Tag: Cheese

Mexican Spaghetti Squash Egg Boats

Every Sunday night is pasta night in my house. Most of the time, that means taking out a batch of tomato sauce from the freezer and cooking whatever dry pasta we have one hand, but it’s nice to switch it up every now and then, like making this recipe for Mexican Spaghetti Squash Egg Boats.

I have never worked with spaghetti squash before, so I thought Sunday night would be a great time to try it.

This recipe for Mexican Spaghetti Squash Egg Boats tops the spaghetti squash with a flavorful chunky salsa, plus an egg that is cooked to over-easy (slightly runny), and then (if you are in the mood) topped with cheese and avocado slices.

These Mexican Spaghetti Squash Egg Boatss are very hearty without being too heavy. They take some time to prepare, so these are good for a weekend meal rather than trying to make these on a busy weeknight.

Ingredients:

  • 2 spaghetti squash, halved
  • 1 small yellow onion
  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1 jalapeno, minced
  • 2 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 teaspoons oregano
  • 1 teaspoon chili powder
  • salt and pepper, to taste
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup grated cheddar cheese, optional
  • 2 avocados, sliced
  • Cilantro, to taste
  • 2 limes, halved

Continue reading Mexican Spaghetti Squash Egg Boats

Shakshuka

Shakshuka (or shakshouka) is an Israeli breakfast dish of eggs poached in a chunky tomato sauce with spices. It’s a favorite of mine, and easily works as a “breakfast for dinner” option for a busy weeknight.

This recipe can be easily customized to suit your tastes. My version below, adapted from a Cooking Light recipe, has a bit of a Middle Eastern take to it, but could also be made more Mediterranean by adding in olives and  fresh basil.

Shakshuka is awesome on it’s own, but is even better with pita or crusty bread, or spooned over rice to soak up the flavors of the dish.

Ingredients:

  • 1 tablespoon olive oil
  • 1 red bell pepper cut into thin strips
  • 1 green bell pepper cut into thin strips
  • 1 yellow or orange bell pepper cut into thin strips
  • 1 red onion, sliced
  • 3 garlic cloves, minced
  • salt and pepper, to taste
  • 1 (29 oz can) tomato puree
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • a few drops hot sauce, or to taste
  • 4 large eggs
  • 1 teaspoon fresh thyme leaves
  • 2 tablespoons crumbled feta cheese (omit to make dairy free)
  • 2 cups prepared white rice (optional)
  • pita or crusty bread for dipping (optional)

(note: this recipe is gluten free if served with rice rather than bread)

 

Continue reading Shakshuka

Freezer Friendly Spinach and Ricotta Stuffed Shells

I live in Philadelphia, and last week I was kind “stuck” at home because of the pope’s impeding arrival. So I used the opportunity to cook up a storm! (Seriously, I managed to make Saucy Chicken Over Rice, Chicken Tacos Bowls, Tomato Sauce, this recipe shared below, and a bunch of other yummy freezable dishes. My slow cooker and stove had quite the week!)

 

Here’s one of my favorite “freezer friendly” meals, with directions on how to store in your freezer and how to reheat when ready.

 

These Spinach and Ricotta Stuffed Shells are easy to make, and are great to pack away for future meals (or eat immediately, that’s totally allowed too).

 

Ingredients:

  • 30 cooked jumbo pasta shells
  • 1 15 oz container ricotta
  • 2 cups shredded mozzarella, divided
  • 1/2 cup (2 ounces) shredded Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
  • 1 large egg
  • 1 garlic clove, minced
  • 2 cups marinara sauce, divided
  • Cooking spray Continue reading Freezer Friendly Spinach and Ricotta Stuffed Shells

Stuffed Jalapeno Poppers

I was sent quite a few jalapenos as part of my Door-to-Door Organics box, more than I could really use in a normal time frame. So as part of #MyFarm2Table dinner, I decided to make Stuffed Jalapeno Poppers as one of the side dishes to use up the jalapenos.

 

I’m not the biggest fan of super spicy dishes, so after cutting and seeding the jalapenos, I placed them in a bowl of water for at least an hour to try to take some of the heat out of them. There was still some in the peppers, but it did help! (Note: there were still a couple of peppers that packed a punch, so be aware that every pepper is different in terms of heat).

 

For this recipe, I used local jalapeno peppers, and Apple Tree Goat Cheese, both from my Door-to-Door Organics box.

 

Ingredients:

  • 8 jalapeno peppers, halved lengthwise and seeded
  • 4 ounces goat cheese
  • 4 ounces cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons thinly sliced green onions
  • 2 tablespoons fresh parsley, chopped
  • 1/2 teaspoon salt

Continue reading Stuffed Jalapeno Poppers

Vegetarian Stuffed Zucchini Boats

This post is sponsored by Door-to-Door Organics. All opinions are my own. #MyFarm2Table

These Zucchini Boats were my favorite part of my Farm-to-Table Meal last weekend. Stuffed with mushrooms and mozzarella cheese, the boats were nice and hearty and had great flavor!

For this recipe, I used Local Zucchini Squash, Antonio Fresh Mozzarella, and Local Organic White Mushrooms, all from my Door-to-Door Organics box.

 

Ingredients:

  • 3 large zucchini, halved lengthwise
  • 2 teaspoons olive oil, divided
  • 1/2 cup onion, chopped
  • 1 garlic clove, minced
  • 8 ounces white mushrooms, sliced
  • 1/2 teaspoon salt, divided
  • 2 tablespoons panko breadcrumbs
  • 2 ounces mozzarella cheese, torn into small pieces
  • thinly sliced basil, for garnish
  • 1 teaspoon balsamic vinegar
  • 1/4 teaspoon freshly ground black pepper

Continue reading Vegetarian Stuffed Zucchini Boats

Grilled Citrus Salmon

 This post is #sponsored by LongHorn Steakhouse. All opinions are my own.

With summer in full swing, it’s time to get grilling! As I’ve mentioned before, I unfortunately do not have any outdoor space at my apartment for a grill, but that hasn’t stopped me! I use my trusty grill pan as often as possible to bring the flavor of summer indoors.

 

This yummy recipe for Grilled Citrus Salmon was sent to me by LongHorn Steakhouse, and a version of this is actually available in their restaurants as part of their Summer Chef’s Showcase menu. I adapted it slightly to include ingredients I had on hand, so be sure to stop in to your local LongHorn Steakhouse to try their version as well!

 

 

 

As we all head out to grill this July 4th, LongHorn Steakhouse will have their Grill Us Hotline open Thursday, July 2 through Saturday July 4 from noon to 5 pm to answer grilling questions via phone and text. At-home grillers can call 1-855-LH-GRILL or text LHGRILL to 40679 (wait for a response & follow the prompts) to be connected with a grilling expert to answer questions live in real-time.

 

LongHorn Steakhouse was also kind enough to offer to give away a LongHorn Steakhouse Summer Grilling Party Pack to one winner! The grilling pack includes various grilling tools, koozies for your outdoor grill-out and a $25 gift card to visit LongHorn Steakhouse. More details after the recipe.

 

 

Ingredients:

Salmon

  • 4 (7-oz.) salmon fillets
  • Salt and Pepper, to taste
  • 8 oz. crumbled feta cheese
  • 1 tablespoon freshly chopped parsley

Citrus Glaze

  • 2 tablespoons unsalted butter
  • 3 tablespoons fresh orange juice
  • salt and pepper, to taste
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1 tablespoon freshly chopped flat-leaf parsley

Summer Vegetables and Pearl Couscous

  • 4 cups cooked Israeli (pearl) couscous (~1 cup dry)
  • 1/2 batch of fresh asparagus spears
  • 1/2 pint grape tomatoes, halved lengthwise
  • 1 tablespoon unsalted butter

Continue reading Grilled Citrus Salmon

Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

This Sunday is the beginning of the end of Mad Men. Sniffle. I have been a huge fan of the show for years and am sad to see it end. But that doesn’t mean I can’t still throw a little party of my own in celebration of the final premiere!

All week, bloggers have been  featuring their own spins on Mad Men-inspired recipes to gear up for the premiere this Sunday, when we will have a Virtual Mad Men Finale Party!

I adapted some recipes from The Unofficial Mad Men Cookbook: Inside the Kitchens, Bars, and Restaurants of Mad Men by Judy Gelman and Peter Zheutlin. I wanted to cheers to Mad Men in style, so I made a version of Trudy’s Rib Eye in the Pan, Individual Potatoes au Gratin, and Perfect Manhattans.

If you’re a Mad Men fan, you probably remember Trudy calling Pete at the office early into their marriage asking what he wanted for dinner. His response: “Rib eye, in the pan, with butter.” So Pete, this one’s for you! This version is a pan-seared New York Strip Steak with cognac butter. (I made New York Strip Steaks instead of Rib Eye, because that would have just been way too much meat for me.)

The steaks are paired with an adapted version of Julia Child’s Potatoes au Gratin, served in individual crocks.

And what’s a Mad Men Party without a cocktail?? I decided to make a more modernized version of a classic, called a Perfect Manhattan, which refers to using equal parts sweet and dry vermouth.

If you want to also Party Like a Mad Man, you’re in luck! I also have a copy to give away! Details after the recipes.

 

Adapted from The Unofficial Mad Men Cookbook

Ingredients:

Steak in the Pan with Butter:

  • 4 boneless New York Strip Steaks, ~1 inch thick
  • 4 teaspoons canola oil
  • Salt and pepper, to taste
  • 4 oz cognac
  • 8 tablespoons butter

Potatoes au Gratin

  • 3 tablespoons butter, divided
  • 1 cup finely chopped onions
  • 1/2 pound raw potatoes (about 2-3 large potatoes), peeled and diced into 1/2 inch cubes
  • 3 eggs
  • 1 1/2 cups half and half
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • 1/2 cup sharp cheddar cheese, crumbled (I used Valley Thunder from Valley Shepherd in Reading Terminal)

Perfect Manhattan

  • 8 oz rye whiskey (I prefer Dad’s Hat’s version that is finished in Vermouth barrels)
  • 2 oz dry vermouth
  • 2 oz sweet vermouth
  • 8 dashes bitters
  • maraschino cherries for garnish

Continue reading Virtual Mad Men Finale Party – Steak in the Pan with Butter, Potatoes au Gratin, and a Perfect Manhattan

Seven Layer Dip Nachos

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JustAddRotel #CollectiveBias

With the big tournament upon us, having yummy snacks to share with a crowd is a must! I love party appetizers that can be set on the coffee table in front of the TV and enjoyed as a group.

This recipe for Seven Layer Dip Nachos adds the ingredients of a seven-layer dip right on top of tortilla chips to make a convenient and super yummy loaded nachos recipe.

I went to my local Walmart to pick up the ingredients and was really excited to find a can of RO*TEL Mexican Lime & Cilantro Diced Tomatoes in the canned aisle.

I was planning on using Original or Mild RO*TEL Diced Tomatoes to make a quick and easy guacamole and pico de gallo (no dicing of tomatoes, woo hoo!), so having the flavors of lime and cilantro already combined in the diced tomatoes was an awesome find!

The Mexican Lime and Cilantro Diced Tomatoes mix vine-ripened tomatoes, with jalapeno peppers, garlic, cilantro, and lime juice, making it the perfect ingredient for this recipe!

These nachos are topped with seven layers of deliciousness: cheese, refried beans, guacamole, pico de gallo, lettuce, sour cream, and sliced olives. You may need to double the recipe though, they are super tasty!

 

Ingredients:

  • 1 (10 oz) bag corn tortilla chips
  • 6 oz shredded Mexican blend cheese (or a mixture of Monterey Jack and cheddar cheeses)
  • 1 (10 oz) can RO*TEL Mexican Lime and Cilantro Diced Tomatoes, drained, divided
  • 1/2 medium sized red onion, diced, divided (about 4 tablespoons)
  • 1 large ripe avocado, diced
  • the juice of 1 lime, divided
  • 1 tablespoon finely chopped jalapeno
  • 2 teaspoons cilantro, chopped, divided
  • 1 (16 oz) can refried beans
  • 1 cup thinly sliced lettuce (I used green leaf)
  • 1/4 cup sour cream
  • 1 (2.25 oz) can sliced olives

Continue reading Seven Layer Dip Nachos

Baked Chicken Parmesan

Happy Carnevale! Carnevale is celebrated in Italy 40 days before Easter. It is the last hurrah before Lent begins. (It’s similar to Mardi Gras). The word “carnevale” actually means “no meat” in Latin, so the best way to celebrate this holiday is with some protein before fasting begins for Lent.

Redpack Tomatoes sent me a package of assorted canned tomatoes to get me in the spirit of Carnevale, and included some tasty recipes to go along with it. I decided to make Chicken Parmesan, one of my favorite comfort foods. I adapted the recipe from Redpack, but decided to bake the chicken rather than pan fry it, so here is my recipe for Baked Chicken Parmesan.

Redpack is also offering one reader the chance to win the same kit I was sent! It includes:

  • 1 20-oz can of Redpack crushed tomatoes
  • 1 28-oz can of Redpack whole peeled tomatoes
  • 1 28-oz can of Redpack diced tomatoes
  • 1 6-oz can of Redpack tomato paste

 

Details on how to enter after the recipe below.

 

Redpack is also hosting a Facebook promotion running until March 4 where 1,000 Redpack followers will win a Redpack branded apron each week. One grand prize winner will receive a pasta stock pot, pasta-related serveware, and a selection of Redpack products.

 

Ingredients:

  • 3/4 cup Italian breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1 cup flour
  • 2 eggs, lightly beaten
  • 4 boneless skinless chicken breasts
  • cooking spray
  • 3 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 shallots, peeled and chopped
  • 1 (28 oz) can Redpack Crushed Tomatoes in Thick Puree
  • 1 teaspoon fresh oregano
  • 3 tablespoons chopped fresh parsley
  • 1/4 teaspoon crushed red pepper
  • 1/2 cup chopped fresh basil
  • 3/4 cup shredded mozzarella cheese

Continue reading Baked Chicken Parmesan

Spinach-Chive Potato Bites with Kerrygold Cheese and Butter

You can always find the signature gold wrapping with green logo in my fridge. Kerrygold is my go-to butter brand for when butter quality is key. My favorite way to use it though is just on a slice of toasted Rosemary Olive Oil Bread, yum!

The Kerrygold brand is a line of all-natural, grass-fed cheeses and butters crafted at dairy farms throughout Ireland. The hormone-free cheese and butters are available around the world but still come from milk supplied from independent dairy farmers within the Emerald Isle. My relatives in Ireland actually own some dairy farms so this concept is pretty close to my heart.

Needless to say, I was so excited to make a recipe using both Kerrygold Butter and Cheese. Through Cooking Light Bloggers’ Connection, I was sent coupons to buy and use some yummy Kerrygold products. I decided to adapt a recipe from the Kerrygold website.

Ingredients:

Potatoes:

  • 15 small yellow, white or red potatoes (about 2 pounds)
  • 1/2 package (3.5 ounces) Kerrygold Dubliner Cheese, shredded, divided
  • 2 tablespoons Kerrygold Garlic and Herb Butter
  • 3 tablespoons milk
  • Salt and freshly ground pepper to taste
  • Chopped fresh parsley (optional)

Filling:

  • 1 tablespoon Kerrygold Garlic and Herb Butter
  • 1 cup spinach leaves, finely chopped
  • 1 clove garlic, minced
  • 2 tablespoons fresh chives, finely chopped

Continue reading Spinach-Chive Potato Bites with Kerrygold Cheese and Butter

Shrimp Rotini with Arugula Pesto

We are in that weird beginning-of-fall/end-of-summer phase right now, where the weather can be anywhere from 50-80 degrees. So my weeknight dinners are just as random. I keep going in between comfort food choices like Mushroom and Sausage Ragu over Polenta to lighter meals like Autumn Apple Salad with Cinnamon Honey Dijon Dressing. So sticking with tradition and flip flopping again, after posting a recipe for Pumpkin Cake Bites earlier this week, I bring you a seafood pasta recipe with pesto!

This recipe uses arugula as the primary ingredient in the pesto, so it’s really perfect for this time of year. It also comes together in no time (which is why I love meals that use pesto) while adding such freshness to a recipe.

Ingredients:

  • 1 cup uncooked mini rotini
  • 1 1/2 cups arugula
  • 1/4 cup basil leaves, plus more for garnish
  • 3 tablespoons grated Parmigiano-Reggiano cheese
  • 2 tablespoons pine nuts
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 garlic clove
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon butter
  • 1  pound large shrimp, peeled and deveined
  • 1/4 cup white wine

Continue reading Shrimp Rotini with Arugula Pesto

Cheese Ravioli with Pesto

I have another busy week this week so I needed some easy meals that can be prepared quickly. Pasta is usually a great option and this recipe for Cheese Ravioli with Pesto is no exception. It comes together in about 15 minutes!

 

I found this recipe on Cooking Light. The pesto is more of a “pesto” and stays pretty chunky. But don’t be fooled, those little flecks of green are packed with flavor!

 

Ingredients:

  • 1 (16-ounce) package frozen cheese ravioli
  • 2 cups fresh baby spinach
  • 1 cup fresh basil leaves
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 2 garlic cloves
  • 2 tablespoons fat-free, lower-sodium chicken broth
  • 2 tablespoons olive oil
  • 1 tablespoon fresh lemon juice
  • 2 plum tomatoes, diced
  • 3/4 cup shaved fresh Parmesan cheese, divided
  • 1/2 cup pine nuts, toasted, divided
  • Fresh basil leaves (optional)

Continue reading Cheese Ravioli with Pesto

Margherita Pan Pizza

The September Issue of Cooking Light has a super yummy looking pizza on the front. The pizza shown was a Deep Dish Mushroom and Onion Pizza but the photo made me think of pan pizzas I used to love as a kid. So I decided to try to make my own in my cast iron pan but give it a more “grown up” twist by making a Margherita Pan Pizza.

The result was a nice thick and chewy crust with the perfect amount of tangy tomato sauce, creamy melted mozzarella, and fresh basil! The dough is so simple to make but it does need to rise overnight so prepare ahead.

Ingredients: For the dough:

  • 2 cups flour
  • 1/4 teaspoon fresh active yeast
  • 2 teaspoons salt
  • 1 cup water
  • 1 tablespoon olive oil

For the tomato sauce:

  • 1 15 oz can tomato puree
  • 1 tablespoon fresh basil, chopped
  • 1 teaspoon dried oregano
  • 1/2 teaspoon onion powder
  • 1 bay leaf
  • salt and pepper, to taste
  • 1 garlic clove, minced

Toppings:

  • 8 oz mozzarella cheese, sliced
  • 3 tablespoons fresh basil, chopped or julienned

Continue reading Margherita Pan Pizza

Eggplant & Portobello Pasta #BeerLoversHH

I love cooking with beer, I’ve used it a lot in past recipes — everything from Beer-Steamed Clams and Mussels to Pumpkin Spice Bread. So this new cookbook is right up my alley! The Ultimate Beer Lover’s Happy Hour includes bar snacks, beer cocktails, and recipes that incorporate beer into the dish as well as almost 1,000 beer pairing suggestions for the recipes.

I was sent one of the recipes in the cookbook to test and share with you: Eggplant & Portobello Pasta. I  used local witbier in the recipe but you can also use a slightly toasty Vienna Lager, mellow Golden Ale, or classic American Wheat Ale.

I also  have a fun contest to share! In celebration of the release of John Schlimm’s new book, The Ultimate Beer Lover’s Happy Hour, you can win a copy of the cookbook for your very own!

For a chance to win, try the recipe of the week (this Eggplant & Portobello Pasta I’m posting below) and take a photo of your dish.

Post it on Facebook, Twitter, or Instagram using the hastag #BeerLoversHH and tag me! (Facebook: I Can Cook That, Instagram: @icancookthat, Twitter: @icancookthat).  Send them my way by Monday, September 8 for a chance to win!

Photos posted using the hashtag will also be compiled onto Sourcebooks’ Pinterest page and shared across Sourcebooks Media.

Pair with: Vienna Lager, Golden Ale, American Wheat Ale

Adapted from The Ultimate Beer Lover’s Happy Hour

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 4 Portobello mushroom caps, sliced into bite-size pieces
  • 2 medium eggplant, peeled and diced (I used graffiti eggplant)
  • Salt and freshly ground black pepper, to taste
  • 1 (16 oz) beer of your choice, preferably the same beer you’re pairing with the dish (I used Walt Wit)
  • 1⁄2 teaspoon dried rosemary
  • 1 cup frozen peas, thawed
  • 1 pound rotini pasta
  • 1 cup grated Parmesan cheese, divided

  Continue reading Eggplant & Portobello Pasta #BeerLoversHH

Spicy Flank Steak Tacos with Watermelon Salsa

When I first spotted this recipe in the August issue of Cooking Light, I knew I wanted to make it. I have never used watermelon in a savory recipe before and it sounded like a perfect summer dinner! This recipe comes together in no time (and is really simple to make), making it a great weeknight meal option.

 

 

The rub on the steak is only four ingredients: salt, black pepper, white pepper, and red (cayenne) pepper. If you don’t have white pepper you can just substitute in more black pepper. But each pepper does bring it’s own taste to the rub.

 

Black and white pepper comes from the same pepper plant but white peppercorns have the outer layer removed, leaving the seed inside. White pepper has a more subtle flavor than black pepper. Red pepper, or cayenne pepper, is ground from hot peppers so it has a nice level of heat to it. The three together add a nice spiciness to the steak without being overwhelming.

 

 

I altered this recipe a little bit but the general idea is there. If you’re interested in seeing the original version, check it out here.

 

Ingredients:

  • 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon ground white pepper
  • 1/4 teaspoon ground red pepper
  • 1 (1-pound) flank steak, trimmed and halved lengthwise
  • 2 tablespoons olive oil, divided
  • 8 green onions, roots trimmed
  • 2 cups finely chopped fresh watermelon
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons fresh lime juice
  • 1 jalapeno, seeded and chopped
  • 8 (6-inch) corn tortillas
  • 2 ounces feta cheese, crumbled (about 1/2 cup)

Continue reading Spicy Flank Steak Tacos with Watermelon Salsa

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