Spinach Beef and Bacon Stuffed Shells

This recipe is great for a week night meal, full of nutrients and relatively easy to make.  Considering on-hand ingredients, it is easy on the wallet as well.  The filling boasts a healthy dose of spinach and three cheeses, including Cottage, Mozzarella and Parmesan.  A small amount of cooked crumbled bacon adds depth to the flavor profile as well as subtle smokiness.  The sauce can be home made or store bought, depending on your time constraints and it can be prepped ahead of time and baked when ready.  The family received this recipe well, including my nephew and his little girl, Saniah, she is 9 months old!  My 8 year old Bronwyn loved them too.
Recipe:
1 12 oz. box jumbo shells
1 lb.ground beef
1/3 c. chopped onion
1 clove garlic, finely minced
1 10 oz. chopped spinach, thawed, squeezed of excess moisture
3 tbsp. cooked and chopped bacon or turkey bacon
1 c. cottage cheese
1 c. Mozzarella cheese, divided
2/3 c. Parmesan cheese, divided
1 egg, slightly beaten
1 24 oz. can Roasted Garlic and Onion spaghetti sauce
1 15 oz. can your choice spaghetti sauce
sugar to taste, optional
parsley for garnish, optional
Sharp White Cheddar for garnish, if desired
Olive oil for drizzling
SPST
Preheat oven to 375*F.
Prepare pasta in salted water,  according to instructions, cooking until just short of al dente, about 6 minutes.
Rinse and stop cooking process under cold running water.
Drain and set aside.
Meanwhile, brown beef with onion over medium high heat until no longer pink, about 5 minutes.
Add garlic. SPST.
Drain beef mixture and set aside to cool slightly.
While mixture is cooling, combine spaghetti sauces and sugar to taste in medium pot and bring up to temperature.
In a medium bowl, fold together beef, spinach, bacon, cottage cheese, 1/2 Mozzarella and 1/2 of Parmesan and egg.
While sauce is heating, use a teaspoon to fill shells with beef mixture.
Divide heated sauce among two spacious baking dishes, and nestle shells evenly among the two.
Drizzle with olive oil.
Cover tightly with foil and bake for about 25 minutes or until shells are heated through and internal temperature reaches 180*F.
Remove foil and sprinkle with remaining cheeses and return to oven until cheese melts, about 5 minutes.
Let stand for several minutes before serving.
Garnish with white Cheddar.
Makes 8 to 10 servings.

Denese's Corn Flake and Buttermilk Biscuits

Two things inspired me for this recipe, a surplus of buttermilk and a cacophonous amount of corn flakes.  I initially processed the flakes into crumbs, as an add- in to breading and for various other fried or oven fried recipes.  Alas, fried foods are not a mainstay in our home, so they were more or less just hanging around. Regarding shelf life, I became curious as to how to utilize the crumbs in a way  I hadn't before.
I  love making homemade biscuits for my family, usually on a Sunday morning, at least twice a month.  I fiddled with the ratio of flour to crumbs and was satisfied with a 3 to 1, flour to corn flake crumbs.  The biscuits came out beautiful and with a unique flavor profile, accommodating sweet and savory fillings.
The corn flake crumbs lend a whole grain appearance to the bread.  The texture is supple and interesting.  The addition of the corn flake crumbs also add a plethora of vitamins and minerals like Vitamins A, D and C. These puppies also pack a mean punch of B vitamins, Iron, magnesium and potassium.   The family received them well and I have been making them in place of my usual buttermilk biscuits. So next time the box of corn flakes gets low and you crave something new and good for you, give them a try.  These may become you next favorite thing, perfect for slathering the jams and jellies you made from this summer's fruit and veggie harvests!
Recipe:
3 c. AP flour, sifted
1 c. corn flake crumbs, processed finely
1 tbsp. double acting baking powder
1 1/2 tsp. kosher salt
2 tbsp. lard or vegetable oil
6 tbsp. frozen butter
1 1/2 to 1 3 /4 c. buttermilk, plus a little for brushing
Preheat oven to 450*F.
In a large bowl, sift flour and baking powder together.
Add salt and corn flake crumbs. Stir until well blended.
Cut in lard or vegetable oil with fork until flour seems grainy and takes on a pebbly appearance.
Grate in butter, bit by bit, tossing in flour blend, making sure gratings get singularly coated with flour.
Add buttermilk gradually, until stirring creates a loose sticky ball.
Pour out onto lightly floured surface.
Lightly flour hands.
Press dough out with hands, and fold in half. Repeat about 6 times.
With lightly floured hands or rolling pin, press or roll dough out to about 1/2 inch thickness.
*For thinner biscuits thus more biscuits, simply roll out to about 1/4 thickness.
Using a biscuit cutter, cut out biscuits and transfer to large un-greased baking sheet, about 1/2 inch apart.
*For a softer sided biscuit, place only about 1/8 inch apart from each other, so they will bake against one another and can be pulled apart when finished.
Brush tops of biscuits with buttermilk.
Bake until risen and golden, about 15 minutes, depending on oven.
Remove from oven and brush with butter if desired.
Transfer to paper towel lined vessel and cover loosely until ready to serve.
Makes around 1 dozen biscuits.

Asian Inspired Ginger Ale Grilled Chicken

Beer can chicken is all the rage these days. There's nothing quite like the smoky and delicious flavor of a well seasoned protein kissed with a charcoal flame alongside your favorite summertime sides.  This recipe is inspired by a hot summer's day, beer and chicken.  I used an all purpose Asian spice blend and ginger ale to accompany the smoky wonderfulness that is grilled meats.  I brine these birds in a seasoned rice vinegar tinged brine to facilitate some extra flavor and moisture elements. Try this version or maybe experiment with some other carbonated beverages to see what other awesomeness you can come up with.
Recipe:
2 3 1/2 to 4 lb. chickens
1 c. vinegar
1 c. ice water
1/4 c. kosher salt
1/4 c. sugar
pinch or two red pepper flakes
1/4 c. Asian spice blend
ginger ale sodas
olive oil for drizzling
SPST
Bring vinegar,salt, sugar and pepper flakes up to a boil.
Remove from heat and add ice water.
Allow to cool completely and pour over chickens. Turn to coat well.
Place in large air tight container or one that can be covered tightly with plastic wrap.
Marinate for 6 to 8 hours or overnight,turning several times during marination process.
Drain and rinse chickens, pat dry.
Rub with olive oil and about 1/4 c.spice blend each.
Oven roast or grill.
When charcoal is ready, pour about 1/3 of ginger ale from each can and carefully add slits towards the top of can.  Space equally around.
Slide chicken down over opening of can and grill until thermometer inserted in thickest part registers 165*F., about 1 to 1 1/2 hours, depending on temperature of coals.
Let REST before cutting to serve.
Serves 8 to 10.

South of the Border Chicken and Dumplings

Chicken and Dumplings are a classic and wonderful comfort food, filling and hearty, especially during a chilly night.  I enjoy making this dish for my family every now and then, but this time I wanted to add a different sort of flair to the old fashioned, deviating from my normal recipe, to create an equally palate pleasing one-dish and fantastic meal.
 I made the dumplings using a mixture of corn muffin mix and flour, and added Latin American commodities  like cumin, chili powder and diced tomatoes to bring the dish together. This dish was very well received by the family and I have since created yet another Latin inspired version, with a smoother, more cream soup like texture.  Stay tuned for the recipe in the near future.  I used bone-in skinless thighs for this version, but feel free to use the protein or chicken parts of your choice.
Recipe:
2 lbs. bone-in, skinless thighs
1 medium onion, small diced, about 3/4 cup
2 cloves garlic, pressed or finely minced
1 bay leaf
4 c. chicken stock or enough to cover chicken while cooking
3 stalks celery, one halved, 2 sliced on bias
3 carrots, sliced
1 12 oz. can diced tomatoes, drained
1 box corn muffin mix
1/2 c. AP flour
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. sugar or to taste
2 tbsp.  butter
1/3 c. milk, or enough to moisten dumpling batter
1/2 c. fresh parsley, rough chopped
SPST (Salt and Pepper to Suit Taste)
olive oil for drizzling
Drizzle medium pot with olive oil over medium heat.
 Add onions, halved celery and bay leaf.
Cook for several minutes until onions are translucent and fragrant and add chicken and garlic.
SPST.
Turn heat to medium high and add stock enough to cover chicken.
Bring up to a boil and skim top of boiling liquid.
Reduce back to medium, cooking chicken until no longer pink and done throughout, about 15 minutes.
When done, remove chicken from liquid, drizzle with olive oil, cover and set aside.
Strain liquid and return to pot.
Add sliced celery and carrots.
In a small bowl, combine corn muffin mix, spices, sugar and flour.
Moisten with milk.
Stir until incorporated and batter can be dropped by tablespoonfuls into gently cooking liquid.
Cover and cook until dumplings are cooked through, about 8 minutes.
The dumplings will cook apart slightly and this will serve as the thickening agent  and add texture.
Carefully add chicken and tomatoes back to dumplings and reduce to low.
Stir in parsley and butter.
Serves 4 to 6.

Posh Pork and Beans, Gluten Free!!

Pork and beans, two staples in many cultures diets. Singularly, they display a wide variety of diversity and flavor, and together... well, you get that stuff found in those tiny cans and eat on camping trips and fish banks, lol.  At least that is what pops into my head.
Those little cans of sodium and tomato saucy laden sustenance personify a day in time when, money was tight, time to eat was short, and bellies needed fuel for the oftentimes grueling work days that started too early and ended way too late.  Nevertheless, that past is still realistically for some, the present. This protein packed meal in a can has been a mainstay since the early 1900's.
     This recipe is an homage to the trusty pork and bean era.  I created a modern day riff of those guys, bringing in a tad more pork to the beans, as opposed to the scant morsel of pork fat that represented the pork portion of it's name.  I wanted to showcase this often overlooked combination in a way packed with fresh herbs and flavor, including some fresh tomato, no sauce.
There are three types of beans in this version, as well as fresh rosemary and thyme.  The bean mixture is marinated in a simple vinaigrette of olive oil, seasoned rice vinegar and fresh lime juice.   The pork is marinated also in an Asian inspired and fiery paste, then sauteed until done and may be served as two separate dishes, or mounded together for a new taste of the old school.  This dish definitely could coral in some of those pork and bean naysayers.  Oh, by the by, vegetarians and vegans may enjoy the 3 bean salad alone, or simply substitute the pork for tofu.  Seitan may also be switched in, but with society moving more towards a cleaner, less allergy inducing and more farm to table way of living, eating chunks of wheat gluten really doesn't seem that appetizing to me.
Recipe:
THREE BEAN MARINATED SALAD
1 15 oz. can EACH kidney beans, vegetarian beans and pinto beans, rinsed and drained
1 large yellow tomato
3 sprigs fresh thyme, stems removed
1 tbsp. fresh chopped rosemary
1/4 c. extra virgin olive oil
1/4 c. seasoned rice vinegar
juice of two limes
SPST
Place beans, tomato and herbs in a medium bowl.
Whisk oil, vinegar and lime juice together until blended and pour over bean mixture.
SPST
Fold until well incorporated and coated.
Cover with plastic wrap and let marinate at room temperature for 15 minutes.
Serves 6 to 8.
Pork:
1 lb. boneless pork loin, cut into 1/4 inch cubes
2 tbsp. vegetable oil
2 tbsp. hot pepper paste
2 tbsp. seasoned rice vinegar
1 tbsp. fish sauce
Combine wet ingredients in bottom of medium bowl.
Add pork and fold into marinade.
Refrigerate for 20 minutes.
Saute over medium high heat until no longer pink and internal temperature reaches 145*F.
Serves 4.

Super Antioxidant Bagel Sandwich w/ Smoked Salmon and Avocado Cream Cheese Spread

I came up with this combination of familiar and figure friendly ingredients after a workout one day.  I was in need of something time sensitive and filling, not to mention, delicious!  The elements of this bagel are complimentary in all regards and make for a filling and satisfying treat, boasting a host of things good to and for you.  Granted, I threw in a slice of crumbled bacon for dexterity and a much welcomed compliment to the crunch and chewiness of the toasted onion bagel, but that may easily be omitted or substituted with turkey bacon or vegan substitute. 

 The spread consists simply of 4 oz. lower fat cream cheese and half of an avocado,  one 1/2 fresh squeezed lime, and 1/4 c. freshly chopped parsley.   SPST.   This spread will be enough for 4 bagels.

 The avocado of course provides a healthy dose of good fats, poly and mono unsaturated,  B vitamins,  dietary fiber, a splash of calcium, Iron, magnesium and more.  The cream cheese provides much needed calcium and vitamin D.  

 Parsley is a natural diuretic and lends even more calcium, plus it is super-rich in B vitamins, Vitamins A and C, as well as rare volatile oils , particularly myristicin which is said to reduce formation of certain tumors, and reduce the effects of certain carcinogenic substances on the body's cells, and flavonoids.   Flavonoids in parsley are antioxidant in nature, battling free radicals internally.

Citrusy lime, water rich and crunchy cucumber, green leaf lettuce,  as well as some  Omega 3 rich smoked Salmon send this all in one sandwich into a league of its own. One 3 oz. serving of smoked Salmon is enough for all 4 bagels.  Add as many slices of cucumber and green leaf lettuce as you like.

 What the hell, on your busiest day, have two of these bad boys, your body will thank you for it.

 

Layered Potato Pavee w/ Herbed Brie and Parmesan

This is a simple yet elegant dish featuring three cheeses and potatoes,  pairing well with about  ANY protein you can think of.   The potatoes are thinly sliced using a mandolin and blended with freshly sliced onion, garlic and parsley from my herb garden.
 This dish is perfect for everything from cozy dinner to Sunday brunch.  I even enjoyed squares of this mildly decadent dish at room temperature.  It really brought out the flavor profiles of the cheeses.  Substitutions for "skinnifying"can be made if desired, like fat free evaporated milk or other milk product. As is though, this recipe is not too hard on the mid-section and won't have to be added to your list of foods to be eaten semi-annually!!
Recipe:
6 c. sliced potatoes, such as russet
1 onion, thinly sliced, about 1 cup
1/2 c. fresh parsley, rough chopped
2-3 cloves, minced or pressed
2 tbsp. butter
1 tbsp. extra virgin olive oil
2 tbsp. AP flour
1 can evaporated milk, use fresh if desired
1/3 c. Herbed Brie
1/3 c. grated Parmesan
1/3 c. mozzarella
4 eggs, or egg substitute
SPST (Salt and Pepper to Suit Taste)
Olive Oil for drizzling, extra virgin
Shaved Parmesan for garnish
Preheat oven to 375*F.
Toss potatoes drizzled with olive oil with onion and parsley.  SPST
Spread evenly in a baking dish or casserole, about 1 inch thickness.
In a medium saucepot, melt butter and tbsp. olive oil over medium heat.
Once butter melts and bubbles are small and many, sprinkle in flour.
Whisk or stir vigorously, combining and cooking for about 1 minute.
Remove from heat and whisk in milk.
Return to heat and cook until thickened, about 5 minutes.
Reduce heat to medium low.  Add garlic.
Stir in cheeses until melted.
Temper in eggs, by adding about 1 tsp. of cheese sauce at a time to eggs in separate bowl, until it is increased to about 1 cup.
Whisk in eggs and remove from heat after about 1 minute.

Pour cheese sauce over potatoes and shake the dish to work the sauce down and around the potatoes.

Cover tightly with foil and bake until set, about 35 minutes.
Check doneness by inserting a knife in center, it should come out clean.
Remove foil and cook until golden, about 15 minutes.
Let stand before cutting into serving squares and garnish with shaved Parmesan.
Serves 12-15