Bravo's Lemon Shrimp Florentine Pasta

It's no secret that BRAVO! Cucina Italiana is one of our favorite Italian restaurants.  Imagine my delight when I found Bravo recipes direct from the source so that I could make it at home!  And, it's designed as 2 servings so it's perfect for my husband and I to have "date night in" :).

One of my recent favorite dishes to order is their Lemon Shrimp Florentine Pasta.  The menu describes it as "sauteed shrimp tossed with tomatoes, Boursin, spinach, Feta, and linguine in a creamy lemon sauce".  I just call it delicious.  It's slightly tart and tangy, a bit creamy, and a treat for the taste buds.  Perfect for Lent or any other time you want restaurant quality pasta at home!

Looking for other Christine's Kitchen Chronicles tested Bravo copycat recipes?  Try:

• Pasta Bravo - Their signature dish and you'll be shocked that it's so surprisingly easy!
• Mock Bravo Insalata Della Casa - It's my husband's favorite salad and the perfect way to start any meal.

Any other reader copycat recipe requests, Bravo or otherwise?

Three Years Ago: Jalapeno Cornbread Whoopie Pies, Awesome Slow Cooker Pot Roast, and Peanut-Butter Oatmeal Chocolate Chip Cookies

Bravo's Lemon Shrimp Florentine Pasta

Ingredients

• 1/4 lb Linguine (I felt it was a bit saucy and would recommend at least 1/3 lb)
• 2 Tbsp olive oil
• 1/2 lb shrimp, peeled and deveined
• 1 tsp garlic, chopped
• 1/4 cup grape tomatoes, halved
• 1/2 cup vegetable stock
• 2 tsp freshly squeezed lemon juice
• 2 Tbsp roasted garlic, pureed with oil (I roasted my own homemade roasted garlic and then mashed it up.  There wasn't a lot of oil)
• 4 Tbsp crumbled Feta cheese, divided
• 2 Tbsp Boursin cheese (I used cream cheese)
• Salt and pepper to taste
• 2 Tbsp butter
• 1 cup fresh spinach leaves
• 2 Tbsp toasted bread crumbs

Directions

1. Cook pasta to al dente according to package directions.  Set aside and keep warm.
2. Heat oil in a large saute pan on medium heat.  Add shrimp and cook slowly for 2 minutes.  Add chopped garlic and tomatoes and cook for 30 seconds more.  Add vegetable stock, lemon juice, roasted garlic, and 2 Tablespoons each of Feta and Boursin cheese.  Bring to a simmer.  Season with salt and pepper to taste.  Add butter and cook to a sauce consistency.  Add spinach and cooked pasta to pan.  Stir to combine.
3. Divide into two serving plates.  Garnish each plate with 1 Tablespoon of Feta cheese and 1 Tablespoon of toasted bread crumbs.

Source: BRAVO! Cucina Italiana

Lasagna Soup

Did you know that January is National Soup Month?  Yeah, me neither.  But I'm a bit of a soup addict and eat mine year round so I don't need a special month to celebrate.  Of course, nothing really hits the spot quite like a steaming hot bowl of soup on a cold Winter day.

When I saw this soup, I knew it would be amazing.  It's essentially a simple, healthier alternative to a comforting family favorite.  All the flavor of lasagna but with a mere 270 calories in a (1.5 cup) serving plus not having to assemble it into layers or bake for an hour?  Yes, yes, YES!  The whole family will be happy :).  What makes this soup outstanding and true to the lasagna flavor is the cheesy mixture of low-fat ricotta and mozzarella.  It melts into the hot soup creating a perfect lasagna flavor and texture.

What's your favorite soup?  I hope you enjoy this recipe as much as we did!

Two Years Ago: Blooming Onion with Dipping Sauce and Peanut Butter Fudge Brownie with Salted Peanuts
Three Years Ago: Baked Sausage Ziti

Lasagna Soup

Ingredients

For the Soup

• 2 tsp olive oil 
• 12 oz turkey Italian sausage, casings removed 
• 1 onion, chopped 
• 3 garlic cloves, minced 
• 2 tsp dried oregano 
• 1/2 tsp crushed red pepper flakes 
• 2 Tbsp tomato paste 
• 1 (28 oz) can fire-roasted diced tomatoes 
• 2 bay leaves 
• 6 cups low-sodium chicken broth 
• 8 oz broken up lasagna noodles or fusilli pasta 
• 1/2 cup fresh basil leaves, finely chopped 
• black pepper, to taste

For the Cheesy Mixture

• 8 oz low fat ricotta cheese
• 1/4 tsp salt
• Pinch of freshly ground pepper
• 1/2 cup (2 oz) 2% mozzarella cheese

Directions

1. Heat olive oil in a large pot over medium heat. Add sausage, breaking up into bite-size pieces and brown for 5-6 minutes. Add onions and cook until softened, about 5-6 minutes. Add garlic, oregano and red pepper flakes. Cook for 1 minute. 
2. Add tomato paste and stir well to incorporate. Add diced tomatoes, bay leaves and chicken stock. Stir to combine all ingredients. Bring to a boil and then reduce heat and simmer for 10 minutes. 
3. Add uncooked pasta and cook until al dente, about 10 minutes. 
4. Meanwhile, prepare the cheesy mixture. In a small bowl, combine the ricotta, salt, pepper, and mozzarella; stir to combine. 
5. Add the basil and pepper to the soup; stir. To serve, place a dollop of the cheesy mixture in each soup bowl and ladle the hot soup over the cheese. 

Source: Originally from 300 Sensational Soups as seen on PreventionRD

Yield: 8 servings (about 1 1/2 cups each with 2 heaping tablespoons cheesy goodness) 
Nutrition Information as calculated by PreventionRD  (per serving): 270 calories; 7.8 g. fat; 38 mg. cholesterol; 465 mg. sodium; 31.9 g. carbohydrate; 3.4 g. fiber; 16.9 g. protein 

Pasta with Grilled Plum Tomato Sauce

Who has fresh vine ripened tomatoes ready to be eaten?  Or, have lots of green tomatoes that are soon to be ripe?  My tomato plant is looking rather sad.  It got burned up by the 100+ degree heat wave that we had recently and despite my daily watering, the leaves are rather crisp.  But, I did get a few good tomatoes off of it and also am getting some lovely heirloom tomatoes from my Cedarmore CSA share.  And my oh my what lovely flavor these home and farm-grown tomatoes have when compared to their tasteless grocery store counterparts!

This recipe is very simple and relies on the grilling to add depth.  I'd only consider making this with farm fresh Summer tomatoes and the highest quality ingredients.  It's the simple pleasures in life that you have to come to appreciate :).

One Year Ago: Peanut Butter Banana Chocolate Chip Cookies
Three Years Ago: Honey Lime Grilled Chicken - to this day still one of my favorite grilled chicken recipes!


Pasta with Grilled Plum Tomato Sauce

Ingredients

• 10 medium plum tomatoes (about 2 pounds)
• 4 Tbs extra-virgin olive oil, divided
• 2 cloves garlic, minced
• Pinch red pepper flakes (add more to taste)
• 1/4 cup minced fresh basil leaves
• 1 Tbs minced fresh parsley
• Salt and freshly ground black pepper, to taste
• 1 pound pasta (I used Angel Hair)
• Parmesan cheese, for serving

Directions

1. Prepare grill. Lay the tomatoes on a large baking sheet and brush with 1 tablespoon of the oil.  Bring a large pot of water to a boil. Place the tomatoes on the grill and cook, turning once, until the flesh is streaked with dark grill marks and the skins are charred and blistered, about 8 minutes. 
2. Transfer the tomatoes to a cutting board and cool them slightly. Peel and discard the tomato skins, and chop the tomatoes.  Transfer to a large bowl, and combine with the garlic and oil, basil leaves, parsley leaves, and salt and pepper to taste.
3. Meanwhile, salt the boiling water and cook the pasta until al dente, and drain.
4. In a small skillet, heat the remaining oil over medium heat, and add the garlic and red pepper flakes.  Cook until just fragrant and beginning to turn golden-brown, one to two minutes.  Remove from heat.
5. Toss the pasta with the tomato sauce and mix well.  Divide evenly among serving plates, sprinkle with Parmesan, and serve immediately.

Source: Originally from The Complete Italian Vegetarian Cookbook, by Jack Bishop as seen on and adapted by Pink Parsley.

Recipe Swap: Cheesy Chili Mac

Recipe swap time again!  This time I received a recipe that I had bookmarked earlier and was wanting to make anyway so was very excited to see this One Pot meal show up in my inbox.

This is very rich and very cheesy as the name promises!  I decided to leave out the extra cup of shredded cheese in the pasta sauce because I was concerned it'd be too much (crazy considering how much I LOVE cheese) and it was still plenty cheesy.  This is essentially homemade Hamburger Helper.  Yum!

This week I submitted a recipe that I received in a previous swap: Pierogi and Kielbasa Bake.  The Cookaholic Wife had made a very similar version previously and her husband liked the recipe even more WITH my addition of the veggies!  See the full round-up at Taste of Home Cooking.


By the way, I think I'm officially going to try to make Fridays a series of posts: Fast Fridays.  Meals that you can make in 30 minutes or less.  What do you think?  And, any great recipes to share so I can build my repertoire?

Cheesy Chili Mac

Ingredients

• 1 Tbsp Vegetable oil
• 1 Onion, minced
• 1 Tbsp Chili powder
• 1 Tbsp Cumin
• 1/2 tsp Salt
• 4 Garlic cloves, minced
• 1 Tbsp Brown sugar
• 1 lb Ground Beef
• 2 cups Water
• 1 15 oz can Tomato sauce
• 2 cups Pasta (I used about 3 cups Penne since noodles are bigger and so they don't pack as well)
• 1 15 oz can Black beans, drained and rinsed
• 1 15 oz can diced tomatoes, drained (used diced tomatoes with jalapeno peppers)
• 4 oz Cream cheese, softened
• 2 cups Shredded mexican cheese blend (I used a sprinkling of sharp cheddar)
• 1/4 cup cilantro, chopped

Directions

1. Heat a 12" skillet over medium heat and add oil.  Heat until shimmering.  Add the onion, chili powder, cumin, and salt to the pan.  Cook, stirring frequently until the onion is soft, about 5-7 minutes.  Add the garlic and brown sugar and cook an additional 1 minute.  Add the ground beef and cook through.
2. Stir in the water and tomato sauce then add the pasta and stir again.  Cover and increase heat to medium-high.  Cook until al dente, about 12 minutes, stirring occasionally.  Add the tomatoes and black beans, then the cream cheese and stir until the cream cheese is incorporated.
3. Remove the pan from the heat and for extra cheesiness, add 1 cup of shredded cheese.  Stir until combined.  Sprinkle the remaining cheese over the top and cover.  Let stand for 2 minutes until the cheese has melted.  Top with cilantro and garnish with sour cream, if desired.

Source: Adapted from Jey of Cooking

Cheesy Italian Meatballs with Marinara Sauce

Happy 11/11/11!  There's only one more time this century that a date with all the same numbers will happen and that's on 12/12/12.  When I bookmarked this recipe and put it on my menu plan I had every intention of making this in the crockpot.  But, apparently when you forget to do the pre-work ahead of time before going to work you end up making it in old fashioned way to speed things along.  Thank goodness for dual oven and crockpot directions on this one :).

I learn all sorts of meatball tricks on Joelen's blog.  Previously with Swedish Meatballs recipe I learned that instead of pan frying your meatballs you can put them in a (mini-)cupcake pan and bake them.  Now from this recipe I learned you can also just put your meatballs on a plate and nuke them.  How amazing and easy is that?!  I love tips and tricks that make your life easier and the thing I particularly love about Joelen's blog is that most recipes have make-ahead tips so they're perfect for new parents and folks with busy lives.

These meatballs were cheesy as promised and a definite crowd pleaser!  Everyone knows that marinara sauce freezes perfectly, too.


Cheesy Italian Meatballs with Marinara Sauce

Ingredients

• 2 tablespoons olive oil
• 2 onions, chopped fine
• 2/3 cup tomato paste (equivalent to one 6 oz can.)
• 8 cloves minced garlic
• 1 tablespoon dried oregano
• 1/2 teaspoon red pepper flakes
• Salt, to taste
• 1/2 cup red wine (I used Cabernet Sauvignon)
• 2 (28-ounce) cans crushed tomatoes
• 1 cup freshly grated Parmesan cheese
• 1/2 cup shredded mozzarella cheese
• 1/4 pound Italian sausage, casings removed
• 2 large eggs
• 1 1/4 pounds 85 percent lean ground beef
• 3 tablespoons heavy cream
• 2 tablespoons finely chopped fresh basil
• Minced fresh Italian parsley for garnish

Directions

1. Heat oil in Dutch oven over medium-high heat until shimmering. Add onions, tomato paste, 6 garlic cloves, oregano, pepper flakes, and 1/4 teaspoon salt and cook until golden, about 8 minutes.
2. Transfer half of onion mixture to large bowl; set aside. Add wine to pot with remaining onion mixture and cook until slightly thickened, about 2 minutes. Stir in tomatoes, then transfer to slow cooker.
3. Add 1/2 cup Parmesan, mozzarella, sausage, eggs, 3/4 teaspoon salt, and remaining garlic to bowl with reserved onion mixture. Mash with potato masher until smooth. Add beef and cream to bowl and knead with hands until well combined. Form mixture into twelve 2-inch meatballs.
4. Microwave meatballs on large plate until fat renders and meatballs are firm, 4 to 7 minutes. Nestle meatballs in slow cooker, discarding rendered fat. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

* To make ahead/freezer meal - Prepare the directions as noted above for sauce however allow the sauce cool and set aside. Prepare the directions as noted above for the meatballs however nestle meatballs in an oven- and freezer-proof baking dish discarding rendered fat; allow to cool. Alternately, you can cool the meatballs and place in a gallon sized freezer bag. Cover the meatballs with the cooled sauce (either in the baking dish or freezer bag). Cover/seal and freeze. When ready to prepare, defrost.

If making in the oven - Preheat oven to 350 degrees. Cover baking dish with foil and place baking dish on a baking sheet. Bake in preheated oven for 45 minutes to 1 hour. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.

If making in the slow cooker/crockpot - Place contents of freezer bag in a slowcooker/crockpot. Cover and cook on low until meatballs are tender and sauce is slightly thickened, 4 to 5 hours. Skim fat. Stir in basil and remaining Parmesan. Season with salt. Serve over pasta and garnish with minced parsley if desired.


Source: Originally from Cook's Illustrated/Cook's Country as adapted by and seen on What's Cookin, Chicago and The Piggly Wiggly

Recipe Swap: Chunky Italian Vegetable Soup

For this week's recipe swap I got another recipe from Fried Ice and Donut Holes and submitted my recipe for Chinese Chicken Corn Soup though I'm not sure yet who received it.  Guess we'll see when the hostess with the mostess does her roundup at A Taste of Home Cooking :).

This one I knew I had to tone down for my hubby's sake.  He's dealt with acid reflux for his entire adult life and is even permanently on Prilosec for basically the rest of his life.  A recipe that is nearly all tomatoes would be torturous for him so I ended up taming it a bit and making mine into more of a soup instead of stew.  Also for his sake, I omitted the eggplant (which he won't eat solely because it has the word "egg" in it...he hates eggs that taste/look like eggs) and added a healthy serving of green beans instead.  Lastly, a handful of elbow macaroni to add some more heartiness to the meal.  The result was pretty good but still too overwhelmed by tomato for our tastes.

Chunky Italian Vegetable Soup

Ingredients

• 1 tsp olive oil
• 1 (small-ish) Onion, chopped
• 1-2 Garlic Cloves, minced
• 2 small Zucchini, cubed
• 1 medium Yellow Squash, cubed
• 1 Green Bell Pepper, cut into squares
• 1 Red Bell Pepper, cut into squares
• 1 cup green beans, ends trimmed and cut in half if desired
• 1 (28 ounce) can Diced Tomatoes
• 1 (28 ounce) can Crushed Tomatoes
• 2 cups Chicken Broth (sub veggie to make this completely vegetarian)
• 1/2 cup dry red wine (optional)
• Basil (I used about 4 fresh basil leaves, cut into thin ribbons)
• 1/2 tablespoon Crushed Red Pepper Flakes
• 1 cup elbow macaroni
• Parmesan Cheese

Directions

1. In a large pot, add oil and heat until shimmering.  Then add the garlic and onion and saute until onions are translucent.  Then vegetables and saute for several minutes more.
2. Empty both cans of tomatoes, broth, and wine into the pot.  Add the spices and bring to a boil. Reduce the heat, cover, and simmer for 30-45 minutes. 
3. While the soup is simmering, cook elbow macaroni per the package instructions.
4. Put a serving of macaroni into into bowls then ladle soup over top and garnish with parmesan cheese.

Source: Modified from Fried Ice and Donut Holes

Easy Cannellini Bean and Ham Soup

I don't know about where you live but around these parts walking my dog in the morning requires a sweatshirt, the A/C isn't kicking on during the day anymore, and the nights require extra close snuggling in bed.  This also means it's the time of year when NORMAL people resume eating soup (though, we already established that I personally eat it year round).  Rejoice!

My mother-in-law, Mary Lynn, gave me a ham bone from when she baked a ham knowing that I could turn it into something magically delicious.  I could have done something tried and true with it but you know me, I'm always up for trying a new recipe.  After some searching, I decided on this recipe.

What resulted was a soup that wasn't heavy yet was still filling and nutritious.  I added carrots.  I find they give soups an extra special (but not overwhelming) sweetness to them.  This soup was perfect for using the last of Summer's veggies while warming the bones from the chill of the onset of Fall.

Two Years Ago: Lasagna - I grew up on my mom's recipe and I guess this is how I came to like cottage cheese more than traditional ricotta in my lasagna.

Easy Cannellini Bean and Ham Soup

Ingredients

• 4 large garlic cloves, chopped
• 1 large onion, chopped
• 2.5 tablespoons extra-virgin olive oil
• 1 14.5oz. can stewed tomatoes, coarsely cut
• 2-3 carrots, peeled and sliced
• 2 cups low-sodium chicken broth (omit if using ham bone)
• 2 (19 oz). cans cannellini beans, rinsed and drained
• 1 1/2-lb piece baked ham (sliced 3/4 inch thick), cut into 1/2-inch cubes (optional: ham bone)
• 1/4 teaspoon black pepper
• 10 oz spinach (roughly torn)

Directions:

1. In a large pot, sauté the chopped garlic and onion in 1/2 tablespoons of olive oil over moderately high heat until the onions turn golden (approx. 3-5 minutes).  Add the carrots and cook until soft (about 5-7 minutes).
2. Add the can of cut stewed tomatoes and juice to pot and stir.  If you are using a ham bone, add it now with enough water to cover.  When the liquid starts to simmer, add the beans, ham and black pepper. If not using a ham bone or you need more liquid, add the chicken broth now, stir and bring to a boil.  When the broth starts to boil, reduce the heat until it settles at a simmer.
3. When the soup is simmering, pile the spinach on top of the pot to steam the spinach. As the spinach starts to wilt, stir it into the soup and turn off the heat. Serve immediately.

Source: Modified from and as seen on Loves to Eat; Originally from Gourmet.

Potato and Tomato Gratin

Summer's coming to an end which means that local red fresh tomatoes are, too :(.  If you make one more dish with your fresh tomatoes this summer I highly suggest this one.  The time needed to caramelize the onions and bake the dish are a bit long for a weeknight (unless you prep and assemble in advance) but it's definitely worth it.  This was a great departure from traditional potato gratin.  Really fresh and lighter in taste and texture.  I'll make it again when tomatoes are at their best again next year.

Two Years Ago: Finn Nisu Bread - A tribute to my husband's heritage

Potato and Tomato Gratin
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Ingredients

• 5 tablespoons extra-virgin olive oil
• 6 cups thinly sliced onions (about 1 1/2 pounds)
• 1 tablespoon thyme leaves, divided
• 1 tablespoon unsalted butter
• 1 1/4 pound Yukon Gold potatoes, peeled or not...whichever you prefer
• 1/2 cup heavy cream
• 2 1/4 pound ripe tomatoes, cut into 1/4" thick slices
• 1/4 cup sliced basil
• kosher salt and freshly ground black pepper

Directions

1. Heat a large saute pan or Dutch oven over high heat until hot, then add 3 tablespoons olive oil, the onions, 1 teaspoon thyme, 1 teaspoon salt, and some pepper. Cook for 6 minutes, stirring often, then turn down the heat to medium and add the butter. Cook an additional 10-15 minutes, scraping with a spoon or spatula until the onions start to caramelize. Turn the heat down to low and continue cooking until the onions are a deep golden brown, another 5-10 minutes. Turn the heat off and set aside.
2. Preheat the oven to 350 degrees F.
3. Thinly slice the potatoes (using a mandoline or a sharp chef’s knife) into 1/8-inch-thick rounds. Toss them in a bowl with the cream, 1 teaspoon thyme, 1 teaspoon salt, and some freshly ground black pepper.  Arrange sliced tomatoes on a plate and season with 1 teaspoon salt and some pepper.
4. To layer the gratin, first spread half the caramelized onions in an even layer in a 9×9 inch baking dish. Top the onions with one layer of alternating potatoes and tomatoes (using about half of each), then drizzle with 2 tablespoons cream (from the potato bowl) and 1 tablespoon olive oil. Season with 1/4 teaspoon salt, a healthy pinch of black pepper, 1/2 teaspoon thyme and half the basil.
5. Repeat the layers, making the top potato/tomato layer pretty since this is the top presentation layer of the gratin. Pour the remaining cream (from the potato bowl) and remaining tablespoon olive oil over the gratin and season with 1/4 salt, a pinch of pepper, the remaining 1/4 teaspoon thyme and the remaining basil. Press all the vegetables down with your fingers; the cream will come up through the layers and coat the vegetables evenly.
6. Cover the baking dish tightly with aluminum foil and bake for 1 1/2 to 2 hours, until the potatoes are tender when pierced. Turn the oven temperature up to 450 degrees F, uncover the gratin, and bake an additional 25-30 minutes until the top is bubbly and golden brown. Let cool slightly before serving.

Source: Originally from Sunday Suppers at Lucques by Suzanne Goin as seen on Eggs on Sunday

Recipe Swap: Mushroom Bolognese

I've said it once and I'll say it again.  I LOVE Italian food.  So, this week's Recipe Swap theme was a dream come true.  When I got my recipe from Heather at Hezzi-D's Books and Cooks I was pumped.  I can never get enough great Italian sauce recipes.

My husband to me: "What's for dinner tonight?"
Me: "Pasta."
My husband: "Oh.  Does it have meat in it?" [A fair question since I have been veggie heavy due to trying to use all our CSA veggies]
Me: "Yes."

I wasn't lying.  There IS some ground turkey in this dish.  But you know how they say that mushrooms are meaty?  That's exactly what this recipe is really all about.  It tastes a lot like your traditional bolognese sauce but uses meaty mushroom pieces in place of most of the ground meat yielding a healthier version of this Italian favorite.  Even my mushroom-hating husband thought he was eating meat and loved this dish.  He went so far as to tell me a good two or three times how much he liked this dish.  I didn't have the heart to tell him that it was mostly mushrooms.  Genius I tell you, genius!

Of course, you can make this recipe completely vegetarian by omitting the ground meat altogether or using those vegetarian beef crumbles.  As always, I added a few shakes of cracked red pepper for a good kick.  This will go in my recipe keepers for sure!  By the way, if you're looking for a more traditional meat bolognese, check out this recipe :).

For this swap, I submitted my favorite simple sauce, Marinara Magnifica which was received by Caitlin's Cooking and More.  It's a simple, great sauce to use on pretty much anything and I love how Caitlin adapted it for the crockpot.  See the rest of the Italian swap roundup at A Taste of Home Cooking.
Mushroom Bolognese


Ingredients

• 1 T. olive oil
• 1 c. chopped onion
• 1 t. salt
• 1 t. black pepper
• 1/2 lb. lean ground beef (optional; I used ground turkey)
• 5 c. finely chopped mushrooms (I used baby bella but feel free to use a combo of whatever)
• 1 t. minced garlic
• 3 T. tomato paste
• 1/2 c. dry red wine
• 1 (28 oz) can diced tomatoes, undrained
• 1 t. Italian seasoning
• 1 t. oregano
• 1 lb. pasta
• 1/4 c. pasta water
• Parmesan cheese and fresh chopped parsley or basil chiffonade
• Few shakes of cracked red pepper (optional)

Directions

1. Heat olive oil in a Dutch oven over medium heat.  Add the onion, salt, pepper, and ground beef.  Cook for 10 minutes or until beef is browned.
2. Add the mushrooms and garlic and cook for an additional 15 minutes or until most of the liquid has evaporated.  Add in tomato paste, wine, and tomatoes.  Bring to a boil then reduce to simmer for 30 minutes.  Stir occasionally.  
3. Meanwhile, make the pound of pasta according to package directions.  Reserve 1/4 c. pasta water.
4. Stir in the oregano and Italian seasoning.  Stir in pasta water.  Spoon over hot pasta and sprinkle with cheese and parsley.

**This sauce can be frozen for up to 6 months.  Great for a make-ahead meal!**

Source: As seen on and adapted by Hezzi-D's Books and Cooks from Cooking Light

Fusilli a la Crazy Bastard

Yesterday I told you to stay tuned so you could see what I did with my beet greens.  Well, I made Fusilli (penne in my case) a la Crazy Bastard.  I'm sorry but honestly how can you resist making a dish with that type of name?!  The origins of the name...I haven't a clue.  But if you know, please do share!

I had no idea that you could use beet greens in cooking but it works just like any other green like kale or chard or spinach.  In fact, don't let not having beet greens keep you from making this dish.  I threw in some bell peppers and red onions for good measure.  It's good.  Especially if you're a goat cheese lover.

Go ahead and try it, you crazy person, you!


Fusilli a la Crazy Bastard
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Ingredients

• 1/2 cup walnut halves
• 1 pint cherry tomatoes
• 2 tablespoons plus 1 teaspoon olive oil
• Salt and freshly ground black pepper
• 1 pound fusilli pasta (I used penne)
• 3 garlic cloves, sliced
• 1/2 pound beet greens, rinsed and coarsely chopped
• Pinch of crushed red pepper
• 1/2 pound soft goat cheese, thickly sliced
• 1/4 cup freshly grated Parmigiano-Reggiano cheese  

 Directions

1. Preheat the oven to 350°. On a rimmed baking sheet, toast the walnuts for 7 minutes, until lightly browned; let cool slightly. Coarsely chop and transfer to a bowl.
2. Raise the oven temperature to 450°. On the rimmed baking sheet, toss the cherry tomatoes with 1 teaspoon of the olive oil and 1/2 teaspoon each of salt and pepper. Roast the tomatoes for about 10 minutes, until browned in spots.
3. In a large pot of boiling, salted water, cook the fusilli. Meanwhile, heat the remaining 2 tablespoons of olive oil in a large skillet. Add the garlic and cook over moderate heat, stirring constantly, until golden, 2 minutes. Add the roasted tomatoes, beet greens and crushed red pepper and cook, crushing the tomatoes slightly, until the greens are just wilted, 3 minutes.
4. Drain the fusilli, reserving 1/2 cup of the cooking water. Add the pasta, the reserved cooking water and the sliced goat cheese to the skillet and cook over moderate heat, tossing to coat the pasta. Season with salt and pepper. Transfer the pasta to a bowl, garnish with the chopped toasted walnuts, top with the Parmigiano-Reggiano and serve immediately.

Source: Originally from Food and Wine as seen on Savory Spicy Sweet

Greek Salsa

Hi!  I'm back from my trip and figured I better post something soon so you know I made it back alive.  I had a blast but have to say that I thought rafting would be more thrilling than it actually was.  I guess I'm a thrill seeker and was expecting more rapids one after another...and with bigger water and drops...like what you see in the movies!  Had everyone in my boat not gotten dumped into the river it frankly might have been a bit boring.  Don't worry though, like I said, we're alive and all okay...the worst injury was a tiny scratch and some bruises (which I suspect were from getting back *in* the raft versus being dumped out of it). 

What happened was at Scramble Like a Rat (class III rapid) we somehow ended moving head on towards a HUGE undercut rock.  Our raft guide yelled "back" so that we'd paddle back but it was too late.  We made contact with the rock and our raft started tipping so she then yelled "high side" and that also failed.  I saw the raft was about to keel over so I was the first to bail.  Others were soon to follow.   Thankfully I went towards the side where the water was very still. I just stood up and when I looked around, to my horror I saw some of my friends floating down river and I had no idea where my husband was.  I also saw our guide.  She somehow was able to climb up the rock and held onto the raft by herself (amazing considering how heavy that thing is...it took 9 of us to move it from the road to the river bank!).  She right sided it and then came my way and I jumped back in.  Then we headed downstream and began collecting everyone else.  It's amazing how strong you can be on an adrenaline rush.  I was pulling folks into the boat that I'm sure were heavier than me.  Our raft guide said had I not bailed at the time that I did, we would have capsized the raft over for sure.  I feel like that's more dangerous because you can get stuck under the raft.  I found out later that my husband was the last to bail from the boat and he did get stuck under for a bit before being carried away by a strong current.  He was picked up by our friends in another raft.

We later found out that we did what is called a "dump truck" which is when a raft dumps all of it's passengers but remains upright.  In our raft guides 10 year career she has only had to call a "high side" manuever 15 tmies and this was only the 4th time she has had a dump truck.  Lucky us.  Some of it was her error (she is the one steering after all and she was kind of hard to hear) some of it was us (we kind of sucked at paddling backwards...give us a break though, 6 of the 8 people had NEVER rafted before!).  Either way, this wouldn't keep me from doing it again or venturing into bigger water.  The next day my entire upper body was sore as was my butt from sitting on that hard raft all day.  This was an awesome tricep, pec, and ab workout for me lol.  I didn't feel so bad about not being able to exercise.

Anyway, so that was our wild rafting adventure.  I recommend it!

Since my friends and I took a "refreshing dip" in the Lower New River I leave you know with this refreshing dip (ba dump dum!) recipe which used my CSA beets.  It's the first time I've ever roasted beets and I wish someone would have told me that they stain your hands  *lovely* color of hot pink when you peel them.  While pink is my favorite color, it doesn't mean I want to be semi-permanently colored that way on my skin!  I loved the flavor of this "salsa"...like a greek salad!

Come back tomorrow to find out what I did with the beet greens :).

Greek Salsa
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Ingredients

• 1 Tbsp. red wine vinegar
• 2 tsp. lemon juice
• 1.5 Tbsp. olive oil
• 1.5 tsp. oregano
• 1 clove garlic, minced
• 3 Tbsp. chopped parsley
• 2 tsp. chopped dill
• 1 cucumber, seeded and diced small
• 1 large tomato, seeded and diced small
• 1/3 lb. feta cheese, diced
• 10-12 kalamata olives, pitted and chopped
• 1/4 cup chopped green or red onion
• 1/4 cup diced beets (roasted or pickled)

Directions

1. Whisk together the red wine vinegar, lemon juice, olive oil, and oregano, and then season to taste with salt and pepper.
2. In a separate bowl, stir together the remaining ingredients (the beets turn everything hot pink, so add them slowly at the end to partially avoid this).  Stir in the dressing, tossing well to combine.

Source: Elly says Opa! 

Fish Tacos with Lime-Cilantro Crema

Tomorrow, I'm going to check something off of my bucket list.  I'm going whitewater rafting!!  I'm incredibly excited for this trip and glad I was finally able to make it on my friend Vanessa's annual trip.  There are 18 of us going to a huge 9BR/9BA cabin and then 16 going rafting.  We'll be spending a full day going down the Lower New River (dubbed the Grand Canyon of the East) which is Class I - V.  I have ZERO experience and was told that even though some of these rapids are almost the most challenging class possible, this run is suitable for beginners.  Pray that I come back intact in one piece and don't end up swimming with the fishies too much!

That brings me to my recipe for today.  Fish!  I previously posted a recipe for fish tacos and they're both quite nice.  What makes this recipe stand out is the Lime-Cilantro Crema.  Don't skip that.  The contrasting cool and fresh flavor is outstanding!  I was also excited to use my cabbage and tomatoes to top these tacos.

PS:  I just realized 3 recipes I've posted this month have cilantro in them.  Clearly I'm on a cilantro kick.  I just LOVE the unique flavor!  For those that aren't fans, you can leave it out.  And, just for you, I promise my next post won't have cilantro in it :).


Fish Tacos with Lime-Cilantro Crema
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Yield: 4 servings (2 tacos each).

Ingredients

For the Crema

• 1/4 cup (about 3) green onions, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 3 Tbsp low-fat mayonnaise (I used unflavored Greek yogurt)
• 3 Tbsp reduced-fat sour cream
• 1 tsp lime rind, grated
• 1 1/2 tsp fresh lime juice
• pinch of salt
• 1 garlic clove, minced

For the Tacos

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/4 tsp ground red pepper
• 1/8 tsp salt
• 1/8 tsp garlic powder
• 1 1/2 lbs mahi mahi fillets (I used tilapia)
• Cooking spray
• 8 (6-inch) corn tortillas
• 2 cups cabbage, shredded

Directions

1. Preheat oven to 425 F.
2. To prepare crema, combine the first 8 ingredients in a small bowl; set aside.
3. To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides of fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 13-15 minutes or until fish flakes easily. Break fish into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top each with 1/4 cup cabbage and 1 tablespoon crema.

Source: Cooking Light, December 2006 as adapted by and seen on Prevention RD

Nutrition Information (per serving): 323 calories; 7 g. fat; 124 mg. cholesterol; 401 mg. sodium; 28.5 g. carbohydrate; 3.3 g. fiber; 35.5 g. protein

Recipe Swap: Baked Squash

I was excited by this week's recipe swap because the theme was Summer Vegetables.  Surely whatever recipe I got would utilize vegetables that I would get in my CSA share sometime during the two week swap duration.  I waited, and waited and sadly no zucchini came my way.  So, when the rubber hit the road, I decided to modify this recipe and use the beautiful yellow summer squash that nature blessed me with instead.

This recipe was fresh and delicious with all the flavor of summer.  I loved how everything I used in this recipe came from my CSA share with exception of the cheese and breadcrumbs.  Next time I get zucchini, I'll try this recipe in its original form for sure :).

I submitted Summer Corn and Vegetable Soup which was received by Hezzi-D's Books and Cooks.  Check out the rest of the fresh veggie round-up at A Taste of Home Cooking.

Baked Squash

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• 1 1/2-2 pounds Yellow Squash or Zucchini
• 1 tablespoon Oil or Butter
• 1 medium Onion, chopped
• 2 Garlic Cloves, minced
• 4-6 Basil Leaves, chopped (or 1 teaspoon dry basil)
• 1/2 cup Bread Crumbs (or cracker crumbs)
• 2-3 ounces Feta, crumbled (omitted)
• Handful of Parmesan Cheese
• Tomatoes, sliced (omitted - I had already used my share of tomatoes in a different dish)
• Salt & Pepper, to taste
• Extra Melted Butter (optional)

Directions

1. Cut the squash in half lengthwise and place cut side up in an 8x10 baking pan.  
2. Saute onion, garlic, and basil in the butter/oil for a few minutes, adding salt and pepper to taste.  Add bread crumbs and blend.  
3. Meanwhile, slice tomatoes and place the slices on top of the zucchini.  Sprinkle the top with feta and Parmesan cheese.  Cover with the bread crumb mixture and drizzle with extra melted butter over the top (or a drizzle of olive oil).
4. Bake at 350 degrees, uncovered, for about 1 hour.   If the zucchini is not tender by then, cover the pan with foil and bake for an additional 8-10 minutes.  Allow the zucchini to cool and slice.

Source: Modified from Fried Ice and Donut Holes

Tomato Basil Orzo Salad

I said I would post this today and so by-golly, at 10:50PM just before bedtime, here goes nothing!  This was a light and fresh accompaniment to the Turkey Kofta Kebabs that I posted yesterday but would be great with many different or a light meal all on its own.

Tomato Basil Orzo Salad
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Yields: 4 to 6 light-entrée servings or 8 to 10 side-dish servings


Ingredients

• 1 1/2  cups dried orzo pasta
• 1 1/4  pounds firm-ripe tomatoes, at room temperature
• 3/4 cup chopped fresh basil leaves
• 1 or 2 cloves garlic, peeled and minced
• 3 tablespoons  extra-virgin olive oil
• 2 tablespoons  balsamic vinegar
• About 1/4 cup grated parmesan cheese
• Salt and pepper

Directions

1. In a 3- to 4-quart pan over high heat, bring 1 1/2 to 2 quarts water to a boil. Add orzo and cook until barely tender to bite, 8 to 10 minutes.
2. Meanwhile, rinse and core tomatoes; chop and place in a large bowl. Add basil, garlic, olive oil, and vinegar; mix gently. 
3. Drain pasta well and add to tomato mixture. Mix, adding parmesan cheese, salt, and pepper to taste.

Source: Sunset Magazine as seen on Proceed with Caution

Nutritional Information

Calories: 255 (32% from fat)

Protein: 7.8g

Fat: 9g (sat 1.8)

Carbohydrate: 37g

Fiber: 2.6g

Sodium: 74mg

Cholesterol: 2.6mg 

Recipe Swap: 7 Layer Taco Pie with Cornmeal Crust

Confession: I just may have gone a little crazy with modifications on this week's recipe swap.

Usually I stick as close to the original recipe as possible (swapping in things here in there due to preferences or just not having an ingredient on hand).  With this one, I saw so much potential.  As an aside, I recently took a "test" called StrengthsFinders and found one of my top strength themes is Maximizer.  Essentially someone with this strength likes to take something from good to great.  So, my mind went to concocting something grand...

I noticed that this recipe used a pastry puff crust but to me, that didn't feel very Mexican.  Valerie at Love Through the Stomach never claimed it was authentic anyway.  But then I thought...why not make a cornmeal crust instead?  And while we're at it, let's bake it in a tart pan so it looks pretty (and heck, my lovely tart pan deserves to be used more than once since it's arrival at Christmas time!)

Crust figured out.  Now for the filling.  I'm sure everyone's familiar with 7 Layer Taco Dips.  They're cold dips and usually the base layer is refried beans doctored up with taco seasoning and then there are 6 other layers...usually sour cream, guacamole, salsa, shredded cheddar cheese, onions, tomatoes, lettuce, and/or olives are somewhere in that mix.  It's really not all that much of a recipe as just layering whatever sounds good.  And that's where I drew my inspiration for this filling.  Which just by chance happened to be 7 layers once I put them in and counted.  Just my luck!

Ooooh, layers!

What resulted was something extremely comforting and soooo filling.  I quickly realized we could have used some help to finish eating this one because this was one literally heavy pie!

For this week's swap, I submitted Roasted Tomatillo Enchiladas and the swap round-up as always can be found at A Taste of Home Cooking's blog.

7 Layer Taco Pie with Cornmeal Crust
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Ingredients

For the Crust

• 1 cup all purpose flour
• 1/2 cup cornmeal
• 1/2 teaspoon salt
• 1/4 teaspoon cayenne pepper (optionally added for a little "kick")
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 Tablespoon sugar
• 2 large egg yolks

For the Filling

• 1 pound lean ground turkey or beef
• 1 packet low-sodium taco seasoning
• 4 oz (1/2 package) Neufchatel low-fat cream cheese, softened
• 8 oz reduced fat sour cream
• 1 can black beans, drained and rinsed 
• lettuce, shredded (in this case I had leftover Cilantro-Jalapeno Slaw so that's what I used today)
• 1 small tomato, diced
• 1/2 small onion, diced
• cheddar cheese, shredded

Directions

For the Crust

1. Whisk flour, cornmeal, salt, and cayenne pepper in small bowl to blend. Using electric mixer, beat butter and sugar in large bowl to blend. Beat in egg yolks. Add dry ingredients and beat just until blended. Roll dough into a ball then flatten into disk shape. Wrap dough disk in plastic and refrigerate 20 minutes. (Can be prepared 1 day ahead. Keep refrigerated. Let dough soften slightly at room temperature before using.)
2. Preheat oven to 375F.  Lightly grease a 9" diameter tart pan with removeable bottom (if you don't have one, a springform pan or pie dish will also do).  Unwrap dough disk; press onto bottom and up sides of tart pan.  Blind bake for 15-20 minutes, until crust is lightly golden brown.  Set aside to cool.

To Assemble the Pie

1. While the crust is cooling, brown the ground turkey or beef.  Drain fat and add taco seasoning, preparing per package directions.  Cover and set aside.
2. Combine cream cheese and sour cream in a bowl.  Spread an even layer into the bottom of the cooled pie tart.  Add a layer of browned beef followed by black beans.  Continue layering rest of ingredients.  Serve by cutting into slices and enjoy!

Source: A Christine's Kitchen Chronicles original drawn from many inspirations including my swap partner Love Through the Stomach, cornmeal crust modified from Bon Appetit, December 2000, and 7-Layer Taco Dip filling inspiration from All Recipes.

Summer Pasta Bolognese

Are you up to your ears in tomatoes and zucchini yet?  If you are, kudos to you for having a green thumb and hey, any pointers?  Because mine is black... 

 

I made this recipe at least three times last summer when I had a CSA share with Bergefurd's Farm.  I did not rejoin their CSA this year because they got rid of half shares and frankly, we struggled to use all of our produce last year when the harvest was abundant.  However, I decided at the last minute (ie: less than two weeks ago) to join a different CSA Summer Share with Cedarmore Farm.  It's run by an Amish family using organic methods and I've loved reading their blog online.  They did a cute "meet the animals" series where they wrote a story about each animal on the farm, their name and role.  There's something very feel-good to me knowing these little details about where my food comes from.  I pick up our first share a week from today and can't wait to cook with all the fresh veggies and enjoy succulent, sweet fruits!

 

This healthy sauce was so easy to make and I love how this sauce has a boost of veggie nutrition.  I can only imagine how wonderfully delicious and rewarding it would be to make this meal with all home-grown produce! 

One Year Ago: White Chocolate Strawberry Parfait - My kind of dessert: easy and light!

Two Years Ago: Chocolate Peanut Butter Cookie Treats

Summer Pasta Bolognese

Ingredients

• 12 ounces fettuccine or spaghetti (3/4 box)
• 2 Tbsp. olive oil
• 1 pound ground turkey
• kosher salt and pepper
• 2 cloves garlic, minced
• 1 1/2 pounds beefsteak tomatoes (about 3), chopped or 28 oz. canned diced tomatoes, drained
• 1/2 cup dry white wine or vermouth
• 1 small zucchini, coarsely grated
• 1 carrot, grated
• 3/4 cup fresh basil leaves, torn
• parmesan cheese, for serving

Directions

1. Cook the pasta according to the package directions.
2. Meanwhile, heat the oil in a large skillet over medium heat. Add the turkey and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Cook, breaking up the turkey with a spoon, for 3 minutes. Add the garlic and cook for 1 minute. Add the tomatoes and wine and simmer, stirring occasionally, until the turkey is cooked through and the sauce has slightly thickened, 4 to 5 minutes. Fold in the carrot and zucchini and simmer for 10 more minutes, stirring occasionally.
3. Remove from heat and stir in basil. Serve over the pasta and garnish with parmesan cheese.

 Source: Real Simple as adapted by and seen on Christine's Cuisine

Recipe Swap: Sweet Beginnings' Summer Pasta Salad

The theme for this week's swap was foods you'd bring to a Memorial Day picnic.  I submitted the uber fabulous and easy Firecracker Shrimp and received Jaida (jaire30) from Sweet Beginnings original pasta salad recipe.  As always, you can see the full blog roundup post in A Taste of Homecooking's blog.

Once again I was thrilled to be able to use up some of my pasta stash and was pleased with the way this recipe tasted.  Very light and refreshing.  The perfect complement to our burgers and dogs!  I wasn't sure about the use of zucchini or the lack of salad dressing "sauce" in this recipe but I have to say, it really worked.  It's not super flavorful (like the salad dressing types) but my-oh-my do those veggies really shine in this dish.  It'll be nice to have an alternative to my standby pasta salad recipe from my mother-in-law when I want to mix things up a bit :).

Please pardon the yellow tint to this photo.  I forgot my camera and so the iPhone was pulling double duty!  But, it's actually not half bad for a camera-phone picture, in my opinion...


Sweet Beginnings' Summer Pasta Salad
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Ingredients

• 2 cups tri-color Rotini or Fusilli Noodles, cooked according to package directions
• 2  Zucchini, sliced into ¼ inch rounds
• Salt, to taste
• Pepper, to taste
• 1 1/2 cups Cherry or Plum Tomatoes, halved
• ½ cup Red Onion, diced
• 1 Tbsp fresh basil, coarsely chopped
• 1 Tbsp + 1 tsp Olive Oil, divided
• 1 Tbsp Red Wine Vinegar
• ½ Lemon (optional)

Directions

1. Lightly sauté zucchini using 1 tsp of olive oil or cooking spray and season with salt & pepper, then cut each round into halves or quarters.
2. Mix olive oil & vinegar together in a small bowl.
3. Toss pasta, zucchini, tomatoes, and onion in a large bowl with the olive oil mixture. Season with salt & pepper, add basil and stir.
4. Refrigerate for 30 minutes, squeeze lemon over pasta (if desired), toss and serve! 

Source: Sweet Beginnings

Shrimpo de Gallo

It's recipe numero quatro of the Cinco Recipes for Cinco de Mayo series.  We're nearly done but don't worry, the fiesta has yet to begin!  The title of this particular recipe makes me laugh...as does Ree's (AKA Pioneer Woman) struggle to determine what it should be named... 

Shrimp Pico de Gallo
Shrimpy Pico de Gallo
Pico de Shrimpo
Shrimpo de Gallo
Shrimp Salsa

No matter what the name, this dip is a nice change from the traditional salsa and will win your heart over.  (And then give you some heartburn if you can't take the heat and/or you over-fiesta!).  It can be thrown together quickly for those last minute fiestas if you get your slicing and dicing on.

This recipe is Tapas Themed Dinner Club approved and once again, I suck and forgot to take a picture so thank you Emily for the photo!  The dip is in the center and NO, you don't dip the churros into the Shrimpo de Gallo.  Use tortilla chips, silly!  (The items were plated this way for ease of transport.)

One Year Ago: Hm yeah seriously...apparently I took the entire month of May off so...nothing.  I blame being on vacation and then trying to catch up from vacation.  Sorry!
Two Years Ago: Blonde Brownies...because blondes have more fun?

Shrimpo de Gallo
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Prep Time: 15 minutes
Yields: 12 servings 

Ingredients

• 1 pound Cooked Cocktail Shrimp (tails removed), Chopped
• ½ whole Red Onion, Diced Finely
• ½ cups Green Or Black Olives, Chopped (I omitted...I hate olives, yuck!)
• 2 whole Tomatoes, Diced
• 2 whole Fresh Jalapeno Peppers, Minced (I used about 15 slices from a jar)
• 2 whole Avocados, Chopped
• 2 whole Limes, Juiced
• Kosher Salt To Taste
• 2 cups Cilantro, Chopped

Instructions

1. Combine shrimp, red onion, olives, tomatoes, and jalapenos in a large bowl. Add lime juice to taste, then a dash of kosher salt. Add cilantro. Stir gently with a spoon, then taste on a tortilla chip so you’ll have an accurate gauge of the salt content. Add more salt and/or lemon juice if needed.
2. Chill until serving. Note that the avocado will brown if too much time passes, so if you want to make this ahead of time, leave out the avocado until just before serving.
3. Serve with tortilla chips!

Source: Pioneer Woman

Recipe Swap: Spaghetti and Meatballs

Sarah (oct11bride) of Taste of Home Cooking organized another recipe swap due to the smashing success of last time's swap.  It looks like its going to be a weekly thing which is really cool!  The theme of this one was "Pasta".  I submitted Cincinnati Style Chili (because I simply cannot resist sharing this stuff with the world!) and in return I received Displaced_Kiki's Spaghetti and Meatball recipe.  Check out Jey of Cooking's write-up of my beloved chili in her blog...such a great pic for something I know doesn't exactly photograph so well!  Guess it's all in the talent of the photographer :).

When I got the recipe I was both excited and disappointed at the same time.  As I alluded to in a recent post, I recently accumulated a stockpile of about 40 boxes of free (yes, free) pasta.  See...this is what 24 boxes of free pasta (and a few other items which I purchased for a total of just over $4) looks like.  Now imagine 16 boxes more...

Yep...we've got a lot of pasta to work through.  So, the fact the theme itself was pasta made me excited to start and I couldn't wait to get all sorts of new recipes to try out as I worked my way through the stock.  Then I got my recipe.  My heart sunk a bit when I saw spaghetti and meatballs because it was so familiar and I already had a great recipe from my mother-in-law that I frequently make.  But, I looked at the bright side of things and figured in the spirit of trying new things and possibly finding something better, I'd give it a shot.

I was intrigued by the addition of spinach in the meatballs but ended up leaving it out because I didn't want to buy a whole bag of fresh spinach just to throw in a handful of it.  I'm not sure what trio meat is nor how much was in "1 package" so I just used what I had on-hand which is 1/2 pound ground turkey and 1/2 pound ground mild italian sausage.  I figured if it made 12 meatballs this amount of meat seemed about right versus what I'm used to in my normal recipe.  The amount of egg (3) called for though seemed a bit much.  Still, I powered through and had faith.  I probably should have gone with my gut though because after adding all the meatball ingredients together I found it to be extremely wet/mushy and it wouldn't hold its shape.  I ended up adding a couple slices of shredded bread pieces.  I probably should have added more because they were still a bit soft and after baking my meatballs were more like meatmounds.  They didn't hold their shape as I had hoped and once I added them to the sauce they disintegrated into the sauce and kind of became meatsauce.  I also  ended up with over 20 meatballs (roughly 2" in diameter) so I'm still scratching my head over where I went wrong.

The sauce was a bit better.  I added a couple glugs of red wine for depth and cracked red pepper for heat.  I still craved more flavor from the sauce after it simmered.  I think this version tasted more fresh and acidic versus I'm used to and prefer a more deep, slightly sweet slow cooked flavor from simmering for hours.

Overall it was fun to try a new version but I think I'm still sticking with my tried-and-true family recipe.  Below is the original recipe submitted to me, without any of the modification of the ingredients I mentioned...just in case I did something wrong and there's operator error!  I did re-write the directions to reflect how I prepared this recipe.

By the way, time is running out to enter my 2nd Blogiversary Giveaway!  Don't miss out on this opportunity to win an autographed version of Pioneer Woman Cooks!

One Year Ago: It was a Dinner Club Brinner (Breakfast for Dinner) Theme with Bacon Egg and Toast Cups, Belgian Waffles, Pancake Syrup, Strawberry Topping, and Country Fried Steak!

Spaghetti and Meatballs

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients

 

For the Sauce

• 1 big can crushed tomatoes
• 1 regular size can tomato sauce
• 1 small can of tomato paste
• garlic, salt and pepper,  basil, thyme, oregano, and parsley to taste
• 2 bay leaves

For the Meatballs:

• 1 package trio meat
• 3 eggs
• 1 cup panko bread crumbs
• salt and pepper to taste
• hearty handful of baby spinach
• 1 medium yellow onion
• 1 red pepper
• small handful of fresh basil
• about a tbsp each of fresh thyme, rosemary, oregano, and parsley

Directions

1. Preheat oven to 350 degrees and spray a large rimmed cookie sheet with cooking spray.
2. Combine ingredients for sauce in a dutch oven or large pot.  Bring to a boil then reduce to simmer.  Allow sauce to simmer while you prepare the meatballs.
3. Add spinach, onion, pepper, and spices in a food processor.  Pulse about 5-6 times until finely chopped.
4. In a large mixing bowl, using your hands mix together processed vegetables and remaining ingredients until combined.  Shape meat into balls and place onto cookie sheet.  Bake for about 20-25 minutes.
5. Add meatballs to the sauce and serve.

 Source: Displaced_Kiwi