Parmesan Roasted Carrot Fries

So I saw this on pinterest, carrot fries? You know how I feel about fries.

I love to eat them…

So I have to try it! This recipe comes from Closet Cooking. 

Ingredients:

  • 2 lbs Carrots, Peeled and Sliced into 1/4 inch thick “fries”
  • Salt
  • Pepper
  • 1 Tbsp of Olive Oil
  • 1/2 Cup of Parmigiano Reggiano (Parmesan Cheese), Grated

Directions:

  1. Gently toss the carrot fries in the oil, salt and pepper.
  2. Sprinkle on the cheese and mix to coat before spreading them in a single layer on a silicon mat or parchment paper lined baking sheet.
  3. Roast in a preheated 425 degrees F oven until tender (16-20 mins), mixing it halfway through.

Thoughts After Reading:

These were absolutely delicious, so good I gobbles them up before I had a chance to take a picture.

For more carrot recipes, go to Roasted Carrots

For more fries recipes, go to Baked Garlic Parmesan Fries

For more Pinterest recipes, go to Amish Friendship Soup

Heart Shaped Pizza with Homemade Pizza Dough

Valentine’s Day is upon us and you know I love to eat heart-shaped pizza, it’s my yearly tradition. Last year I decided to make my own, as I had everything I needed, and wanted to share it with you all this year.

This recipe comes from Teaspoon of Goodness.

pizza

Ingredients:

Pizza Dough

  • 1 Cup of Warm Water
  • 1 Package of Yeast
  • 1 Teaspoon of Salt
  • 2-3 Cups of Flour

Pizza:

  • Olive Oil
  • Pepperoni Slices (Or topping you desire)
  • Mozzarella Cheese
  • Spaghetti Sauce

Directions:

  1. Combine yeast and warm water. Let sit for one min.
  2. Add salt and flour and mix
  3. Knead until mixed and dough pulls away from the side of the bowl. (If dough is too wet, add flour. If dry add more water until the consistency is perfect).
  4. Let the dough rest 15-30 mins in a warm area about 20 mins.
  5. Seperate the dough into two balls.
  6. Flour a surface, wood cutting boards work best.
  7. Take one dough ball and flour it and the rolling pin.
  8. Roll the dough out to the amount of thickness desired.
  9. Top with sauce, cheese, and toppings.
  10. Cook at 450 degrees F for about 15-20 mins or until crust is brown.
  11. Cut into heart-shape.

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Thoughts After Baking:

This was very good, better than the 15 Minute Pizza Dough.

pizza

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Baked Tomatoes With Mozzarella & Parmesan

So I love tomatoes and cheese and the two mixed together! So when I came upon this recipe on Pinterest I knew it was for me.

This comes from The Cookie Rookie blog.

Ingredients:

  • 4 Roma Tomatoes Sliced
  • 1 Cup of Shredded Mozzarella Cheese
  • 1 Cup of Shredded Parmesan Cheese
  • 1/2 Cup of Fresh Basil Chopped
  • Olive Oil

Directions:

  1. Preheat the oven to 400 degrees F.
  2. Place tomato slices on a parchment lined baking sheet.
  3. Top each tomato with a layer of parmesan and then a layer of mozzarella.
  4. Sprinkle chopped basil on top of each tomato.
  5. Drizzle lightly with olive oil.
  6. Bake 8-10 mins or until cheese is melted and bubbly.
  7. Turn off oven and broil for 2-3 mins to brown cheese.
  8. Serve immediately and enjoy!

Thoughts After Cooking:

I loved these! Sooooo good. I devoured them before I could plate them-but at least I got one pic before they were all gone.

These were also easy to make and took very little time.

For more Pinterest recipes, go to 20 Minutes Cherry Tomatoes and Basil Angel Hair Pasta

For more recipes, go to Saucy Spider with Hairy Leg Sticks

Saucy Spider with Hairy Leg Sticks

So I wanted to make sure you all had a Halloween-y recipe for whatever parties or events you may be having this year. My tia shared this recipe on facebook, and I decided I HAD to make it.

This recipe for how to make the spider comes from Woman’s Day and calls for 2 balls of pizza dough. I decided to make it myself and instead of trying the Sicilian pizza recipe, I got this pizza dough recipe from Bigger Bolder Baking’s 15-Minute Pizza Dough Recipe (No Yeast)

Pizza Dough Ingredients:

  • 2 1/2 Cups of Flour
  • 3 Teaspoons of Baking Powder
  • 1 Teaspoon of Salt
  • 3/4 Cup + 2 Tablespoons of Water
  • 1 Tablespoon of Olive Oil

Pizza Dough Directions:

  1. Preheat your oven to 400 degrees F
  2. In a mixing bowl-combine flour, baking powder, and salt.
  3. Whisk until thoroughly combined and set aside.
  4. Combine the water and oil in a separate jug or cup.
  5. Slowly add the water and oil mixture to the flour mixture, holding back a little in case you don’t need it all.
  6. Using a wooden spoon, or your hands, mix until the dough is combined. It should be soft, but not sticky.
  7. Add a splash more water if you dough is dry.

Saucy Spider Ingredients:

  • 2 Balls of Pizza Dough
  • 1 Large Egg
  • 1/4 Cup + 2 Tbsp of Grated Parmesan Cheese
  • 1 Large Pitted Black Olive
  • 2 Cups of Marinara Sauce

Spider Directions:

  1. Line two large baking sheets with parchment paper.
  2. Make the spider by cutting one ball of dough in half.
  3. Shape one half into a 5-inch ball to make the spider body.
  4. Cut a 1 1/2 inch strip from the remaining half and shape into a 2 1/2 inch ball to make the head.
  5. Cut the remaining dough into 8 strips and roll each strip into a 6 inch rope to make the legs.
  6. Arrange the body, legs, and head on one of the prepared baking sheets to resemble a spider, gently pressing all of the pieces of dough together.
  7. Brush the spider with some of the egg.
  8. Sprinkle the legs 2 Tbsp Parmesan cheese.
  9. Place 2 of the olive slices on the top of the head for eyes and 2 on the bottom for pincers.
  10. Bake until golden brown, 25-30 mins. (Cover the legs with foil if they brown too quickly).
  11. Meanwhile, make the spider leg sticks. Cut the remaining ball of dough into into 8 pieces.
  12. Roll each piece into a 3/4 inch thick rope.
  13. Cut each rope into various lengths.
  14. Taper one end of each piece and slightly bend the others to resemble legs.
  15. Place on the second baking sheet, brush with the remaining egg and sprinkle with the remaining 1/4 cup of Parmesan cheese.
  16. Bake until golden brown-15-20 minutes.
  17. Meanwhile, warm marinara sauce.
  18. Using a knife, hollow out the body of the spider and fill with the warm sauce.
  19. Serve with the leg sticks.

The Pizza Dough:

The Spider Before Baking-I Didn’t Have Any Olives:

Spider After Baking:

Spider Body Filled:

Thoughts After Reading:

So the dough was okay, but too salty for me. I don’t think I would make it again. It also only made one ball of dough so I didn’t get any spider legs out of it.

The spider was so cute. I ended up making White Bean and Barley Soup with Tomatoes and Greens and filled my spider with it.

It was easy to make too, and I’m going to try and do it for a future party.

Soo good!

For more Halloween recipes, go to Pumpkin French Toast

For more pizza dough recipes, go to Pizza Siciliana

 

20 Minutes Cherry Tomatoes and Basil Angel Hair Pasta

So I typically post on Fridays, occasionally Saturday of something comes up. Unfortunately, this weekend was one of those times when I fell behind, so I’m posting Sunday instead.

I LOVE basil, tomatoes, and pasta: so this recipe was perfect for me! This recipe comes from Oh Sweet Basil and I found it originally on pinterest.

Ingredients:

  • 1/2 lb of Angel Hair Pasta
  • 2 Tablespoons of Olive Oil
  • 5 Large Garlic Cloves, thinly sliced
  • 2 lbs of Cherry or Grape Tomatoes
  • 1 Cup of Loosely Packed Basil, roughly chopped
  • 3/4 a Teaspoon of Salt
  • 1/2 Cup of Parmesan Cheese, plus more for garnish

Directions:

  1. Bring a large pot of water to a boil.
  2. Add in pasta and cook until al dente, or until pasta is slightly undercooked.
  3. Drain pasta in a colander, but reserve the pasta water.
  4. While pasta is cooking, add garlic and olive oil to a large skillet.
  5. Cook until garlic is soft, about two mins.
  6. Add tomatoes and salt and cook for another two mins.
  7. Add 1/2 Cup of the pasta water and cook until water boils.
  8. Simmer for five mins, the tomatoes should be starting to burst.
  9. If they haven’t, gently push on them with the back of a wooden spoon, you only want them about half to burst.
  10. Add pasta and cook for another two mins.
  11. Turn the heat off, add basil, and parmesan cheese.
  12. Toss to coat.
  13. If needed, add more pasta water.
  14. Season to taste and add parmesan cheese to taste.

Thoughts After Reading:

This was delicious and cooked so fast. I LOVED it!

For more Pinterest recipes, go to Baked Garlic Parmesan Fries

For more pasta recipes, go to Angel Hair Pasta With Zucchini and Tomatoes

For more angel hair pasta recipes, go to Creamy Parmesan Spaghetti

Baked Garlic Parmesan Fries

So sorry to be posting to late, but here we go. I found this on pinterest and you know me, I’m always looking for potato recipes! It is from The 36th Avenue by Kleinworth & Co.

Ingredients:

  • 6-7 Medium Russet Potatoes-cleaned and cut into fry sized pieces.
  • 2 Tbsp of Olive Oil
  • 1/2 Cup of Shredded Parmesan Cheese
  • 1-2 Tbsp of Granulated Garlic
  • 1-2 Tsp of Salt
  • 1 Tbsp of Parsley

Directions:

  1. Preheat oven to 450 degrees F.
  2. Line a large baking sheet with foil and spray lightly with cooking oil.
  3. Toss all ingredients in a large bowl.
  4. Spread out the coated potatoes on the baking sheet.
  5. Bake 15 mins.
  6. Remove from the oven and turn over the fries.
  7. Return to the oven for another 20-30 mins or until they are crispy and brown on the outside.
  8. Remove and sprinkle with salt.
  9. Serve immediately.

Thoughts After Cooking:

These were delicious and easy to make. So good!

Don’t try to take any from me.

For more pinterest recipes, go to Amish Baked Oatmeal

For more fries recipes, go to Oven-Crispy Creole Seasoned French Fries

For more potato recipes, go to Easy Northumberland Pan Haggerty

Scrambled Eggs with Spinach & Parmesan

So you know that I have iron deficiency, so I’m always looking for recipes to do with spinach as I love it and the iron is great for me.

I looked about online and found this recipe from bon appétit.

Ingredients:

  • 2 Large Eggs
  • Salt
  • 1 Teaspoon of Olive Oil
  • 3 Cups of Baby Spinach
  • 1-2 Tablespoons of Grated Parmesan
  • Crushed Red Pepper Flakes

Directions:

  1. Whisk eggs in a small bowl, season with salt and pepper and set aside.
  2. Heat oil in a medium nonstick cooking pan.
  3. Add spinach and cook until wilted, about 1 min.
  4. Add eggs and cook, stirring occasionally, until set about one minute.
  5. Stir in parmesan, and add red pepper flakes.

Thoughts After Cooking:

I loved it! Another spinach recipe I’ll be making again.

For more spinach recipes, go to Spinach Tortellini Soup

For more egg recipes, go to Scrambled Eggs in a Waffle Maker

Roasted Carrots

Thoughts Before Cooking:

I was going to a potluck and needed to make something, but had very little in my fridge-and no money as I was waiting for a new debit card and my work hours don’t work well with my bank’s hours.

I had just bought a huge bag of carrots, so I decided to look up a carrot recipe. I searched through google, and when I saw Ina Garten, I thought why not try it out as Barnes and Noble has been promoting her like crazy. It comes from Food Network

Ingredients:

  • 12 Carrots
  • 3 Tablespoons of Olive Oil
  • 1-1/4 Teaspoons of Salt
  • 1/3 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Dill or Parsley

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. If the carrots are thick, cut them in half lengthwise; if not, leave whole.
  3. Slice carrots diagonally in 1-1/2 inch thick slices. (The carrots will shrink when cooking, so make the slices big.)
  4. Toss in a bowl with the olive oil, salt, and pepper.
  5. Transfer to a sheet pan in 1 layer and roast in the oven for 20 mins-until browned and tender.
  6. Toss the finished carrots with minced dill or parsley, season to taste, and serve.

Thoughts After Reading:

So I took them to the potluck and they were all gobbled up instantly.

I know, I wanted seconds but there were none. So yeah, it was delicious and I highly recommend it.

And this also works for potatoes, but you do have to roast them longer.

For more Food Network recipesgo to Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

For more carrot recipes, go to Grilled Sausages, Potatoes, & Carrots with Salsa Verde

For more recipes, go to Spinach Tortellini Soup

Spinach Tortellini Soup

So I’ve made a tortellini soup before, but after I did that Pinterest sent me some other recipes I’d be interested in. Such as this one.

This originally comes from Umami Girl.

Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1 Medium Yellow Onion, Diced Small
  • 2 Large Carrots, Diced Small
  • 2 Large Celery Sticks, Diced Small
  • 1 Teaspoon of Salt
  • 8 Cups of Low-Sodium Vegetable Stock
  • 5 oz Baby Spinach
  • 9 oz Tortellini
  • 1/4 Cup of Chopped Fresh Parsley
  • Black Pepper
  • Grated Parmesan or Pecorino Cheese

Directions:

  1. Heat the olive oil in a large pot over medium-high heat.
  2. Add onion, carrots, celery, and salt. Stir to coat with oil.
  3. Cook for 5 mins, stirring occasionally, until they begin to soften.
  4. Stir in stock, bringing to a boil.
  5. Cover and reduce heat to simmer, until veggies are tender.
  6. Remove lid and add spinach and tortellini.
  7. Cook according to pasta package directions.
  8. Take off the heat stir in parsley and black pepper.
  9. Ladle into bowls and serve with cheese.

Thoughts After Reading:

I thought it was pretty good. The tortellini I used was dried so it had a different taste than the refrigerated, kinda dry actually. But still good. I really enjoyed it and found it to be healthy and tasty.

For more Pinterest recipes, go to Slow Cooker Enchilada Casserole

For more soup recipes, go to One-Pot Creamy Tomato Tortellini Soup

For more tortellini soup, go to Tortellini Soup with Italian Sausage & Spinach

Zucchini and Tomatoes

I love zucchini and tomatoes, so this seemed a perfect recipe for me.

This comes from The Kellogg’s Cookbook.

Ingredients:

  • 1/4 Cup of KELLOGG’s Complete Wheat Bran Flakes
  • 2 Teaspoons plus 2 Tablespoons of Olive Oil
  • 1/2 Teaspoon of Grated Lemon Zest
  • 4 Medium Zucchini (about 1 1/4 lbs), well washed, trimmed, and cut crosswise into 1/4-inch thick slices.
  • 3 Medium Tomatoes (about 3/4 lbs), peeled, cored, seeded, and cut into wedges.
  • 1 Tablespoon of Fresh Lemon Juice
  • Salt and Pepper to taste

Directions:

  1. Place the wheat bran flakes in a resealable bag. Seal the bag and using a rolling pin, crush the flakes into a fine crumb.
  2. Set aside.
  3. Heat 2 teaspoons of the oil in a small frying pan over low heat. Add the crumbs and cook, stirring constantly, for about 4 mins, or until lightly colored.
  4. Remove from heat and stir in zest. Set aside.
  5. Heat the remaining tablespoons of oil in a large frying pan over medium heat.
  6. Add zucchini and saute for 5 mins or until almost tender.
  7. Add tomatoes and lemon juice, along with salt and pepper.
  8. Cook, stirring frequently, for about 3 mins, or until hot.
  9. Remove from heat and transfer to a serving bowl.
  10. Sprinkle the crumbs over the top and serve.

Thoughts After Cooking:

No picture, I forgot to take one.

It was really good except the crumbs. They were too sweet and didn’t really add to the recipe.

For more Kellogg recipes, go to Cheese Potato Crisps

For more from the Kellogg’s Cookbook, go to Rice Krispies Cookies

 

Grilled Sausages, Potatoes, & Carrots with Salsa Verde

My sister bought me a Rachel Ray subscription for my birthday. This recipe comes from the September 2018 issue a part of Six Ingredient Supper.

Ingredients:

  • 8 Fresh Sweet or Hot Italian Pork Sausages
  • 1 Bunch of Carrots (About 1 lb)-trimmed and peeled, halved lengthwise if large (reserve greens)
  • 1.5 lb of Red Potatoes (about 4 medium cut into 3/4 inch thick wedges)
  • 3/4 Cup of Olive Oil
  • 3 Tbsp of Chopped Fresh Basil
  • 1 Clove of Garlic, chopped

Directions:

  1. Heat a grill or grill pan on medium-high.
  2. Cook the sausages, turning occasionally, until an instant-read thermometer inserted into the centers registers 160 degrees F. Let cool and then halve the sausages crosswise.
  3. In a large bowl, toss the carrots and the potatoes with 1/4 cup of oil. Season with salt and pepper.
  4. Grill veggies until tender, about 20 for carrots and 25 mins for potatoes.
  5. Meanwhile, chop enough of the carrot greens to measure 3 tbsp.
  6. In a food processor or blender, puree the carrot greens, basil, garlic, and 1/2 cup of olive oil-about 1 minute.
  7. Season the salsa verde with salt and pepper.
  8. Arrange the sausages, carrots, and potatoes on a platter.
  9. Top with half the salsa verde, and serve with rest.

Thoughts After Cooking:

The best thing about this was the carrots in the salsa verde-it was delicious. I could just eat that.

For more recipes, go to Banana Oatmeal Breakfast Smoothie

Garlic Parmesan Kale Pasta

Thoughts Before Cooking:

I love kale, so when I find a recipe I want to make it! I found this on Pinterest but it originally comes from Budget Bytes.

Ingredients:

  • 1 Bunch of Kale
  • 1/2 lb of Pasta
  • 2 Tbsp of Olive Oil
  • 2 Tbsp of Butter
  • 2 Cloves of Garlic, Minced
  • 1/4 Cup of Grated Parmesan Cheese
  • Pinch of Red Pepper Flakes

Directions:

  1. Pull the kale leaves from the stems and tear them into small pieces.
  2. Rinse the kale in a colander under cool, running water; letting it dry.
  3. Bring a large pot of water to a boil.
  4. When water is boiling throw in pasta noodles, cooking al dente (about 7 mins).
  5. Drain the pasta in a colander.
  6. While pasta is cooking; add olive oil, butter, and minced garlic to another pot or skillet.
  7. Cook over medium heat for 1-2 mins or until garlic is soft and fragrant.
  8. Add the kale and continue to saute until kale has wilted and turned a deep green color (about 5-7 mins).
  9. Turn the heat off.
  10. Add the pasta to the pot with the kale.
  11. Toss pasta and kale together.
  12. Let them cool to the point that no steam is rising from the pot. You want the pasta hot but not hot enough to melt the Parmesan cheese.
  13. Season the pasta and kale with salt, black pepper, and red pepper.
  14. Add the grated cheese.

Thoughts After Cooking:

It was really good.

I love kale and I love pasta and this was a great combo!

For more Pinterest recipes, go to Blueberry Banana Protein Smoothie

For more Budget Bytes reccipes, go to Creamy Tomato Spinach Pasta

For more pasta dishes, go to Creamy Parmesan Spaghetti

One-Pot Creamy Tomato Tortellini Soup

January is National Soup Month!

To celebrate, let’s eat some soup!

I love tortellini and a month ago Raley’s had a super sale, 2 packages for $5. I bought 4 and put three in the freezer for later.

I have made a tortellini soup before and saw this one so thought I would try it it out. It comes from pinterest, but originally Gal on a Mission.

Ingredients:

  • 1 Medium Onion, Diced
  • 3 Garlic Cloves, Minced
  • 1 Teaspoon of Olive Oil
  • 1/2 Tsp of Dried Rosemary
  • 28-oz Can Diced Tomatoes
  • 15-oz Can of Tomato Sauce
  • 1/2 Teaspoon of Dried Oregano
  • 4 Large Basil Leaves or 1/2 Teaspoon of Dried Basil
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon of Pepper
  • 4 Cups of Chicken Stock
  • 1/2 Cup of Heavy Cream
  • 20-oz of Three-Cheese Tortellini
  • 1/2 Cup of Shredded Parmesan Cheese + extra for garnish
  • Salt
  • Pepper
  • Fresh Basil (Optional) to garnish

Directions:

  1. Place the onion, garlic, rosemary, and olive oil in a 6-quart soup pot or dutch oven.
  2. Sauté over medium heat for 5 mins or until onions are translucent.
  3. Add in the diced tomatoes, tomato sauce, oregano, basil, salt, pepper, chicken stock, and heavy cream.
  4. Stir to combine.
  5. Simmer for 20 mins.
  6. Place the tortellini into the soup and cook for 12-15 mins or until the tortellini are tender and cooked through.
  7. Stir in parmesan cheese.
  8. Serve and garnish with cheese and basil.

Thoughts After Cooking:

It was delicious!

Another yummy soup recipe.

For more Pinterest recipes, go to Banana Peanut Butter Smoothie

For more soup recipes, go to Crock-Pot Potato & Kielbasa Chowder

For more tortellini recipes, go to Tortellini Soup with Italian Sausage & Spinach

Zucchini Boats

So I had leftover Spaghetti sauce, and while I loved Eggs in Purgatory, I was wondering what else I could make. I found this on Eat This Not That “18 Delicious Ways to Use Up Leftover Pasta Sauce”.

You can serve it as main dish or side.

Ingredients:

  • 4 Zucchinis
  • Extra-Virgin Olive Oil
  • Pasta Sauce
  • Chopped Tomato
  • Parmesan Cheese
  • Rosemary
  • Thyme
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice the zucchinis in half, lengthwise.
  3. Scoop out the insides with a spoon.
  4. Brush both sides of the zucchinis with olive oil.
  5. Place on a foil lined baking sheet and add some pasta sauce.
  6. Top the sauce with the chopped tomato.
  7. Sprinkle on grated Parmesan cheese, rosemary, thyme, salt, and pepper.
  8. Bake for 15 mins and then broil for the last 3 mins or until the cheese s browned.

Thoughts After Cooking:

Easy & delicious!

For more from Eat This Not That, go to  Eggs in Purgatory

For more zucchini, go to One Pan Italian Sausage and Veggies

Crock-Pot Sausage, Spinach, and White Bean Soup

Thoughts Before Cooking:

I was given a crock-pot, and since then have been trying to find recipes as it makes life so much easier knowing I can be hard and work, and that when I get home and am tired I have dinner already made and waiting.

I got this off pinterest but it originally comes from D*** Delicious.

Ingredients:

  • 1 Tbsp of Olive Oil
  • 1-12.8 oz Package of Smoked Andouille Sausage or Kielbasa Sausage
  • 3 Cloves of Garlic, Minced
  • 1 Onion, Diced
  • 3 Carrots, Peeled and Diced
  • 2 Stalks of Celery, Diced
  • 2-15 oz Cans of Great Northern Beans, Drained and Rinsed
  • 1/2 Teaspoon of Dried Oregano
  • 2 Bay Leaves
  • 4 Cups of Chicken Broth
  • Salt & Pepper
  • 3 Cups of Baby Spinach
  • 2 Cups of Water

Directions:

  1. Heat olive oil in a large skillet over medium high heat.
  2. Add sausage and cook, stirring frequently, until lightly browned, about 3-4 mins.
  3. Place sausage, garlic, onion, carrots, celery, beans, oregano, and bay leaves into the slow cooker.
  4. Stir in chicken broth and water until well combined.
  5. Season with salt and pepper.
  6. Cover and cook on low heat for 7-8 hours or on high for 3-4 hours.
  7. Stir in spinach until wilted.
  8. Serve immediately.

Thoughts After Cooking:

I loved it. It was delicious and healthy.

For more Pinterest recipes, go to Hasselback Potatoes

For more Crock-pot recipes, go to Slow Cooker Pinto Beans

For more soup recipes, go to French Onion Soup