenly over top of rolled tortillas.  Bake covered for 30-35 minutes until heated through.  Sprinkle remaining cheese over top of sauce and bake uncovered additional 10-15 minutes until cheese is melted.

Loaded Potato and Buffalo Chicken Casserole

I have no words for this other than amazing. And heart attack. But amazing.

1 lb boneless skinless chicken breast, cut into 1/2 inch cubes
5 medium Russet potatoes, cut into 1/2 inch cubes (I left the skin on
1/3 c EVOO
1 1/2 tsp salt
1/2 tbsp pepper
1 tbsp paprika
2 tbsp garlic powder
1 tbsp McCormick Molasses Bacon grill seasoning
6 tbsp hot sauce
1/4 c blue cheese crumbles

Topping
2 c Mexican shredded cheese blend
1/2 lb cooked, crumbled bacon
1 c diced green onion


Preheat oven to 500 F.  In a large bowl combine EVOO, hot sauce, salt, pepper, and other seasonings. Add potatoes and stir to coat.  Add potatoes to a greased 2 1/2 quart baking dish, reserving any left over seasoning EVOO mixture.  Add chicken to reserved seasoning mixture, stir to coat, and refrigerate.  Roast potatoes for 45 minutes, stirring every 10-15 minutes so that all cook evenly through.  Once the potatoes are done, stir blue cheese into chicken mixture and add to the top of roasted potatoes and lower oven temperature to 400 F.  Top the raw chicken with topping ingredients and bake 15-20 minutes or until the chicken is cooked through and the top is bubbly and melted.

Italian Breakfast Torte

Um hello delicious!

1 tube (8oz) refrigerated biscuits, divided
1 tube (8oz) refrigerated crescent rolls, divided
1 tbsp EVOO
1 6oz package of fresh baby spinach
8 eggs, divided
1 c grated Parmesan cheese
2 tsp Spaghetti seasoning
2 cloves garlic, minced
1/2 red sweet pepper, diced
1/2 lb thinly sliced deli ham
1/2 lb thinly sliced hard salami
1/2 lb sliced Provolone cheese


Preheat oven to 350 F.  Place a greased springform pan on double thickness heavy duty foil and securely wrap around pan.  Place on a baking sheet.  Press separated biscuit layers into bottom of pan, sealing seams well and taking to edge of spring form pan.  Bake 12-14 minutes or until set.  Meanwhile in a large skillet, heat EVOO over medium heat and add garlic and pepper, cooking 1-2 minutes.  Add spinach in batches, stirring well until spinach has cooked down.  Drain on several sheets of paper towels to remove excess EVOO.  In large bowl, combine 7 eggs, parmesan cheese and seasonings.  Once crust is done, layer with 1/2 of ham, salami, provolone cheese, and half of spinach mixture.  Pour half of egg mixture over top and repeat layers.  Top with separated crescent rolls and seal seems well.  Brush with remaining beaten egg.  Bake uncovered for 1 to 1h15m or until thermometer reaches 160 F.  If top starts to brown too quickly, cover loosely with foil.  Once done, loosen sides of springform with a knife and remove rim from pan.  Let stand 15 minutes before slicing and serving.

Zucchini Parmesan Crisps

1 medium zucchini, sliced at about a 1/4"
1 tbsp EVOO
1/4 c grated Parmesan cheese
1/4 c seasoned whole wheat bread crumbs
1/4 c Panko bread crumbs
1 tsp Spaghetti seasoning
1/2 tsp salt
1 tsp pepper

Preheat oven to 450 F. Spray a cookie sheet with cooking spray.  Toss zucchini in EVOO.  In a small bow, combine rest of ingredients.  Dredge each slice of zucchini through bread crumb mixture and place single layer on prepared cookie sheet.  (I thought there wasn't enough breading on them so I sprinkled what remained in the bowl over the tops of the slices.  Bake until brown and crisped approx 25-35 minutes.  Keep testing them towards the end.

Spicy Fresh Tomato Pasta

1/2lb bacon, chopped
1 medium onion, cut into wedges
4 cloves of garlic
8oz of whole wheat penne
1.5lbs plum tomatoes, cut into wedges
1 tsp red pepper flakes
1/2 tsp salt
1/2 tsp black pepper
12 basil leaves, coarsely chopped
1/2 c grated parmesan cheese

Bring a large pot of salted water to boil and cook pasta according to al dente instructions.  In a 12 inch skillet on medium high heat, cook chopped bacon until crisp.  Meanwhile in a food processor, pulse onion and garlic until finely chopped.  Add this mixture to skillet with bacon and cook 5 minutes or until soft, stir occasionally.  Pulse 1.5lbs plum tomatoes until roughly chopped.  Add to skillet.  Season with red pepper, salt, and pepper.  Stir and cook until well combined and heated through.  Drain cooked pasta and top with tomato bacon sauce.  Dress with basil leaves and parmesan cheese.