Spinach Gruyere Puff Pastry

Spinach Gruyere Puff Pastry
Paula Deen

1 10oz pack frozen chopped spinach, thawed
4 TBL butter, divided
1 cup sliced fresh mushrooms or 1/4 cup sun dried tomatoes, chopped
4 oz gruyere chs, grated
1 pack frozen puff pastry, thawed

* Drain thawed spinach well
* Melt 2 TBL butter in skillet over med heat. Add mushrooms. Cook 5 min. (If subbing sun dried tomatoes for mushrooms just add them w/ butter & go straight to the next step)
* Stir in spinach & cheese. Mix well & set aside.
* Roll 1 pastry sheet to 13X11.
* Melt 2 TBL butter. Brush butter over pastry. * Spread 1/2 mixture over butter & roll up in a jelly roll fashion.
* Repeat w/ 2nd pastry & wrap in plastic wrap for 10 minutes up to 2 days.
* Cut rolls in 1/4 inch slices & placed on greased baking sheet. Bake at 350 for 15 to 20 min until golden brown.

Note: I prefer the sun dried tomatoes for the color & flavor. When I made it w/ mushrooms tey didn't really add much to it. Also, I brushed an egg wash over them before baking.

Baked Garlic Rice Pilaf

Baked Garlic Rice Pilaf (fact:bearseatbeats)

via http://annies-eats.com/2009/09/23/garlic-rice-pilaf/

Ingredients:
2 tbsp. butter
3 cloves garlic, minced or pressed
1 cup long-grain white rice
2½ cups chicken broth, divided
½ tsp. salt
½ tsp. pepper
Squeeze of lemon juice

Directions:
Preheat the oven to 375° F. Have ready a covered casserole dish. In a saucepan or skillet, melt the butter over medium-high heat. Add the garlic and rice to the pan and cook until both are golden brown, about 3-4 minutes. Stir in 1 cup of the chicken broth, the salt and pepper and bring to a boil. Pour the mixture into the casserole dish, cover, and bake for 25 minutes. Stir in the remaining 1½ cups chicken broth and bake, covered, for another 45 minutes. About 15 minutes before it is finished baking, stir in a squeeze of fresh lemon juice.

Note: This recipe can be doubled without increasing the baking time.

Chicken Gyros

Chicken Gyros

Source: adapted from Annie-Eats

Tzatziki sauce:
1 cup plain Greek yogurt

1 regular cucumber, peeled and seeded
1 teaspoon minced garlic
1 teaspoon white wine vinegar
Salt and pepper
Squeeze of fresh lemon juice
Extra virgin olive oil

For the chicken:
2 teaspoons minced garlic
Juice of 1 lemon (2-3 Tablespoons)
2 teaspoons red wine vinegar
2 Tablespoons extra virgin olive oil
2 heaping Tablespoons plain Greek yogurt
1 Tablespoon dried oregano
Salt and pepper
1 1/4 lbs. boneless, skinless chicken breasts

To assemble: Pita bread
Fresh tomatoes, seeded and diced
Red onion, sliced thin

Directions:
Shred the cucumber or chop in food processor. Wrap in a towel a squeeze to remove as much water as possible. Mix together the yogurt, shredded cucumber, garlic, white wine vinegar, salt and pepper to taste, and lemon juice. Drizzle lightly with olive oil.

Refrigerate for at least 30 minutes before serving to allow the flavors to meld.

To prepare the chicken, combine the garlic, lemon juice, red wine vinegar, olive oil, yogurt, oregano, and salt and pepper to taste in a medium bowl. Whisk together until mixed well. Add the chicken pieces to the bowl and mix well to coat. Cover and refrigerate for about 1 hour.

Cook the chicken as desired, either in the skillet or with the broiler. Once the chicken is completely cooked through, transfer to a plate and let rest for 5 minutes. Cut into strips. Heat pitas. Top with chicken, tzatziki sauce, diced tomatoes and sliced onions. Serve immediately.

Antipasto Kabobs

Antipasto Kabobs

Misslisa via pointlessmeals.blogspot.com (found on Pinterest)

This is a fun twist on traditional antipasto salad. These would be great to serve as a holiday party appetizer too!
serves 16 ( 2 points+)

9 oz. refrigerated cheese tortellini

½ c. balsamic vinegar

¼ c. grated Parmesan cheese

2 tsp. dried basil

2 T. Dijon mustard

1 T. olive oil

2 tsp. honey

¼ tsp. pepper

1 can (14 oz. ) artichoke hearts packed in water, quartered

grape tomatoes

½ green pepper, cut into 1" pieces

½ red bell pepper, cut into 1" pieces

1 can pitted black olives, drained

¼ lb. thinly sliced deli ham, cut into strips

8 slices hard salami, halved

In a large pot, boil tortellini until pasta rises to the top of the water. Drain and rinse in cold water.

In a large gallon sized ziplock bag, combine the next 7 ingredients ( through pepper). Add tortellini, artichokes, tomatoes, peppers, olives and ham. Do not marinate the salami. Seal and turn to coat. Refrigerate several hours or overnight.

Thread each kabob with artichokes, tomatoes, peppers, olives, ham, tortellini, and salami. Discard any remaining marinade.

Veggie Tortellini Soup

VEGGIE TORTELLINI SOUP
3 medium carrots, chopped
1 large onion, chopped
1 T. olive oil
4 garlic cloves, minced
2 cans (14 1/2 oz. each) vegetable broth (I use Better Than Boullion)
2 medium zucchini, chopped
4 plum tomatoes, chopped
2 c. refrigerated cheese tortellini
1/3 c. chopped spinach
1 t. minced fresh rosemary or 1/4 t. dried rosemary, crushed
1/4 t. pepper
1 T. red wine vinegar
1. In a Dutch oven, sauté carrots and onion in oil until the onion is tender. Add the garlic; cook 1 minute longer.
2. Stir in the broth, zucchini, tomatoes, tortellini, spinach, rosemary and pepper. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until tortellini are tender. Just before serving, stir in vinegar.

Firehouse Stuffed Chicken

FIREHOUSE STUFFED CHICKEN
OP??
4 to 6 chicken breasts, boned and skinned
Fresh spinach, chopped
Feta cheese
1/4 C Italian bread crumbs
5 Tbs Butter
1/2 lb. fresh mushrooms, sliced
1 can of chicken broth
1/2 c. dry white wine
3 Tbs Flour
Ground pepper
Pound chicken breasts until flat. Mound spinach and Feta cheese onto chicken breasts. Carefully roll breasts and secure with toothpicks. Roll chicken breasts in bread crumbs.
In a large aluminum frying pan melt 1/2 stick of butter. Brown breasts in frying pan on all sides for about 5 minutes.
Place breasts in baking dish, add 1 tablespoon of butter and bake in 375 degrees for about 40 to 45 minutes.
While chicken is baking prepare gravy. In same frying pan used for browning, melt 1/2 stick of butter. Add mushrooms and saute a few minutes. Add flour and blend until a paste forms. Stir in chicken broth and wine, sprinkle with ground pepper. Cook and stir over medium heat until gravy thickens.
To serve, pour gravy over chicken breasts and serve with rice.
*add 1/4 tsp thyme to sauce

Chicken Sausage, Beans, and Arugula over Pasta

Chicken Sausage, Beans, and Arugula over pasta
elemenoPee

2 tblsp olive oil
2 cloves garlic, chopped
1 pkg precooked chicken sausages, cut into 1/2 in rounds
1 can black eyed peas (or white beans), rinsed and drained
1/2 cup chicken broth
1 bunch arugula, washed, trimmed, roughly chopped or torn

1/2 lb pasta

parmigiano reggiano cheese for serving

Heat the oil, add the garlic, cook for 1 min. Add the chicken sausage and brown for a several minutes. Add the beans and chicken broth, heat for a several more min, until the broth reduces a bit. Add the arugula, heat until it's wilted, stirring several times.

Meanwhile, cook the pasta and when it's done, drain it, return it to the pot, stir in 1 tblsp olive oil. Plate the pasta and top each serving with the sausage mixture. Grate cheese over each plate.

Thick, Chewy Oatmeal Raisin Cookies

Thick, Chewy Oatmeal Raisin Cookies

Bethany via SmittenKitchen

1/2 cup (1 stick or 4 ounces) butter, softened
2/3 cup light brown sugar, packed
1 egg
1/2 teaspoon vanilla extract
3/4 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon salt (I often use a half teaspoon, but I like more salt in my baked goods)
1 1/2 cups rolled oats
3/4 cup raisins
1/2 cup walnuts, chopped (optional)

Preheat oven to 350°F (175°C).

In a large bowl, cream together the butter, brown sugar, egg and vanilla until smooth. In a separate bowl, whisk the flour, baking soda, cinnamon and salt together. Stir this into the butter/sugar mixture. Stir in the oats, raisins and walnuts, if using them.

At this point you can either chill the dough for a bit in the fridge and then scoop it, or scoop the cookies onto a sheet and then chill the whole tray before baking them. You could also bake them right away, if you’re impatient, but I do find that they end up slighly less thick.

The cookies should be two inches apart on a parchment-lined baking sheet. Bake them for 10 to 12 minutes (your baking time will vary, depending on your oven and how cold the cookies were going in), taking them out when golden at the edges but still a little undercooked-looking on top. Let them sit on the hot baking sheet for five minutes before transferring them to a rack to cool.

White Chili

White Chili
Sharon --GatorGrrrl
1 teaspoon Garlic Powder
1 teaspoon Cumin
1/2 teaspoon Oregano
1 table fresh Cilantro Leaves
1/8 teaspoon Ground Red Pepper
1 tablespoon olive oil
1 1/2 pounds boneless skinless chicken breast halves, cut into 1/2-inch cubes

(or leftover Thanksgiving turkey)
1/4 cup chopped onion
1 cup chicken broth
1 can (4.5 ounces) chopped green chiles
1 can (19 ounces) white kidney beans (cannellini)
1 cup shredded Monterey Jack cheese (optional)
2 sliced green onions (optional)
Tortilla chips (optional)

Mix garlic powder, cumin, oregano, cilantro and red pepper in small bowl; set aside. Heat oil in large skillet on medium-high heat. Add chicken and onions; cook and stir 4 to 5 minutes. Stir in chicken broth, chiles and spices; bring to boil. Reduce heat to low; simmer 15 minutes. Stir in beans; simmer, uncovered, 5 minutes. Top with cheese, chips and sliced green onions, if desired.

Slow Cooker Marinara and Meatballs

I combined a new recipe for sauce to make this incredible dish! I am posting both recipes, and you just substitute the jarred sauce for this quick crock pot marinara. Cooked for 9 hours on low and it

Slow Cooker Marinara (Christine0120)

INGREDIENTS		COST
2 (28 oz.) cans	crushed tomatoes	$3.47
1 (6 oz.) can	tomato paste	$0.56
1 medium	yellow onion	$0.54
1/2 Tbsp	minced garlic	$0.10
2 whole	bay leaves	$0.10
1 Tbsp	dried basil	$0.15
1/2 Tbsp	dried oregano	$0.07
1 Tbsp	brown sugar	$0.02
1 Tbsp	balsamic vinegar	$0.09
to taste	salt & pepper	$0.05
TOTAL		$5.15

STEP 1: Cut the onion into a small dice and mince the garlic (or use pre-minced garlic from a jar). Place both in the slow cooker. Also add the crushed tomatoes, tomato paste, brown sugar, balsamic vinegar, bay leaves, basil, oregano, and freshly cracked pepper. Stir well to combine. If your slow cooker tends to lose moisture and dry things out, add 1/2 to 1 cup of water as well.

STEP 2: Secure the lid on your slow cooker and cook on low for 8 hrs.

STEP 3: Remove the lid on the slow cooker, stir the sauce, and remove the bay leaves. Season with salt to taste (I added about 1 tsp). Enjoy over your favorite pasta!

Now how easy was that? You can also try adding other ingredients like sliced mushrooms, Italian sausage (cook separately and add to the sauce after it has cooked), crushed red pepper, olive oil (for a richer sauce), bell peppers... the sky is the limit.

Slow Cooker Saucy Meatballs
Amy - amylz

1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Turkey
1-1/2 lb. lean ground beef
1 egg, lightly beaten
1/2 cup water
2 cups sliced mushrooms
2 medium green peppers, sliced (about 2 cups)
4 cups spaghetti sauce
1 pkg. (1 lb.) spaghetti
1/3 cup KRAFT 100% Grated Parmesan Cheese

COMBINE stuffing mix, meat, egg and water. Shape into 1-inch balls. Place in slow cooker; top with mushrooms, peppers and spaghetti sauce. Cover with lid. COOK on LOW for 6 to 8 hours (or on for HIGH 3 to 4 hours). COOK spaghetti as directed on package; drain. Serve meatballs with sauce over spaghetti. Sprinkle with cheese.

Make your slow cooker preparation even faster. Prepare the meatballs and cut-up vegetables the night before. Cover and refrigerate until ready to add to the slow cooker. Top with the spaghetti sauce and continue as directed.

Baked Feta and Pita Bread

Baked Feta: Dh bought me Food From Many Greek Kitchens by Tessa Kiros, who I'd never heard of until starting a group blogging project. I'm thrilled to have been introduced to this chef--everything we've tried so far has been great. This baked feta is the absolute best. It is simple--I didn't even really measure the ingredients out--and the results are excellent. The combo of feta, bell pepper, and tomatoes is flavorful and perfect for bread. Served it with homemade pita from the same cookbook...best things I've had in a while. The downside is that as it cools, the feta is hard to manage. Eat fast!

Baked Feta
Michelle (MMmom) from Food From Many Greek Kitchens by Tessa Kiros

About 7 oz feta, crumbled
finely chopped green pepper
finely chopped tomato
1-2 TBSP olive oil
1-2 pinches dried oregano
Freshly ground black pepper

Preheat oven to 400. Divide the feta between 2-3 small, shallow oven proof dishes (I used creme brulee dishes). Scatter chopped green pepper and tomatoes over the top. Drizzle with olive oil. Crush the oregano between your fingers and sprinkle over the top of each dish. Also top with a grind of black pepper. Bake until a bit crusty along the edges, about 20 minutes.

Pita: I've been using the same pita recipe for about 10 years. I like it b/c it offers different options for fats and sugars, and the results are good. However, this new recipe I tried surpassed it. The texture was fluffy, yet chewy, and perfect. One big difference in the two recipes is that the Tessa Kiros one used bread flour and I normally don't do that. But it made a ton of difference.

Pita Bread
Michelle (MMmom) from Food From Many Greek Kitchens by Tessa Kiros

2 tsp active dry yeast
1 tsp honey
3 TBSP warm water
1 heaping tsp salt
3 cups bread flour
6 TBSP olive oil
7 oz water

Sprinkle the yeast in a large bowl. Add the honey and 3 TBSP warm water and mix to dissolve. Leave it till it starts to activate and get frothy. Add salt, flour, oil, and 7 oz water to the dough and mix until a rough dough slumps around your spoon. Change to your hands and knead until you have a soft springy dough, 8-10 minutes. It will seem sticky at first, but that is good, so only add more flour if the dough clings to your hands.

Wipe out the bowl with an oiled paper towel. Put the dough in, cover with plastic wrap, then a heavy cloth, and leave in a warm place to puff up until about double in size (1 1/2-2 hours).

Preheat the oven to 400. Punch down the dough and divide into 8 balls. Press each ball into a flat disk with your hands and leave for 5 minutes for them to relax.

Roll out the disks into a circle about 1/6" thick. Brush lightly with olive oil and put onto unfloured baking sheets. Bake one sheet at a time until they are firmed on the first side, 5 minutes or so, then turn them over and bake for another 3 minutes, or until the top surface is dry. You will finish cooking them under the broiler or in the oven when you are about to serve, so they should be a little underdone.

Remove and immediately stack them on top of each other and wrap in plastic wrap to keep them pliable. To serve, brush each side lightly with olive oil and put under the broiler to warm both sides.

Spaghetti with Turkey Meatballs

Spaghetti with Turkey Meatballs
Amy - amylz
Recipe courtesy The Neelys

Turkey Meatballs:
3 slices white bread, crust removed and torn into small shreds
1/4 cup whole milk
3/4 pound ground turkey (recommended: 93 percent lean dark meat)
1/2 pound Italian turkey sausage, casing removed
1/4 cup grated Parmesan, plus more for serving
2 tablespoons finely chopped parsley leaves
2 cloves garlic, finely chopped
Salt and freshly ground black pepper
Vegetable oil, for pan-frying

Spicy Tomato Sauce:
2 tablespoons olive oil
3 cloves garlic, chopped
1 teaspoons red pepper flakes
1 (28-ounce) can crushed tomatoes, in thick puree
1 teaspoon dried basil
1 teaspoon sugar
Salt and freshly ground black pepper
1 pound spaghetti, cooked al dente

For the meatballs: Preheat vegetable oil over medium heat. In a medium bowl, soak the torn white bread with the milk. Let soak for 1minute then remove the bread and squeeze out the excess milk. In another bowl, add ground turkey, turkey sausage, Parmesan, parsley, garlic and salt and pepper. Add milk soaked bread and mix all ingredients gently. Form meat mixture into 1 1/2-inch meatballs. In a large heavy skillet, add meatballs and cook until golden brown on all sides. Remove the meatballs to a paper towel lined platter. Repeat in batches until there are no remaining meatballs. Add meatballs to the cooked sauce and add salt and pepper, to taste. Cook for 10 minutes. For the sauce: Heat olive oil in a large heavy bottomed saucepan. Add garlic and red pepper flakes and cook until fragrant. Add crushed tomatoes and let simmer for 15 minutes. Add dried basil, sugar, salt and pepper. Toss spaghetti and sauce with meatballs in a large serving bowl. Top with grated Parmesan cheese.

Amy’s Notes: I use 1.25 pounds of ground turkey, leave out the sausage and double the sauce!