Healthy Caesar Salad Dressing

Who likes salad?

Me!

One thing I like is caesar salad, but the dressing can be so unhealthy.There is one recipe I use, but the day I was going to make it I didn’t have all the ingredients, so I had to start searching the internet.

This recipe comes from the blog Humorous Homemaking.

Ingredients:

  • 1 Jar with a tight fitting lid
  • 1 Clove of Garlic, minced (about 1/2 teaspoon)
  • 1 Tablespoon of Dijon Mustard
  • 1 Tablespoon of Lemon Juice
  • 1/2 Tablespoon of Worcestershire Sauce
  • 2 Tablespoons of Parmesan Cheese
  • 2 Tablespoons of Greek Yogurt
  • 1/4 Cup of Olive Oil
  • Dash of Salt and Pepper

Directions:

  1. Combine all the ingredients in a jar.
  2. Screw the lid on tight and shake the jar until all ingredients are combined.
  3. When finished serve immediately or save in fridge up to a week.

Thoughts After Cooking:

I thought it was fantastic.

It was fun shaking the jar and absolutely delicious on the salad.

For more salad recipes, go to Caesar Salad

For more salad dressings, go to Garden Pasta Salad with Bocconcini

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!

fantastic

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

Rachel_pasta_ooh_mine_eating_stuff

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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

salad_vegetable_clip_art

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.

IDon'tlikeit

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

I think it is gross.

yuck_pirates_of_the_caribbean

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

Orecchiette with Red Onions, Almonds, and Green Bell Pepper

RealSimple

Thoughts Before Cooking:

I had made the Brussels Sprouts Turkey Sausage & Pesto Pizza Casserole from this magazine and thought that was all I wanted. However, months later I decided to review it before donating it for an art project. There I found this recipe.

oooh 101 Dalmations

Now I had to change it up as I am not a fan of two ingredients they used: green olives and ricotta cheese.

Hate him.

Hate him.

Like the White Bean and Barley Soup with Tomatoes and Greens, this recipe also came with a rating system.

[X] Quick Cooking

[  ] Healthy Pick

[  ] Freezable

[  ] Big Batch

[  ] Slow Cooker

[ ] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

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Ingredients:

  • 12 ounces of Orecchiette (or small pasta)
  • 2 Tablespoons of Olive Oil, plus more for later
  • 2 Medium Red Onions, Chopped
  • Salt
  • Pepper
  • 2/3 Cup of Chopped Green Bell Pepper
  • 2/3 Cup of Roasted Almonds, roughly chopped
  • 2 Tablespoons of Fresh Lemon Juice
  • 1/2 Cup of grated Parmesan Cheese, plus more for later
  • 1 Cup of Cottage Cheese

Directions:

  1. Prepare pasta according to package directions.
  2. While that is cooking chop the vegetables and the almonds.
  3. Heat the two tablespoons of oil in a pan.
  4. Once heated add the red onion, 1/2 teaspoon of pepper, and 1/2 teaspoon of salt.
  5. Cook until tender (~8-10 mins).
  6. Drain the cooked pasta and put it back in the pot.
  7. Add the red onion,the lemon juice, bell pepper, almonds, Parmesan cheese, 1/4 teaspoon of pepper, and a 1/2 teaspoon of salt. Stir.
  8. When well mixed, transfer to a serving bowl or platter.
  9. Dollop with the cottage cheese, drizzle olive oil, and sprinkle with pepper and cheese.

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Thoughts After Cooking:

I had a photograph, but I’m not sure what happened to it as I can’t find it anywhere. This recipe was very delicious as the cottage cheese and bell pepper perfectly complimented the rest of the dish. I will definitely be making this again!

joker-yum

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For more Real Simple Magazine recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

For more pasta dishes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

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

For more recipes, go to Lemon Scones

Caesar Salad

thecatwhocookbook

Thoughts Before Cooking:

So this recipe comes from my sister blog theCatWhoWroteaBlog.wordpress.comI was going to a work function and had to bring an item. Originally I was going to make something different, but then I found myself running out of time and needed something delicious, easy to make, and fast. I choose this salad.

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Ingredients:

  • 3 Tablespoons of Butter or Margarine
  • 2 Slices of Bread, cut into 1/2 inch cubes
  • 1 Small Clove of Garlic, minced
  • 1 Clove of Garlic, cut in half
  • 2 tablespoons of Salad Oil
  • Worcestershire Sauce
  • 2 Tablespoons of Lemon Juice
  • 5 Cups of Romaine Lettuce, torn into pieces, washed and dried
  • 1/4 cup of Grated Parmesan cheese
  • Pepper to taste

Directions:

  1. Heat butter or margarine in skillet. Add bread cubes and minced garlic.
  2. Fry until bread is crisp and golden. Remove from pan and put away for later use.
  3. Rub salad bowl with cut garlic; then add salad oil, a few dashes of Worcestershire sauce, and lemon juice.
  4. Mix ingredients.
  5. Then add lettuce and toss gently.
  6. Sprinkle with croutons, Parmesan cheese, and pepper. Serves 4-6.

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caesarsalad

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Thoughts After Cooking:

I thought this was the best Caesar salad I have ever tasted.

joker-yum

It was just the perfect blend of everything. I could eat this again and again.

loveitSupernatural

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For more Cat Who Cookbook recipes, go to Crasins Scones

For more salad recipes, go to Simple Pasta Salad

For more recipes, go to Pesto Parmesan Popcorn

Pesto Parmesan Popcorn

Popcorn-boom-Is-there-room-for-growth-competition

Thoughts Before Cooking:

So I was thinking what goes best with a mystery book turned into a film? POPCORN!

So I have an air popper, and got this recipe from the instruction manuel by Bella.

As you know my love of pesto, I just couldn’t resist making this.

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Ingredients:

  • 1/4 Cup of Butter or Margarine, Melted
  • 1 Tablespoon of Grated Parmesan Cheese
  • 1 Teaspoon of Dried Basil
  • 8 Cups of Popped Corn

Directions:

  1. Melt the butter or margarine in the microwave.
  2. Using your air popper, pop the popcorn.
  3. While popcorn is going; mix the butter, cheese, and basil in a bowl.
  4. When popcorn is finished toss in bowl with basil-cheese mixture until it has covered them all.

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Thoughts After Reading:

This was really good and easy to make.

joker-yum

You should try it!

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For more popcorn recipes, go to Italian Flavor Fused Popcorn

For more pesto recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more recipes, go to Pasta with Prosciutto, Cherry Tomatoes, and Asiago

Basil Spaghetti with Cheesy Broiled Tomatoes

Pasta Noodles

Thoughts Before Cooking:

This recipe comes from Real Simple magazine, issue June 2011.

It sounded fantastic so I couldn’t wait to make it.

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Ingredients:

  • 12 oz Spaghetti
  • 3 Large Beefsteak Tomatoes (about 1.5 lbs), each cut into 4 slices
  • 3 Tablespoons Olive Oil, plus more for the baking sheet
  • Salt
  • Black Pepper
  • 8 oz fresh Mozzarella cheese, grated
  • 1/4 Cup of grated Parmesan (1 oz), plus more for serving
  • 2 Cloves Garlic, Chopped
  • 1/4 to 1/2 Teaspoon of Crushed Red Pepper
  • 3/4 Cup of torn Fresh Basil Leaves, plus more for serving

Directions:

  1. Heat broiler.
  2. Cook the pasta according to the package directions; drain and return it to pot.
  3. Meanwhile, arrange the tomato slices in a single layer on a lightly oiled rimmed baking sheet.
  4. Season with the salt and black pepper.
  5. Dividing evenly, sprinkle the slices with the mozzarella and Parmesan.
  6. Broil until cheese is bubbly and golden, 3-5 mins.
  7. In a small saucepan, warm the oil with the garlic and red pepper over medium heat, until fragrant (about 1-2 mins.)
  8. Add the contents of the saucepan; along with the basil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to the pasta and toss to combine.
  9. Serve topped with the tomatoes, basil, and shaved Parmesan cheese.

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Basil Spaghetti with Cheesy Broiled Tomatoes

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Thoughts After Cooking:

I loved it. I thought it was absolutely delicious with just the right taste of spice.

fantastic

My parents thought it was too spicy and would prefer no red pepper. But I thought it was just perfect and can’t wait to make it again.

Rachel_pasta_ooh_mine_eating_stuff

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For more pasta recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more Real Simple Magazine recipes, go to White Bean and Barley Soup with Tomatoes and Greens

For more recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

White Bean and Barley Soup with Tomatoes and Greens

real-simple-nov-2015

Thoughts Before Cooking:

I read this soup in Real Simple magazine November 2015 issue. It sounded so good that I decided to make it.

I know some of you might think it is too hot to be having soup, but I love it and could eat it anytime throughout the year.

eatingSoupfriends

After I bought the ingredients I noticed this little rating system at the top of the page.

[  ] Quick Cooking

[  ] Healthy Pick

[X] Freezable

[  ] Big Batch

[  ] Slow Cooker

[X] One Pot

[  ] Whole-Grain

[X] Vegetarian

[  ] Gluten Free

That’s nice to know.

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Ingredients:

  • 3 Tablespoons of Olive Oil, plus more for serving
  • 1 Large Onion, chopped
  • 3 Cloves of Garlic, chopped
  • Salt
  • Pepper
  • 48-oz [6 cups] of Low-Sodium Vegetable Broth
  • 1 28-oz Can of Diced Tomatoes
  • 1 Cup of Pearl Barley, rinsed
  • 4 Cups of Kale, stems discarded and the leaves cut into strips.
  • 1 15-oz can of Cannellini Beans, rinsed
  • 1/2 Cup of Shaved Parmesan Cheese, plus more for serving

Directions:

  1. Heat the oil in a large pot over medium-high heat.
  2. Add onion, garlic, 1 teaspoon of salt, and 1/2 teaspoon of pepper.
  3. Cook, stirring occasionally, until the onion is tender (about 8-10 minutes).
  4. Add the broth and tomatoes (with their juice) and bring to a boil.
  5. Add the barley, reduce heat, and simmer until the barley is tender.
  6. Add the kale and beans and cook until the greens are wilted and the beans are heated through (about 3-5 minutes).
  7. Stir in Parmesan Cheese.
  8. Serve soup drizzled with olive oil, top with cheese, and add salt and pepper to taste.

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Thoughts After Cooking:

The recipe says that it serves four, but it makes enough for 5-6 people.

wow

It was very tasty and filling. I loved it.

joker-yum

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For more Real Simple Magazine recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more soup recipes, go to Ratatouille

For more vegetarian recipes, go to Garden Pasta Salad with Bocconcini

Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

pizza

Thoughts Before Baking:

I found this in a Real Simple magazine:

RealSimple

It looked and sounded delicious, so I thought I would give it a try. I mean you all know how much I love anything pesto and pizza.

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Ingredients:

  • 2 Tablespoons of Olive Oil
  • 1.5 lbs of Pizza Dough
  • 1/3 Cup of Prepared Pesto
  • 1.5 Cups of Shredded Mozzarella or Provolone Cheese
  • 1/2 lb of Uncooked Turkey Sausage, Crumbled
  • 1/2 lb of Brussels Sprouts, thinly sliced

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Directions:

  1. Prepare the basil first. Remove basil leaves from stems.
  2. In a blender or food processor; mix 1/3 cup of olive oil, basil leaves, chopped garlic, and blend.
  3. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  4. Refrigerate until needed.
  5. Heat oven to 425 degrees F.
  6. Coat a 9 x 13 inch pan with 1 tbsp of oil.
  7. Press the dough into the pan, covering the bottom and sides of the pan.
  8. Top the dough with pesto, cheese, sausage, and Brussels sprouts.
  9. Cook for 25-30 minutes
  10. Wait 5 minutes and then serve.

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Thoughts After Reading:

I forgot to take the picture or else I would have included one. Well this pizza was delicious.

fantastic

I can’t wait to make it again!

joker-yum

The pesto was a perfect compliment and it was just so easy to make. Took no time at all.

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For more pizza recipes, go to Pizza Siciliana

For more casseroles, go to Breakfast Omelet

For more pesto recipes, go to Cheesy Pesto Pull Apart Bread

For more recipes, go to Caraway Rye Bread

 

Pizza Siciliana

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Thoughts Before Reading:

This recipe comes from an old cookbook from the ’70s, Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.

I am Sicilian so when I saw the pizza I had to try it. I decided to not make the pizza dough with the recipe they gave but followed every other facet.

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Unlike the familar round Neopolitan pizza,  Sicilian pizza is a newcomer to the pizza-loving Americans. It’s soft, breadlike crust and rectangular shape actually make it a more practical recipe for the home. The ingredients for the garnish are flexible; you can substitue such items as sliced cooked sausage, black olives or anchovies for the mushrooms and peppers-or add any or all of them to the recipe given here.”

-Time Life, 1971

Ingredients:

Pizza Dough

  • 3 Cups of Lukewarm Water (110 to 115 degrees F)
  • 2 Packages of Dry Yeast
  • 1/2 Teaspoon of Sugar
  • 8-10 Cups of Flour
  • 1 Tablespoon of Salt
  • 4 Tablespoons of Vegetable Oil
  • 1 Tablespoon of Unsalted Butter, Softened

Directions:

  1. Pour 1/2 cup of lukewarm water into a cup and sprinkle with yeast and sugar.
  2. Let the mixture rest for 2-3 mins, then stir.
  3. Place the cup in a warm, draft-free place (such as an unlighted oven) for about 10 mins, or until the yeast bubbles and the mixture doubles in volume.
  4. Place the 8 cups of flour and the salt in a large mixing bowl and make a well in the center.
  5. Pour in yeast mixture, the ret of the water, the vegetable oil; and with a large wooden spoon incorporate the dry ingredients into the wet.
  6. Continue to stir until the ingredients are well combined and can be shaped into a ball.
  7. Transfer the ball onto a floured surface and begin to knead; pressing the ball with the heel of your hand, pressing forward and folding back.
  8. Knead until dough is smooth, and an elastic medium-firm; (incorporate the 2 more cups of flour if you need to).
  9. With a pastry brush, coat the bottom and the sides of the dough with butter.
  10. Place dough in a bowl and a warm drat-free place for 1-1.5 hours, or until the dough doubles in size. Punch it down with your fists and replace in the bowl to rise again.
  11. Meanwhile, prepare the tomato sauce.
  12. When dough has completed its rising, punch it down and then cut it in half.
  13. Roll out each half to fit in a jelly-roll pan.
  14. Place the dough on the pans and then stretch it with your fingers so hat it fills the edges and corners.
  15. Drape with a towel and place in warm, draft-free place until dough has risen double.

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Ingredients:

Tomato Sauce:

  • 4 Tablespoons of Olive Oil
  • 1 Cup of finely Chopped Onions
  • 1.5 Teaspoons of finely chopped Garlic
  • 3-1lb cans of solid packed Tomatoes and their liquid
  • 1 Tablespoon of Basil
  • 1 Tablespoon of Oregano
  • 1/2 Teaspoon of Sugar
  • 1/2 Teaspoon of Pepper
  • 1.5 Teaspoons of Salt
  • 6 oz can of Tomato Paste

Directions:

  1. In a 10-12 inch heavy skillet heat the olive oil, until a lught haze forms.
  2. Add the onions and garlic, stirring frequently until the onion become translucent.
  3. Stir in tomatoes and their liquid, oregano, sugar, black pepper, salt, and tomato paste.
  4. Bring to a boil, then lower the heat and simmer for an hour.

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Ingredients:

Pizza Garnish:

  • 1 lb of Mozzarella Cheese, coarsely grated
  • 1/2 Cup of finely grated Parmesan Cheese
  • 1 Cup of thinly sliced Mushrooms
  • 1 Large Green Bell Peeper; seeded, deribbed, and thinly sliced
  • 1 Large Red Bell Pepper; seeded, deribbed, and thinly sliced
  • 1/2 Cup of thinly chopped Onions
  • Chopped Sausage
  • Sliced Olives
  • 1/4 Cup of Olive Oil

Directions:

  1. Preheat the oven tp 500 degrees F.
  2. Divide the sauce in half and coat the top of the dough.
  3. Bake in the center of the oven for 30 mintes, then sprinkle with mozzarella, Parmesan, mushrooms, bell peppers, onions, olives,  and sausage.
  4. Dribble the olive oil on top and bake for 10 minutes longer.\Cut pizza into squares and serve at once.

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pizzasciliana

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Thoughts After Baking:

Here is what I thought about this pizza:

pizza

It was amazing! The sauce was the best I have ever had and the only one I will ever make for pizza again. It was just so fantastic!

fantastic

You should definitely try this out for yourself!

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For more Italian recipes, go to Italian Wedding Soup

For more recipes, go to A is for Applesauce Cake

Broken Lasagna with Zucchini-Tomato Sauce

foodie

Thoughts Before Cooking:

I got this recipe out of Food Network Magazine July/August 2012 issue. That pasta on the cover looked so good, I just had to make it.

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Ingredients:

  • Salt
  • 2 Large Zucchini, coarsely grated
  • 12 oz of Lasagna Noodles, broken into bite sized pieces
  • 3 Tablespoons of Unsalted Butter
  • 2 Cups of Cherry Tomatoes
  • 1/2 Teaspoon of Grated Lemon Zest
  • Pepper
  • 1/2 Cup of Parmesan Cheese

Directions:

  1. Grate the zucchini
  2. Break up the lasagna noodles
  3. Bring a large pot of water to boil.
  4. Toss the zucchini with 1/2 a teaspoon of salt in a colander set over a bowl. Let it stand 10 minutes, then squeeze out the excess moisture.
  5. While the water is boiling, cut the cherry tomatoes in half.
  6. Heat the butter in a skillet, tossing in the tomatoes. Let the tomatoes cook until blistered and slightly softened, (about 4 minutes).
  7. Stir the zucchini and lemon zest into the tomatoes. Lightly crush the tomatoes with a wooden spoon, and cook until zucchini is crisp-tender, (about 4 minutes).
  8. When the water is boiling, add the pasta. Stir to keep it from sticking.
  9. Let the pasta cook for 12 minutes, then drain the pasta. Reserve 1/2 cup of the pasta water.
  10. Transfer the zucchini-tomato mixture into a large bowl. Add the pasta and cheese.
  11. Add about 1/4 cup of pasta water and toss, adding more water if needed.
  12. Season with salt, pepper, and extra cheese.

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brokenlasagna

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Thoughts After Cooking:

Sorry no picture. I completely forgot to take one, but will add one when I remake it. Yes, remake. I just Loved This.

fantastic

That I have made it quite a few times, and will continue to do so.

Rachel_pasta_ooh_mine_eating_stuff

One time I ran out of noodles and made it with regular pasta which worked just as well as the lasagna.

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For more recipes from this Food Network Magazine, go to Oven-Crispy Creole Seasoned French Fries

For more pasta recipes, go to Spaghetti Limone Parmeggiano

For more recipes, go to Chocolate Cherry Delights

Oven-Crispy Creole Seasoned French Fries

superbowl

With Superbowl Sunday coming up, I decided to share a tasty recipe that is sure to be a hit. I also just want to take this moment to share my support for South Carolina Panthers, go team!

YayHappy-Success-GIF

Moving on…

foodie

Thoughts Before Baking:

So this recipe comes from this Food Network magazine. In the magazine they call it Emeril Lagasse’s Oven Crispy French Fries with Paprika-Parmesan Salt, but I decided that was too long for a title and renamed them.

I love fries!

fries

And I decided that I would give these slightly healthier ones a try. As I didn’t want to spend money buying creole seasoning when I only need one tablespoon, I decided to make my own. It only cost like 30¢ that way.

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Creole Seasoning Ingredients (from Epicurious)

  • 1/3 Cup of Paprika
  • 3 Tablespoons of Dried Oregano
  • 3 Tablespoons of Ground Black Pepper
  • 2 Tablespoons of Dried Basil
  • 2 Tablespoons of Salt
  • 1 Tablespoon of Cayenne Pepper
  • 1 Tablespoon of Granulated Onion
  • 4 Teaspoons of Dried Thyme
  • 4 Teaspoons of Granulated Garlic

Directions:

  1. Mix all the spices together in a bowl.
  2. Store in airtight container for three months.

 

 

French Fry Ingredients:

  • 2 Large Baking Potatoes (about 1.5 lbs), scrubbed well
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1 Tablespoon of the above Creole Seasoning, Emeril’s Original Essence Seasoning, or other Creole Seasoning
  • Salt
  • 1/2 Cup of grated Parmesan Cheese
  • 1 Tablespoon of Sweet Paprika (I couldn’t find any so I used regular)
  • 1/2 Teaspoon of Garlic Powder
  • 1/4 Teaspoon of Onion Powder

Directions:

  1. Preheat the oven to 425 degrees F
  2. Pat the potatoes dry and cut them lengthwise into 1/2 inch slices. Turn each slice flat and slice again lengthwise into 1/2 inch slices.
  3. Place the potatoes in a large mixing bowl and add olive oil, creole seasoning (or Emeril’s seasoning), and 1/4 a teaspoon of salt.
  4. Toss well to combine.
  5. Transfer the fries to a large baking sheet, arranging them in lines and not allowing any to touch.
  6. Roast the potatoes for 15 mins.
  7. Turn them over and roast another 15 mins or until brown and crispy.
  8. While potatoes are cooking, combine cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon of salt.
  9. When potatoes are crisp and brown, sprinkle with mixture.
  10. Serve Hot.

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Thoughts After Baking:

I thought these fries were really good, but the sheet needs to be greased or else the fries all stick.

luke-noooo-o

I also thought the fries were better without the paprika-parmesan salt. But other than that, they were really delicious.

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For more holiday posts, go to Best-Ever Blueberry Muffins

For more recipes, go to Italian Wedding Soup

Misdemeanor Mushrooms

christmastree

Time for another holiday recipe:

Sugar Cookie Murder

So this recipe of mushrooms comes from Sugar Cookie Murder and the fictional Lake Eden Holiday Buffet Cookbook.

Thoughts Before Cooking:

I love mushrooms and these stuffed ones sounded so great that I decided they would be an excellent one to try out.

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Ingredients:

  • 2 Pounds of Ground Sausage
  • 3 Cloves of Finely Chopped Garlic
  • 2 Tablespoons of Ground Sage
  • 8-oz package of Cream Cheese
  • 1 Tablespoon of Parsley
  • 1 lb of Medium to Large Mushrooms (Big enough to stuff)
  • Parmesan Cheese (to sprinkle)
  • Butter
  1. In a large, non-stick skillet, combine the sausage, garlic and sage.
  2. Sauté until sausage is browned and garlic is translucent.
  3. Drain the fat from the skillet and add softened cubed cream cheese and parsley.
  4. Simmer for 10 minutes, remove from heat, and cover.
  5. Wash mushrooms. Remove the stems and set the caps aside.
  6. Chop the stems very fine and stir into the sausage/cheese mixture.
  7. Brush caps with melted butter and arrange cap down on a non-stick baking sheet (if needed shave a bit from the bottom of the cap to make them flat).
  8. Fill each cap with a heaping mound of warm sausage mixture and sprinkle with Parmesan cheese.
  9. Bake at 325 degrees F. for 15 minutes.

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MisdemeanorMushrooms

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Thoughts after cooking:

These were great! They were delicious and could make a great appetizer or mean if paired with a salad.

The cream cheese might make them a little rich for some, but I’m definitely going to make them again.

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For more Hannah Swensen recipes, go to a Hole in One

For more recipes, go to Gingerbread Men Cookies

Spaghetti Limone Parmeggiano

My-Fathers-Daughter-by-Gwyneth-Paltrow

Thoughts Before Cooking:

I really wanted to make this recipe as it is super hard to find recipes that use actual lemon juice from a lemon and not just the lemon zest.

Of course I don’t have as much money or resources as her so I had to do a few things differently.

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Ingredients:

  • 3/4 lbs of Spaghetti
  • Coarse Salt (I just used regular)
  • 1 Lemon
  • 1 1/2 Cups of finely grated fresh Parmesan Cheese + some for later
  • 1/2 Teaspoon of Ground Black Pepper
  • 2 1/2 Tablespoons of Extra Virgin Olive Oil
  • 3-5 Tablespoons of Pasta Water
  • Handful of Basil Leaves (~4 Leafy Stems)

Directions:

  1. Shred Parmesan cheese.
  2. Boil the spaghetti in boiling water according to package directions.
  3. Grate the zest from the lemon (the lemon peel), and place it in a large mixing bowl.
  4. Cut the lemon in half and juice it. Add juice to the bowl.
  5. Add the parmesan cheese, pepper, salt, and olive oil to the bowl.
  6. Mix until it forms a wet paste.
  7. When the spaghetti is cooked, drain it BUT save your water.
  8. Add 2-3 tablespoons of pasta water to the large mixing bowl.
  9. Add the spaghetti and toss throughly, coating all the noodles. Add more pasta water if needed.
  10. Roughly tear in the basil leaves.
  11. Serve each portion with salt, pepper, and parmesan cheese.

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pasta

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Thoughts after cooking:

So in the preamble to the recipe Paltrow says [direct quote]:

“Again, easy peasy. Not only can this be made while the pasta is cooking, you have plenty of time to make a lovely salad and assemble a cheese plate for after dinner.”

Yes it is easy, but uh no you cannot have this done by the time the pasta is cooking. Parmesan cheese takes forever to grate, especially that much. Do it first as it will make everything a lot easier.

thatwasclose

I also hated how there were no pictures of this pasta in her book, instead all we have is a picture of a lemon. That’s not helpful when I am trying to gage whether my sauce is thick enough.

I doesn't work

I doesn’t work

However, this was amazingly delicious and I will definitely make it again.

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For more pasta recipes, go to Broccoli and Tortellini Salad with Pesto

For more recipes, go to Dark Choco Almond Butter Cookies

Broccoli & Tortellini Salad with Pesto

tortellini

So I collect old magazines. I cut the pictures out and make collage cards. So as I was thumbing through one of these magazines I found a recipe for Broccoli & Tortellini Salad with Pesto, it sounded good so I thought I would try it out.

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Ingredients:

Pesto:

  • 2 cups of basil leaves, packed
  • 3 to 4 Garlic cloves, coarsely chopped
  • 2/3 Cup of Olive Oil
  • 4 Tablespoons of toasted pine nuts
  • 1/4 cup of freshly grated Parmesan cheese

Pasta:

  • 16-oz Package of Cheese Tortellini
  • Frozen Broccoli Florets
  • 1 Tomato

Directions:

  1. Put on a large pot of water to boil.
  2. While water is heating, prepare the pesto.
  3. Remove basil leaves from stems.
  4. Wash leaves and dry them on paper towels. (Make sure the leaves are dry or the recipe will not work.)
  5. In a blender or food processor, mix leaves with chopped garlic, 1/3 cup of olive oil and blend.
  6. Add nuts and cheese, mix again, adding another 1/3 cup of oil. Sauce should be smooth.
  7. Refrigerate until needed.
  8. Cook tortellini in water according to package instructions.
  9. Cook broccoli according to package instructions.
  10. Transfer broccoli and tortellini to a large bowl.
  11. Toss with pesto.
  12. Serve.
  13. Slice one tomato and serve on the side.

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broccolitotelinisalad

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Thoughts after cooking:

I thought this meal was good, but not great. I didn’t care for the broccoli in the salad and thought it needed an extra umph. I’ll have to work on it and post if I come up with a good recipe.

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For more pasta dishes, go to Chicken, Asparagus, and Tomato Pesto Pasta

For more on cooking with pesto, go to Pasta with Roasted Asparagus, Artichokes, and Pesto

For more mysterious recipes, go to Butter Berry Cookies