paige's tuscan meatball yumminess

A little while back I had a cooking class at my house for Relief Society. Everyone was supposed to bring a recipe to exchange but the only one who brought one was Paigers. I am so glad she did because I love this recipe! I have made it a few times now and not only is it a hit for my family, but easy and healthy.

Paige's Tuscan Meatballs
1/2 package frozen chopped spinach
1 lb. ground turkey
1 egg
1 cup seasoned bread crumbs (I used 1/2 cup seasoned; 1/2 panko bread crumbs for extra crunch)
1 cup grated Parmesan cheese
2 handfuls shredded mozzarella cheese
1 tsp. garlic salt
1 to 2 tbsp. olive oil
12 ounces spaghetti (I used Barilla thin spaghetti)
1 packet dry pesto mix or jarred, prepared pesto (this is what I used)

Heat oven to 350 degrees. Squeeze water out of spinach. Mix spinach, turkey, egg, bread crumbs, Parmesan, mozzarella and garlic salt in a bowl. Shape mixture into meatballs. Heat oil in a pan over med-high heat. Brown meatballs, about 2-3 minutes each side. Once browned transfer to a baking sheet and bake in oven for about 20 minutes.

Cook spaghetti and prepare pesto sauce, if using packet. Add pesto sauce to pasta top with meatballs.

crispy southwest chicken burritos

We love us some Mexican food in our house and I love any kind of update that we can give to our usual repertoire. These are so yum and so easy. I love the nicely spiced rice and the fresh ingredients that really brighten things up. It can very easily be doubled to feed a bigger crowd or to have leftovers. Also, you totally have to use raw tortillas - they will make anything you cook taste like it came from a restaurant.

Crispy Southwest Chicken Burritos

adapted from My Kitchen Cafe

Makes 6 burritos

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken (I used a rotisserie chicken on this day but have also made it with leftovers.)

1 green onion, finely sliced

1/4 cup fresh cilantro, chopped

Juice of 1 lime

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. garlic salt

2 cups shredded sharp cheddar cheese

Reduced -fat sour cream

6 burrito-sized tortillas

*You could also add a 15 ounce can of drained and rinsed black beans to the rice mixture. I didn't do that this time.

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese in the middle of the tortillas and dot with about 1-2 tbsp. of sour cream, then arrange chicken and rice mixture down the center of each tortilla. (If you're using raw tortillas, you will have just heated them on both sides in a skillet or on a griddle before filling them with the mixture.) Fold in 2 sides of the tortilla to enclose filling and roll up into a burrito. Spray the tortillas all over with cooking spray.

Heat a griddle over medium heat. Arrange 2 burritos seam-side down on griddle and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining burritos.

baked manicotti and make-ahead garlic bread

I'm having a bit of a dilemma. When you get a recipe from a recipe blog and then you make it, can you then post it on your own recipe blog? I was thinking the answer was no but then my friend Camie said the answer is yes. So here it is. Also, is the picture looking yummy or like a pile of glop?

It most definitely doesn't taste like a pile of glop. This manicotti is so fresh and delicious tasting. I think you will love it. It did take me a bit of prep (you could definitely cut down on prep by using your favorite store-bought marinara but I think this one was worth making for sure!) but I did it all in the morning and then put in the fridge. When it was time for dinner all I did was pop it in the oven and let it do it's thing. Do you ever do that? It makes things so much less stressful at the dinner-making hour, doesn't it?

Baked Manicotti

from My Kitchen Cafe

Tomato Sauce

1 28-ounce can diced tomatoes, in juice

1-28-ounce can crushed tomatoes

2 tbsp. extra-virgin olive oil

3 medium cloves garlic, finely minced or pressed (use fresh! It makes a HUGE difference.)

1/2 tsp. red pepper flakes

1/2 tsp. salt

2 tsp. dried basil

Cheese Filling and Pasta

3 cups cottage cheese, pureed in a blender (I do this instead of ricotta cheese because I don't like it as well. I think this is really yummy but if you like ricotta use it instead.)

2 cups grated Parmesan cheese

2 cups grated mozzarella cheese

2 large eggs, lightly beaten

3/4 tsp. salt

1/2 tsp. ground black pepper

2 tbsp. chopped fresh parsley leaves

2 tsp. chopped fresh basil

16 no-boil lasagna noodles (Barilla)

Heat oven to 375.

Heat oil, garlic and pepper flakes in large saucepan over medium heat until fragrant but not brown, 1 to 2 minutes. Stir in tomatoes, basil and 1/2 tsp. salt and simmer until thickened slightly, about 15 minutes.

In a medium bowl, combine cottage cheese (0r ricotta), 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper and herbs; set aside.

To assemble, pour 1 inch boiling water into 13 by 9-inch baking dish, then add noodles one at a time. Let noodles soak until pliable, about 5 minutes. I didn't have any problems with my noodles sticking but if you do, separate them with a sharp knife. Remove the noodles from the water with tongs and place them in a single layer on sheets of foil. Discard water in baking dish and dry it.

Give the dish a little dust of cooking spray. Spread bottom of dish evenly with 1 1/2 cups sauce. Using a soup spoon, spread 1/4 cup cheese mixture onto bottom three-quarters of each noodle (with short side facing you), leaving top quarter of noodle exposed. Roll into tube shape and arrange in baking dish seam side down. You'll be able to fit 8 in each row so all 16 will fit. Top evenly with remaining sauce making sure all the pasta is covered.

Cover manicotti with aluminum foil. Bake until bubbling, about 40 minutes, then remove foil. Sprinkle manicotti evenly with remaining 1 cup Parmesan. Bake until cheese is browned and bubbly, 6-7 minutes. Remove from oven and let sit for 15 minutes before serving. For reals.

*The manicotti can be prepared right up until the baking step then covered with a sheet of parchment paper, wrapped in aluminum foil and refrigerated up to 3 days or frozen for up to 1 month. If frozen, thaw the manicotti in the fridge for 1 to 2 days. To bake, remove parchment, replace foil and increase baking time to 1 to 1 1/4 hours.

Make-Ahead Crispy, Buttery Garlic Bread

12 tbsp. (yikes!) butter, softened

4 garlic cloves, very finely minced or pressed

1/4 tsp. sugar

1/4 tsp. salt

1/4 tsp. pepper

12 slices Italian or French bread

Using a fork, beat butter, garlic, sugar, salt and pepper in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Freeze the slices on a large baking sheet until firm, about 15 minutes. After they are firm, transfer the slices to a freezer ziplock bag and freeze for up to one month.

To serve, preheat oven to 425 degrees. Arrange bread on rimmed baking sheet and bake until golden brown on the first side, about 10 minutes. Flip and bake until golden brown on the second side, 6-7 minutes more.

*To serve bread immediately instead of freezing, bake buttered bread on rimmed baking sheet at 425 degrees for 8 minutes then flip and bake 5 more minutes on the second side.

chicken fettuccine alfredo

Chicken Fettuccine Alfredo

(but it's perfectly acceptable to make sans chicken)

10oz. to 1 lb. fettuccine noodles

2 grilled chicken breasts (making them the way we did in the previous post makes it extra delicious but you can use any leftover chicken you like)

3-4 tbsp. butter

3/4 cup half and half

1 tbsp. flour

1/4 tsp. salt

1/8 tsp. pepper

3/4 -1 cup Parmesan cheese (use the good stuff you grate yourself)

Have your hubby grill the chicken while you get started. Cook and drain pasta according to package. Start sauce with about 7 minutes left on pasta cook time. Melt butter in large saucepan over medium-high heat. In a glass measuring cup, whisk half and half, flour, salt and pepper until smooth. Stir into butter. Whisking constantly, heat to boiling and boil for one minute. Remove from heat. Return drained pasta to pot; stir in sauce. After pasta is well-coated, stir in cheese until melted. Sprinkle with extra pepper and a dash of nutmeg, if desired.

I promise it is worth the butter, cheese and half and half. Just don't eat it every day.

chicken with peaches and arugula

This turned out to be our new summer fave. I was initially nervous to try grilling chicken without a traditional marinade but it is amazing. Love the combination of flavors and textures!

Chicken with Peaches and Arugula

adapted from Real Simple Magazine

4 6 oz. chicken breasts

good olive oil

salt and pepper

2 medium red onions, sliced into thick rounds

2-3 peaches, diced

1 bunch arugula (4 cups)

blue cheese

candied walnuts (optional)

balsamic vinaigrette dressing

Put chicken breasts in a bag with a few tablespoons of olive oil and about 1/2 tsp. to 1 tsp. each of salt and pepper. Let it sit while the grill is heating up. Grill chicken and onions until chicken is cooked through and the onions are tender.

Toss the arugula with the peaches, blue cheese, and walnuts with the dressing. Serve with onions and chicken.

Homemade Balsamic Vinaigrette (adapted from Everday Food)

3/4 cup olive oil

1/8 cup white wine vinegar

1/8 cup balsamic vinegar (can use all balsamic but I like to cut the bite a little)

salt and pepper to taste

Shake all together in a jar with a tight-fitting lid or whisk in medium bowl.

The Best (and Easiest) Lasagna

Okay, so this is a pretty lame picture but I took it before we got our new camera so it can't be helped. I know the cheese looks sort of burned and nasty looking but I promise it's not. This particular time I probably cooked it for about 5 minutes too long but it was still unbelievably delicious.

I love lasagna but think it's a pain in the butt. I also don't love ricotta cheese and so those types of recipes don't appeal to me. When I saw this recipe in Wondertime magazine, I knew it was for me. I've since made it quite a few times, the first being when my mom and dad came for Christmas.

The Best Lasagna

1 lb. ground beef or ground turkey (or cooked chicken, Italian sausage etc.)

2 cloves garlic, minced

1 tsp. dried basil

1 tsp. dried oregano

26 to 28 oz. (about 3 cups) pasta sauce - I use totally cheapo Hunt's Traditional in a can. I know it sounds weird but it is seriously the best store-bought sauce. I think everything else is too sweet. Try it - you won't be disappointed.

2 tbsp. red wine (optional)

1 cup chicken stock

8 oz. cream cheese, softened

2 tbsp. white wine (optional)

3 cups freshly grated mozzarella

6 to 8 no-boil lasagna noodles

2 cups cooked, well-drained broccoli, spinach, peas or other vegetables - Optional. I don't add this stuff because I like my lasagna all plain.

1 cup freshly grated Parmigiano Reggiano

Heat oven to 400. Grease a 9-by-13-inch pan. Thoroughly cook the ground beef, garlic, and herbs in a large skillet. Stir in pasta sauce and bring to a simmer for about 2 minutes. Season to taste and add the red wine, if using. Set aside.

In a medium saucepan over medium heat, bring chicken stock to a boil. Add cream cheese, turn heat to low, and whisk until smooth, about 6 minutes. Season to taste and add the white wine, if using.

Spoon half the meat sauce into the pan as evenly as possible. Sprinkle 1 cup grated mozzarella over the meat mixture. Top with 3 or 4 lasagna noodles. If using vegetable, toss them evenly over the noodles.

Pour the cream cheese sauce over the noodles and cover with another cup of grated mozzarella. Arrange 3 or 4 lasagna noodles over the cheese, then spoon remaining meat mixture over noodles as evenly as possible. Top with the rest of the mozzarella and the grated parmesan. Bake until brown and bubbling, 35 to 45 minutes. Let cool for 10 to 15 minutes before you cut it. Seriously. It will be too gloppy and you'll go crazy.

Dad's Pico de Gallo

I am totally obsessed with my dad's pico de gallo. He makes it all the time when I go home to visit in the summer to use up the tomatoes he plants in his yard. I had yet to make it myself but since joining a produce co-op I have had so many tomatoes that I was trying to think of other ways to use them. Thus I have been making this all the time. The chopping is not my favorite but after making it more often, I have gotten much quicker. I eat the entire batch myself - I swear! I hate sharing it but I will definitely share the recipe with you so you can make it yourself.

Dad's Pico

5 roma (or any other) tomatoes, seeded, small dice

1 small yellow or white onion or 1/2 a large one, small dice

1 jalepeno chile, seeds and membrane removed, ultra small dice

1-2 cups cilantro, roughly chopped (I like tons but you can add what you like)

2 tsp. salt (start with this and add more if you need to)

3 tbsp. sugar

1/2 cup white vinegar

Combine diced vegetables in a bowl; sprinkle with salt and sugar. Stir in vinegar and stir until sugar and salt dissolve. Taste and adjust as needed. Serve with tortilla chips. Tostitos Bite Size Rounds or Scoops are my personal fave.