Spinach-Artichoke Stuffed Shells!

Ingredients:

• Salt
• 20 large pasta shells
• 1 (28 ounce) can whole San Marzano tomatoes
• 7-8 basil leaves, torn
• 3 tbsp butter, melted
• Black pepper
• 2 tbsp EVOO
• 3 garlic cloves, chopped
• 1 (10 ounce box frozen spinach) or 3/4 pound fresh young spinach chopped
• Freshly grated nutmeg
• 1 (10 ounce) box frozen baby artichoke hearts, defrosted and roughly chopped
• 1 egg yolk
• 2 cups ricotta cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 1 tsp grated lemon zest, 1/2 juice of a lemon
• 1 tbsp thyme leaves, chopped
• 1/4 cup chopped fresh flat-leaf parsley leaves

What to do:

1.  Preheat oven to 375. 
2. Bring large pot of water to a boil for pasta. Salt the water and cook the shells to just shy of al dente. Set aside.
3. While shells cook, in the bottom of a casserole dish mash up the tomatoes, then stir in the basil and melted butter and season with salt and pepper. 
4. Place a skillet over medium-high heat with the EVOO. Add the garlic to the pan and stir for 1 minute. Add the spinach and nutmeg to the pan and cook to heat through. Transfer to a large bowl and add the artichokes, egg yolk, ricotta, Parmigiano, lemon zest, thyme, and parsley and season with salt and pepper. 
5. Stir and spoon this mixture into the shells and arrange split side up in the sauce. Cover the casserole with foil and transfer to the oven. 
6. Bake for 20 minutes, remove the foil, and continue baking until the filling is golden brown-about 15 minutes.

Enjoy!

Fall Soup!

Ingredients:

• 2 pieces boneless skinless chicken breast
• 2 onions, one halved, one chopped
• 2 garlic cloves, crushed
• 1 bay leaf
• 2 tbsp EVOO (tuscan)
• 3 small to medium carrots, chopped
• 4 small celery stalks, chopped
• 10 oz mushrooms chopped
• Salt and pepper
• 1 quart tuscan vegetable stock
• 1/3 lb wide egg noodles
• 4 scallions, sliced
• 1/4 cup finely chopped fresh parsley
• 1/4 cup fresh chopped dill
• Zest and juice of 1 lemon

What to do:

1.  In a sauce pot, combine the chicken, halved onion, garlic, bay leaf, and enough water to cover. Bring to a boil, then lower the heat and simmer until chicken is cooked through, 15 to 20 minutes.
2. Meanwhile, in a dutch oven, heat the EVOO over medium heat. Add the chopped onion, carrots, mushrooms, and celery. Season with salt and pepper. Cover the pot and cook until the veggies are soft- 8 minutes. Add the chicken stock and bring to a boil.
3. Remove the poached chicken from the liquid and add about 2 cups of liquids, poured through a strainer, to the soup pot. Dice the poached chicken, then stir in the egg noodles, add the chicken and simmer for 5 minutes. 
4. Turn off the heat and stir in the scallions, parsley, dill, and lemon zest and juice. Season the soup with salt and pepper to taste.

Enjoy!

Spinach and Artichoke Mac and Cheese!

Ingredients

• 3 tbsp butter
• 2 tbsp EVOO
• 1 pound penne
• 1 onion diced
• 3 garlic cloves diced
• Salt and pepper
• 1/3 cup dry white wine
• 3 tbsp flour
• 2 cups milk
• 1/3 tsp nutmeg
• 10 oz spinach chopped
• 10 oz artichoke hearts chopped
• 1.5 cups Parmesan Romagiano cheese
• 1.5 cups Gouda cheese

What to do

1.  Cook the pasta. Meanwhile, heat the butter in a frying pan and add the onion and garlic-saute for 10 minutes.
2. Set the oven to broil.
3. Turn up the heat and add the flour. Cook for 1 minute. Then add the dry white wine and cook out the alcohol-about 3 minutes. Then add the milk, artichoke hearts, nutmeg, spinach, and salt and pepper. Heat through. Add 1 cup of each cheese until melted.
4. In a ceramic, oven safe bowl, combine the drained pasta and cheese mixture. Mix thoroughly. Top with the remaining half cup of cheeses. 
5. Place bowl in broiler for 3 minutes until browned on top. 

Enjoy!

Chicken Stuffed with Pesto, Served with Lemon Risotto!

Ingredients

• 8-10 basil leaves
• 1/4 cup fresh parsley leaves
• 1 round of Boursin garlic and herb soft cheese
• 2 garlic cloves, diced
• 1/2 cup Parmigiano-Reggiano cheese
• Salt and pepper
• 4 pieces of boneless skinless chicken breasts
• 12 slices of vine ripe tomato
• Tuscan EVOO
• 3 lemons, juiced
• 1 cup risotto
• 5 cups beef broth
• 10 ounces mushrooms, chopped
• 1 onion, chopped
• 2 tbsp butter
• 1/2 cup Parmesan cheese

What to do

1. Preheat the oven to 450. 
2. In a food processor, combine basil, parsley, Boursin cheese, 1/4 cup Parmigiano, salt and pepper, the juice of 2 lemons, garlic cloves, and 2 tbsp EVOO. Blend together and set aside.
3. Butterfly each piece of chicken. Open the two halves as if you were opening a book. Pound the split breasts with a meat mallet until about 1/4 inch thickness. Season both sides with salt and pepper. Then divide the herb cheese mixture among the 4 pieces of chicken. Fold the chickn in half to enclose the cheese mixture. 
4. Transfer the chicken to a nonstick rimmed backing sheet. Top each piece of chicken with 2-3 slices of tomato. Drizzle the stuffed breasts with about 2 tablespoons EVOO and sprinkle with the remaining Parmigiano.
5. Bake the chicken until cooked through, about 20 minutes.
6. While the chicken is cooking, in a medium sauce pan, heat your butter on medium heat. Add your onion, mushrooms, and risotto and brown (about 5 minutes). 
7. Add 1 cup of beef broth at a time, stirring occasionally until absorbed. Continue to add more beef broth until the risotto doesn't soak any more in. 4-5 cups usually.
8. Stir in the juice of 1 lemon and a 1/4 cup of Parmesan cheese. Remove from heat and stir together. Set aside. 
9. Serve it all on a plate.

Enjoy!

Heavenly Vegetarian Lasagna

Ingredients

• Lasagna noodles
• Spaghetti sauce (one jar)
• 2 zucchini, chopped
• 12 ounces mushrooms, chopped
• 2 carrots, shredded
• 10 ounces broccoli
• 12 ounces spinach, chopped
• 1 onion, chopped
• 4 garlic cloves, diced
• 2 eggs, beaten
• 2 cups cream-style cottage cheese
• 1 15 ounce carton ricotta cheese
• 2 tsp dried Italian seasoning
• EVOO
• 3/4 cup shredded Parmesan cheese
• 1 8 oz package shredded mozzarella cheese

What to do

1. Cook noodles according to package directions. Drain and set aside.
2. In a bowl, combine eggs, cottage cheese, ricotta cheese, and italian seasoning. Set aside.
3.  In a large skillet, cook mushrooms, onion, zucchini, and garlic until tender. Stir in the spaghetti sauce, carrots, spinach, broccoli, and 1/4 cup Parmesan cheese. Cook through and set aside.
4. In a rectangle 3 quart pan, place a layer of noodles (cut to size) in the bottom of the dish. Spread one-third of the cottage cheese mixture, followed by a third of the spaghetti sauce mixture, followed by a third of the mozzarella cheese. Repeat layers twice. Sprinkle with remaining 1/2 cup Parmesan cheese. 
5. Bake uncovered at 350 for 15 minutes or until heated through. Let stand for 10 minutes. 

Enjoy!

Ravioli Tomato Soup!

Ingredients:

• 1 pound cheese stuffed ravioli, fresh
• 2 pints of cherry tomatoes
• 3 tbsp EVOO (I used Tuscan infused EVOO)
• Salt and pepper
• 2 garlic cloves, diced
• 10 ounces mushrooms, diced
• 1 quart low sodium chicken stock
• 2 cups water
• 2 scallions, chopped
• 1 cup fresh basil leaves
• Parmesan cheese, shredded (for topping)

What to do:

1.  In a large pot, heat EVOO to medium high. Add you cherry tomatoes, garlic, and salt and pepper. Put top back on and heat through on medium heat for about 7-8 minutes. Burst the remaining tomatos using a wooden spoon, add the mushrooms, and mix. 
2. Add the chicken stock, water, and scallions. Bring to a boil, add the ravioli and cook until done (about 4-5 minutes). Stir in your basil leaves. 
3. Serve in a shallow bowl and add parmesan cheese to top.

Enjoy!

Autumn Chili in Butternut Squash!

I don't know about you guys but it feels like fall is here! So here is a great recipe for you to kick this season off!

Ingredients:

• 2 medium butternut squash, halved and seeds scooped out (make a little extra room as this will serve as your chili bowl)
• 1 can black beans, drained (14 oz)
• 1 can corn, drained (10 oz) or fresh corn (4 cobs)
• 2 garlic cloves, diced
• 1 medium onion, chopped
• 1 medium red pepper, chopped
• 2 zucchini, chopped
• 1 pound cremini or Bella mushrooms, stemmed and chopped
• 5 tbsp EVOO
• Salt and pepper to taste
• 3 tbsp tomato paste
• 1 Dos Equis beer
• 2 ancho chili peppers, stemmed and seeded
• 2 cups vegetable stock (I used progressive low sodium Tuscan veggie stock)
• 1 tsp marjoram
• 2 tbsp smoked paprika
• 3 tbsp chili powder
• 2 tbsp honey
• 2 cups cheddar cheese, grated

What to do:

1. Preheat oven to 425. Put your butternut squash (halved) on a baking pan, using 2 tbsp of EVOO cover them and season with salt and pepper. Cook face down for 30 minutes and face up for 15 minutes until slightly browned and soft. Set aside.
2.  In a small sauce pan, heat your vegetable stock with you ancho chili's in it to allow for steeping. I did this for about 25 minutes. Then remove and let cool slightly. Then blend the vegetable stock and ancho chili pepper mix in your food processor and set aside.
3. Meanwhile, in a large pot, using 3 tbsp EVOO, start cooking your mushrooms for about 5 minutes. Then add all your veggies: onion, red pepper, garlic, and zucchini. Cook for about 8-10 minutes.
4. Now add in your corn, beans, tomato paste, and spices (marjoram, paprika, and chili powder). Cook for 1-2 minutes.
5. Add your beer, vegetable stock and ancho chili pepper mix, and honey. Bring to a boil for about 5 minutes and then simmer for 10 minutes or until your squash are ready.
6. After removing your squash from the oven, put the oven on broil. Meanwhile, fill your squash with chili in the cups where you de-seeded them. Top these with your 2 cups of cheddar cheese. If you have left over chili, keep it because you may want to add more as you eat the butternut squash itself. 

Enjoy!!