Description:
I've always wanted to find a good baked ziti recipe, not the sbarro type but more of the italiannis' type. When I saw the Neely episode with this recipe, I thought it looked good. While tasting the cooking red sauce, to my surprise, it sort of tasted like italiannis. Almost but not quite, especially when the pesto was added. So while I am still on the lookout for THAT recipe, here's my modified Neely's baked ziti recipe. If you look up the original recipe, they mixed in a bag of spinach with the cheeses and used ricotta to bind this mix. I really didn't care for that after trying this the first time. Another thing, they used hot turkey sausage instead of italian sausage.
Ingredients:
1 lb ziti
2 lbs hot italian sausage, skin off (about 4-5 pcs), if you want it chunky, you can also use 2 lbs ground hot italian sausage if you want a smoother sauce
3 cloves garlic, chopped
1 medium onion, chopped
1 28-oz can of crushed tomatoes
3 oz pesto (about 3 tbs)
6 oz ricotta cheese
6 oz cream cheese, softened
1-1/2 cups shredded mozzarella, save 1 cup for topping
1 cup grated parmesan, save 1/2 cup for topping
salt and pepper for seasoning
1/2 tsp dried oregano
1 bay leaf
1/2 cup chopped italian parsley
butter to brush on the baking dish
Directions:
1. Preheat oven to 375 deg F.
2. Bring a pot of water to a boil, add some salt, and cook ziti until al dente (do not overcook as this will still cook when you bake the dish). Drain and set aside.
3. In a large skillet, saute the sausage under medium heat (no oil!) then add the garlic and onions. Saute together, break up the sausage with a wooden spoon, until the sausage is cooked through and browned.
4. Add the crushed tomatoes and pesto. Season with salt and pepper, add bay leaf, and dry oregano. Mix and simmer for about 10 minutes.
5. Butter a baking dish and place the cooked ziti on the bottom.
6. Add the parsley to the cooked sauce, fish out the bay leaf, and pour on top of the ziti.
7. Mix the ricotta, cream cheese, 1/2 cup mozzarella, and 1/2 cup parmesan. Add some black pepper. Spread this mixture on top of the sauce.
8. Sprinkle the parmesan on top then the mozzarella.
9. Bake until heated through and top is brown and crispy, about 20-30 min. (place the baking dish on the 3rd rack down in the oven to avoid browning the cheese too soon).
Thursday, April 22, 2010
Sunday, March 7, 2010
Red Velvet Cake/Cupcakes with Cream Cheese Frosting
Description:
Loved TCF's Stefanie's Ultimate Red Velvet Cake Cheesecake but it was time consuming to do the cake and the cheesecake then combine! One time, saw a red velvet cupcake at Starbucks but it wasn't that good, according to Bradley and it had butter cream frosting on it. So, found this recipe for red velvet cupcakes and cream cheese frosting... best of both worlds!
Ingredients:
Cake:
3/4 cup buttermilk (or 3/4 cup milk + 3/4 tsp white vinegar, mix lightly)
3/4 tsp vanilla
2 cups all purpose flour
2 tbsp dark cocoa powder
3/4 to 1 tsp cinnamon
3/4 tsp baking soda
1/2 tsp salt
1 to 1-1/4 cup sugar
3/4 cup canola oil (or vegetable oil)
2 large eggs
1 tsp vinegar
1-2 tbsp red food color (put in small amounts at a time, until you reach your desired red shade)
Cream Cheese Frosting:
8 oz (1 brick) cream cheese, softened, at room temp
4 tbsp butter, softened
4 tbsp solid shortening
1-1/2 to 2 cups confectioners or powdered sugar (depends if you want it to be really sweet. In future, I'll just use 1-1/2 c because the 2 cups masked the cream cheese flavor)
1 tsp vanilla extract
1-2 tbsp milk, if necessary
Directions:
Cake:
1. preheat oven to 350 deg F. Spray or butter the pan or line cupcake tins with paper liners.
2. In a small bowl, whisk buttermilk and vanilla, set aside.
3. Blend flour, cocoa, cinnamon, baking soda, and salt together in another bowl, and set aside.
4. Cream the sugar and oil together on medium-high speed in a large bowl fitted with a whisk attachment.
5. Add one egg at a time and whisk.
6. Add vinegar and food coloring, and beat the batter well.
7. With mixer on low-medium speed, add half of the flour and cocoa mixture to the batter, alternating with the buttermilk mix, ending with the dry ingredients. Scrape the side of the bowl as needed between additions. Mix until batter is nice and smooth with no lumps.
8. Pour the batter into prepared 8x8 inch pan, or divide evenly between the cupcake tins.
9. Bake cake for 30-40 min, or until a toothpick comes out. Bake cupcakes for approx 20-25 min or until tops spring back when lightly touched.
10. Cool square cakes or cupcakes completely on wire racks before frosting or freezing. Cool round cakes 10-15 min before loosening, then remove from pans and cool completely.
11. Double the recipe if you want to make layer cakes, with the frosting in between layers and top of cake.
Frosting
1. Using a stand mixer, and fitted with a paddle attachment, or in a medium to large bowl and a hand mixer, beat softened cream cheese, butter, and shortening together on medium speed until creamy.
2. Add confectioners' sugar, 1/2 cup at a tim and beat after each addition, scraping the sides of the bowl when necessary. Beat until smooth and fluffy.
3. Turn mixer to low, add vanilla and beat again, adding milk only if needed for proper spreading or piping consistency. Cover bowl with damp towel until ready to use.
Square cake: frost all sides or pipe rosettes on top
round cakes: if layered, smear a good size dab of the frosting on a plate. Place the 1st layer of cake. Spread a thick coat of frosting over this layer and place the second layer on top, pressing down lightly to seal. Frost the sides and top of cake using an off-set spatula, making sure to seal all edges evenly. Using a pastry bag, you may put in rosettes on top of the cake.
cupcakes: spread the frosting over the tops of the cakes. leave as is or add sprinkles, colored sugar or finely crumbled red velvet cake crumbs.
Wednesday, February 10, 2010
Linguine with Clams
Ingredients:
2 lbs fresh baby clams
1 box linguine, cooked as per directions on the box
1/2 c extra virgin olive oil
3 tbsp butter
1 small yellow onion finely chopped
6 large garlic cloves finely chopped
1/2 to 3/4 c white wine (depends on how much liquid you like in the dish; i like it with some liquids, my brother prefers it drier)
1 small red chili (or you can you crushed red pepper flakes)
salt and pepper to taste
1/4 cup chopped Italian parsley
Directions:
1. Scrub the clams with small stiff brush to remove any grit, discarding any that are open or cracked
2. Soak and rinse the clams in several changes of water over 1 hour or until the water is clean and free of grit. Drain and set aside
3. Cook the pasta until al dente. Drain well and return to the pan to keep warm
4. Heat the oil and 1 tbsp of the butter in a large saucepan over medium heat
5. Add half the garlic and the onions and cook for about 10 minutes, or until the garlic is lightly golden and the onions translucent
6. Add the wine and cook for 2 minutes
7. Add the clams, chili, and the remaining butter and garlic. Season with salt and pepper. Cook, covered, for 10 minutes, shaking regularly, until the clams pop open. Don't worry if there are any that are still closed. Can't have them all perfect, right???
8. Stir in the parsley and season again with salt and pepper, if necessary
9. Add the pasta and toss together
Enjoy!
Monday, October 19, 2009
Tuna and Orzo Casserole
Description:
It's been a while since I posted something in the recipe box of my Multiply. So here's My spin on the classic tuna noodle casserole.
Ingredients:
1 cup orzo, cooked about 1 minute less than package directions
1 12-oz can tuna chunks in water
2 tbs butter
1 tb Olive oil
2 cloves garlic
1 small onion or shallot, diced
1 cup chopped mushrooms
1 small red pepper, diced
1 can cream of mushroom or celery
1 to 1-1/2 cups of milk
1/2 cup mild cheddar or gruyere cheese
1 bag fresh spinach
1-1/2 cups frozen peas, cooked and drained as per package directions
salt and pepper to taste
1/2 cup grated parmesan cheese
Directions:
1. Heat butter and olive oil in large saucepan over medium high heat.
2. Saute garlic and onions until onion is slightly translucent.
3. Add mushrooms. After 2 minutes, add the peppers.
4. Add a bit of salt and pepper.
5. Add the cream of mushroom or celery and 3/4 cup of milk. Lower heat.
6. Simmer for 2 minutes.
7. If mixture seems too thick, add a little more milk.
8. Stir in the tuna, breaking it as you mix. Add the cooked peas.
9. Stir and simmer for 5 minutes.
10. Add the cheese. Stir.
11. Add the spinach and stir. If mixture becomes too thick, add more of the milk. Add a little more salt and pepper.
12. Simmer for another minute. Do not boil as the milk will curdle.
13. Add the cooked orzo and mix. Add more milk if too thick, but not more than the 1-1/2 cups of milk allotted. Mixture must be thick and creamy but not soupy.
14. Spray a 13x9 casserole dish with cooking oil.
15. Pour the mixture into the casserole.
16. Sprinkle top with parmesan cheese.
17. Bake at 350 degrees for 30-45 minutes or until bubbly and top is brown.
18. Remove from oven and let stand for about minutes before serving.
It's been a while since I posted something in the recipe box of my Multiply. So here's My spin on the classic tuna noodle casserole.
Ingredients:
1 cup orzo, cooked about 1 minute less than package directions
1 12-oz can tuna chunks in water
2 tbs butter
1 tb Olive oil
2 cloves garlic
1 small onion or shallot, diced
1 cup chopped mushrooms
1 small red pepper, diced
1 can cream of mushroom or celery
1 to 1-1/2 cups of milk
1/2 cup mild cheddar or gruyere cheese
1 bag fresh spinach
1-1/2 cups frozen peas, cooked and drained as per package directions
salt and pepper to taste
1/2 cup grated parmesan cheese
Directions:
1. Heat butter and olive oil in large saucepan over medium high heat.
2. Saute garlic and onions until onion is slightly translucent.
3. Add mushrooms. After 2 minutes, add the peppers.
4. Add a bit of salt and pepper.
5. Add the cream of mushroom or celery and 3/4 cup of milk. Lower heat.
6. Simmer for 2 minutes.
7. If mixture seems too thick, add a little more milk.
8. Stir in the tuna, breaking it as you mix. Add the cooked peas.
9. Stir and simmer for 5 minutes.
10. Add the cheese. Stir.
11. Add the spinach and stir. If mixture becomes too thick, add more of the milk. Add a little more salt and pepper.
12. Simmer for another minute. Do not boil as the milk will curdle.
13. Add the cooked orzo and mix. Add more milk if too thick, but not more than the 1-1/2 cups of milk allotted. Mixture must be thick and creamy but not soupy.
14. Spray a 13x9 casserole dish with cooking oil.
15. Pour the mixture into the casserole.
16. Sprinkle top with parmesan cheese.
17. Bake at 350 degrees for 30-45 minutes or until bubbly and top is brown.
18. Remove from oven and let stand for about minutes before serving.
Tuesday, April 21, 2009
Mixed Berry Cheesecake
Description:
my favorite desert ever!
Ingredients:
Crust:
2 cups finely ground graham crackers (about 30 squares)
1/2 teaspoon ground cinnamon
1/2 cup unsalted butter, melted
3 tbs sugar (if you want the crust sweeter, personally, I don't add sugar)
Filling:
2 (8-ounce) blocks of cream cheese, room temp, softened
3 eggs, room temp
1 cup sugar
1 pint sour cream (about 2 cups)
1 lemon, zested (add the juice if you want a more intense lemon flavor)
1/2 tsp vanilla extract
Mix Berry Topping, recipe follows
Topping:
1 pint mixed berries (about 2 cups) (strawberries, blueberries, raspberries, etc.)
1 lemon zested, juiced
2 tbs sugar
Directions:
Preheat the oven to 325 degrees F.
In a mixing bowl, combine the crust ingredients with a fork until evenly moistened. Lightly coat the bottom and sides of an 8-inch spring form pan with nonstick cooking spray. Pour the crumbs into the pan and, using the bottom of a measuring cup or the smooth bottom of a glass, press the crumbs down into the base and 1-inch up the sides. Refrigerate for at least 5 minutes.
For the Filling:
In the bowl of an electric mixer, beat the cream cheese on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes. Add sour cream, lemon zest, lemon juice, if you choose to add, and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well mixed but not over-beaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.
Set the cheesecake pan on a large piece of aluminum foil and fold up the sides around it. Place the cake pan in a large roasting pan. Pour boiling water into the roasting pan until the water is about halfway up the sides of the cheesecake pan; the foil will keep the water from seeping into the cheesecake. Bake for 1 hour and 15 minutes. The cheesecake should still jiggle (it will firm up after chilling), so be careful not to overcook. Let cool in pan for 30 minutes. Chill in the refrigerator, loosely covered, for at least 4 hours. Loosen the cheesecake from the sides of the pan by running a thin metal spatula around the inside rim. Unmold and transfer to a cake plate. Using a spatula spread a layer of mixed berry topping over the surface.
Slice the cheesecake with a thin, non-serrated knife that has been dipped in hot water. Wipe dry after each cut.
Mixed Berry Topping:
In a small saucepan add all the ingredients and simmer over medium heat for 5 minutes or so until the fruit begins to break down slightly. Leave to cool before spreading on cheesecake.
If you're unsure about the topping, this is great plain or just buy those canned fruit toppings!
Sunday, January 4, 2009
Mediterranean Fish Tacos
Description:
This dish gets paired up with the orzo recipe I just posted. The recipe for the sauce is also posted but I just went with the convenience and got a package of sun-dried tzatziki (that yummy Mediterranean dressing/dip). Also included is the veggie part of the tacos -- sort of a take on the greek salad. Me, I just got a package of classic coleslaw.
Ingredients:
2 lbs halibut (or mahi mahi)
3 lemons, zested, juiced
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated
Directions:
Heat grill pan over medium high heat or preheat outdoor grill. (If you don't have a grill, you can either pan fry or bake the fish. Preheat oven to 375 deg F. Place fish in an oiled baking pan and bake for 10-12 minutes. Fish is done when it flakes with a fork.)
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat. To make it easy place the fish in a ziplock bag and pour the marinade in. Place bag in ref and marinate for not more than 45 minutes. When ready to grill, season fish with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
This dish gets paired up with the orzo recipe I just posted. The recipe for the sauce is also posted but I just went with the convenience and got a package of sun-dried tzatziki (that yummy Mediterranean dressing/dip). Also included is the veggie part of the tacos -- sort of a take on the greek salad. Me, I just got a package of classic coleslaw.
Ingredients:
2 lbs halibut (or mahi mahi)
3 lemons, zested, juiced
A handful flat-leaf parsley, finely chopped
3 cloves garlic, grated or minced
1/4 cup extra-virgin olive oil
Salt and pepper
12 (5 to 6-inch) flour tortillas
1 heart romaine, chopped
1/2 red onion, thinly sliced
8 pepperoncini peppers
2 roasted red peppers, patted dry
1 cup Greek yogurt
1/2 teaspoon ground cumin
1/4 cucumber, peeled and grated
Directions:
Heat grill pan over medium high heat or preheat outdoor grill. (If you don't have a grill, you can either pan fry or bake the fish. Preheat oven to 375 deg F. Place fish in an oiled baking pan and bake for 10-12 minutes. Fish is done when it flakes with a fork.)
Combine the juice and zest of 2 lemons, oregano, parsley, 2 cloves garlic, olive oil and add fish, turn to coat. To make it easy place the fish in a ziplock bag and pour the marinade in. Place bag in ref and marinate for not more than 45 minutes. When ready to grill, season fish with salt and pepper.
Wrap tortillas in foil and place in warm oven or directly on grill to soften and warm through.
Shred romaine lettuce and combine with sliced onions.
Slice hot peppers and reserve.
Combine red peppers and yogurt in food processor. Add cumin, 1 clove garlic, zest and juice of remaining1 lemon, cucumber and process until smooth, transfer to a bowl.
Grill fish 6 to 7 minutes until firm and cooked through then cut into cubes.
Serve fish to wrap in soft tortillas with lettuce, onions, hot peppers and sauce.
Orzo with peas
Description:
I swear by Rachael Ray and yesterday I saw the episode where she made a couple of light yet very tasty dishes. This is one of them. I put my own twist to this dish coz I just love green peas! Note, pic is the actual pan of pasta I made!
Ingredients:
1/2 lb orzo pasta
2 tbs olive oil
3 cloves garlic, chopped
1/2 red onion, chopped
1 medium zucchini, cubed
1 can (15 oz) chick peas, rinsed and drained
salt
pepper
1 cup frozen green peas
1/2 cup parsley, chopped
1/4 cup mint leaves, chopped
1/2 cup feta or goat cheese, crumbled
Directions:
Cook pasta in boiling salted water. During the last 1 to 1-1/2 minutes, drop the frozen green peas. Drain, set aside.
While the pasta is cooking, heat the olive oil in large skillet. Drop the zucchini, garlic and onion. Add salt and pepper. Cook about 6 to 7 minutes, or until zucchini is tender. Add the chick peas and heat through. Toss in the pasta and green peas. Mix so that pasta is coated with the sauteed veggies. Add the herbs, mix, and lastly, add the crumbled feta cheese. Enjoy!
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