Monday, March 28, 2011

Best Quesadillas You Will Ever Have!

Well, I’m officially moved! I’m so happy this is over with. Kyle and I both hate to move and he had to help. ;) He didn’t complain too much though.

I made dinner the other night and decided to make these quesadillas. I used a new kind of cheese.  I’ve never had Gruyere cheese before but am always up for trying new kinds. Our Kroger has a cheese bar and they always have free samples. YUM!

It kind of reminds me of Parmesan

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Shred your cheese and chop your veggies.

Sauté your veggies in olive oil

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Add sherry and sauté for 30 seconds

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Fill your tortillas and toast in skillet

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These were delicious! I have to say one of the best quesadillas I’ve ever made!

1 teaspoon olive oil

1 cup mushrooms

1/2 cup thinly sliced onion

1 teaspoon minced garlic

1 tablespoon sherry

flour tortillas

1 cup of shredded chicken

1 cup arugula`1/2 cup(2 oz) shredded Gruyere cheese

1. Heat a large nonstick skillet over medium- high heat. Add olive oil to pan. Add shrooms, onions, garlic and season with salt and pepper. Sauté for about 5 min. Add sherry and cook for another 30 seconds to 1 min.

2. Arrange half of mushroom mixture over half of each tortilla. Top each tortilla with 1/2 cup chicken, 1/2 cup arugula, and 1/4 cup cheese; fold over.

3. Wipe pan clean with paper towel. Heat pan over medium heat. Coat pan with cooking spray. Add tortillas to pan. Cook about 2 min or each side or until crisp.

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Saturday, March 19, 2011

What to eat for dinner?

I’m in the process of moving. I know, fun; right? I did a lot of packing yesterday and still have more to go. You never know how much you have until you move. The other night I was thinking about what I wanted for dinner. I want to use most of the stuff in the cabinet so I don’t have to lug all of it over to the new place. I was reminded of a new product that came out for pasta dishes. It’s made by Philadelphia cream cheese and it’s called cooking crème.  They advertise it as cooking starters. You can top a pizza with it or create pasta dishes or whatever you heart desires. I decided I would pick one up and try a little in a pasta dish. Of course just a little wont hurt, right?

I chose the Italian Cheese and Herb.

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I also had a can of tomato sauce and a can of chopped tomatoes. I put about 3 tablespoons of the crème in the tomato sauce with a little dried basil.

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It added just the right amount of creaminess to it. I then poured the cooked noodles into a baking dish and covered with sauce.

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Then added the chopped tomatoes.

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I topped it off with a sprinkle of bread crumbs. You can make your own here. Place in the oven at 350 for about 20 min.

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Place your leftover crème in the fridge for later. Winking smile I’m already thinking of all the possibilities.

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When you have about 10 min left of cooking, sprinkle with mozzarella.

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I know, no meat. I don’t know about you but I don’t have to have meat with every meal but if you prefer I bet this would be great with some Italian sausage.

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I made this on St. Patrick's day! Do you like my green plate??

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There you have it. A quick and simple meal that anyone can whip up. If you wanted to make it even more healthy use whole wheat pasta and more veggies. I usually prefer whole wheat noodles but we were out. Have a great weekend everyone!!

Saturday, March 12, 2011

Dinner Party with Shrimp and Good Friends

Tonight I got to have dinner with two very good friends. All 3 of us love to talk about food and share recipes. Lacey made us Shrimp Pesto Pizza. It was one of the best homemade pizza’s I’ve ever had. The best part is it’s soo easy.She told me how she made it so I could share it with you. I brought the salad and Jenna brought brownies for desert. Did I mention Jenna is going to have a baby girl any day now? We are so excited to see little baby Zoey.

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Me+ Jenna+ Lacey

Here is what we had.

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Spinach with feta, almonds, and dried cranberries

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She used a rollout pizza crust. The toppings were olive oil, homemade pesto that was made this summer fresh then and frozen, shrimp that was sautéed and seasoned with cavenders, and mozzarella cheese. It was topped off with fresh grated parmesan cheese.

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I enjoyed a couple of these!

 

I had lots of fun tonight with good company and yummy food!

Don’t forget to move your clocks up an hour before you go to bed tonight. Have a good rest of the weekend!

 

Ramona

Sunday, March 6, 2011

Chicken And Gnocchi Soup

The other night I made soup that I’ve never made before. I’ve tried gnocchi before with some alfredo sauce and wasn’t really a fan. Gnocchi has a taste that is hard to describe.  It like a chewing potato dumpling.  I love the creamy gnocchi soup at olive garden and thought I would try to make my own. I think I like the gnocchi in soup because its covered with other yummy flavors. Honestly I don’t know why I enjoy it in soup, I just do. LOL I found a version off of the Food Network website that turned out quite well.

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Start off by chopping your veggies, garlic and celery.

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Cook and shred your chicken. I used a rotisserie chicken from Kroger. Why not let Kroger do all the work. Winking smile

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Pour your broth, garlic and unsalted butter into sauce pan. Boil until your garlic is tender. Once your garlic is tender add your celery and boil until tender.

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Cook your gnocchi as directed on package.

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Pour your gnocchi, chicken and peas into broth mixture.

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Chicken and Gnocchi Soup

7 Cups of Chicken Broth

4 Cloves of Garlic, minced

3 tablespoons of unsalted butter

1 teaspoon of sugar

1 cup of celery

2 cups of prepared potato gnocchi

1 cup of frozen peas

2 heaping cups of shredded chicken ( I used a rotisserie chicken and let Kroger do all the work)

pepper to taste

parmesan

Pour chicken broth, garlic, butter and sugar into a large saucepan over medium heat, bring to a simmer and cook until the garlic is tender. Add the celery and continue to simmer until almost tender. Bring to a full boil, stir in gnocchi and, cooking until the gnocchi are al dente, 2 to 3 minutes. Stir in frozen peas and chicken and turn off the heat. Season with salt and top with parm.

 

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Served with a slice of everything bread.

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Thursday, March 3, 2011

Could We Be Italian?

The other night I asked Kyle to pick out a recipe for dinner. I wasn’t expecting much but was very surprised by his choice. He found a recipe off Eat Better America, Turkey Sausage Stuffed Sells! It turned out to be one of the best Italian dishes I’ve ever made. I was a little hesitant because I knew it would take awhile to cook and I’m usually ready to eat about 6:00 or 6:30. It wasn’t ready till about 7:45 but was so worth it.

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The recipe seems like a lot of steps but it’s not too bad. Especially when you have help!

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Cook your sausage until browned. mix together your ricotta cheese and mozzarella cheese.

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Cut your cooked pasta in half to make it easier to stuff.

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Pour part of your sauce into bottom of sprayed dish. Stuff your pasta and arrange in dish. This is the fun part!

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Pour remaining pasta on top.

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Cover with foil and bake.

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Turkey Sausage Stuffed Shells

1 box of Manicotti shells

1lb lean Italian turkey sausage, casings removed

1 container (15 oz) light ricotta cheese

2 cups shredded reduced-fat Italian cheese blend (8 oz)

1 box (9 oz)  frozen spinach, thawed, squeezed and drained

1 teaspoon dried basil leaves

1 jar (25.5 oz)  organic Italian herb pasta sauce

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Cook and drain pasta as directed on package, omitting salt.

2. In 10-inch nonstick skillet, crumble sausage. Cook over medium heat, stirring frequently, until no longer pink; drain.

3. In medium bowl, stir ricotta cheese, 1 cup of the Italian cheese blend, the spinach and basil until well mixed. Stir in sausage.

4. Spread about 1/2 cup of the pasta sauce over bottom of baking dish. Cut manicotti shells in half. Spoon about 3 tablespoonful's sausage mixture into each pasta. Arrange pasta, on sauce in baking dish. Pour remaining pasta sauce over stuffed pasta. Spray 15-inch piece of foil with cooking spray; cover pasta with foil.

5. Bake 40 minutes. Uncover; sprinkle with remaining 1 cup Italian cheese blend. Bake uncovered 5 to 10 minutes longer or until cheese is melted.

 

Served with a side salad and garlic bread!

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I dare you to try it! Let me know how it turns out.