Twice Baked and Loaded

I've been craving that ever-so-famous, ooey, gooey spinach artichoke dip lately and decided to combine it with some lovely looking Russet potatoes I have also been craving. This was an experiment because I wasn't sure the two would work well together, and (confession here) I've never made a twice baked potato. So join me while I take you on my Sunday afternoon cooking adventure.

Roasted Garlic, Spinach, and Artichoke Twice Baked Potatoes
serves 4 (1/2 stuffed potato per person)

2 medium to large Russet potatoes scrubbed
3 T butter
2-3 T half and half
pinch or two of kosher salt

Roasted Garlic
1 small head of garlic
1 T olive oil
1/2 tsp coarse sea salt
1/4 tsp ground black pepper


The Dip
4 oz neufchatel cheese (lower fat cream cheese) softened to room temp
1/4 cup grated Parmesan cheese
1/4 cup reduced fat shredded Mozzarella cheese
1/4 cup lite sour cream
1/4 cup lite mayonnaise
1/4 cup frozen chopped spinach thawed or defrosted in the microwave, then squeezed dry to remove any liquid
4 whole artichoke hearts (from a can), drained and chopped
1 head of roasted garlic
1/4 tsp kosher salt
1 tsp hot sauce

To roast the garlic: Pre heat oven to 400 degrees. Place a baking sheet in the oven as it pre heats. Remove some of the outer layers of the garlic skin if they are plentiful. Cut the top off the head of the garlic and place on a piece of aluminum foil. Drizzle with olive oil and sprinkle with sea salt and pepper. Seal the foil and place on pre-heated baking sheet. Roast 30-40 minutes. Allow to cool slightly and squeeze the roasted pulp into your mixing bowl (discard the skin).

While garlic is cooling, bake your scrubbed potatoes in the already preheated 400 degree oven for 1 hour. Before baking, I poke my potatoes with a fork to allow steam to escape, although I'm not sure if that is necessary. While potatoes are cooking, make the dip, and that's a pretty simple task. Combine all ingredients with a flexible spatula, taste and see if you need more hot sauce. I stuck with the 1 teaspoon, but was debating whether or not I wanted to add some chopped water chestnuts to the mix for a nice crunch, but opted against that as well.

Remove potatoes from oven and when they are cool enough to handle, slice them in half and carefully hollow out the pulp and place in small mixing bowl. I wasn't as careful as I should have been and ripped one. Lesson here: Next time I will make at least one extra potato. Also, leave about 1/4 inch of potato clinging to the skin. It makes for a sturdier package. Oh, now is a good time to set your oven to 350 degrees, getting ready for the second bake.

In mixing bowl add 3 T softened butter and 2 or 3 T half and half to the potato pulp. I added a pinch of salt as well, just because potatoes love to be salted.

I tried to get my mixture as smooth and silky as possible. Now take your artichoke dip and add it to the luxurious potatoes.

Combine well and fill your potato canoes. Top with a little extra mozzarella cheese and bake in 350 degree oven for 20 minutes.

Don't you just want to dig into this little bit of decadence? I went right for the middle one with the slightly browned cheese on top.

Stick to your Ribs

Sometimes after a day in front of the computer I want a hearty, comforting soup  for dinner and that's the only thing that's going to make me happy. And with real estate taxes due in a little more than 15 days I've been skimping a bit on my grocery supplies and the pickin' have been slim. "Not to worry," I said to myself, "there's always something around here to make you happy." And I was right. If you like the smokey flavor of bacon, don't mind adding a few of Nathan's Bigger than the Bun hot dogs, some canned Great Northern Beans and a small serving of orzo, this soup is seasoned just right and can be done easily on a weeknight. Don't let the long list of ingredients inhibit you, the prep/cooking time goes fast!

Stick to your Ribs Bacon, Franks, Orzo and Bean Soup
Makes 2-3 large bowls or 4 smaller portions

Ingredients:
4 strips bacon cooked and crumbled
1 T bacon fat
1-2 tsp olive oil
1 medium onion diced
3 cloves garlic chopped
1/2 tsp Old Bay Seasoning
1/2 tsp kosher salt
1/4 tsp ground black pepper
2-1/2 cups no fat chicken broth, I forgot to get the low sodium so I added...
1-1/2 cups water
8 oz tomato sauce
1 dried bay leaf
2 tsp sriracha sauce- or Frank's hot sauce would work nicely with its vinegary flavor
1 T brown sugar
2 tsp Dijon mustard
1 can (15.5 oz) Navy Beans rinsed and drained
1/2 cup dry orzo
4-5 frankfuters sliced 1/4-1/2 inch
4 oz baby spinach chopped

Let's cook! Cook your bacon (not too crisp) and set aside. Reserve 1 T of bacon fat. In large/medium soup pot add the bacon fat and 1-2 tsp of olive oil. On medium/low heat add the diced onion and sweat for about 5 minutes. Now add your chopped garlic, cook about 1 minute max and be very careful not to let it burn. Add the Old Bay, kosher salt, and ground black pepper and stir to incorporate into the onion/garlic mixture. Toss in your dried bay leaf.

Add 2-1/2 cups no fat (store bought) chicken broth, 1-1/2 cups water, 8 oz canned tomato sauce and stir to combine. Now let's season this baby up with the srirscha, brown sugar and Dijon mustard. Bring to a simmer and add your cooked bacon, beans, hot dogs and orzo. Cover and cook on a very low simmer until orzo is done, about 13 minutes. Now toss in your chopped spinach, and cook uncovered until wilted. Taste broth for seasoning and make adjustments.

Ladle up this bit of comfort food. I think you will enjoy!

Tortellini Lasagna, oh yum

 

Here's a little ditty I made while talking on the phone with Didi the other night. Yeah, it's that easy. And it's delish. Kinda like a quick lasagna. I warn you, there's lots of cheese involved (my weakness) but you can adjust it to your tastebuds. I made this with ground beef, but I think it would be just as good as a vegetarian dish with the mushrooms and spinach while omitting the beef. It would make a great appetizer either way or a main course with a salad and some crusty bread (my other weakness). Here's the recipe:

Cremini Mushrooms and Spinach Baked with Ground Beef and Tortellini
I'm not sure how many servings- 9 for an appetizer and maybe 6 for a main course

1 T olive oil
1/2 large onion diced
8 oz cremini mushrooms diced
1 lb ground beef
2.5 oz fresh baby spinach
1-2 tsp crushed red pepper
salt and black pepper
1 12 oz bag of frozen tri-colored tortellini
1 28 oz jar of marinara sauce
1-1/2 cups shredded Italian blend cheese

In large skillet on medium heat, add your olive oil. Now add your onions and mushrooms. Cook a few minutes and add the ground beef. Add salt and pepper and crushed red pepper flakes. Cook mixture until pink disappears from the meat. Drain any fat that accumulates.

Now add your spinach. It looks like a lot, but really, next time I'll add more because it sure wilts down to almost nothing. And I might chop it next time too.

Now add your marinara sauce and pre heat your oven to 350 degrees.

In small baking dish (I used an 8x8 inch Pyrex) add a layer of sauce to coat the bottom of the pan. Add half the bag of frozen tortellini.

Top with half the meat sauce, then add half the shredded cheese.

Repeat the tortellini/meat sauce/cheese layer. Cover with foil and bake 30 minutes. Remove the foil and bake another 15 minutes uncovered. Let cool about 15-20 minutes before serving. Ooey, gooey, cheesy deliciousness, that's what it is, yum.

Earthy

I've been having some issues with my computer lately and missing sharing some new recipes that I've been making. Computer issues lead to stress, and cooking for me is a stress reliever. And orzo seems to do the trick. Yeah, I've been on an orzo kick this year. Bear with me folks because I'll latch on to something else soon (maybe, maybe not so soon), but this is a flavorful side dish (now my favorite) that will go with anything you serve for lunch or dinner. If you're a mushroom fan and like the earthy flavor of creminis and spinach, this is a must make. And it's a quick fix.

Cremini Mushroom and Spinach Orzo
4 servings

1 cup uncooked orzo
1 T unsalted butter
1 T olive oil
Salt and pepper
1-3/4 cup water or chicken stock (both work great)
1 T additional olive oil to saute mushrooms and onions
8 oz cremini mushrooms
1/2 onion diced
1 cup (or more) fresh baby spinach chopped
1/4 cup shaved parmesan cheese (or as much as you like)

Melt butter and olive oil in medium size saucepan on low heat. Add orzo and toast on medium heat for about 2 minutes until some of the pasta has become toasted. Sprinkle with salt and pepper. Now add your broth or water and bring to a low boil. Cover, reduce heat to low and cook for 12-13 minutes. While orzo is cooking, slice the mushrooms. Don't they look yummy already?

Dice your onion. In separate pan saute mushrooms and onions in olive oil. I use a medium low heat. Add a little salt and pepper and any other spices you might like. I think tarragon or garlic would be nice, but I've taken the simple route. Just S and P.

Now take the spinach and add it to the pan. Cook for a minute until it wilts.

The buttery, toasted orzo is just about ready. Take your veggie mixture and add it to the orzo, stir and serve hot. Oh, and right before you're ready to eat, add your shaved parm and give the dish another stir so it gets melty and a little gooey. You're gonna like this!

 

Sultry

If you like the sultry, exotic spices of North Africa and the Middle East, you'll like this chicken meatball sandwich. No, you'll love this chicken meatball sandwich. It's got flavor boosters in every component, and your kitchen will emit all the aromas of a Moroccan spice tent. 

And please don't let the large ingredient list inhibit you, because you know if I made it- it's not hard, but it sure is delish! And there's not an ingredient in this recipe that you can't easily pick up in your local supermarket. When I'm pressed for time, I make the meatballs on day one, then put the barley salad together the day I'm ready to serve these little darlings.

Saucy Chicken Meatball Pita Sammies with Pearl Barley Salad
Serves 5

5 pita rounds 6" diameter
1 small bag of baby spinach

Meatballs
1 large egg slightly beaten
2 T tomato paste (I use the paste in a tube)
3 T chopped cilantro
1 T fresh ginger
1 tsp ground cumin
Pinch of cinnamon
1-1/2 slices Italian bread ground in spice mill
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 pound ground chicken

Sauce
1 T olive oil
1/2 cup diced onion
1 T garlic minced
1 lemon zested
1/2 cup kalamata olives chopped
1/2 cup dry white wine (I use Chardonnay)
1/4 cup water
1 15 oz can tomato sauce
1 tsp brown sugar
1/2 tsp red pepper flakes
pinch of cinnamon
salt and pepper to taste

Barley Salad
2 cups cooked pearl barley
1/2 cup chopped canned artichoke hearts
1/2 cup diced feta cheese
1/3 cup raisins plumped in boiling water
1/3 cup Kalamata olives
1/3 cup sliced scallions 1/4"
2 T cilantro chopped

Dressing
2 lemons juiced
2 tsp honey
1 tsp Dijon mustard
1/2 cup olive oil
salt
pepper

Okay, lets do this with a few pictures.
To make the meatballs:
Pre heat oven to 350 degrees and prepare a baking pan with cooking spray and set aside. Combine all meatball ingredients except the chicken.

Now add the chicken and combine without working the mixture too much.

Form 15 to 16 1-1/2"meatballs and place on prepared baking pan and cook 30 minutes.

To make the sauce:
While meatballs are cooking, make the sauce. In large saucepan heat oil on low. Saute onion for 5 minutes to soften. Add garlic and cook another 2 minutes more. Now add the lemon zest and olives. Cook a few minutes more. Increase heat a bit and add white wine. Cook until wine is almost evaporated and veggies/aromatics do not burn. Stir in water, tomato sauce, sugar, red pepper flakes, cinnamon, salt and pepper. Return to low simmer, cover and wait for meatballs to be ready to take a bath in the sauce. After their 30 minutes in the oven, add the meatballs to the aromatic tomato broth. Lower heat, cover and simmer another 10 minutes. Now doesn't that look yummy?

To make the salad:
Cook barley according to package directions and cool. Add the rest of the salad ingredients and toss.

To make the dressing:
Combine all ingredients in a small jar, shake to combine and pour about half the mixture on the barley salad (save the rest to drizzle on sandwiches).

I like to grill my pita rounds on both sides so they are soft, warm and toasty. Lay a handful of baby spinach leaves on the bottom of each pita round.

To each pita round, top with 3 meatballs and an extra helping of the exotic tomato sauce. Add the barley salad, a little more lemon dressing and sprinkle with cilantro sprigs. Roll up and enjoy your meal in the casbah.

I have also enjoyed this sandwich with a Roasted Garlic, Greek Yogurt and Cucumber Tzatziki Sauce. Here's a quick recipe for that:

2 cups Greek yogurt (I never have to drain this if it's Greek yogurt, but if you use regular, drain to let the liquid escape)
1 English cucumber peeled, seeded and chopped or grated
1 T red wine vinegar
1/2 lemon squeezed
1 T olive oil
1 clove roasted garlic
pinch of black pepper

Mix all ingredients together, chill, then top your meatball pitas with it. Very yummy.

My Magic Pan

Is there anybody besides me old enough to remember the restaurant "The Magic Pan"? It was my go-to place for lunch in the 80's. You could get crepes for lunch, dinner or dessert and salads that were fresh and innovative at the time. I got hooked on their wilted spinch and bacon salad and was so in the mood for that today. But I made it into a sandwich. I'm a hungry girl these days and I'm happy to say, "It worked!!" Here's the recipe:

Wilted Spinach and Bacon Salad Sammies
Serves 6

6 Hoagie rolls or small French bauguettes
6 eggs hard boiled and sliced
6 slices bacon (I used thick cut) cut into 1/2 inch pieces
1 pound baby spinach
1/2 onion diced
1 clove garlic chopped
1/2 tsp sugar
1/4 tsp black pepper
Pinch of salt
3 T cider vinegar
Mayo (optional)

Boil eggs, cool in ice bath and set aside. In large skillet over medium heat, fry bacon until cooked (about 10 minutes). Drain on paper towel lined plate.

Pour bacon fat into a separate bowl and measure out 5 tablespoons of bacon fat back into your skillet. Add onion and cook over medium heat until softened (about 3 minutes). Now add your sugar and garlic and cook another 1/2 minute. Now add the vinegar, stir into bacon fat/onion mixture and remove from heat. Loosen brown bits with spoon and pour dressing over spinach, add bacon and toss until spinach is slightly wilted.

Time to make the sandwiches. To pan that bacon was sauteed in, grill the inside of your rolls, one or two at a time.

Slather a little mayo on top and bottom halves of bread and generously place spinach/bacon mixture on the bottom of the bun. Top with sliced egg, and a little salt and pepper.

Yum. I can't think of a better way to start the work week than packing one of these tasty sammies for tomorrow's lunch. And that's exactly what I'm going to do!

More Comfort Food

Yes, I've been cooking a lot of comfort food lately. It's March and New England weather is so cruel and it's been getting me down. My comfort food routine has been mostly re-heatable dishes and casseroles that allow me to spend some time chatting with my friends on the internet and not slaving over a stove after a snowy ride home from work (like today). My friends are a lot like me, and Carol J (another New Englander) has a recipe on Just a Pinch that I recently "pinched" that most definately had my name on it. I kept hearing it talk to me in my head saying, "Try me. Try me". And so I did. It's definately blog worthy and I hope you'll give it a whirl. It's meaty, cheesy, and contains quite a bit of spinach, my kind of food for sure. I made a few minor changes and tried to cut the calories and fat wherever I could, 'cause that's what I like to do so I can maybe fit into my spring clothes.

Ground Beef, Spinach and Cheese Casserole
Inspired by Carol J from Just a Pinch Recipe Club

12 oz frozen chopped spinach
8 oz neufchatel cheese at room temp
1/2 cup low fat sour cream
3 T skim milk
1 T Boursin spreadable cheese
1 scallion chopped
1/2 medium onion diced
1 pound lean ground beef
2 cups uncooked penne pasta (I use Dreamfields low carb)
15 oz marinara sauce (homemade is best, store bought is fine)
1 cup lower fat shredded cheddar cheese
salt and pepper

Cook spinach. I used the microwave on high for 3 minutes.

Let cool and squeeze out all the moisture. Set aside and cook the penne according to package directions. While pasta is cooking brown your ground beef with diced onion on medium heat. Add a little salt and pepper if you like, I did. I also would recommend some crushed red pepper flakes. I forgot to do that (but I did add it when I served myself a heaping portion at the dinner table).

Now I'm not into stress in the kitchen, but if you can handle this... while beef is browning and pasta is cooking, mix your cream cheese, Boursin, milk and chopped scallion in a bowl and set aside. I was actually able to do this. And I pre heated my oven to 350 degrees as well.

When pasta is done, drain and add to beef mixture. Make sure you drain off any excess fat from the beef before you do this. Now add your marinara sauce. Doesn't this look like a meal on it's own?

Time to get the casserole together. I used my large souffle dish of course, because every casserole deserves to be served in a nice dish, plus it's my all time favorite. Spritz your casserole dish with a little cooking spray and place half your pasta/beef/sauce mixture in the bottom. Top with half the cream cheese mix and top that with all the spinach.

Add the rest of your pasta beef mixture, cover your dish with aluminum foil and bake for 30-40 minutes. Remove from oven, add the remaining cream cheese mixture and top with shredded cheddar. Bake for another 10 minutes uncovered and you're ready to eat this melty, ooey, gooey, yummy meal. 

I served this with some toasted slices of parmesan pita triangles so I could scoop up some of the cheesy goodness and was a very happy gal. And no salad needed with this casserole, my veggie was waiting for me inside. Great dish Carol J, it's a definate keeper!.

Loaded Potato and Sausage Soup

The only thing I like about winter in New England is the comfort foods I seem to constantly make. When it's grey and dank outside, and dark at 4:30 pm, a gal's got to feel good indoors right? And that's my goal from December to February. Here's a new soup, Italian inspired, that's hearty and delicious and promises to warm you inside and out. And it's another simple, quick fix.

Loaded Potato and Sausage Soup
Serves about 6

5 sweet Italian chicken sausages
1-1/2 T canola oil
2 Russet potatoes peeled and chopped into 1/2 inch pieces
1 medium onion diced
3 carrots diced
2 celery ribs diced
1-1/2 tsp Old Bay Seasoning
1 can (14.5 oz) fat free low sodium chicken broth
1 can (14.5 oz) water
1 can (14.5 oz) low sodium diced tomatoes
1 can (10.5 oz) 98% fat free low sodium cream of chicken soup
1/2 tsp dried oregano
1 tsp crushed red pepper (use less if you're serving children)
1/2 tsp garlic powder
pinch of salt
1 cup frozen corn defrosted
3 oz fresh spinach
parmesan cheese for garnish (optional)

In large skillet, brown your sausages. I like to keep my heat at medium to medium low. As they start to brown, I poke a few fork holes in each sausage, add a bit of water, cover the pan and let cook until they are almost cooked through. Remove from pan and drain on paper towels. When cool, slice into 1/4 inch disks and set aside.

Prepare your potatoes, carrots, onions, and celery. In large soup pot, add your canola oil. Heat on low and add onions, carrots and celery. Cook a few minutes and add the Old Bay. Stir to incorporate the seasoning. Cover and cook on low for about 5 minutes until veggies begin to soften. Now add your cooked sausage and potatoes.

Mix them with the softened vegetables and get ready to open some cans. Add the chicken broth, water, diced tomatoes and and the cream of chicken soup. Bring to a simmer and lower the heat and cook covered on a low simmer for 10 minutes. Add your spices- oregano, red pepper flakes, garlic powder and salt. Cook for another 5 to 7 minutes until potatoes are just about done. Now add your corn and fresh spinach. Turn off the burner, cover and let sit for 5 minutes. You're loaded Potato and Sausage Soup is done. Sprinkle with Parmesan cheese if desired and dig in with some nice crusty bread. It's the perfect utensil to soak up the creamy, rich broth. And you don't need to serve any vegetables with this meal, 'cause they're all in the soup!

As much as I dislike winter in New England, this sure is a fine dish to welcome in the start of the season. And on that note, Merry Christmas and a very Happy New Year to all!

Fridge and Pantry Purge

Yesterday was another messy, sleety, snowy day in New England. I drove to work with white knuckles and came home in the same condition. I had to do something to ease the tension in my body so I decided to cook. I also decided to go through my fridge and pantry and use up some of the ingredients that have been hanging around (maybe just a little too long). This post is not really a recipe, it's a method that I sometimes use that gets me to my desired result- dinner!

I had 3 pieces of bacon which I cooked up, crumbled and set aside. Then I drained most of the bacon fat from the pan and left about a tablespoon in. To the bacon fat I added 3 ounces of chopped baby spinach, 4 ounces of chopped mushrooms and 2 very sad looking scallions.

At this point I still wasn't sure where I was going with this, but after a quick look in my pantry, I decided I'd re-mix Dan and Jerry's Chili Mac, and make it Bacon Chil Mac. I cooked 1 cup of Dreamfield's elbow macaroni, opened a 16 ounce can of pinto beans and combined them with the bacon, and spinach/mushroom mixture. I was on the road to happiness.

Good thing I save my bacon fat because I then decided to saute a medium size onion, 4 cloves of minced garlic, 2 teaspoons of chili powder, 1 teaspoon of cumin, 1/2 teaspoon of ground cayenne pepper and 2 tablespoons of tomato paste in another tablespoon of that aromatic fatty bacony goodness.

I pre heated my oven to 350 degrees, opened a 10 ounce can of Rotel and looked at the unopened salsa con queso I bought on sale ages ago. So yeah, 3 tablespoons of that creaminess went into the macaroni mixture too.

I spritzed my trusty old souffle dish with cooking spray and put this delicious looking mixture in the oven (covered) for 25 minutes.

Then I added a few handfuls of low fat shredded cheddar cheese, popped the casserole back in the oven (uncovered) for 8 minutes and dinner was ready.

I toasted up some corn tortillas and sprinked the chili mac with cilanto and was a very happy camper. The weathermen/women are predicting a little more snow for tomorrow, but I've got leftovers to comfort me. And by the way, this microwaves beautifully, I had some for lunch today at work.