Corn and Zucchini Chowder

Such yummy soup! It is still so hot here in Texas, but I am so ready for soup! Sorry family, we are eating soup even if it is nearly 100 degrees! I found this recipe here.

Corn and Zucchini Chowder
(about 6 servings)

1 T Butter
2 strips bacon, chopped
1 cup diced yellow onion
2 celery ribs, chopped (about 1/3 cup)
1 medium carrot, chopped (about 1/2 cup)
2 cloves garlic, minced
1/2 t dried thyme
2 medium russet potatoes (about 1 lb.) peele, and diced into 1/2-inch cubes
4 cups of water
1 bay leaf
4 ears of fresh corn, husk and silk removed and kernels cut from the cob (about 2 3/4 cup)
1 medium zucchini, diced into 1 inch cubes (about 1 1/2 cups)
1 cup half and half
salt and fresh ground pepper to taste
chopped fresh parsley, for garnish
cayenne pepper, to serve

In a large heavy bottomed pot or dutch oven, melt butter over medium heat. Add bacon and cook until bacon renders its fat and begins to brown. About 3-4 minutes.
Add onion, celery, carrots, garlic and thyme. Cook until veggies begin to soften, stirring multiple times.  About 5 minutes.
Add potatoes, water and bay leaf. Raise the heat to medium high and bring to a simmer, then lower the heat back to medium and simmer for 8-10 minutes or until the potatoes are halfway cooked.
Add zucchini and corn.  Season with salt and pepper to taste, and simmer for an additional 8-12 minutes or until the veggies are completely tender.
Discard bay leaf and then transfer 2 cups of the soup to a blender or food processor. Puree until smooth. Stir the mixture back into the pot.  Add half and half and cook until heated through. Adjust seasonings and serve with fresh parsley and a sprinkle of cayenne pepper.

Roasted Tomato Marinara Sauce

I LOVE having a garden. I LOVE homegrown tomatoes. But there comes a time when all of a sudden you have 15 pounds of tomatoes ready all at once! That's when you can them!  I much prefer to have marinara sauce at the ready then just plain tomatoes.  And let's be honest, vegetables just taste better roasted! I found this recipe here.  It is simple, easy and in one afternoon I had beautiful jars of this perfect marinara sauce. All from my homegrown tomatoes!

Roasted Tomato Marinara Sauce

(about 8 cups)

10 pounds of fresh tomatoes

16 whole, peeled garlic cloves

1/2 cup extra virgin olive oil

1/2 cup chicken or vegetable broth

6 tablespoons fresh oregano leaves

2 medium onions, roughly chopped

1 T sea salt

2 t fresh ground pepper

Preheat oven to 425. Get out 2 large roasting pans or 3 large cookie sheets.

Wash tomatoes. Cut the tomatoes into large chunks. The core may need to be removed. Big chunks are good.  Place the tomatoes in the roasting pan.  Add garlic, oil, broth, oregano, onion, salt and pepper. Toss with your hands until mixed.  Place the pan in the oven and roast until the tomatoes have reduced by half and are starting to get a few black spots on the edges.  This should take about 45-60 minutes. Stir half way through.  If the tomatoes are really juicy, it will take longer. 

Remove pan from oven and let cool until you can handle it.  Carefully transfer the roasted tomatoes into a food processor or blender and pulse until desired consistency.  

The sauce is ready to serve. You can serve, freeze or can it.  

To can the sauce:

(You can NOT water bath this, it has to be done in a pressure canner)

Sterilize jars and fill leaving one inch head room.  Wipe the top rim and place the lid on.  We heat the lids in a simmering pot of water, be careful not to boil.  Place jars in a pressure canner.  Process for 25 minutes at 7 pounds of pressure. Don't forget to adjust for altitude.  Once the jars are processed remove from pressure canner and let them sit, undisturbed for 12 hours. 

Mozzarella Stuffed Chicken Meatballs

In the never ending quest to make something new for dinner, I occasionally come across a recipe that everyone in my family likes.  Ok, lets be honest, it rarely happens that EVERYONE in my family likes what I make for dinner but when it does happen it definitely becomes blog worthy!  So here you go, a recipe EVERYONE in my family likes!  Hooray for me! Here is where I found the recipe, I changed it a bit.

Mozzarella Stuffed Chicken Meatballs
(makes about 20 meatballs)

1 cup panko bread crumbs
1/2 cup fresh grated Parmesan cheese
1 T butter, melted
1 egg
1 pound ground chicken
1/2 cup diced red bell pepper
1/2 cup diced onion
2 cloves garlic, minced
1 T dried oregano
2 t dried basil
salt and pepper
20 small mozzarella cubes (I cut string cheese into 4 or 5 chunks)

Preheat oven to 400.  In a small bowl, combine panko, butter and 1/2 of the Parmesan cheese.  Mix until evenly coated with the butter and set aside.

In a large bowl, lightly beat the egg.  Add the chicken, red bell pepper, onion, garlic, oregano, basil, the other half of the parmesan cheese, and salt and pepper.  Mix well with your hands.  Lightly coat a mini muffin pan with cooking spray.  Place a couple of Tablespoons of chicken mixture into each well.  Place a chunk of mozzarella into the center of each and press down slightly and then cover with the chicken mixture.  Sprinkle the top of each chicken mound with the panko/parmesan mixture lightly pressing it into the meat.  Bake for 25-30 minutes until the panko is lightly browned and the chicken is cooked through.  Let it rest for 5 minutes after taking out of the oven.  Serve with noodles and your favorite marinara sauce.

*These would be great served with just marinara as an appetizer

Herbed Sliced Potatoes

We harvested about 60 pounds of potatoes from our garden this year!  So I am always looking for new ways to cook up these beauties!  I found this recipe here and LOVED that I got to use fresh herbs from my garden to season them! They were so easy, beautiful and delicious!  They will be gracing our table time and again!

Herbed Sliced Potatoes

4 large potatoes or 6 smaller ones
4 T butter (about 1 T per potato)
1 t course sea salt
2-3 T chopped, fresh herbs (I used thyme, basil, rosemary, and flat leaf parsley)
1/4 cup fresh grated parmesan, I used asiago, romano and parmesan mix

Preheat the oven to 400.  Wash potatoes and peel if desired (I used Yukon Gold, very thin skin, and left the skin on). Place each potato between two wooden spoons and slice until you hit the spoons.  This will cause the potato to be sliced but still hold together on the bottom.  Mix the herbs into the melted butter and brush onto the sliced potatoes making sure to get the butter and herbs between the slices.  Sprinkle with the sea salt.  Bake for 45 minutes.  Once or twice while cooking, spoon the butter that has dripped off back onto the potatoes. Sprinkle the potatoes with the grated cheese and put back in the oven for about 10 minutes or until the potatoes are soft and the cheese is melted.

Perfect Black Beans

There is something wonderful in the simplicity of beans and rice!  I love how easy this recipe comes together.  It takes boring canned black beans and makes them into a meal!  They are so flavorful and satisfying!  I can't remember where I got this recipe from, so I apologize for not linking to the original recipe! We like these plain, over rice, or even topped with chicken, guacamole, cheese and salsa. The options are endless!  We refer to this meal as Chipotle style.  Start with beans and add what you want!

Perfect Black Beans
4-6 servings

4 t olive oil
1 bell pepper, seeded and chopped (I used orange, any would work)
1 onion, finely chopped
5-6 cloves of garlic, minced
2 (16 oz) cans black beans, drained and rinsed
1 (14.5 oz) can diced tomatoes
1 1/2 cups chicken broth
1 t dried thyme
1/2 t dried oregano
1 bay leaf
1/2 cup water
1/4-1/2 cup fresh, chopped cilantro
salt and pepper to taste

In a medium saucepan, heat oil over medium heat.  Add the onion, bell pepper and garlic and sauté until soft and tender, stirring regularly. Stir in the beans, tomatoes, broth, thyme, oregano, bay leaf and water.  Bring to a boil.  Reduce heat and simmer, stirring occasionally, until the sauce thickens, about 45 minutes.  Stir in the fresh cilantro and salt and pepper (to taste).  Discard the bay leaf. Serve as desired.

Cheesy Potatoes

This is a recipe my Grandma Twinkle always made to go with a Honey Baked Ham.  They go together perfectly!  This makes such a great Easter meal!

Cheesy Potatoes

1 lb. frozen hash browns

1 cup chopped onions

1 can cream of chicken soup

1 cup sour cream

1/2 cup butter, melted

8 oz cheddar cheese, shredded

salt and pepper to taste

Preheat oven to 375.  Grease a 9x13 pan.  Mix all the ingredients together until combined.  Press potato mixture into prepared pan.  Bake for 1 hour or until golden brown on the edges.

Chicken Florentine Pasta

It is about time, right?!!! I have been SOOO off the grid lately.  Call it moving across the country, call it summer vacation, call it laziness, call it whatever you want but I think it is high time I get a new post on here. If for no other reason than to NOT have to look at the cinnamon sticks any more!

I have been so NOT in the mood to cook lately, so I am forcing myself to come back slow and easy.  And that is exactly what this recipe is, well the easy part anyway!  I found it over at Picky Palate. My whole family loved it and the leftovers were great too!  I may have changed the recipe slightly...

Chicken Florentine Pasta
(8 servings)

2 T extra virgin olive oil
1 cup finely chopped onion
1 clove of garlic minced
4 cups fresh baby spinach leaves
2 cups cooked, shredded chicken breasts
1/4 t freshly ground pepper
salt to taste
2 cups Philadelphia Cooking Creme (found in the cream cheese section at the grocery store)  I used reduced fat Italian flavored, yum!
1 pound pasta, I used bowtie pasta, cooked al dente
1 1/2 cups shredded mozzarella cheese

Preheat oven to 350. Spray a 9x13 in pan with cooking spray.   Place the oil in a large pot and when it has heated up add onion and cook until soft.  Add the garlic and cook until fragrant, about 1 minute.  Stir in the spinach leaves and stir until wilted.  Add the cooked and shredded chicken and pepper and cook until heated through.  Add the cooking creme and mix well. Lastly, add the cooked pasta until combined. Salt to taste,  I didn't add any.  Transfer this mixture to the baking dish and top with shredded cheese.  Bake for 20-30 minutes, until the cheese is melted.  Serve with salad and breadsticks.

Honey-Lime Chicken Skewers

I found this recipe at Kitchen Meets Girl.  I LOVE that these are grilled but still a little Mexican.  I made THIS rice to go with it but added black beans and corn.  So yummy, my whole family loved it!

Honey-Lime Chicken Skewers


3 T soy sauce
2 T honey
1 T vegetable oil
juice of one lime
2 garlic cloves, minced
2 t Siracha (hot sauce)
2 T cilantro, chopped
1 pound skinless, boneless chicken breasts (about 3-4 breasts)

In a bowl, combine all the ingredients, except chicken, and mix thoroughly. Cut the chicken into cubes and add it to the marinade, mix to coat.  Let this marinate for at least 1 hour.  Skewer the chicken and grill on medium high heat for 6-8 minutes per side or until the chicken is cooked through.  Serve with Mexican rice.

*If you are using wooden skewers, do not forget to soak them in water for 30 minutes before using.

Roasted Vegetable Pasta

This is a simple, tasty, summery pasta recipe.  I LOVE all of these flavors combined, and roasting the vegetables gives them such rich flavors. Topped with fresh grated Parmesan cheese and fresh basil make this dish so wonderful and light!

Roasted Vegetable Pasta
(4 servings)


Penne pasta (I LOVE Barilla brand PLUS)
4 medium tomatoes, cut into bite sized pieces
2 zucchinis, cut into bite sized pieces
1 small eggplant, cut into bite sized pieces
4 cloves garlic
extra virgin olive oil
sea salt
fresh ground pepper
fresh grated Parmesan
fresh basil, chopped

Preheat oven to 450. Cut up veggies and place on a cookie sheet. Add the 4 cloves of garlic, leaving the skin on so they will not burn while roasting.  Drizzle veggies with Extra virgin olive oil and season with salt and pepper.  Toss to coat evenly.  Roast veggies for about 20 minutes or until they are soft and slightly browning on the edges, stirring every few minutes.  When the veggies are done, remove skin from the garlic and mince.  Add it back into the veggies. While the veggies are roasting cook pasta to al dente.  When they are both done, top pasta with veggies and then add fresh grated Parmesan cheese and fresh basil.  Adjust salt and pepper to desired taste. Serve with crusty bread!

Rotisserie Chicken Salad

This is my go to chicken salad recipe.  I have made it for many baby showers and always get asked for the recipe which makes me chuckle because it is so easy and basic.  The key is to use a Rotisserie chicken all that flavor is what makes people think you are a genius!  I LOVE the ones from Sam's Club but any rotisserie chicken would work just fine.

Rotisserie Chicken Salad
(8 to 10 servings)

1 Rotisserie chicken, skin and bones removed and roughly chopped
2-3 ribs of celery, chopped
1/2 - 1 cup pecans, chopped
1-2 cups red grapes, cut in half
mayonnaise to desired consistency (I LOVE Hellman's lite)
fresh ground pepper to taste
salt to taste (I usually don't need any)

Mix all the ingredients in a bowl to combine.  Serve on toasted whole wheat bread (as shown), on croissants, or anything else that suits your fancy!

Chicken Enchilada Soup

We have been making this soup for years, so I don't remember where the recipe came from.  I do remember it being a copy cat recipe from Chili's (the restaurant) Chicken Enchilada Soup.  No matter how I got a hold of it, it has been a house favorite for quite some time!  It is just a fantastic soup and different then other mexican or tortilla soups I have had.  This one is just so perfectly delicious!  

Chicken Enchilada Soup

(8-10 servings)

1/4 cup vegetable oil

2 T chicken base

1 1/2 cup diced onions

1 t cumin

1 t chili powder

1 t minced garlic

1/4 t cayenne pepper (this will NOT make it spicy)

1 cup masa harina, corn flour (you can find this at any grocery store)

2 quarts water

1 cup crushed tomatoes

1/4 pound American cheese, cut into small cubes (I totally don't like this but it is amazing and creamy in this soup!)

2-3 chicken breasts, cooked and shredded

garnishes:

shredded cheddar cheese

tortilla chips 

avocado

homemade tortillas

In a large soup pot, heat oil.  Add onion, chicken base and spices.  Saute until the onions are soft, about 3-4 minutes.  In another container, combine 2 cups of the water with the masa harina, stirring until all lumps dissolve.  Add this to the sautéed onions, stirring constantly, and let it cook for 2-3 minutes once it starts to bubble, this will eliminate the raw flavor of the masa harina. Add the remaining water slowly, whisking as you go until the soup is smooth. Add the tomatoes, let the soup come to a boil, stirring occasionally.  Add cheese to the soup and stir to melt.  Add the chicken to the soup and stir to heat through.  Top with shredded cheese, crushed tortilla chips and fresh avocado!

Veggie Chowder

I found this recipe on this blog.  I was excited to try it, seeing as how my 6 year old keeps telling me he is vegetarian and doesn't even like chicken!  So, I LOVE finding soups that are full of good veggies and that he will eat!  This one did not disappoint and we will for sure be making it often.

Veggie Chowder
(6 servings)

2 T butter
1/2 cup chopped onion
1 cup chopped carrots
1 stalk celery, chopped
1 T minced garlic
4 cup chicken or vegetable broth
2 large potatoes, peeled and chopped (I used about 8 small red potatoes with the skin on)
1 1/2 T flour
1/2 cup water
2/3 cup milk
2 cups chopped fresh broccoli
2 heaping cups shredded cheddar cheese

Melt butter in a large soup pot.  Add the onions, carrots and celery and sauté over Medium heat until the veggies are tender.  Add the garlic and cook for another minute or two.  Add the broth and potatoes, bring to a boil and cook until the potatoes are tender.  Mix flour with water and add to the soup. Simmer until the soup is slightly thickened.  Add milk and broccoli and cook until the broccoli is just tender.  Stir in the cheese until melted and then serve immediately.

Tomato-Basil Parmesan Soup

I found this recipe on Pinterest.  It is a crockpot recipe but I just adapted it to stove top. I also changed it a bit to my liking.  I was so good!  A deep, rich, creamy tomato soup!  LOVE it!

Tomato-Basil Parmesan Soup
(4 servings)

1 (14 oz) can petite diced tomatoes
1-2 T extra-virgin olive oil
3 ribs celery, chopped
2 medium carrots, chopped
1 medium onion, diced
1/2 t dried oregano, or 1/2 T fresh
1/2 T dried basil, or 2 T fresh, chopped
3 cups chicken or vegetable broth
1 bay leaf
1/4 cup flour
1/4 cup butter
1/2 cup Parmesan cheese, freshly grated
1 cup half and half, warmed
salt and pepper to taste

In a heavy soup pot, saute celery, carrots and onion in olive oil until softened. Add tomatoes, oregano and basil and stir. Add 2 cups of the broth and the bay leaf.  Let this simmer until the veggies are cooked and soft.  Once they are soft, remove the bay leaf and puree with a submersion blender or in a food processor until smooth.  Return to the pot and in another pan prepare a roux.  Melt the butter in a small pan.  Add the flour and whisk for about 3-5 minutes.  Add the last cup of broth to the roux and then add it into the soup. Stir and add the grated Parmesan, warmed half and half, and salt and pepper to taste.  Let this simmer for a few minutes to combine the flavors.  Serve with a little more Parmesan sprinkled over the top!  Would be great served with grilled cheese or these croutons!

Lasagna Soup

I am a HUGE soup fan, so when I came across this recipe I was more than a little excited!  Talk about comfort food at its finest!  I think this is my new favorite soup! I love all of the different flavors, and the way they blend together.  There is so much going on in this soup, I had to have 2 bowls just to take it all in.  
(Ok, so that was just my justification!)  If you only try one new recipe this week, make this soup!! We served it with some fresh crusty bread, heaven, people, pure heaven!

Lasagna Soup
(serves 8)

for the soup:
1 pound Italian sausage
3 cups chopped onions
4 garlic cloves, minced
2 t dried oregano
1/4 t crushed red pepper flakes
2 T tomato paste
1 (28 oz) can fire roasted diced tomatoes
2 bay leaves
6 cups chicken stock
8 oz mafalda pasta (these look like little lasagna noodles, but more curly)
1/2 cup finely chopped fresh basil
salt and fresh ground paper, to taste (I didn't need any salt in mine)

for the cheesy yum:
8 oz ricotta cheese
1/2 cup fresh grated Parmesan cheese
1/4 t salt
pinch of fresh ground pepper

2 cups shredded mozzarella cheese

Brown sausage in a large soup pot over medium heat, breaking it up as it cooks.  Drain off extra grease.  Add onions and cook until they are softened.  Add garlic, oregano and red pepper flakes and stir to combine. Add tomato paste and stir well to incorporate.  Cook for 3 to 4 minutes until the tomato paste turns a rusty brown color.

Add diced tomatoes, bay leaves and chicken stock.  Stir to combine.  Bring to a boil and then reduce heat and let simmer for 30 minutes.  Add uncooked pasta and cook until al dente.  Do not over cook or let soup simmer for a long period of time or the pasta will be mush.  Stir in basil and season to taste with salt and pepper.

While the pasta is cooking, prepare the cheesy yum.  In a small bowl combine ricotta, Parmesan, salt, and pepper.

To serve, place a dollop of cheesy yum in the bottom of each soup bowl, top with some grated mozzarella. Ladle the hot soup over the cheese.

Lettuce Wraps

I LOVE these!  They are a copy cat of P.F. Chang's, which are to die for.  These come pretty close.  Besides, who doesn't love a healthy, fun way to spice up chicken for dinner?  I got this recipe from my A-mazing sister who (I think) found it online.  So, thanks Abby! Now you won't have to continue to send me the same recipe over and over...

Lettuce Wraps

3 frozen chicken breasts

1 lg. carrot

8 whole mushrooms

3 green onions

1 red bell pepper

2 cloves of garlic

1/2 can water chestnuts- drained

2 T oil

1/4 t. sesame oil

Iceberg lettuce

rice noodles (optional for more crunch)

Boil chicken in water with a pinch of salt and a clove of garlic. Once it is cooked through,

finely chop it.  Finely grate carrot and mushroom.  Finely chop bell pepper, onion and chestnuts. Set aside.

Mix Sauce ingredients

1/2 C water

1/4 C sugar

2T rice vinegar

1 t. sesame oil

1 t. sriracha, this will NOT make these spicy.  Double this for more kick!

1/2 C soy sauce

1/2 t. fresh ginger or 1/4 t. powdered ginger

(Double the sauce so you have some for dipping!)

Now, heat 2 T oil and 1/4 t sesame oil in a large skillet. Add onion, mushroom and red pepper.  Cook 2 minutes to soften.  Add sauce and chicken and bring to a boil. Simmer for 10 minute until almost all the liquid is absorbed.  Add chestnuts and carrots. Stir to combine.

Serve in the crunchy inside pieces of iceberg lettuce.  Add the rice noodles, if you are using them. Dip in the extra sauce!

 * I will use Low-sodium soy sauce next time, I like to have a little more control over the saltiness without losing the flavor.

Crockpot Coconut Chicken Curry

If you are like me and LOVE Indian food, especially Chicken Tikka Masala, then this recipe may just be your new best friend.  Now, if you have never had Indian food, first of all, shame on you, and second MAKE THIS RECIPE!  This recipe is wonderfully flavorful and satisfying.  It is so easy and best of all you get to make dinner at 10 am before the day gets crazy and hectic.  Your house will smell amazing all day and all you have to do to finish it off is make rice and maybe (ok definitely) some Naan bread. I found this recipe at Tasty Kitchen.

Crockpot Coconut Chicken Curry
(4-5 servings)

3 chicken breasts (skinless, boneless) about 2 pounds, cut into 1 inch cubes
1 whole onion
1 whole bell pepper (seeded) I like the sweetness of red bell peppers
1 (6 oz) can tomato paste
1 (14 oz) can coconut milk
1 1/2 t salt
1 T curry powder
1 T Garam Masala (Indian Spice Mix)
Fresh Cilantro, chopped (optional)

Cooked rice
Naan bread (we LOVE this recipe)

Place the cubed chicken into the slow cooker. Place the rest of the ingredients (except the water, cornstarch and cilantro) into a food processor or blender and mix until smooth.  Pour the sauce mixture over the chicken in the slow cooker and mix well.  Cook on low for 6 hours.  if it is not thick enough, add some cornstarch mixed with water about 1 hour before serving.  Serve over cooked rice, garnish with chopped cilantro.  Serve with warm Naan bread.

Turkey Pesto Grilled Cheese

This is not so much a recipe as it is just a concept, but it has become a staple in my life. My favorite is making this on a good Artisan seed bread (I am still looking for the perfect recipe) but my grocery store has a pretty good version.

Turkey Pesto Grilled Cheese

Artisan bread (seed, crusty, french, or whatever your thing is)

pesto (store bought or homemade)

provolone cheese

herb roasted turkey (I LOVE the Castlewood brand from Sam's club)
Fresh tomatoes

Take two slices of GOOD bread, slather each side with pesto.  Add cheese and turkey.  Now put butter on the outside and grill it on a hot griddle until the bread is golden brown and the cheese is melted. (I like to put a lid over the top of the sandwich, it helps the cheese to melt).  Once it is all melty, remove from the griddle and add that fresh tomato!

Roasted Vegetable Lasagna

We have a beautiful garden, my husband totally has a green thumb. It is producing squash like CRAZY! So I have started to get creative. That is where this recipe comes in. It is totally vegetarian because when you have gorgeous veggies in your back yard who would want to go to the store? I just used what I had. I will tell you what veggies I used but really, the *options are endless!

Roasted Vegetable Lasagna

(about 9 servings)

1 medium zucchini, sliced

1 medium yellow squash, sliced

2 tomatoes, quartered

1 medium onion, sliced

6-8 cloves of garlic

1 red bell pepper, sliced

extra virgin olive oil

salt and fresh ground pepper, to taste

no-boil lasagna noodles

24-oz small curd cottage cheese

2-3 cups shredded mozzarella cheese

32-oz marinara sauce, homemade or your favorite store bought brand

fresh spinach

Turn your oven on to broil. Cut your veggies and place them on a cookie sheet. Leave the peel on the garlic cloves while you roast them. Drizzle the veggies with the olive oil then sprinkle with salt and pepper. Toss them with your hands to coat evenly. Place under the broiler for about 15-20 minutes, stirring halfway through. They are done when they start to look dark brown (but not burned) on the edges. Remove the peels from the garlic and finely chop. I like to remove the tomato skins as well. Chop tomatoes and red bell peppers into chunks. Place these back on the cookie sheet and toss to mix.

To assemble:

Preheat oven to 350. Spray a 9x13 inch pan with cooking spray. Put a thin layer of sauce in the bottom of the pan.  Then put a layer of noodles followed by a layer of cottage cheese, then a sprinkle of mozzarella cheese and finally a layer of roasted veggies.  Top the veggies with sauce and start the process over again.  You will want to divide all ingredients into 3 equal portions because that is how many layers you will make.  The top layer will be sauce and then mozzarella cheese.  Cover the whole thing with foil and bake at 350 for 50-60 minutes.  Allow the lasagna to sit for 10-20 minutes before serving to let it set.  (I was obviously to excited to let mine set before I served it!) We LOVE to serve ours on a bed of fresh spinach, the spinach gets slightly wilted but not over cooked this way.  It is so good!

*You could also use carrots, mushrooms, kale, etc...

Gnocchi with Marinara and Fresh Spinach

Gnocchi is the Italian word for dumpling. These have been a favorite of my husbands for a long time.  So when we went to a great little restaurant near us for dinner he ordered this fabulous Gnocchi dish with marinara sauce and fresh spinach.  We both liked it so much we decided to try our hand at recreating it.  It was sooo good!  Just as good as the original!  The Gnocchi recipe we found on Food Network.

Gnocchi with Marinara and Fresh Spinach
(4 servings)

kosher salt (optional)
1 pound russet potatoes
3-4 large egg yolks
1/2 fresh grated Parmesan cheese
1/4 t nutmeg
1/2 t salt
1/4 t fresh ground black pepper
1 cup flour, plus more for dusting
1 recipe Garden Fresh Pasta Sauce or your favorite store bought brand
Fresh spinach
chicken sausage (optional)
fresh grated Parmesan Cheese

Preheat oven to 425.

Spread a layer of kosher salt on a baking sheet and arrange potatoes on top.  Bake until a bit over cooked (about 45 minutes).  Let sit until cool enough to handle, cut in half, and scoop out the insides.

Grate the potatoes on the large holes of a box grater.  You should have about 2 cups.  Make a mound of the potatoes on the counter with a well in the middle.  Add the 3 eggs, salt, pepper, nutmeg and cheese to the well.  Mix well with your hands. Sprinkle 1/2 cup of the flour over the potatoes and, using your knuckles, press it into the potatoes.  Fold the mass over on itself and press down again.  Sprinkle on more flour, little by little folding and pressing the dough until it holds together (try not to knead it, this will make the gnocchi tough). Work any dough on your fingers back into the dough.  If the mixture is too dry, add another egg yolk or a little water.  The dough should give under light pressure.  It will feel firm but yielding.  To test if the dough is the right consistency, take a piece and roll it with your hands on a well-floured board into a rope 1/2 inch in diameter.  If the dough holds together, it is ready.  If not, add more flour, fold and press the dough several more times and then test again.

On a floured surface, cut the dough into 4 equal pieces.  Roll each piece into a rope about 1/2 inch thick. Cut into 1/2 in long pieces.  Lightly flour the gnocchi as you cut them.  You can cook these as us or form them into the classic Gnocchi shape using the times of the back side of a fork.  We watched this YouTube Video and it made it way easier.

Lightly four the Gnocchi as you shape them and then place them on a parchment covered cookie sheet.  If you will not be cooking the Gnocchi now, you can freeze them for a later use.

When ready to cook, bring a large pot of water to a boil and add salt.  Drop the Gnocchi into the boiling water and cook for about 90 seconds from the time they rise to the surface. Drain the Gnocchi.

Place some Gnocchi in a bowl or on a plate.  Top with fresh spinach, then sauce and finally shredded Parmesan and chicken sausage if desired.  The heat of the Gnocchi and the sauce will slightly cook the spinach leaving a slight crisp to it.  Delish!

Turkey Burgers

We are trying our hardest to eat healthier in this house.  So I have been trying new healthy recipes that mimic some fattier favorites.  Being that it is grilling season we tried out Turkey Burgers last night.  I must say it was a huge success.  I personally liked them better than burgers made with beef!  After looking at a million different recipes and doing a little research, I ended up just throwing together my own concoction.  So here it is... now go heat up that grill!

Turkey Burgers

(4 burgers)

1 pound ground turkey (Don't use turkey breast, it will be too dry)

1/4 cup finely chopped red bell pepper

1/4 cup finely chopped onion

4 t Worcestershire sauce

2 cloves garlic, finely chopped

1 egg

salt and freshly ground pepper, to taste

Mix all this together and form into 4 patties.  Cook on grill until cooked through. (You may want to brush your grill with olive oil to keep them from sticking)

Put cheese on them for the last minute to melt it. (we used Provolone)

Put on a bun and top as desired.

*we only used 2 patties so I just wrapped the other 2 in plastic wrap and put them in the freezer. They freeze great and you can cook them from frozen for a super quick meal.