Recipe Rewind: Rigatoni with Grilled Peppers and Onions

Memorial Day cook-outs are all about The Meat. We know this. BBQ chicken, brats, burgers, hot dogs...We load the grill up with all of it, and we go for it. 

But may I suggest that, this year, you leave a tiny bit of space open for some bell peppers and onions, and make this pasta dish to go alongside all of The Meat? I promise you won't be sorry.

I first made this pasta years ago, and it was long overdue for a reappearance here. This is one dish that's every bit as delicious as it is gorgeous. It's hearty enough to serve as a vegetarian main dish, but it's also a perfect side dish. The flavor of the grilled peppers and onions, especially in combination with the basil, is just fantastic. 

This is perfect summer food: It's healthy, simple, and oh-so-satisfying.

Rigatoni with Grilled Peppers and Onions
from Real Simple
  
2 medium red onions, sliced into rings
2 large sweet bell peppers, cut into quarters
Olive oil
Kosher salt and pepper
12 ounces (4 to 5 cups) rigatoni
1 bunch spinach, stems trimmed, or one 5-ounce package
1 cup (about 3 1/2 ounces) grated Parmesan
3/4 cup basil leaves, thinly sliced

1. Bring a large pot of water to a boil. Heat a grill or grill pan to medium-high. In a large bowl, toss the onions, bell peppers, oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Grill, turning occasionally, until tender, 8 to 10 minutes. Transfer to a cutting board and cut into bite-size pieces.

2. Cook the pasta according to the package directions. Reserve 1 cup of the cooking water, drain the pasta, and return the pasta to the pot. Add the grilled vegetables, spinach, the reserved pasta water, and 3/4 cup of the Parmesan to the pasta and toss to combine. Top with the basil and the remaining Parmesan before serving.

Roasted Potato and Tomato Gyro Wraps

 

I can't believe it's been a week since the last time I posted! I have no good excuses, really. I typically try to write posts for the week in the evenings, but I've been preoccupied with other things. And by other things, I mean Game of Thrones (which Joe and I are finally watching!) and this amazing, incredible book, which I believe should be required reading for every single person, everywhere in the world.

One other current obsession, though, is this recipe, which I've been eating for lunch every single day for the past two weeks -- and I show no signs of getting sick of it any time soon. I had these wraps on one of our weekly menus but didn't make them for one reason or another, and, since Greek food isn't Joe's favorite, I decided to just make a big batch for myself for work lunches. Best decision ever! 

I can't get enough of these wraps. The combination of crispy roasted potatoes, soft and sweet roasted tomatoes, tangy feta, cool cucumbers, and creamy tzatziki is just perfect. I love these so much, there are just no words.

In the recipe below I have assumed that, like me, you will make a huge batch of these gyro wraps to eat all week long. If you don't want to do that (you'll be sorry...), you can easily adjust the measurements.

Roasted Potato and Tomato Gyro Wraps

inspired by Fitbie

2 pounds baby red potatoes, quartered

1 pint cherry or grape tomatoes

3 tablespoons olive oil, divided

1 1/2 tablespoons Greek seasoning, divided

Tzatziki sauce (the sauce listed in this taco recipe is my favorite)

Feta cheese

1 English cucumber, diced

Flour tortillas

1. Preheat the oven to 475 degrees. Arrange the potatoes on a baking sheet in a single layer. Drizzle with olive oil and sprinkle with 1 tablespoon of Greek seasoning and distribute evenly using your hands. Roast potatoes for 25 to 30 minutes, until browned and crispy. Set aside.

2. Arrange the tomatoes on the same baking sheet. Drizzle with remaining tablespoon of olive oil and 1/2 tablespoon of Greek seasoning; combine with your hands. Roast for 10 minutes or until the tomatoes burst.

3. Place some potatoes and tomatoes in the center of a warmed flour tortilla. Top with tzatziki sauce, diced cucumber, and feta cheese. Wrap and serve.

Asian Noodle Bowls with Fried Eggs

Let me just get this out of the way: The main component of this dish is packaged ramen noodles.

Wait! Come back! Would it make you feel better if I told you that the first thing I do when I make these noodle bowls is throw away the high-sodium, artificially-flavored seasoning packet? Because it is the first thing I do. I replace the packet with fresh garlic and freshly-grated ginger, and I cook the noodles in chicken stock. There...will you at least hear me out now?

We all have those nights when: a.) we’re too busy to cook an involved dinner; b.) the meal we planned to make just doesn’t sound good; c.) we just really don’t feel like cooking; or d.) all of the above. This meal is perfect for a night like that. It’s literally ready in five minutes, and it tastes absolutely delicious. The ramen noodles cook in the yummy combination I mentioned above, and then each bowl is topped with a fried egg, green onions, and generous drizzles of sriracha and soy sauce. The add-ins for the noodles are endless: red bell peppers, sugarsnap peas, shredded cabbage or bok choy, mushrooms...the list goes on and on. The velvety egg yolk coats the noodles and turns into this lovely sauce, and the sriracha adds such wonderful heat.

I know it sounds weird, but just trust me on this one, guys. You’ll love these.

Asian Noodle Bowls with Fried Eggs

2 packages of ramen noodles (any flavor, the seasoning is getting tossed anyway)

1 teaspoon vegetable or peanut oil

3 cloves minced garlic

1 tablespoon freshly-grated ginger

4 cups low-sodium chicken stock

4 eggs, cooked to desired doneness

Green onions

Soy sauce

Sriracha

1. Heat the oil in a large pot over medium-high heat. Add the garlic and fresh ginger; cook and stir for 30 seconds. Add the chicken stock, raise heat to high, and bring to a boil. Add the ramen (discard the seasoning packet) and cook, stirring occasionally, until done (about 3 minutes).

2. Meanwhile, cook the eggs to desired doneness.

3. Add ramen to a bowl (with as much or as little liquid as you like). Top each bowl with an egg, a sprinkling of green onions, and soy sauce and sriracha to taste.

Parmesan Pasta with Asparagus and Eggs

If you will allow me to brag for a moment about my Andrew, I have two exciting pieces of news to share about my oldest son: 1. He scored a goal at his soccer game last Saturday! It was his first goal of the season, and to say that I was excited would be a massive understatement. And 2: He has developed a deep and abiding love for asparagus.

This second thing may not seem all that exciting, but I am just thrilled about it. I myself didn't even try asparagus until I was in my '20s, so it makes me happy that my kids are getting exposed to (and enjoying!) this vegetable so early in their lives. Well, Andrew is enjoying it, at least. All Will has to say about asparagus at this point is, "Ew, that's dee-sgusting." But he says that about pretty much everything these days. (It's a phase we're in right now. A really fun phase.)

Anyway, I'm digressing. Let's talk about this pasta. As we all know, asparagus and eggs were made for each other, and when they're combined with creamy pasta and salty cheese, the result is pretty much perfection. My friend Sarah made this too, and she added peas to hers, which I think is a delicious addition. You know what else would be good in this pasta? (Say it with me...) BACON.

This dish is delicious as-is, though, and really doesn't need anything else. I love the way the velvety, smooth yolk coats the creamy, asparagus-laced pasta. It's so simple, and simply divine.

Parmesan Pasta with Asparagus and Eggs

adapted from The Saucy Southerner

1 pound linguine or fettuccine

1 bunch asparagus, trimmed

4 tablespoons butter

1 1/2 cups half and half

Salt and pepper to taste

3/4 cup shredded parmesan cheese, divided

4 eggs, cooked to desired doneness (I cooked mine over-easy in a bit of butter, salt and pepper)

1. In a large pot of boiling salted water, cook pasta according to package instructions for al dente. In the last  minute of cooking for the pasta, add the asparagus to the pasta water to poach. Drain pasta and asparagus.

2. In the same hot pot or in a different large skillet, melt the butter over medium heat. Add the half and half. When the half and half begins to thicken slightly, stir in 1/2 cup of the parmesan cheese. Cook, stirring, until slightly thickened, then taste for seasoning and add salt and pepper to taste.

3. Add the pasta and asparagus back to the pan and toss to coat.

4. Top each serving of pasta with an egg and a sprinkling of the remaining parmesan cheese. Serve immediately.

Pepper and Onion Quesadillas

Quesadillas are always a hit in our house, for a variety of reasons. They're quick and easy, they're a great way to use up leftovers, and they're endlessly adaptable. I make cheese quesadillas often for lunch on the weekends since the boys love them, but every once in a while I get the urge to jazz up my own cheese quesadilla with some more mature flavors that make me feel less like a five-year-old. 

These pepper and onion quesadillas definitely contain more mature flavors, and they're so delicious. The filling is composed of poblanos, jalapenos, red onion and cheese (think fajitas, but without the meat). Talk about jazzing up a plain old cheese quesadilla! These are spicy and flavorful and just perfect for a quick lunch or dinner.

Pepper and Onion Quesadillas

2 tablespoons olive oil

2 poblano peppers, cut into thin strips

1 jalapeno pepper, seeded and finely diced

1 red onion, cut into thin strips

1/2 teaspoon salt

1/4 teaspoon cumin

1/2 teaspoon sugar

2 cloves minced garlic

1 tablespoon chopped cilantro

1 cup shredded cheddar or Monterey jack cheese, divided

4 flour tortillas

Sour cream for serving

1. Heat olive oil in a large skillet over medium heat. Add peppers, onion, salt, cumin and sugar and saute, stirring frequently, until peppers are just softened and onion is translucent. Add garlic cloves; cook and stir for 30 seconds. Remove from heat and stir in cilantro.

2. Add 2 tablespoons of shredded cheese to half of each tortilla. Top the cheese with a quarter of the pepper and onion mixture, then 2 more tablespoons of cheese. Fold the other half of the tortilla over the filling.

3. Cook quesadillas one or two at a time in the same skillet you used for the peppers, turning once, until tortillas are browned and crispy. Slice into wedges and serve with sour cream.

Hashbrown Tacos

I feel a little silly sharing this recipe with you, since it's really not much of a recipe at all -- but then again, these hashbrown tacos were a huge hit with my family, and they were ready in minutes, so really I just have to share them.

I made these on an evening when I was short on groceries and short on time. I'm not usually very good with just coming up with something for dinner on the fly, based solely on what I have on hand, which is why I meal plan. On this particular evening, however, inspiration struck when I perused the contents of my cupboards, fridge, and freezer. When I served these tacos to my  family, they were initially dubious -- but then they took a bite and realized how delicious they were.

For this version, I mixed the hashbrowns with onions, a can of diced tomatoes with green chilies, and Mexican spices, and topped them with shredded cheese. You could add any type of meat and any veggies you like, and I think the results would be just as delicious. And of course you could always add some eggs! Next time I'm going to try adding black beans, bell peppers, corn and bacon. Yum.

The crispy hashbrowns were such a pleasant surprise inside the soft tortillas, and a dollop of sour cream was the perfect finishing touch. I haven't tried it yet, but I think these would freeze really well rolled up as burritos.

Hashbrown Tacos

Vegetable oil

3 cups frozen shredded hashbrowns

1 small onion, finely chopped

1 10-ounce can diced tomatoes with green chilies, drained

Salt and pepper

1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon garlic powder

Shredded cheddar cheese

Flour tortillas

Sour cream for serving

1. Heat the vegetable oil in a large skillet over medium-high heat. Add potatoes in an even layer. Top them with the onions, tomatoes, salt and pepper, and spices. Leave them alone until you can see that the edges are getting crispy.

2. Flip the potatoes after the edges are crisp and let them continue cooking over medium heat until the other side is browned. Sprinkle cheddar cheese evenly over the top and let it melt.

3. Divide the hashbrown mixture evenly among the flour tortillas. Top each taco with sour cream and serve.

Baked Jalapeno Poppers

Even though I've made and shared a lot of jalapeno popper-inspired dishes on the blog, I realized recently that I'd never made actual jalapeno poppers. I decided to remedy that by putting them on one of my Christmas menus. Although they were a bit time-consuming to put together, they were really simple to make, and I was even able to assemble them ahead of time to ease the work I had to do when our guests arrived.

These definitely had quite a kick, as any good jalapeno popper should, but the heat was perfectly tamed by the creamy filling. As a nod to traditional, deep-fried jalapeno poppers, I mixed some breadcrumbs with butter and sprinkled the mixture over the top of the jalapenos before I baked them. Everyone absolutely loved these!

Baked Jalapeno Poppers

12 jalapenos, halved, stems attached but seeds and ribs removed

8 ounces cream cheese at room temperature

2 tablespoons sour cream

1/4 teaspoon salt

1/4 teaspoon garlic powder

1 cup cheddar cheese, shredded

1/2 cup pepper-jack cheese, shredded

3 tablespoons butter, melted

1/2 cup breadcrumbs

1. Preheat the oven to 350 degrees. Arrange jalapenos on a foil-lined baking sheet.

2. Stir together cream cheese, sour cream, salt, and garlic powder. Add cheeses and mix until completely combined. Add about 1 tablespoon of the filling to each jalapeno.

3. Combine melted butter and breadcrumbs and sprinkle over the top of each jalapeno.

4. Bake for about 25 minutes, until filling is bubbly and breadcrumbs are browned.

Marinated Cheese

I hope you all had a very Merry Christmas! Ours was nice, although not quite as perfect as I'd planned. I came down with a terrible stomach virus on Christmas Eve, which thankfully passed quickly but left me feeling weak and exhausted and not nearly as motivated as I'd hoped to be. The boys still had a ton of fun, though, and that's what really counts. We got to spend lots of quality time with the people we love, and I feel so very blessed, if a little queasy. :)

 I thought, for the rest of this week, I'd share a few appetizer recipes with you in preparation for New Year's Eve. Although Joe and I are just going to have a low-key evening at home, I know lots of people host or attend parties. I hosted a couple of Christmases this year (one in the wake of a stomach bug! I certainly deserve a medal for that!), and I want to share some of the dishes I made. Unfortunately, a couple of the especially delicious ones didn't get photographed, but that just means I get to make them again, which I am more than happy to do.

First up is this marinated cheese tray, which may sound a little strange, but is so very good. Our guests couldn't stop eating this, and neither could I! You mix together a marinade just like you would for meat, but you use it for slices of cheese instead, so the cheese soaks up all of those wonderful flavors.  The recipe calls for cheddar, Monterey Jack, and cream cheese, and believe it or not, the cream cheese was my least favorite element. Next time I make this (and there will be a next time!), I'll use pepper jack instead of cream cheese. This is such a simple, tasty, and pretty appetizer.

Marinated Cheese

from MyRecipes

1 0.7-ounce envelope Italian dressing mix

1/2 cup vegetable oil

1/4 cup white vinegar

2 green onions, minced

2 tablespoons water

1 1/2 teaspoons sugar

1 8-ounce block Monterey Jack cheese, chilled

1 8-ounce block cheddar cheese, chilled

1 8-ounce package cream cheese, chilled

1 4-ounce jar chopped pimiento, drained

Assorted crackers

1. Whisk together first 6 ingredients. Set aside.

2. Cut Monterey Jack cheese in half lengthwise. Cut each half crosswise into 1/4-inch-thick slices. Repeat with cheddar cheese and cream cheese.

3. Arrange cheese in 4 rows in a shallow 2-quart baking dish, alternating Monterey Jack cheese, cheddar cheese, and cream cheese. Pour marinade over cheese. Cover and chill at least 8 hours.

4. Drain marinade; arrange cheese on a platter in rows. Top with pimiento, and serve with assorted crackers.

Crunchy Black Bean and Spinach Tacos

If you're looking for a different and delicious twist on tacos that's slightly healthier than the norm, here's your recipe! I mean, yes, the tacos are still fried in oil -- but they're loaded with black beans and spinach, so I'm of the opinion that all of the good proteins and vitamins in those ingredients outweigh the whole "fried" thing.

I'll be honest: These tacos took a bit of work; they're not nearly as easy to put together as they look. Obviously combining the ingredients was a cinch, but frying them was challenging. The filling wanted to come out when the tacos were flipped, and they had to be fried in batches, meaning that the oil temperature had to be regulated. It was all a little messy, but the delicious result was completely worth it. (If you don't want to mess with it, you could always use hard taco shells, but the flavor of the fresh tortillas is really so much better.)

These tacos are endlessly adaptable, and I have a feeling once I get the method down, I'll find them really simple too. Joe and I both really enjoyed them, so I'll definitely be making them again!

Crunchy Black Bean and Spinach Tacos

adapted from Endless Simmer

1 can black beans, rinsed and drained

Half of a red onion, diced

3 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

Salt to taste

3 cups baby spinach leaves

1 1/2 cups pepper-jack cheese

4 tablespoons vegetable oil, divided

8 corn tortillas

Salt

Salsa, sour cream, avocado, etc. for serving

1. In a small saucepan, heat one tablespoon of the vegetable oil over medium heat. Add onion and cook until translucent. Add garlic; cook and stir for 30 seconds. Stir in black beans, cumin, chili powder, and spinach leaves and reduce heat to low. Simmer until the mixture is slightly thickened and the spinach is wilted. Taste for seasoning and add salt to taste. Mash lightly with a fork or potato masher.

2. In a large, non-stick skillet or cast iron skillet, add the remaining 3 tablespoons of oil (more, if needed to coat the pan) and heat over medium-high heat.

3. Add one corn tortilla at a time and let each get hot in the oil for a few seconds. Then add about 1/4 cup of the bean filling to one half of the tortilla. Top with a sprinkle of grated cheese.

4. Using a spatula, carefully fold the tortilla over so it forms a shell. Press down lightly on the tortilla so it holds its shape.

5. As the first tortilla cooks, move it to the side and do a second one. Depending on the size of your pan, you should be able to get 2 or 3 tacos at once. When flipping the taco to cook on the other side, use a spatula and flip the taco toward the fold so the filling doesn’t fall out.

6. Cook each taco about 3 minutes per side, or until they're nicely browned and crispy. Drain on paper towels and sprinkle lightly with salt. Serve with desired taco toppings.

Vegetable Tostadas

These tostadas were the result of one of those "Hmm, let's see what I have on hand" moments. In this case, I had a ton of produce in the refrigerator  (as I think most of us do during the summer months) and quite a few canned goods in the pantry, and no idea how I was going to use it all. I came up with these tostadas on the fly, and man, were they ever delicious. I topped fried corn tortillas with vegetarian refried beans, vegetables seasoned with Mexican spices, and feta cheese. Feta may sound like an odd choice, but its tangy flavor worked so perfectly with the spices (you could also use queso fresco, if you have that on hand). Yes, the tortillas are fried, but at least they're topped with lots of good-for-you vegetables!

This meal comes together so quickly, and it's really good and relatively healthy. If you have filling left over, mix it up with rice and serve burritos for dinner the next night.

Vegetable Tostadas

1 medium zucchini, sliced into half-moons

1 medium yellow summer squash, sliced into half-moons

1 onion, chopped

3 cloves garlic, minced

1 can corn, drained

1 can black beans, rinsed and drained

1 10-ounce can diced tomatoes with green chilies, undrained

Salt and pepper to taste

2 teaspoons chili powder

1 teaspoon cumin

1/4 teaspoon oregano

1 can vegetarian refried beans, warmed

8 tostada shells or fried corn tortillas

Feta cheese and cilantro for topping

1. Preheat about a tablespoon of olive oil in a large skillet over medium-high heat. Add zucchini, summer squash, and onion and cook until vegetables are softened. Stir in garlic and cook and stir for an additional 30 seconds.

2. Add corn, black beans, tomatoes, salt and pepper, chili powder, cumin and oregano. Heat through.

3. Spread each tostada with a layer of refried beans, then top with some of the vegetable mixture. Sprinkle with feta and cilantro and additional toppings as desired.

Greek Quinoa Salad

Earlier this week, glasses of wine in hand, my best friend and I watched The Bachelorette, just like we do every week (don't judge). In part of the episode, the bachelorette took two bachelors with her on a date. When they got their meals, both of the guys remarked on the “quinn-o-ah” on their plates. They talked about how much they liked “quinn-o-ah” and how healthy it was. They were, of course, talking about quinoa.

Maybe it was the wine, but I couldn’t stop giggling over their mispronunciation – even though I didn’t really know how to pronounce the word correctly myself until relatively recently, and to this day, when I say “quinoa” in my head, I still pronounce it exactly the way they did. I think it was the fact that both of these guys thought they were pretty awesome, so it was kind of fun to laugh at their mispronunciation when they were so obviously trying to impress a girl.

Regardless of how you pronounce it, quinoa is pretty amazing. In this recipe, it gets a Greek twist with the addition of spinach, chickpeas, feta, cucumbers, and lots of other yummy, healthy ingredients. It’s a feast for the eyes and for the body; it’s just as pretty to look at as it is healthy and delicious to eat, and I happily took this to work for lunch for more than a week. Even Andrew and Will loved this!

(P.S. Add kalamata olives if you’ve got ‘em. Joe hates them, so I left them out, but I missed them!)

Greek Quinoa Salad

adapted from Sweet Peas and Pumpkins

2 cups cooked quinoa

1/2 cup fresh baby spinach leaves, rolled into a chiffonade and thinly sliced

1 cucumber, diced

1 small red onion, diced

1 red bell pepper, diced

1 pint cherry tomatoes, halved

1 can chickpeas, drained

1/2 cup crumbled feta cheese

Juice of one lemon

1/4 cup red wine vinegar

1/2 cup extra virgin olive oil

1 clove garlic, minced

1/4 teaspoon dried oregano

Salt and pepper to taste

1. In a large bowl, combine the quinoa, spinach, cucumber, red onion, bell pepper, tomatoes, chickpeas, and feta. Toss to combine.

2. In a small bowl, combine the lemon juice, vinegar, olive oil, garlic, oregano, and salt and pepper. Stir until combined.

3. Pour the dressing over the quinoa. Stir well to fully coat the quinoa and vegetables.

Pineapple Quinoa

I’ll admit that, when one of the girls in my cooking club proposed that we make vegan food for our next gathering, I was somewhat apprehensive. That’s just not the way my family eats, and it’s pretty far outside my cooking comfort zone. I have nothing against vegans, of course – in fact, I think they have an incredible amount of willpower and are nearly superhuman with their ability to resist cheese, something I could never give up – but I just don’t eat a lot of vegan food.

Although I was apprehensive, I was also excited and to expand my culinary horizons. And it turns out that our vegan meal was probably the best one we’ve had yet. We had falafel, vegan paella made with chickpeas and wheatberries, two kinds of hummus, salsa, vegan chocolate cake, vegan pineapple upside down cake, and – my contribution – this pineapple quinoa.

My cooking club just met on Saturday, so obviously I’m skipping way ahead in my list of recipes to post to share this with you today, because I seriously can’t stop thinking about how delicious it was, even days later. This is probably one of the best dishes I’ve made, ever. It was so flavorful and delicious and healthy, and I just can’t wait to make it again for my family. Even Joe, who is as meat-and-potatoes as they come, sampled some and raved about it.

The pineapple gives a delicious sweetness to the quinoa, and the serrano pepper counterbalances the sweetness with some heat. Cashews provide nuttiness and texture, the edamame provides color and flavor, and the soy sauce provides that salty quality. The basil and lime juice, stirred in at the end, just take the dish over the top into some new realm of taste. It’s seriously so delicious, you guys, I can’t even describe it. I’ll be making this again and again – and feel really good about eating it, too.

Pineapple Quinoa

from Annie’s Eats

1 cup quinoa

1 cup pineapple juice

1 cup cold water

2 tablespoons plus 1/2 teaspoon soy sauce, divided

1/3 cup raw cashew pieces

2 tablespoons vegetable oil

1 red bell pepper, seeded and diced

1 cup cooked edamame

2 scallions, thinly sliced on the bias

2 cloves garlic, minced

1 serrano pepper, seeded and finely chopped

1-inch piece of ginger root, peeled and grated

Half of a medium pineapple, cored, peeled and diced

1/2 cup loosely packed basil, finely chopped

Lime wedges, for serving

1. Combine the quinoa, pineapple juice, 1/2 teaspoon of soy sauce and water in a medium saucepan. Bring to a boil, reduce heat to a simmer, cover and cook for about 15 minutes or until the liquid is absorbed. Remove from the heat, let stand covered for 5 minutes, then remove the lid and fluff with a fork.

2. Toast the cashews in a large skillet over medium heat until golden and fragrant. Remove from the pan and set aside.

3. Return the pan to the stove and increase the heat to medium-high. Heat the vegetable oil. Stir in the bell pepper and edamame and stir fry for about 3 minutes, or until the bell pepper is slightly softened. Stir in the scallions, garlic, ginger, and serrano and cook until fragrant, about 1-2 minutes.

4. Stir in the pineapple, quinoa and basil. Mix well to combine. Stir in the remaining 2 tablespoons of soy sauce and continue to cook for a few minutes more until everything is well blended and heated through. Serve garnished with lime wedges.

Creamy Spinach Artichoke Pasta

Some ingredients are soul mates, just absolutely meant to be paired together, and spinach and artichoke are definitely two of those ingredients. I know I’ve made something similar to this before, but when Carrie raved about it on her blog, I just knew I had to try this version. I’m so glad that I did. This pasta is creamy, spinachy-artichokey, cheesy deliciousness. The boys just loved it, and didn’t even mind the flecks of green in their pasta. Joe and I really enjoyed this too, and found it to be a hearty, flavorful, meatless meal. And, it seriously only takes about 15 minutes to make. A win-win-win!

Creamy Spinach Artichoke Pasta
adapted from Carrie’s Sweet Life

12 ounces penne pasta
1 tablespoon butter
1 medium onion, chopped
1 13.5-ounce can artichoke hearts in water, drained and chopped
Salt and pepper to taste
4 cloves of garlic, minced
1 cup sour cream
1 8-ounce package cream cheese, softened
1/2 cup shredded parmesan cheese
1 10-ounce package chopped spinach, thawed and squeezed dry
1 cup shredded mozzarella cheese, divided

1. Preheat the broiler.

2. Cook the pasta according to the directions on the package. Reserve 1/2 cup of the pasta water before draining the pasta. Drain, return to pot, and keep warm.

3. Meanwhile, heat the butter in a large skillet over medium heat. Add the onion and artichokes and season with salt and pepper to taste. Cook until the onions are tender and translucent. Add the garlic; cook and stir 1 additional minute. Add sour cream, cream cheese, and parmesan and heat through until completely melted. Stir in spinach.

4. Add the pasta and 1/2 cup of the mozzarella cheese to the sauce mixture. If the mixture seems to dry, add reserved pasta water a bit at a time.

5. Pour pasta into a greased baking dish and top with remaining 1/2 cup of cheese. Broil 3 to 5 minutes, or until the top is golden brown and cheese is melted.

Herbed Cheese Cucumber Medallions

When I hosted my sister-in-law’s baby shower last month, I wanted the food to be simple, special, and, most of all, delicious. As I have a tendency to over-plan for events like this, I made a conscious effort to keep the menu small and uncomplicated, while still providing enough variety for my guests. In the end, I think I more than accomplished this goal; everyone left satisfied, and I didn’t have a ton of leftovers to lug home, either.

These cucumbers were one of the first things I knew for sure I’d be making. They came together in no time, and everyone loved them. The cool, crisp cucumber is the perfect vehicle for the creamy, intensely flavorful filling. I did manage to sneak a few of them home with me, and even my kids loved them. These would be a delicious addition to your Easter table this weekend!

Herbed Cheese Cucumber Medallions
adapted from Annie’s Eats

1 6.5-ounce package garlic and herb spreadable cheese (like Boursin or Alouette)
3 tablespoons heavy cream
Fresh cracked black pepper to taste
2 English cucumbers

1. Add the cheese to a medium bowl. Add heavy cream until it reaches a spreadable consistency. Stir in fresh black pepper to taste. Place in a pastry bag or a plastic bag with the corner snipped out.

2. Slice the cucumbers into half-inch thick slices. Using a teaspoon, hollow out the center of each cucumber to remove seeds, being sure not to go all the way through the cucumber.

3. Pipe some of the filling into each hollowed-out cucumber slice. Arrange on a serving platter and refrigerate until serving. Makes about 36 medallions.

Cheesy Corn Bites

I’ve had my eye on these succulent little bites ever since Deborah posted the recipe over the summer. I finally had the opportunity to make them recently, when I was expecting my stepmom and sister to come over for one of our evenings of girl TV. But I guess there’d been a break in our communication, because while I thought they were coming over, neither of them actually was planning to on this particular night. That would have been fine, if I’d known that before I’d put an entire batch of these corn bites in the oven.

I knew it would be dangerous to have an entire batch of these to myself, and I wasn’t wrong. They are so addictive. I finally had to force myself to stop eating them after I’d eaten nearly half a batch all on my own (I KNOW. THE SHAME). These are dangerous not only because they’re compulsively eatable, but also because they’re so darn simple to make, and require only four ingredients. Did you know you were that close to cheesy corn bite Heaven? I bet not.

These are delicious as-is, and they’re also great with a bit of pico de gallo on top (which is how I served them at Will’s birthday party earlier this month). If you serve them for the Super Bowl this weekend, you should probably make a triple batch.

Cheesy Corn Bites
adapted from Taste and Tell and originally from Every Day with Rachael Ray

8 ounces cream cheese, at room temperature
1 cup shredded Mexican blend cheese
1/2 cup frozen corn kernels
Salt and pepper
48 scoop-shaped tortilla chips
Chopped cilantro, for sprinkling, if desired

1. Preheat the oven to 350 degrees. Set the chips out on a baking sheet.

2. In a bowl, combine the cream cheese, shredded cheese, corn, and a sprinkling of salt and pepper; mix completely. Place 1 teaspoon of the mixture into each corn chip. Bake until the filling sets, about 20 minutes.

3. Sprinkle the corn bites with the cilantro and serve warm.

Roasted Garlic Macaroni and Cheese

When it comes to garlic, I’m pretty sure my devotion rivals that of Rachael Ray. Well, I maybe don’t love it quite as much as she does, considering that I watched an episode of her show recently when she talked about buying it by the half-bushel...but still. I love garlic, and put it in practically everything I make.

When raw, garlic is so sharp and pungent, but something magical happens to it when you roast it. Seriously, if you’ve never roasted garlic...WHY NOT? Go do it RIGHT NOW. It turns into this caramelized, soft, sweet, toasty sort of thing that is definitely one of the most delicious things on the planet.

When I saw this recipe on Annie’s blog, inspired by a garlic cheddar cheese she bought in Vermont, I knew I would be making it. I’ve since made it three or four times, and it is definitely a family favorite. Since I can’t just up and travel to Vermont for some garlic cheddar cheese, I use sharp white cheddar for this, which I think offsets the smooth and mellow flavor of the roasted garlic perfectly. The Boursin makes this so creamy and highlights the garlic flavor even more. Annie bakes her version, but I just make it on the stovetop to keep it really creamy. Even though this recipe is for an entire pound of pasta, I’m not ashamed to admit that we rarely have leftovers of this in my house.

Roasted Garlic Macaroni and Cheese
adapted from Annie’s Eats

1 head garlic
1 tablespoon olive oil
12-16 ounces penne rigate
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups milk
8 ounces white cheddar cheese, shredded
1 container (usually 5 to 6 ounces) Boursin (garlic and herb spreadable cheese)
Salt and pepper

1. To roast the garlic, preheat the oven to 350 degrees. Remove most of the outer paper skins from the head of garlic, leaving it intact. Slice off the top portion of the head so that all of the cloves are exposed at the top, but the head is still intact. Drizzle with olive oil and sprinkle with salt and pepper. Place the head of garlic on a piece of foil and loosely fold the foil up around the head of garlic to create a foil packet. Bake for 45 to 60 minutes, or until the cloves are easily squeezed from the skins. Squeeze all of the garlic out of the skins and smash with a fork to make a paste.

2. Bring a large pot of salted water to boil. Cook the pasta to al dente according to the package directions. Drain in a colander. Return the pasta to the pot and set aside.

3. Meanwhile, in a medium saucepan, melt the butter over medium-high heat. Whisk in the flour and the roasted garlic paste and cook, stirring constantly, until light golden, about 2 minutes. Whisk in the milk. Cook, stirring occasionally, until the sauce comes to a low boil and thickens noticeably. Remove the pan from the heat and stir in the cheddar and Boursin. Whisk until the cheese is completely melted.

4. Add cheese sauce to reserved pasta and stir to combine. Season with salt and pepper to taste. Serve immediately.

Cheesy Pesto Stuffed Shells

This meal is my favorite kind of comfort food. It's Italian, but it doesn't feel heavy. It's inexpensive to make. It's filling and comforting and absolutely delicious. Bonus points for being kid-friendly (my boys love this one) and really easy to make...or to make ahead of time.

I'm a huge fan of pesto, and it's definitely the star of this recipe. You can taste its herbaceous, earthy flavor in each and every bite. It worked really well with the ricotta cheese, although next time I make this, I think I'll sub cream cheese for the ricotta. I prefer the flavor and texture of cream cheese over ricotta (she says, as you all gasp in horror). I'd also love to try this with a homemade roasted tomato sauce. You all know how much I love my roasted tomatoes!

Really, though? This is delicious just as it is. It's the perfect warm-you-up meal for the bitingly cold winter days we've been having lately.

Cheesy Pesto Stuffed Shells

adapted from Budget Bytes

12 ounces jumbo shell pasta

1 tablespoon olive oil

15 ounces part-skim ricotta cheese (or 8 ounces cream cheese, with a bit of milk to thin it)

1 cup shredded Italian-style cheese

1/2 cup basil pesto

1 egg

1 jar pasta sauce (I used a tomato-basil version, but a roasted red pepper one would be delicious too)

Parmesan cheese, if desired

 

1.  Preheat the oven to 350 degrees. Cook the pasta according to package directions in boiling, salted water. Add olive oil to keep the shells from sticking to each other or the pot. Be careful not to overcook the pasta. Drain the pasta and rinse with cool water to stop the cooking process. Let the pasta drain.

2. Meanwhile, in a bowl, mix together the ricotta, shredded cheese, pesto, and egg. Refrigerate the filling until you are ready to use it.

3. Spoon about 3 tablespoons of the ricotta mixture into the center of each shell. Add enough of the ricotta mixture to fill the shell so that it stays open just slightly (the edges should be about 1/2 inch apart). Fill as many shells as you can with the ricotta mixture.

4. Spread one cup of pasta sauce in the bottom of a glass baking dish. Place all of the shells in the baking dish as close together as possible and pour the remaining 2 cups of sauce over top. Bake for about 30 minutes or until the sauce is bubbling up around the edges. Sprinkle with parmesan cheese, if desired.

Zucchini Oven Chips

I'm sure a lot of you have resolved to eat better and healthier this year. I think it's something we should all strive for to a certain extent...I guess I just fall more into the "everything in moderation" category. This year, I plan to keep cooking the way I cook as far as dinner goes, but to eat healthier for breakfast and lunch. Too often I fall prey to the work cafeteria, and although they have plenty of healthy options there, I rarely choose them. That's what I want to change this year. That'll free me up for the occasional dinner indulgence!

That being said...I feel like I owe you a "healthy" recipe today. When I went through the list of recipes that I haven't shared yet, this one was just about the healthiest I could find. And not only are these zucchini oven chips healthy...they're delicious too. Even my kids thought so! Apparently the word "chips" has magical properties for them, and can turn even the most disdained of vegetables into something they enjoy. Who knew? Maybe next I'll try "cauliflower chips" for Andrew, and "green bean chips" for Will!

The thing with these is that they seem to get cold really quickly. And when they get cold, they get soggy and mushy. So just be sure you serve them right away. Served warm, they're flavorful and delicious -- and just like more traditional potato chips, I bet you can't eat just one!

Tomorrow I'll share the (not-so-healthy but incredibly yummy) sloppy joes I served these with.

Zucchini Oven Chips

slightly adapted from MyRecipes

1/4 cup dry Italian-style breadcrumbs

1/4 cup grated parmesan cheese

1/4 teaspoon salt

1/4 teaspoon garlic powder

1/8 teaspoon pepper

2 tablespoons 2% milk

2 1/2 cups zucchini, sliced into 1/4-inch rounds (2 small zucchini)

1. Preheat oven to 425 degrees.

2. Combine first 5 ingredients in a medium bowl, stirring with a whisk. 

3. Place milk in a shallow bowl. Dip zucchini slices in milk, and dredge in breadcrumb mixture. 

4. Place coated slices on an ovenproof wire rack coated with cooking spray; place rack on a baking sheet. Bake at 425 degrees for 30 minutes or until browned and crisp. Serve immediately.