Sausage and Mushroom Manicotti

One of the benefits of having a well stocked, fridge, freezer, and pantry is that creating a meal even when time is of the essence is fairly easy. I know, I do feature quite a lot of recipes from cookbooks, magazines and other blogs and find extreme satisfaction if they turn out just like the pictures that accompanies them. However, I also take great pleasure that comes along with the freedom of just "winging" it in the kitchen. Sometimes, these kind of meals make the best dinners. My husband (who is a fantastic cook) loves to cook this way. Unfortunately, many times he cooks something so delicious that he is never able to recreate it a second time, since he never takes notes.

So in order to avoid this, many times I enlist one of my kids to keep me company in the kitchen and take notes of what I'm adding to a recipe. This is how this dish came about. I was tired after our visitors left, fast food was out of the question, but no one wanted to run to the store. After inspecting what my storage had to offer, this is the recipe I created and it happened to produce a wonderful Sunday dinner.

I started the recipe by browning the sweet Italian sausage along with onion, chopped mushrooms and a small amount of salt. After the sausage is cooked and the vegetables are soft, I set the mixture aside to cool. During the cooling time I went ahead and made my basic all-purpose tomato sauce and cooked the pasta. The sauce comes together quickly and I use this recipe as my base for pretty much anything that calls for an Italian inspired marinara sauce. After the meat mixture had cooled, I combined it with some ricotta cheese, eggs, Italian seasonings, parsley and Parmesan. I piped*  the cheese/meat mixture into my cooked Manicotti and placed them in a 9 x 13 pan that had a bit of the tomato sauce spread across the bottom of the dish. When all the pasta is filled and layered into the pan, the rest of the marinara sauce gets poured over the top and finally a generous sprinkling of mozzarella and more Parmesan finish off the dish before baking it for about 1 hour.

I served the Manicotti along side a Caprese Salad and everyone loved it. The kids asked for seconds, and between the five of us the dish pretty much got depleted. I will definitely make this again, there are so many great options of how to make the filling unique by using different vegetables or meats. Certainly a keeper and I hope if you try my version you will enjoy it as well!

* To pipe the filling into the cooked pasta, add the filling to a large gallon size Ziploc bag. Snip off one corner and pipe away. The Manicotti will be filled perfect in no time without the mess!

Sausage and Mushroom Manicotti 
(Susi's Kochen und Backen Original)

(Printable Recipe)

Ingredients:

3 Johnsonville Sweet Italian Sausage Links, casing removed
1/2 medium onion, finely chopped
12 oz. button mushrooms, finely chopped
1/4 teaspoon Kosher salt
15 oz. ricotta cheese
2 large eggs
3/4 teaspoon Kosher salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 tablespoon dried parsley
1/3 cup loosely packed Parmesan cheese, shredded
Susi's All-Purpose Tomato Sauce (recipe to follow)
8 oz. Manicotti Pasta, cooked according to package directions
1/2 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, shredded
Fresh Basil chiffonade for garnish, (optional)

Preparation:

Preheat oven to 350 degrees F.

Brown Italian sausage in a large pan. Add the onions, mushrooms and salt and saute until soft about 5 minutes. Set aside to cool.

While the mixture cools, prepare tomato sauce. Cook Manicotti according to package directions; drain and rinse in cool water. Set aside.

Beat eggs lightly in medium bowl. Stir in ricotta, salt, basil, oregano and parsley. Add the meat/mushroom mixture and the Parmesan cheese. Stir to combine.

Spread 1 cup tomato sauce over bottom of a 13x9 baking dish. Fill Manicotti with the ricotta mixture; place in dish. Pour remaining sauce evenly over filled shells; sprinkle with mozzarella and Parmesan cheese. Cover with foil. Bake for 45 minutes. Uncover; continue baking another 10 minutes or until cheese is melted. Let sit for about 5 minutes before serving.


Susi's All-Purpose Tomato Sauce

Ingredients:

1 (28 oz.) can crushed tomatoes
1/4 cup red wine
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1/4 teaspoon granulated garlic powder
1 teaspoon sugar
1 bay leaf
1 tablespoon ketchup

Preparation:

Add all the ingredients to a sauce pan and stir to combine. Bring mixture to a simmer and let cook for at least 30 minutes.

Fettuccine with Fresh Corn Pesto

One thing I look forward to every summer is fresh corn. We eat corn year round, but when it isn't in season, I result to the frozen variety. It is most definitely not the same, and to me nothing beats the taste of fresh corn on the cob grilled with just a little bit of butter, salt, and pepper. Delicious! 

Since right now is prime corn season, and you can get it for fairly cheap at the local grocery stores, farmer's markets, and even road side stands, I keep my eyes open for recipes that use a good amount of it.

Looking through the newest edition of bon appetit magazine, this recipe caught my eye. Corn pesto? Now, this was a new one to me. I've made all kinds of pesto before. From the classic with basil and pine nuts, to sun dried tomato pesto and even a Walnut Pesto, which was featured on this blog before. They are all delicious, and each one lends itself to so many different applications. It is certainly one of my favorite condiments to use. So back to the Corn Pesto which had peaked my interested. It is very reminiscent of a classic basil pesto with the pine nuts, Parmesan and olive oil, but also very different at the same time.

The recipe starts by crisping up some bacon. The fresh corn which is cut off the cobs (I used this gadget which works like a dream), is then sauteed in some of the left over bacon grease along with garlic. Some of the cooked corn is set aside, while the rest is added to a food processor along with freshly grated Parmesan and toasted pine nuts. While processing, olive oil is added through the feed tube and the mixture is blended until almost smooth.  Once the pasta is cooked, the corn pesto along with the reserved cooked corn and fresh basil is added. Cooking water from the pasta will help to achieve the desired consistency of the dish.  Finally, the pasta gets the finishing touch by adding the previously cooked bacon and more basil.

This dish was everything and more we ever hoped for. It was creamy and full of flavor, in a way it reminded me of Spaghetti Carbonara. Corn is certainly prominently featured in this recipe and shines in this dish. I served this with grilled steak and a simple side salad. This was a great meal that I will be making for sure the next time I'm entertaining. I thought it was a very unique way to take advantage of summer's corn bounty!

Fettuccine with Fresh Corn Pesto

(adapted from bon appetit)

(Printable Recipe)

Ingredients:

4 bacon slices, cut lengthwise in half, then crosswise into 1/2-inch pieces
4 cups fresh corn kernels (cut from about 6 large ears)
1 large garlic clove, minced
1 1/4 teaspoon coarse kosher salt
3/4 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese plus additional for serving
1/2 cup pine nuts, toasted
1/2 cup extra-virgin olive oil
10 ounces Fettuccine or Tagliatelle
3/4 cup coarsely torn fresh basil leaves, divided

Preparation:

Cook bacon in large nonstick skillet over medium heat until crisp and brown, stirring often. Using a slotted spoon, transfer to paper towels to drain. Pour off all but 1 tablespoon drippings from skillet. Add corn, garlic, 1 1/4 teaspoons coarse salt, and 3/4 teaspoon pepper to drippings in skillet. Saute over medium-high heat until corn is just tender but not brown, about 4 minutes. Transfer 1 1/2 cups corn kernels to  samll bowl and reserve. Scrape remaining corn mixture into a food processor. Add 1/2 cup Parmesan and pine nuts. With machine running, add olive oil through feed tube and blend until pesto is almost smooth. Set pesto aside.

Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain, reserving 1 1/2 cups pasta cooking liquid. Return pasta to pot. Add corn pesto, reserved corn kernels, and 1/2 cup basil leaves. Toss pasta mixture over medium heat until warmed through, adding reserved pasta cooking liquid by 1/4 cupfuls to thin to desired consistency, 2 to 3 minutes. Season pasta to taste with salt and pepper.

Transfer pasta to large shallow bowl. Sprinkle with remaining 1/4 cup basil leaves and reserved bacon. Serve pasta, passing additional grated Parmesan alongside.

Boursin Creamed Spinach

There isn't a lot of things grilled that I like better than a great cut of steak! Yes, I love red meat, and I'm not ashamed to admit it. Everything in moderation, right? Anyway, with a good steak you have to have sides that either compliment or stand up to the dominance of beef. Spinach is one of those dishes, maybe that's why you frequently find creamed spinach or spinach salad served along side at many steak houses as well. 

I've already proclaimed my love for spinach on this blog, but just in case you missed that, yes, I could eat spinach at least once a week and be happy. I grew up eating spinach, fresh spinach from my mom's garden, and have loved it ever since. Usually, I prefer my spinach either in salad form or just lightly sauteed and seasoned. Sometimes I will also make a creamed version which is one of my favorites but higher in calories, and with that, only reserved for the occasional meal. 

When I saw this recipe in "Cuisine at Home", I knew I had to try it out and couldn't wait for our next steak dinner to do so. Creamed spinach is taken to the next level with the addition of Boursin Cheese, and preparation is quick with the use of frozen chopped spinach. The flavor is further enhanced by adding a bit of lemon zest to the dish which is topped with a bread crumb mixture before baking it. The recipe itself doesn't make a lot, but was enough to feed our family of five with no problem. A little of this rich dish goes a long way.

This was a wonderful recipe that really showcased the spinach in a great way. I will most definitely serve this again with another steak dinner, but next time I will try it with fresh spinach instead of frozen, I think it would be even more tasty this way. So if you love spinach and have Popeye on speed dial, I hope you'll make this recipe for your next steak house meal!

Boursin Creamed Spinach

~makes about 2 cups~

(Print this Recipe)

Ingredients:

For the Spinach Filling:

1/2 cup diced onion

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1 cup milk

1/2 cup heavy cream

1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese

1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry of excess moisture

2 tablespoons grated Parmesan

1 teaspoon minced lemon zest

Salt, white pepper, cayenne pepper, and ground nutmeg to taste

For the Crumb Topping:

2/3 cup coarse fresh bread crumbs (made from 2 slices firm white bread)

1 tablespoon unsalted butter, melted

1 tablespoon olive oil

Salt and black pepper to taste

Directions:

Preheat oven to 425 degrees F. Coat a shallow 2-cup baking dish with nonstick spray; set aside.

Saute onion in 1 tablespoon butter in a saucepan over medium heat until soft, 5 minutes.

Add flour and stir to coat onion. Cook about 1 minute.

Gradually whisk milk and cream into onion mixture, stirring constantly to prevent lumps. Simmer sauce for 1 minute.

Stir in Boursin, a little at a time, until cheese is melted and sauce is smooth. Remove saucepan from heat.

Add spinach, Parmesan, zest, and seasonings. Transfer spinach mixture to prepared baking dish.

Combine crumbs, 1 tablespoon butter, oil, salt and pepper. Top spinach with crumbs, pressing them to adhere. (Dish may be covered and chilled at this point to be baked later.) 

Place dish on a baking sheet; bake until crumbs are golden and sauce is bubbly, 20-25 minutes.

Adapted from: Cuisine at Home

Walnut Pesto

I think Pesto in itself is a beautiful condiment. I love the bright green color, and how versatile it is. You can stir it into freshly cooked pasta or add it to a marinade. It is also delicious brushed on bread before grilling it. Another one of my favorite applications is to add it to some mayonnaise before spreading it on a sandwich. 

The classic pesto is usually made with basil and pine nuts, but there are very many variations out there that are equally as good. Besides the green version there is also a red pesto that gets the color from sun dried tomatoes. This time however, I went with a walnut pesto that gets its beautiful color from fresh parsley. Additionally toasted walnuts, a really good quality olive oil, and freshly grated parmigiano-reggiano (don't use the cheap kind in the green can) round out this great dish.

A food processor makes preparation a snap when it comes to pesto, but a blender or marble mortar will work as well. Prepared, the pesto will last in the refrigerator for about a week. Homemade pesto is quick and easy to make and I promise you it will be so much better than any store bought version. 

Walnut Pesto

(Print this Recipe)

Ingredients:
3 cloves garlic
1 cup, walnuts, toasted
2 bunches fresh Italian parsley, finely chopped
1/4 cup extra-virgin olive oil
1/4 cup freshly grated parmigiano--reggiano


Preparation:
With the motor running, drop the garlic into a food processor to chop it. Add the walnuts and pulse until coarsely chopped, then add the parsley and process until the nuts are finely chopped; do not pulse to a paste. With the motor running, drizzle in the oil. Transfer to a small bowl and stir in the parmigiano.

Adapted from: Food Network Magazine

Chicken-Zucchini Alfredo

With the weather heating up and pool season approaching you will start to find some lighter recipes on this blog along with all the other decadent dishes. Cooking light can be quite a challenge for a lot of people. One of the biggest complaints of "cooking light" are the pre-conceived misconceptions that meals will taste boring and bland. If that was the case, my family wouldn't eat any of it but since no meal in our house has ever gone uneaten, I can assure you cooking light, done the right way, is anything but boring and bland.

A lot of times eating light in the summer time is quite easy for us. My husband is amazing on his grills (yes grills, he has several). So many times it is a simple side salad and a grilled "white" meat like chicken, pork, or seafood. But sometimes despite the heat of the southwest I crave comfort food that is rich and creamy tasting. When I found Ellie Krieger's recipe I knew I had to make it. With a few substitutions I had cooked a fantastic meal that was very well received all the way around.

The recipe is pretty straight forward and comes together in about 30 minutes which is always great, since I don't like spending as much time in the kitchen when the weather is so nice. This dish has all the flavor and taste that a "normal" Alfredo recipe would have but with a lot less fat. If you are trying to eat healthier and don't want to give up comfort then give this recipe a try. You can find Ellie's original recipe on Food Network or if you like my substitutions you can try my version.

Chicken-Zucchini Alfredo

~serves 6-8~

(Print this Recipe)

Ingredients:

Kosher Salt

3 tablespoons extra-virgin olive oil, divided

1/2 medium onion, finely chopped

2 cloves garlic, minced

3 (about 1 pound) zucchini, thinly sliced into half-moons

5 (4 ounce) thin skinless, boneless chicken breasts

Kosher Salt and Pepper

16 ounces fettuccine

2 1/2 tablespoons all-purpose flour

1 1/2 cups cold low-fat (1%) milk

1 1/2 cups (12 ounce can) low-fat evaporated milk

1 1/2 cups freshly shredded Parmesan cheese

1/4 cup fresh parsley, chopped

Directions:

Bring a large pot of salted water to a boil. Heat 1 tablespoon olive oil in a nonstick skillet over medium heat. Add onion, cook until translucent, then add 1 clove garlic and cook for another 30 seconds. Add the zucchini, cover and cook until tender, stirring, about 4 minutes. Transfer to a bowl.

Heat another tablespoon oil in the same skillet over medium-high heat. Season the chicken with kosher salt and pepper and cook through, 4 to 7 minutes per side depending on thickness of meat. Transfer to a plate.

Cook the pasta in the boiling water as the label directs. Drain, reserving 1 cup cooking water; return pasta to the pot to keep warm.

Meanwhile, whisk the flour and low-fat milk in a bowl. Place the remaining 1 clove garlic and 1 tablespoon olive oil in the skillet and cook over medium-high heat, 30 second. Add the flour-milk mixture and bring to a boil, stirring. Reduce the heat to low and cook, stirring, 2 minutes. Add the evaporated milk, salt to taste and the cheese; stir to melt, about 1 minute.

Cut the chicken into strips. Toss with the pasta, sauce, zucchini-onion mixture and parsley, adding the reserved pasta water as needed to loosen (you might only need 1/2 to 3/4 cup). Serve immediately.

Adapted from: Ellie Krieger for Food Network Magazine

Oven Fries with Parmesan and Garlic

My kids believe that fries go great with just about anything. I tend to agree but usually fries made in the oven don't come close to their fried counterpart.

After eating garlic fries at Gordon Biersch not too long ago, I decided to replicate the recipe or at least come close to the original. Since I don't own a deep fryer or like to mess with hot oil I knew it would have to work in the oven. Searching all over the internet for a decent oven fries recipe, I finally settled on one by one of my favorite chef's (Tyler Florence). His recipe for oven fries was just what I was looking for. Staying true to the main recipe I only decided to switch up a few things: More potatoes, shredded Parmesan and of course garlic. They turned out beautiful. Cooked (without being too soft) on the inside and a little crunch on the outside - perfect. We had these with our steak dinner along with the Warm Spinach Salad with Bacon that is featured on my site as well.

Oven Fries with Parmesan and Garlic

(Print this Recipe)

Ingredients:

3 russet potatoes, cut in 1/2 lengthwise, halves cut lengthwise into fourths to make 24 big, fat wedges

1/4 cup extra-virgin olive oil

1 1/2 teaspoons Kosher Salt

4 garlic cloves, minced

1/4 cup fresh Parmesan, shredded

2 tablespoons flat-leaf Parsley, chopped

Directions:

Preheat the oven to 425 degrees F.

Preheat a baking sheet in the hot oven for at least 5 minutes.

While the baking sheet is heating, toss the potatoes with the olive oil and 1 1/2 teaspoons salt in a large bowl. Dump the potatoes out onto the pre-heated baking sheet, spreading to a single layer. Roast for 30 to 35 minutes, shaking the pan every now and then, until the potatoes are cooked through, brown and crispy. Toss the fries in a big bowl with the garlic, parsley and cheese.

Chicken Parmigiana

Sunday Dinners are an important part of our family. I love spending a quiet day in the kitchen trying my best to prepare a special meal that I wouldn't necessarily have time for on a weekday. I take pride in making all of the components by scratch and the process is made even sweeter by having my husband work side by side with me. That, along with some good music playing in the background makes for a perfect day.

Chicken Parmigiana is one of those meals that takes a little more time then I usually have. The meal itself is not a hard meal to cook but putting all of the different layers together certainly takes a bit of time. The meal has a fantastic tomato sauce that's spooned over breaded browned chicken which is then topped with Parmesan and Mozzarella and baked in the oven until the cheese is bubbly and golden. This is best served with some Spaghetti and a slice of warm, crusty bread.

 

Chicken Parmigiana

(Print this Recipe)

Ingredients:

For the sauce

2 Tablespoons extra-virgin olive oil

1 medium onion, chopped

2 garlic cloves, minced

2 bay leaves

2 Tbsp. red wine vinegar

2 Tbsp. balsamic vinegar

1 (28 ounce) can crushed tomatoes

1 (15 ounce) can tomato sauce

Fresh basil, chiffonade cut

Pinch red pepper flakes

1 teaspoon dried oregano

Kosher Salt and Pepper to taste

For the chicken

4 skinless, boneless, chicken breasts (about 1 1/2 pounds)

1/2 cup all purpose flour

Kosher Salt and Pepper

2 large eggs, lightly beaten

1 cup dried plain bread crumbs

3/4 cup freshly grated Parmesan

1/2 cup flat-leaf parsley, chopped

3 tablespoons extra-virgin olive oil 

For Finishing

1 (8 ounce) ball fresh mozzarella, thinly sliced

1/4 cup freshly grated Parmesan

1/4 cup fresh Basil, chiffonade cut

Directions:

Preheat oven to 350 degrees F.

Coat a saute pan with olive oil and place over medium heat. When the oil gets hot, add the onions, garlic and bay leaves; cook and stir for about 5 minutes until the onions are translucent and fragrant. Add both of the vinegars and carefully add the tomatoes (crushed and sauce) along with the basil. Season with red pepper flakes, oregano, salt and pepper. Cook and stir until the liquid is cooked down and the sauce is thick about 15 minutes. Lower the heat, cover and keep warm.

Put the flour in a large shallow bowl, season flour with salt and pepper, and mix to distribute. Put the two beaten eggs into another shallow bowl and lastly combine the bread crumbs, along with the Parmesan and chopped parsley in a third shallow bowl.

Dredge the chicken breasts one by one first in the flour, then dip them into the egg wash and finally into the bread crumb mixture making sure to coat them entirely. 

Heat the 3 tablespoons of olive oil over medium high heat in a pan and when the oil is hot add the cutlets and fry for about 4 minutes on each side until they are golden brown and crusty.

Place the browned chicken into an oven proof dish and ladle the tomato sauce over the chicken. Arrange the mozzarella on top and sprinkle with remaining Parmesan.

Bake for 20 minutes or until the cheese is bubbly and golden. Finish the dish with the rest of your basil and serve over spaghetti.