Spanakopita Penne Bake

I found this recipe in an old Good Housekeeping magazine. I’ve never had spanakopita but have heard it is good and wanted to try out this variant.

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Ingredients:

  • 1 lb Penne
  • 2 10-oz Boxes of Frozen Chopped Spinach
  • 1 Cup of Crumbled Feta Cheese
  • 1/4 Cup of Loosely Packed Dill, Chopped
  • 15-oz Part-Skim Ricotta or Cottage Cheese
  • 1/2 Tsp. of Salt
  • 8-oz Part Skim Mozzarella Cheese, Shredded

Directions:

  1. Cook penne for half the time said on the box; adding the spinach.
  2. When draining, reserve 1/2 cup of the pasta/spinach water.
  3. Combine feta, dill, cottage cheese, & salt in a bowl.
  4. Add penne, spinach, and the 1/2 cup of water.
  5. Spread evenly in a 3 quart baking dish. Top with the Mozzarella Cheese.
  6. Cover with foil and bake at 400 degrees F for 25 mins.
  7. Uncover and bake for 10 mins.
  8. Serve.

Thoughts after cooking:

I thought it was absolutely delicious.

I couldn’t stop eating it.

For more casseroles, go to Too Easy Hotdish

For more recipes from Good Housekeeping, go to Two-Cheese Roasted-Veggie Pasta

For more recipes, go to Herbed Eggs with Sour Cream

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Two-Cheese Roasted-Veggie Pasta

Pasta Noodles

I wanted to pair Paper Roses with this chili recipe I have, but I can’t find the recipe book ANYWHERE. Oh well, when I find the cookbook, I’ll post it. Until then, I have a different recipe for you all.

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Thoughts Before Cooking:

I found this recipe out of a Good Housekeeping magazine, August 2016 issue. It is low-calorie, healthy, and vegetarian. I had to tweak the recipe a bit as I didn’t like some of the ingredients.

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Ingredients:

  • 1 Pint of Grape Tomatoes
  • 2 Large Summer Squash
  • 1 Small Red Onion
  • 3 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Salt
  • 8 oz of Whole-Wheat Fusilli (Or a pasta of your choice: I used Campanelle)
  • 1/4 Cup of Pecorino Cheese (Can be substituted by Parmesan)
  • 1/2 Cup of Part-Skim Ricotta or Cottage Cheese (I did cottage as I hate ricotta cheese)
  • Basil

Directions:

  1. Prepare the pasta according to package directions.
  2. While the pasta is cooking, slice the grape tomatoes in half.
  3. Chop the squash into 1/4 an inch pieces
  4. Slice the onion.
  5. Toss the vegetables, olive oil, and salt in a bowl; then arrange on a rimmed baking sheet.
  6. Bake at 450 degrees F for ten minutes
  7. Remove the sheet and rotate, baking for ten more minutes.
  8. Toss vegetables, pasta, and 1/4 cup of the Pecorino or Parmesan cheese.
  9. Dollop with ricotta or cottage cheese and garnish with basil. Serves ~ 4

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Thoughts After Cooking:

I loved it!

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In fact just reading this makes me want to make it again…and eat it all.

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For more pasta recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more Good Housekeeping recipes, go to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more vegetarian recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more low calorie recipes, go to Lemon Scones

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

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Thoughts Before Cooking:

So Sunday I posted that recipe Potato Chip Omelet, well in the article I cut the recipe from it said to serve the omelet with a baguette and an arugula salad. I had never made an arugula salad, so I went searching on Pinterest and found Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese from Tyler Florence on Food Network.com

It sounded easy and I had all the ingredients, so I thought I would make it.

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Ingredients:

  • 2 Bunches of Arugula, washed & dried
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1/2 Lemon, Juiced
  • Sal
  • Pepper
  • Parmesan Cheese

Directions:

  1. In a serving bowl, drizzle the arugula with the olive oil.
  2. Squeeze in the lemon juice and sprinkle with salt and pepper.
  3. Shave thin slices of Parmesan cheese and sprinkle on top.
  4. Serve.

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Thoughts After Reading:

You know what, I realize that I don’t like arugula.

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I don’t care how much Vincent ‘Vinnie’ Antonelli (Steve Martin) likes it.

I think it is gross.

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I mean the salad tasted good except the arugula, It is just not my favorite vegetable.

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For more Pinterest recipes, go to Rice Krispies Peanut Butter Banana

For more salads, go to Caesar Salad

For more arugula, go to Arugula-Walnut Pesto

For more Food Network recipes, go to Orange Chocolate Cake

For more low calorie dishes, go to Lemon Scones

For more vegetarian recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more recipes, go to B is for Blueberry Smoothie

Potato Chip Omelet

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Happy New Year!

I hope you all have a blessed year!

breakfast

So last year I did a breakfast food post and I thought that it would be fun to keep that tradition going!

Thoughts Before Cooking:

I found this recipe in a Good Housekeeping magazine, I don’t remember which one, and it intrigued me. Potato chips in an omelet? Will that taste good?

don'tthinkphysicallypossible

But that’s what this blog is about! Covering the written mysteries and the food mysteries!

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Ingredients:

  • 8 Large Eggs, beaten
  • 3 Cups (about 4 oz.) of Potato Chips, Crushed
  • 1/4 Cup of Fresh Parsley, Chopped
  • 2 Tablespoons of Oil (I used Olive Oil)
  • 1 Small Onion, Chopped
  • 1/4 Teaspoon of Smoked Paprika (Can substitute with Cayenne Pepper)
  • Salt and Pepper

Directions:

  1. In a large bowl combine the eggs, potato chips, and parsley.
  2. In a 10 inch nonstick skillet, heat 2 tablespoons of oil on medium-low.
  3. Add the chopped onion and cook for 8 minutes.
  4. Stir slowly, until the edges start to set. Cook undisturbed until top is mostly set.
  5. Cover with a large lid and carefully flip. (If your skillet has no lid, use a large plate or platter without a rim.)
  6. Slide the omelet back into the pan and cook 5 minutes, or until set.
  7. Sprinkle with paprika.
  8. Add salt and pepper to taste.
  9. Serve with an arugula salad and a baguette.

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Thoughts After Cooking:

I loved it.

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I thought it was surprisingly delicious and it was only 365 calories, a calorie for every day of the new year.

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For more New Year posts, go to Best-Ever Blueberry Muffins

For more omelets, go to Breakfast Omelet

For more breakfast posts, go to Rice Krispies Peanut Butter Banana

For more Good Housekeeping recipes, go to Arugula-Walnut Pesto

For more recipes, go to B is for Blueberry Smoothie

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In other news, let’s have a quick year review.

So last year I published 110 posts!

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Out of those 110 posts, I’ve reviewed 54 mysteries. Which you should definitely check out.

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The Black Sheep Knitting Mystery Series (5 books), A Bridal Bouquet Shop Mystery (1 book), Cookie Cutter Shop Mystery (1 book), Death on Demand (1 book), The Dresden Files (3 books), Goldy Bear Culinary Mystery (1 book), A Greek Island Mystery (1 book), Hatter’s Cove Gazette Mystery (1 book), Hannah Swenson Mysteries (7 books), A Hemlock Falls Mystery (2 books), Kinsey Millhone Mysteries (2 books), A Kovac and Liska Mystery (1 book), Ladies of Distinction (2 books), A Midwife Mystery (3 books), Miss Marple (1 book), Nellie Bly (1 book), A Plain Jane Mystery (1 book), Potluck Catering Club (1 book), Regan Reilly Mystery (2 books), Sherlock Holmes (1 book)A Southern Sewing Circle (1 book) and Ultimate (1 book)

And with independent mysteries: The Book of Madness and Cures: A NovelDeath Comes to PemberleyFangs But No Fangs, The Girl on the Train, The Italian WifeMurder and Other Unnatural DisastersSleeping BeautyTickerWhere Are You Now?, and The Winter People: A Novel

And the true crime books: Cape May Court House: A Death in the Night and The Murder of the Century: The Gilded Age Crime That Scandalized a City & Sparked the Tabloid Wars.

Along with the biography, Agatha Christie: The Woman and Her Mysteries and the short story “The October Game” from Long After Midnight.

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With cooking I reviewed 55 different recipes; 1-2-3-4 Peanut Butter Cookies, A is for Applesauce Cake, Apple Orchard BarsArugula-Walnut Pesto, B is for Blueberry SmoothieBasil Spaghetti with Cheesy Broiled Tomatoes, Best-Ever Blueberry Muffins,  Breakfast Omelet, Breakfast Puffin MuffinsBrioche French ToastBroken Lasagna with Zucchini-Tomato Sauce, Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole, Bulghur Salad, Caesar Salad, Caprese Salad, Caraway Rye Bread, Cheesy Pesto Pull Apart BreadChocolate Covered Cherry Delights, Christmas Cheese RoundsCocoa M&M Cookies, Crasins Scones, Garden Pasta Salad with BocconciniGreen Tea Frappuccino, Grilled Zucchini Roll-Ups, Happy 4th of July Triple Berry Salad, Happy Trail Mix, Harlem Tea Room Baking Powder Scones, Harlem Tea Room Cheddar-Thyme Scones, Harvest Pumpkin Scones, Irish Soda Bread, Italian Wedding Soup, King Arthur Carrot Cake or Cupcakes, Lemon Bars, Lemon Scones, Mini Lemon Pancake Cookies, Mozzarella Tomato Toast, No Bake Chocolate Oatmeal Peanut Butter Cookies, Orange Chocolate CakeOrecchiette with Red Onions Almonds and Green Bell Pepper, Oven-Crispy Creole Seasoned French FriesPasta with Prosciutto Cherry Tomatoes and AsiagoPesto Parmesan Popcorn, Pigs in a Blanket, Pizza Siciliana, Polka Dot Macaroni and CheesePumpkin Spice Cake, Ratatouille, Rice Krispies Peanut Butter BananaScandinavian SpudsSchooner’s Summertime-Only Strawberry-Raspberry Pie, Simple Pasta Salad, Sour Cream Lemon PieVegetable SoupWhite Bean and Barley Soup with Tomatoes and Greens, and Wookie Cookies.

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This blog was viewed 2668 times last year.

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The busiest day of the year was December 10th and the post Scandinavian Spuds

The top five posts of this year were:

5) Breakfast Omelet from Key Lime Pie Murder by Joanne Fluke

breakfast

4) Lemon Meringue Pie Murder by Joanne Fluke

Lemon Meringue Pie Murder

3) No Limits by Lori Foster

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2) Fudge Cupcake Murder by Joanne Fluke

Fudge Cupcake Murder

1) Scandinavian Spuds from Plum Pudding Murder by Joanne Fluke

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I wish I had that.

Wow

So what will the next year hold? You’ll just have to follow me to find out!

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Arugula-Walnut Pesto

 

Spaghetti with green pesto

Thoughts Before Cooking:

So I found this in a Good Housekeeping magazine, I can’t remember what issue. You all know how much I love Pesto:

Rachel_pasta_ooh_mine_eating_stuff

So I thought I would try a new recipe. I’ve never had arugula, so we will see how it turns out.

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Ingredients:

  • 3-4 Cups of Arugula
  • 1/3 Cup of Olive Oil
  • 1/2 Cup of Toasted Walnuts
  • 1 Tbsp of Lemon Juice

Directions:

  1. Combine all the ingredients in blender or food processor.

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Thoughts After Reading:

IDon'tlikeit

I tried it on bread and pasta, it just was not that good.

creepyew

It just felt like it was missing something. I would not make this again.

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For more Pesto recipes, go to Pesto Parmesan Popcorn

For more recipe reviews, go to Happy Trail Mix