Three Cheese Baked Pasta with Zucchini and Bechamel Sauce!

Description

Three Cheese Baked Pasta with Zucchini and Bechamel Sauce!

Ingredient    

1 Lb Cavatappi Pasta

• 3 Medium Zucchini sliced into thin rounds
• Oil for frying (I prefer 100% Olive Oil but Vegetable Oil will work too)
• 4 Oz Fontina Cheese shredded
• 4 Oz Asiago Cheese shredded
• 12 Oz Fresh Mozzarella shredded
• For the Bechamel
• 1 3/4 Cups Milk
• 3 Tbsp Unsalted Butter
• 4 Tbsp Flour
• Dash of Nutmeg
• Salt to taste

Directions/Steps

1. Preheat oven to 400 Degrees.
2. In a large saute pan fry the Zucchini until golden brown in 2-3 batches. Transfer them onto a plate lined with paper towels.  Try to lightly salt them as they come out of the oil. Set aside.  Reserve about 5-6 pieces to put on the very top.
3. Cook the Pasta half way through in salted boiling water.  Drain and rinse with cold water and set aside adding a few drops of olibve oil to prevent them from sticking to each other.
4. In a small sauce pan add the flour to the butter once it's melted until it begins to brown.  Add the milk whisking until the mixture thickens.  Add Salt to taste and Nutmeg.
5. To assemble the Pasta al Forno, spread a thin layer of the Bechamel on the bottom of a 12 x 9 1/2 inch baking pan and add about half the pasta. Arrange a layer of the fried Zucchini and sprinkle half the shredded Fontina and Asiago. Top with Mozzarella. Repeat the process beginning with a thin layer of Bechamel, then Zucchini, cheeses and Mozzarella. If any Bechamel remains spoon it over the top and finish with the reserved Zucchini.  Bake for 20-25 minutes or until the top has colored. You may also broil it for 1-2 minutes to get a slightly charred effect on top.

Cavatelli with Broccoli

Description

 Homemade Cavatelli with Broccoli, another great example of Cucina Povera.

Ingredients

• 
  1 Lb Homemade Cavatelli (can use frozen Cavatelli)
• 2 Lbs Broccoli
• 4 Cloves garlic
• Peperoncino
• EV olive oil

Directions/Steps

1. Bring a large pot of salted water to boil.
2. Add the broccoli and let them boil for about 10 mins.
3. Add the Cavatelli to the water and cook them until they are al dente.
4. Drain the pasta and broccoli but leave 2  cups of water in them.
5. In a saute pan, add 6 Tbs of EV olive oil and make it hot.  Add the garlic and the peperoncino. Once the garlic turns golden, pour the oil and the garlic over the Cavatelli. Mix and serve.

Easy Southern Style Mac & Cheese

Ingredients:

• 16 oz. box Elbow macaroni
• 4 CUPS Sharp cheddar cheese, shredded
• 2 CUPS Milk
• 4 Eggs, beaten
• 1/2 Stick of butter
• 4 oz. Cream cheese
• Salt and Pepper to taste

Directions:

1.1 Prepare macaroni according to instructions on box.
2. Drain and return to pot.
3. Add 3 cups of cheese, milk, eggs, butter and cream cheese.
4. Add salt and pepper to taste.
5. Pour into a greased 9 x 13 casserole dish.
6. Top with the remaining 1 cup of cheese.
7. Bake at 400 for 30 minutes.
8. Enjoy!

Bloomin’ Onion Bread

The real key to this recipe is making sure you buy the right kind of sourdough bread. It should be crisp and firm, with a hard crust. (If the bread is too soft, all that cutting back and forth will make the whole thing fall apart.)

Bloomin’ Onion Bread is one of the most decadent appetizers I have ever eaten – and will absolutely be the hit of your next party! I mean, what could be better than the combination of artisan-style sourdough bread, melted cheese, butter and green onions? Nothing 

 

Ingredients

• 1 unsliced loaf of sourdough bread with a firm crust
• 12 ounces Monterrey Jack cheese, thinly sliced
• 1/2 cup butter, melted
• 1/2 cup finely diced green onion
• 2 teaspoons poppy seeds

Directions

1. Preheat oven to 350 degrees.
2. Slice the bread both lengthwise and widthwise, being careful not to cut through the bottom crust. This can be a little tricky once you switch directions and start cutting the other way, but a firm-crusted bread will be forgiving.
3. Insert cheese slices between cuts, and place bread in the middle of a large piece of aluminum foil, one that's big enough to enclose the bread from all sides.
4. Combine melted butter, green onions and poppy seeds. Drizzle all over bread and into crevices.
5. Wrap the bread in foil, folding over and sealing on top and sides; place on a baking tray... Bake for 15 minutes.
6. Unwrap the bread and bake 10 more minutes, or until cheese is melted.

Zucchini Bread with a hint of Lemon

Serve this delicious Zucchini Quick Bread as a healthy breakfast, offer it up as an after school snack, or pair it with a cup of coffee and friends.

Lightly sweet with just a hint of lemon, this yummy Zucchini Quick Bread is a real cinch to make and a pleasure to bake. - 

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 teaspoon ground cinnamon
• 2 eggs (at room temperature)
• 1/2 cup canola oil
• 1 teaspoon lemon extract
• 1/2 teaspoon lemon zest
• 1 cup white sugar
• 1 cup grated zucchini
• 1/2 cup chopped walnuts (optional)

Directions

1. Preheat oven to 350 degrees, and spray a  loaf pan with nonstick cooking spray.
2. Whisk together flour, salt, baking soda, baking powder and cinnamon in a  mixing bowl.
3. In a separate large  mixing bowl, beat eggs, oil, lemon extract, lemon zest and sugar.
4. Add dry ingredients to wet ingredients, and mix well.
5. Stir in zucchini and nuts until well combined.
6. Pour batter into loaf pan, smoothing top with a spoon.
7. Bake for 55 minutes, or until a tester inserted in the center comes out clean.
8. Cool in pan on rack for 20 minutes. Remove bread from pan and cool completely.

ASIAGO, BACON, & GARLIC ROASTED ASPARAGUS

nom nom nom nom

Ingredients

1.5 lb asparagus
2 tablespoons olive oil
salt and pepper
4 garlic cloves, minced
1 cup grated Asiago cheese
4 bacon slices, cooked, drained of fat, chopped

Instructions

Preheat oven to 425 F. Trim asparagus ends.
Place asparagus in a 2.5 quart casserole dish, drizzle with 2 tablespoons of olive oil, season with salt and pepper, mix everything well. Mix in the minced garlic.
Roast, uncovered, at 425 F for 10 minutes.
Remove from the oven.
Sprinkle half of grated Asiago cheese all over asparagus, then add chopped cooked bacon, then top with the remaining half of grated Asiago cheese. Roast for 10 more minutes, uncovered at 425 F. Asparagus should be crispy and crunchy.

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Spinach Balls

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Recipe: Spinach Balls
Ingredients
2 (10-ounce) packages frozen, chopped spinach, thawed, drained and squeezed of excess water 
2 cups herb-seasoned stuffing (either small pieces from Pepperidge Farm or Mrs. Cubbison’s Herb Seasoned Cube Stuffing)
1 cup grated Parmesan cheese
1-2 eggs, slightly beaten (I used 2 eggs)
3/4 stick butter, melted
Pepper to taste (I used 8-10 turns of the pepper mill)
1/4 cup finely minced onion
Tabasco – a couple of squirts …Optional

Directions:

Combine all ingredients. Roll into 1-2" balls and bake at 350 degrees for 8-10 minutes. Serve warm or cool.

Dip: Dijon mustard, honey, a little lemon juice and mayonnaise to thicken

Pumpkin Goodie

Ingredients

•  1 (18.25 ounce) package yellow cake mix
• 1/3 cup butter, melted
• 1 egg
• 1 (29 ounce) can pumpkin
• 1/2 cup brown sugar
• 2/3 cup milk
• 3 eggs
• 2 tablespoons pumpkin pie spice
• 1/4 cup butter, chilled
• 1/2 cup white sugar
• 3/4 cup chopped walnuts

Instructions

1_ Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13 inch baking dish.

2_ Set aside 1 cup of cake mix. Combine remaining cake mix with melted butter and 1 egg and mix until well blended; spread mixture in the bottom of the prepared baking dish.

3_ In a large bowl combine pumpkin, brown sugar, milk, 3 eggs and pumpkin pie spice; mix well and pour this mixture over cake mix mixture in baking dish.

4_ In a small bowl with a pastry blender, or in a food processor, combine chilled butter and white sugar with reserved cake mix until mixture resembles coarse crumbs. Sprinkle over pumpkin mixture. Sprinkle chopped walnuts over all.

BLT PASTA SALAD

BLT PASTA SALAD

Serves 6

This bacon, lettuce and tomato pasta salad will be the star side dish at your cookouts and picnics!

Prep Time

20 min

INGREDIENTS

1. 2-1/2 cups uncooked bow tie pasta
2. 6 cups torn romaine lettuce
3. 1 medium tomato, diced
4. 4 bacon strips, cooked and crumbled
5. 1/2 cup ranch dressing
6. 1 Tablespoon barbecue sauce
7. 1/4 teaspoon pepper

Cook pasta al'dente'….. Drain well…Cool …add remaining ingredients, toss and serve!!!

Struffoli Time!

Struffoli Time!
Ingredients

For the Dough
4 cups all-purpose flour
1 tablespoon sugar
Zest of half a lemon, grated
Zest of half an orange, grated
pinch salt
4 large eggs
1 tablespoon unsalted butter
1 teaspoon vanilla
3 cups vegetable oil for frying

For the Honey Syrup
2 cups honey
½ cup sugar
⅓ cup water
¼ cup small colored sprinkles
Directions
Stir the flour, sugar, lemon and orange zest and salt together in a bowl and turn it out onto a clean work surface. Make a well in the center of the dry ingredients and add the eggs, butter and vanilla to it. With your fingertips, work the eggs, butter and vanilla together until more or less blended, then begin working in the dry ingredients. Continue working the dough until it is smooth and evenly blended. Gather the dough together into a ball, wipe the dough from your hands and add it to the dough ball. Clean your hands and the work surface, flour both lightly and knead the dough until smooth, 3 to 4 minutes. Wrap the dough in plastic wrap and let stand at room temperature 1 hour.
Pull off a plum size piece of the dough and roll it out with your palms and fingers to a rope about 1/3 inch in diameter. Repeat with the remaining dough. Cut the dough ropes crosswise into 1/3-inch lengths. Roll the pieces of dough between your hands into balls.
Pour the oil into a wide, deep skillet or braising pan and heat over medium heat until a deep frying thermometer registers 350 degrees F or a dough ball gives off a lively sizzle when slipped into the oil. Carefully slide about one-fourth of the dough balls into the oil and fry, turning and immersing them with a wire skimmer or slotted spoon, until golden brown on all sides, about 4 minutes. Transfer them with the skimmer to a paper towel-lined baking sheet to drain, first allowing any excess oil to drip back into the pan. Repeat with the remaining dough balls, allowing the oil to return to the correct temperature before frying the next batch.
Have a bowl of cold water and a serving plate large enough to hold the finished struffoli (about 12 inches in diameter) close by. Stir the honey, sugar and water together in a heavy wide pot large enough to hold all the dough balls over low heat until the sugar is dissolved. Increase the heat to high and bring the syrup to a boil. The syrup will foam up dramatically when it comes to a boil. Continue cooking until the foam dies down and the mixture becomes just a shade darker, about 4 minutes. Remove from the heat and immediately add all the fried dough balls. Toss them in the syrup with a wire skimmer until they are coated. Remove the dough balls from the syrup with the skimmer, allowing excess syrup to drip back into the pan first, and mound them on the serving plate like a pyramid, helping yourself with your hands from time to time, after dipping them into the cold water to protect them.
Scatter the sprinkles over the mound of struffoli until it is colorful. You may serve them the same day, however it also keeps well for several days covered loosely with plastic wrap.

BLT Cole Slaw

INGREDIENTS
1 lb Package cole slaw mix (or 1 head cabbage shaved, ¼ cup purple cabbage shave and one carrot grated)
¼ cup diced red onion
8 slices cooked bacon or 1-1½ cups chopped cooked bacon
12 grape tomatoes cut into quarters
¼ cup mayo
2 tablespoon plain yogurt (buttermilk or milk will work well too)
¼ cup sugar
⅓ cup white vinegar
2 tablespoon lemon juice (fresh squeezed)
¼ teaspoon Salt
⅛ teaspoon Back pepper (fresh cracked is best)

INSTRUCTIONS
Mix all ingredients together (except bacon and tomato) and blend until the "sauce" coats all the cabbage and onion well.
Then stir in tomatoes and bacon, leaving some bacon to top dish off with for garnish.
Chill for 30 minutes for great flavor.
If you are making this ahead of time to bring to a party, you can leave the tomato and bacon on top and toss that in at the last minute for the bacon to stay crisp and the tomatoes not to loose their juice.

Minty Mojito Fruit Salad

If you don’t have some of the fruit varieties on hand, you can substitute any of your favorite summer fruits. Just make sure the total amount adds up to 8 cups.

A refreshing favorite on a hot summer day! This recipe is a great side dish for any picnic or back yard barbeque. It also makes a wonderful breakfast. I love sitting on my back porch in the morning, watching the sun come up, with a hot cup of coffee in one hand and a big bowl of fruit salad in the other. - 

Ingredients

Salad:

• 1 1/2 cups seedless watermelon, cubed
• 1 cup seedless grapes, halved
• 1 1/2 cups strawberries, quartered
• 1 cup raspberries
• 1 cup kiwi, peeled and sliced
• 2 cups blueberries

Dressing:

• 1 tablespoon finely chopped fresh mint
• 2 tablespoons sugar
• 1/4 cup fresh lime juice

Directions

1. Mix fruit together in a 2-quart  bowl.
2. In a separate bowl, mix the dressing ingredients together. Pour over fruit and gently toss.
3. Cover and refrigerate for at least one hour before serving.

Caramel Coffee Float

This Caramel Coffee Float is so easy to make it’s barely a recipe! It’s great for entertaining since makes the perfect after-dinner alternative to coffee and dessert! This simple treat is a delicious way to impress your dinner guests.