Green Grub

Happy St. Patrick's Day!  Hope you're enjoying green beer or green food today... or better yet, BOTH!  I celebrated early with a small luncheon at a friend's house over the weekend.  It's always nice to get with the girls.   We each made something green.  Everything was tasty and festive!   I made the appy's so I'm sharing my recipes below along with pics of the other dishes.  I feel the Spinach Ricotta Rolls were pretty to look at more than they were tasty.  They were good but very different flavor and texture than I expected.  Check out my additional notes on how to make it better.   My friend E also mentioned the filling could be a good sauce over bowtie pasta.  That would be a quick and tasty dinner.   Good idea E!

The menu consisted of:
Appetizer - Spinach Ricotta Rolls
                   Asparagus Goat Cheese Tart

Main - Spinach Salad
            Ham, Egg & Pea Casserole

Dessert - Key Lime Pie

Spinach Ricotta Rolls by Chrystal

Spinach Ricotta Rolls
1/2 c pistachios (measurement done with shells on)
6 Lasagna Noodles
olive oil
1 tbsp butter, unsalted
1 bundle of fresh spinach
2 garlic cloves, minced
1/2 tsp salt
1 c ricotta cheese
1/4 c parmesan cheese, grated
1/4 tsp nutmeg
1/4 tsp salt

Cook lasagna noodles according to package directions.   Lay each noodle flat on paper towel or aluminum foil to cool and dry.

Heat a large saute pan over medium-high heat.  Add oil and butter.   When butter is melted, add spinach and saute for about 6-8 minutes or until wilted.  Add garlic and salt.  Cook for another 2 minutes.  Set aside to let cool.

Grind pistachios in a coffee bean grinder or food processor until finely chopped.  Pour into a small bowl and set aside.

Using a blender or food processor, pulse the cooked spinach 2-4 times. In a large bowl, stir together the spinach, ricotta cheese, parmesan cheese, nutmeg, salt.

With a rubber spatula, spread about 2 tablespoons of the spinach filling onto each noodle.  With a sharp knife, slice noodle in half lengthwise.  (it's easier to do this before rolling in my opinion) Gently roll up each noodle tightly.  Sprinkle about a teaspoon or so of the ground pistachios.  Repeat for each noodle.   From here you can eat as a cold appetizer or reheat in oven for about 5-7 minutes or 15 sec in microwave and enjoy.  I recommend eating them warm.  **You can also make a casserole out of it. After rolling each noodle, sprinkle with mozzarella cheese in a small casserole dish and bake until cheese is melted.  I may try that version next. 

Asparagus Goat Cheese Tart by Chrystal

Asparagus Goat Cheese Tart
1 frozen puff pastry sheet, thawed
4 oz goat cheese
1 lb asparagus, trimmed
1 tbsp butter
1 bunch green onions, sliced thin (white and light green parts only)
2 garlic cloves, minced
salt
pepper
olive oil

Preheat oven to 350 degrees F.   Place asparagus on a baking sheet and drizzle with about 2 tablespoons of olive oil, 1-2 pinches of salt and pepper.  Roast in oven for about 5 minutes or until lightly browned.

In a small skillet, melt 1 tablespoon butter.  Add sliced green onions and garlic.   Cook about 1 minute until softened.  Set aside to cool.

On a light floured sheet of parchment paper, roll out the pastry sheet to be about a 12-13 inch square.  Transfer parchment and pastry to a baking sheet.    Bake for about 5-7 minutes or until lightly browned.   Then spread goat cheese onto warm dough or place chunks if needed all over the dough in the center, leaving about an inch on the edge.   Place the asparagus spears side by side working from the center out.  Fold the edges of dough over onto the asparagus.   (I forgot to do this and added the asparagus AFTER I had already folded the dough. Mine looks sloppy in my opinion. But to each their own.)  Sprinkle the green onions and garlic over the top.

Bake for about 15 minutes or until pastry is golden brown all over.   Slice into squares with a pizza cutter.  Enjoy!

Spinach Salad by E

Ham, Egg & Pea Casserole by Carole

Key Lime Pie by Carole

Citrus Lunch

It's been a few months since the girls and I have had a chance to get together over delicious homemade food and girl talk.  Our fabulous friend, Lesley, finally took the lead and scheduled a lunch at her place with the theme being Citrus.  This was a perfect idea for the sweltering summer in Texas.  I was really excited about it and went through several recipes and ideas in my head of what I would make.  Everything we made went so well together and we really explored the spectrum of citrus more than I expected. Citrus flavors such as lemon, lime, orange and tangerine were featured.  I loved everything but I think my new friend, Alice, has a special place in my heart with this round.  She made the dish that leaves something delectable and memorable on my tastebuds.  Her lemon crepes were so amazing!  You can eat them for breakfast, lunch or dinner.  The lemon sauce is not too tart or too sweet.  It's just right.  Alice, I'm still waiting on that recipe.  ;p

Pictured in order below starting top left:
Stephanie - Margarita Shrimp Tacos
Lesley - Tomato Zucchini Augratin
Elisabeth - Tangerine Sorbet
Alice - Lemon Crepes
Chrystal - White Wine Sangria & Caribbean Chicken Salad w/Jerk Lime Dressing (see my recipes below)

White Citrus Sangria


1/2 c sugar
3/4 c orange-flavored liquer or orange juice (I used Contrieu)
3/4 c vodka or lemon-lime carbonated beverage (I used vodka)
2 medium nectarines, thinly slices
1 medium orange, thinly sliced
1 lemon, thinly sliced
1 lime, thinly sliced
1 bottle dry white wine or white grape juice, chilled (I used wine)
1 liter club soda chilled

In a half gallon pitcher, stir sugar, orange liqueur and vodka until sugar is dissolved.   Add the fruit and wine.  Refrigerate until serving.  Just before serving, pour the club soda into pitcher and stir gently to mix.  Serve over ice if desired. 

Caribbean Chicken Salad
Feel free to add 1 diced, peeled mango if you want. I also believe pineapple chunks and/or shredded coconut would make this a true Caribbean recipe.  Try it out and let me know!  I am going to try those additions next time.

Dressing:
2 containers (6oz each) fat free Pina Colada Yogurt
1 1/2 tsp Jerk Seasoning
juice of 2 limes

Salad:
3 c shredded romaine lettuce (1 large bunch)
2 c shredded cooked chicken
1 can (15oz) black beans, rinsed & drained
1-2 medium chopped and seeded tomatoes
3 green onions, thinly sliced
1/2 c cashews
2 c shredded colby-jack cheese, divided

In a small bowl, mix all the dressing ingredients until well blended.  Cover and refrigerate while preparing the salad.

In a 4 qt clear glass trifle or serving bowl, layer the salad ingredients.  Lettuce, chicken, black beans, 1 c cheese, tomatoes, remaining 1 cheese and green onions.  Pour half of the dressing evenly over salad then sprinkle cashews on top.  Serve the remaining dressing on the side with the salad.  Makes 6 healthy servings.

Cheese Part 5 - Dessert

It's not a complete dinner unless it ends with dessert.  Thanks to Carole, we finished the night on a sweet, silky, cheesy note.    Mmmmm wow!  I'll take this dessert of your hands anytime lady. 


Caramel Apple Cheesecake

1/4 cup caramel topping
2 eggs
1/2 cup sugar
1/4 teaspoon vanilla extract
2 8-ounce packages cream cheese, at room temperature
1 9-inch graham cracker crust
1 21-ounce can apple pie filling
12 pecan halves, plus 2 tablespoons chopped pecans

Directions
Preheat the oven to 350 degrees.

Reserve 3/4 cup of the apple filling; set aside. Spoon the remaining filling into the crust. Beat together the cream cheese, sugar, and vanilla until smooth. Add the eggs and mix well. Pour this over the pie filling.

Bake for 30-35 minutes, or until the center of the cake is set. Cool to room temperature.

Mix the reserved pie filling and caramel topping in a small saucepan and heat for about 1 minute, or until spreadable. Spoon the apple-caramel mixture over the top of the cheesecake and spread evenly. Decorate the edge of the cake with pecan halves and sprinkle with chopped pecans. Refrigerate the cake until ready to serve.
 

Cheese Part 4 - Vegetable Dish

We had at least one vegetable dish thanks to Lesley.   She's getting really good at whipping up some tasty veggies.   It's simple and tasty!  And Lesley, like we told you... you didn't over cook because the cauliflower still had a crunch.   We look forward to more tasty dishes from you. (with or without being wrapped in your infamous pastry shells)  

1 cauliflower cut to medium roses
3-4 potatoes thinly sliced and halved (like chips)
1 1/2 - 2 c heavy cream
1 1/2 c milk

6 tbsp butter, chilled

1/4 tsp coriander

1/2 tsp salt or to taste
1/4 tsp pepper or to taste
1/4 tsp garlic powder or to taste

Arrange potatoes and cauliflower in 9x9 baking dish (preferably ceramic or glass).  In a medium bowl, stir cream and milk together then add salt, pepper, coriander and garlic. Pour cream mix over veggies. (if using butter, put a pat over veggies throughout out dish) Cover with aluminum foil and cook in a preheated oven at 425. The time is tricky original dish says an hour but I checked mine at 30 minutes and it was done, almost too done, so I'd check it every 20 minutes until veggies are soft.  Sprinkle cheese over and bake for 5 more minutes or until cheese is melted. 

Cheese Part 3 - Second Main Course

This is one of those recipes that doesn't sound appealing when you are describing it.  It's a classic southern Italian dish from Palermo.  Rice, cheese, sopressata salami, more cheese.  I wasn't sure about it as I was putting it all together but once it was in the crockpot and all layered and pretty, I thought for sure it would be tasty.   The smell of it cooking all day drove me crazy!  I kept my fingers crossed that it would taste as wonderful as it smelled.    It made enough for me to take to work and share the next day.   Not that I'm biased but this is a perfect side dish for a potluck.

Arancini Casserole

4 c cooked white rice

2 c mascarpone cheese

1 c chicken broth

2 c finely grated pecorino romano cheese

6 oz fresh mozzarella cut into 1/2 in thick slices

6 slices Genoa salami or sopressata, cut into cubes (about 1/3 c when cut)

3 cloves garlic, minced

1/4 c finely chopped fresh Italian parsley

1/4 c extra-virgin olive oil

Coat the insert of the 5-7 quart slow cooker with nonstick cooking spray.  Put the rice, mascarpone, broth and 1 cup of the pecorino in a large bowl and stir to combine.  Put half the rice mixture in the slow-cooker insert.  Layer half the mozzarella and all salami over the rice.  Put the garlic, parsley, oil and the remaining 1 cup pecorino in another small bowl and stir to combine.  Spread half the garlic mixture over the salami.  Layer with the remaining rice mixture, the mozzarella, and the remaining garlic mixture.  Cover and cook on low for 3-4 hours until the casserole is heated through.  Remove the cover and cook until liquid in the casserole has been absorbed, an additional 30-45 minutes.  Serve from the cooker set on warm or off.  Serve 6-8.

Cheese Part 2 - First Main Course

Elisabeth (aka "E") made a delicious macaroni and cheese for our dinner party.  It was very creamy and flavorful. Just what mac 'n cheese should be!  I definitely kept leftovers to enjoy for lunch and dinner the next day.

Bread Crumb Topping

6 slices good-quality white sandwich bread, torn into rough pieces

3 tbsp cold unsalted butter, cut into 6 pieces

For the bread crumbs: Pulse bread and butter in food processor until crumbs are no larger than 1/8 inch (10-15 1-second pulses). Set aside.

Pasta and Sauce

1 lb elbow macaroni

1 tbsp plus 1 tsp salt

5 tbsp unsalted butter

6 tbsp all-purpose flour

1 1/2 tsp powdered mustard

1/4 tsp cayenne (optional)

5 c milk

8 oz Monterrey Jack cheese, shredded

8 oz cheddar cheese, shredded

Adjust oven rack to lower-middle position and heat broiler on high.  Bring 4 quarts water to a boil in Dutch oven over high heat.  Add macaroni and 1 tablespoon salt; cook until pasta is tender.  Drain pasta and set aside in colander.  In now-empty Dutch oven, heat butter over medium-high heat until foaming.  Add flour, mustard, and cayenne and whisk well to combine.  Continue to whisk until mixture becomes fragrant and deepends in color (about 1 minute).  Gradually whisk in milk; bring mixture to a boil, whisking constantly (mixture must reach full boil to fully thicken).  Reduce heat to medium and simmer, whisking occasionally, until thickened to consitency of heavy cream (about 5 minutes).  Off the heat, whisk in cheeses and 1 teaspoon salt until cheeses are fully melted.  Add pasta and cook over medium-low heat, stirring constantly until mixture is steaming and heated through (about 6 minutes).  When you add the pasta to the cheese sauce, add any mix-ins you like such as peas, ham, bacon, pancetta, or prosciutto.

Transfer to broiler safe 9x13 baking dish and sprinkle evenly with breadcrumbs.  Broil until crumbs are deep golden brown (3-5 minutes, rotating pan if necessary for even browning).   Cool for about 5 minutes.  Enjoy!

Cheese Part 1 - Appetizer

Stephanie started off our dinner party with these tasty appetizers. I'm glad this only made a small batch or else I would have overdone it. Cheese is fabulous! But fried cheese... ohhh my! Great idea Steph!


Pizza Rolls or Fried Cheese (whatever you want to call it)
by Stephanie

4 c canola oil
2 eggs
1/4 c milk
3/4 c panko bread crumbs
3/4 c Italian bread crumbs
8 oz mozzarella string cheese, individually wrapped
16 thin slices salami and/or prosciutto
8 egg roll/spring roll wrappers

In a medium saucepan, add oil and heat to 325 degrees. In a medium shallow bowl, whisk eggs and milk thoroughly. In another medium bow mix panko and Italian bread crumbs. Dredge 1 entire side of egg roll wrapper into egg wash. Place 2 slices of the meat in the center of wrapper, towards the edge closest to you. Place 1 stick of cheese on top of meat. Roll wrapper edge closest to you over the filling. Tuck ends and continue to roll until it forms an egg roll shape.

Dredge rolled wrapper in egg wash again, then thoroughly coat in bread crumbs. (wrappers can be frozen for future use at this point)

Add 2 rolls at a time in the oil, cooking 2-3 minutes, until golden brown. Be careful not to over cook or cook on too high of a temperature as the rolls may explode. Remove to a paper-towel lined plate and serve immediately. Dip in your favorite marinara or pasta sauce.

January Dinner Party - Cheese

Happy New Year!!








You can't go wrong with cheesy food, friends and cheesy bingo. A few of my girlfriends and I decided to have a monthly dinner party with a theme or star ingredient for all the dishes we make. This month I hosted the kick-off with CHEESE. I love cheese! All the dishes were delicious and cheesy-rific! Thank you ladies for participating in the fun! Below is our menu and the cook who made each dish. Hopefully I'll have recipes from each of them soon to share. Also, next month Lesley is hosting with the main ingredient as CHOCOLATE. Stay tuned!

Stephanie: Pizza Rolls (assortment of salami or prosciutto with string cheese wrapped in a wonton wrapper and deep fried) w/homemade Marinara.














Chrystal: Arroncini Casserole (slow cooker recipe - Italian rice dish layered with several cheeses and cubed salami)














Elisabeth: Mac 'N Cheese














Lesley: Cauliflower, Potatoes & Cheese














Carole: Caramel Apple Cheesecake