Manicotti

Let me begin by saying that once you have made fresh pasta there is no going back.  That being said, once I learned how to make my own manicotti shells, I knew life would never be the same.  It is not as difficult or as time consuming as I thought.

This is my version of a recipe I found on Epicurious.com by Marie Miraglia, of  Howard Beach, NY.  I made some minor changes and used my own "Gravy"/"Tomato Sauce".  I have also included some step by step photos

For crêpes

• 3 large eggs
• 1 1/2 cups water
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter, melted

For filling

• 2 lb fresh ricotta (3 cups)
• 2 large eggs
• 1 cup finely grated Parmigiano-Reggiano
• 1/3 cup chopped fresh parsley
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lb fresh mozzarella

Break up eggs with a wooden spoon in a medium bowl and stir in water until combined (don't beat). Sift in flour and salt, then stir batter until just combined. Force through a medium-mesh sieve into another bowl. 

Lightly brush an 8-inch nonstick skillet with melted butter and heat over moderate heat until hot. Ladle about 1/4 cup batter into skillet, tilting and rotating skillet to coat bottom, then pour excess batter back into bowl. (If batter sets before skillet is coated, reduce heat slightly for next crêpe.) Cook until underside is just set and lightly browned, about 30 seconds, flip and cook on other side for 1 minute, then invert crêpe onto a clean kitchen towel to cool completely. Make at least 11 more crêpes in same manner, brushing skillet with butter as needed and stacking crêpes in 3 piles.

Make filling and assemble manicotti:

Stir together ricotta, eggs, 1/2 of the mozzarella cheese, 1/2 of the Parmigiano-Reggiano, parsley, salt, and pepper.

Put oven rack in middle position and preheat oven to 425°F.
.
Spread 2 cups sauce in larger baking dish.  Arrange 1 crêpe, browned side up, on a work surface, then spread about 1/4 cup filling in a line across center . Fold in sides to enclose filling, leaving ends open, and transfer, seam side down, to  baking dish. Fill 11 more crêpes in same manner, arranging snugly.  Spread 1 cup sauce over manicotti then top with the remainder of the shredded mozzarella cheese and Parmigiano-Reggiano. Tightly cover dishes with foil and bake until sauce is bubbling and filling is hot, 15 to 20 minutes. Serve remaining sauce on the side.            

Cooks' note: Manicotti can be assembled (but not baked) 1 day ahead and chilled, covered with foil. Chill remaining sauce, covered, separately. Let stand at room temperature 15 minutes before baking, covered with foil.

Enjoy!

Blueberry Crumble

Recipe
 1 tsp. unsalted butter softened
2 pints blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 tsp. vanilla extract
pinch cinnamon and nutmeg

For the topping
1 cup flour
1/2 c white sugar
1/2 cup brown sugar
6 tablespoons unsalted butter cold cut into pieces

Mix butter, blueberries, sugar, cornstarch, vanilla and spices together in a bowl.  Pour into a greased 2 quart casserole dish.

Combine flour, sugars and begin to work in butter with fingertips until crumbles form.  Sprinkle topping over blueberries and bake at 375 degrees for 30 minutes.

 

 

Baked Ziti

 

 

 

Shrimp Scampi over Quinoa

 For this recipe you will need:

2 dozen large shrimp cleaned and deveined tails on
3 cloves of garlic chopped
1 lemon
3 tablespoons EVOO
3 tablespoons unsalted butter
2 cups dry white wine
kosher salt/black pepper
2 cups quinoa cooked

First I cook my quinoa.  I usually cook it in stock or broth to add flavor.

In a large saucepan add EVOO and sauté the garlic on low heat (don't let it get brown). Turn heat to medium and start cooking the shrimp.  It only takes 1-2 minutes per side and you will need to do it in batches.  Put cooked shrimp on separate dish. Once all of the shrimp has been cooked, add a 1/2 cup of the white wine to deglaze the pan along with 1/2 squeezed lemon.  once you have deglazed the pan add the rest of the white wine,  lemon, unsalted butter, salt and pepper and bring to simmer.  Put all of the shrimp back in the pan, cover and simmer on low for 5 minutes.

I like to put my Quinoa on a platter and pour the shrimp and scampi sauce over the top.  Add some fresh chopped parsley on top and ENJOY!

Stuffed Peppers

  
4-6 Green Peppers cut in half
1- pound ground beef 85% lean
1- pound Ground pork
1- large onion diced
3- gloves of garlic chopped
1- can diced tomatoes
1- cup cooked white rice
2- Tablespoons Extra Virgin Olive Oil
½ pound mozzarella cheese grated
½ cup parmesan cheese
Seasonings: kosher salt/ground black pepper/red pepper flakes/ground cumin/ fresh chopped parsley.  I usually just eyeball my spices and taste as I go.

Add EVOO to large skillet and cook onions on medium heat until translucent- then add garlic. Cook for couple of minutes and then add ground pork and ground beef. Cook the meat thoroughly. Add salt/pepper/cumin/red Pepper.   Mix well, turn heat to low and let simmer.  Separately cook 1 cup white rice

Add diced tomatoes to meat mixture and bring to a simmer.   At this point taste for seasoning.

When rice is cooked add it to the meat mixture,the rice will absorb most of the moisture from the meat. Cover and simmer on low for 10-15 minutes. Add one big handful of fresh chopped parsley.

Fill pepper halves with meat and rice mixture, top each pepper with shredded mozzarella cheese.  Finally sprinkle parmesan cheese on top of each pepper.

Bake in oven at 350 degrees for approximately 20 minutes

ENJOY!

FOR A HEALTHIER VERSION: I substitute ground turkey and chicken for the beef and pork. I also substitute quinoa or grated cauliflower for the white rice. This is a very tasty and filling version also.

Kisses4theCook: Coming Soon: Palm Sunday and Easter Sunday Dinner Menus and Recipes

Kisses4theCook: Coming Soon: Palm Sunday and Easter Sunday Dinner ...

Salted Caramel Apple Pie

Recipe Courtesy of Four and Twenty Blackbirds-Brooklyn, NY

Ingredients

Pie Crust

• 1 recipe your favorite (2-crust) butter pie crust

Salted Caramel

• 1 cup white sugar
• 1/4 cup water
• 1 stick (1/2 cup) fresh unsalted butter
• 1/2 cup fresh heavy cream
• 1 1/2 teaspoon sea salt (recommended: Maldon sea salt flakes)

Apple Filling

• 4 to 6 lemons
• 5 to 6 medium to large apples*
• *Cook's Note: A mixture of Crispin, Granny Smith, and Cortland is nice if you can 
• 1/3 cup raw sugar (castor, unrefined, large granule sugar) 
• 2 tablespoons flour
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground allspice
• 1/8 teaspoon freshly grated nutmeg
• 2 to 3 dashes Angostura bitters

Assembly

• 1 egg beaten
• Raw sugar, for sprinkling on top
• 1 teaspoon sea salt (flake)
• Special equipment: Mandolin for slicing, and a pastry brush.

Directions

To make the pie crust:
Prepare one 2-crust batch of your favorite all butter pie crust. Roll the bottom crust to fit a 9-inch pan, and cut the top crust as a lattice, approximately 1-inch in width or as desired. Chill the rolled crust while you prepare the salted caramel and apple filling.

To make the salted caramel:
Cook the sugar and water together over low heat until just dissolved. Add the butter and bring to a slow boil. Continue cooking at a low boil until the mixture turns a deep, golden brown color, almost copper.
 
Cook's Note: This process can take awhile depending on the heat source. Keep an eye on it, if the caramel begins to smoke, you've burned it and you'll have to start over.

Once the mixture has turned a copper color, remove it from the heat and immediately add the heavy cream - the mixture will bubble rapidly and steam - be cautious as the sugar will be very hot.
Whisk the final mixture together well over low heat and sprinkle in the sea salt. Set the caramel aside while you prepare the apple filling.
To make the apple filling:
Juice the lemons into a large mixing bowl. Core, peel, and thinly slice the whole apples. Cook's Note: A mandolin works great for producing very thin slices.
Dredge all the apple slices in the freshly squeezed lemon juice to prevent browning and to add flavor. Set the prepared apples aside.
In a large measuring cup or small mixing bowl, combine the sugar, flour, cinnamon, allspice, nutmeg, and Angostura bitters. Sprinkle this mixture over the apples in the mixing bowl. Use your hands to gently mix and coat the apple slices.
To assemble the pie:
Preheat the oven to 375 to 400 degrees F (depending on the hotness of your oven).
Gather your rolled pie crust, salted caramel, and apple mixture. Begin by layering 1/3 of the apples in the bottom of the crust so that there are minimal gaps. Pour 1/3 of the caramel over the apples. Add 1/3 of the apples and caramel for a second layer, and then add a third layer of apples, and then the caramel again. Cook's Note: Save a small portion of the caramel to pour on top once the lattice is assembled.
Assemble the lattice crust and flute the edges of the crust. Pour the last bit of caramel on top. Brush the crust with the beaten egg and lightly sprinkle with raw sugar and sea salt.
Bake the pie on a baking sheet larger than the pie pan for 20 minutes (otherwise the caramel will bubble over and burn on the bottom of your oven). Reduce the oven temperature to 325 to 350 and bake for 25 to 35 minutes. You can test the apples for doneness with a long toothpick or small knife. The apples should be just soft.
Let the pie cool, then slice and enjoy.

The perfect Birthday Cake!  My nephew Clinton was turning 13 and I asked  him what kind of cake he would like me to make him.  However, I found this recipe on pinterest- I knew instantly he would go crazy for it.  Just use your favorite cake recipes (this one is a chocolate cake with chocolate fudge icing)- use Kit Kat bars to surround the cake and tie it with Ribbon- then add the M&M's on top- Smash hit for all kids and some Adults I know! This is how my creation came out

ENJOY!

Classic Macaroni and Cheese-

There is nothing that is more of a comfort food than Macaroni and Cheese.  Not Kraft Macaroni and Cheese or Velveeta shells and cheese, but actual home made mac and cheese.  I Love Cheese!! There is nothing better- every kind, every texture, cheese is just delish!!!!

Recipe

8oz Elbow Macaroni or Penne
3 1/2 cups of cheese ( I use a combination of Swiss Cheese, Gruyere and Cheddar Cheese)1
1 1/2 cups of Milk
1 1/2 tablespoons butter
1 teaspoon mustard powder
1/2 teaspoon cayenne pepper
2 tablespoons butter melted
1/2 cup Breadcrumbs

Cook pasta to al dente
While pasta is cooking heat milk and butter in sauce pan add mustard powder and cayenne pepper. Slowly start to add 3 cups of the shredded cheese in batches; making sure cheese is melted before adding next batch.  Add cheese mixture to cooked pasta-mix well and pour into greased 2 quart casserole dish.  Top with remaining 1/2 cup cheese.

For topping add 2 tablespoons melted butter to 1/2 cup breadcrumbs and sprinkle on top

Bake at 350 degree for 30 minutes- then place under the broiler for 1-2 minutes

ENJOY!