Giada's Spicy Baked Macaroni

Ingredients
Salt
1 pound elbow macaroni pasta
3 tablespoons extra-virgin olive oil
1/2 pound assorted mushrooms, quartered
1 onion, chopped
2 cloves garlic, chopped
1 (14.5-ounce) can diced tomatoes
1 (10-ounce) package frozen spinach, thawed and drained of excess liquid
1/2 teaspoon red pepper flakes
1/2 cups bread crumbs
1/4 cup grated Parmesan, plus 1/3 cup
1/4 cup Romano, plus 1/3 cup
2 tablespoons butter, softened, plus 2 tablespoons
12 ounces mozzarella cubed (about 2 cups)
1/4 teaspoon freshly ground nutmeg

Directions
Preheat the oven to 350 degrees F.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

In a large skillet, heat the olive oil over medium heat. Add the mushrooms, onion, and garlic. Cook until the mushrooms are tender and the onion is golden, about 7 minutes. Add the tomatoes, spinach, and red pepper flakes. Stir to combine and cook until heated through, about 5 minutes.

In a small bowl, mix together the bread crumbs, 1/4 cup Parmesan, and 1/4 cup Romano. Spread the softened butter in a 9 by 13-inch glass baking dish and sprinkle half of the bread crumb mixture inside the dish to coat.

In a large bowl combine the vegetable mixture with the cooked macaroni, cubed mozzarella, the remaining Parmesan and Romano cheeses, and the nutmeg. Spoon into the prepared baking dish, top with the remaining bread crumb mixture, and dot the top with the remaining butter. Bake until the top is golden brown, about 30 to 40 minutes.

Jen's Notes: I made this this afternoon since I had most of the ingredient on hand (except the mushrooms-- I added yellow beans instead). Its very yummy, though not very spicy. I might add more crushed red pepper next time or even chop up some fresh hot pepper. I also used freshed tomatoes since I had those on hand. Very yummy!

Tip: Food Storage

As I mentioned, I'm still learning about cooking (and have a lot still left to learn). This includes knowing when fruits and vegetables are ripe, and how long I can keep them on hand before they've passed that point. Every Thursday or Friday the panic sets in as I worry about needing to use up my beautiful organic produce before it goes bad.

I forget where I found this article but it talks about how to store certain types of produce and how long they'll keep (so I can cook accordingly). Hope you find this helpful:

• Beets will keep for several months in a plastic bag or loose in the crisper.
• Garlic stores best in cool, dry, storage methods. A mesh bag or basket that allows Garlic to breathe will extend the shelf life of Garlic to 5 to 7 months.
• Onions should be stored alone and away from other vegetables to prevent their odor and flavor from leeching onto the other vegetables. Storing onions in an open weave mesh basket or bag that allows for air circulation in a cool dry place will ensure a shelf life up to 8 months in storage.
• Potatoes will keep from 2 to 9 months when stored in a cool dark place that allows for ventilation and should not be stored in the refrigerator.
• Shallots will keep in a cool dry place for several months or can be chopped and frozen for storage.
• Arugula is a salad green, or it can be sautéed as a side dish or as a seasoning in sauces, soups, or pasta dishes. Use Arugula within 2 days of purchase or harvest. To refresh Arugula or prepare for storage rinse it thoroughly in a sink full of cold water and completely dry the leaves on dishtowels. Layer the leaves with paper towels in a plastic bag after drying to complete preparation for use or storage.
• Collards can be stored for up to a week in the refrigerator lightly wrapped in paper towels inside a perforated plastic bag that allows even air circulation.
• Swiss chard is best when eaten fresh but will last over a week when stored in the crisper. Swiss chard will last 7 to 10 days when stored in a plastic bag in the crisper to maintain the humidity surround the vegetable.
• Avocados begin to ripen after removal from the tree and ripen at room temperature for about a week after harvesting before it is ready to serve. Avocados are ready to eat within a week of harvesting.
• Cucumber will keep if refrigerated moderately cold for 7 to 10 days. Colder temperatures cause cucumbers to become soft, translucent, and inedible.
• Eggplant is a good pickling vegetable. Fresh eggplant will last for a week to 10 days in the refrigerator before bitterness sets in.
• Store fresh okra in a paper bag or wrapped in a paper towel inside a perforated plastic bag for up to 2-3 days. Slice tops and ends before cooking.
• Sweet Peppers are great for pickling and will last up to 7 days in the Refrigerator.
• Hot peppers that are dried and stored properly will keep their hot flavor for several years.
• Handle Summer Squash carefully during harvesting and before storing because bruised fruit will not keep. Squash will keep for a week in the refrigerator. Do not wash or brush the skin of Summer Squash before preparing to serve.
• Corn will last from 4 to 8 days in the refrigerator. Use Sweet Corn as soon as possible after harvesting because it quickly loses sugar content causing the kernels to become starchy.
• Tomatoes can be stored from 2 to 4 weeks in the refrigerator, but are better when stored at room temperature to allow continued ripening.
• Handle Zucchini carefully to prevent bruising. It will keep up to a week in the refrigerator. Do not wash or brush the skin until serving.
• Dry Beans or peas will keep fresh for up to 2 years if properly stored. Store dried beans and peas in a cool, dry area in an airtight container.
• Green or Snap Beans will keep over a week in the refrigerator if unshelled. Blanch and freeze shelled beans for up to 3 months.
• Green Peas will keep fresh for use for up to 6 months. After shelling and blanching, layer peas on a tray for a 30 minute freeze. Transfer frozen peas to freezer bags and seal them to keep for 6 months.
• Mushrooms - Although classified as fungi, many mushrooms are edible and served as vegetables. Remove fresh Mushrooms from the packaging and separate them using paper towel layers that keep them from touching. Store the layers of mushrooms in a stay fresh green bag to keep them for a week to 9 days.

Some good rules to follow: Leafy green vegetables are best stored in plastic bags the help maintain the humidity of the vegetables; Fruiting and flowering vegetables can be stored at room temperature but keep longer when stored in the refrigerator; and root vegetables are best kept separate in cool, dark, well-ventilated containers.

Crock Pot Risotto

Ingredients

1 1/4 cup uncooked Arborio rice

1/4 cup olive oil

1/4 cup white wine

3 3/4 cups chicken or vegetable broth

1 t dried onion flakes (I use finely chopped onion)

5 cloves chopped garlic

1 t kosher salt

1/4 t black pepper

2/3 cup shredded parmesan cheese (to add at the very end)

The Directions.

Toss the uncooked Arborio rice with the olive oil in your crockpot stoneware. Add the seasonings, onion and garlic. Pour in the broth and white wine, stir to mix flavors.

Cover and cook on high for 2 hours, or until the rice is tender. It took 2.5 hours for me.

Stir in the shredded or grated cheese and leave uncovered for about 15 minutes to let a bit of the moisture escape

Jen's Notes: It will be very porridge like, so its not quite as attractive as you might like for a big night of entertaining but it tastes just as delicious! Enjoy!

Ina Garten- Potato Salad

Ingredients
3 pounds small white potatoes
Kosher salt
1 cup mayonnaise
1/4 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Country Style Ribs & Chicken

Ingredients:

1 cup ketchup
2 cups water
salt & pepper
celery salt
1 small onion chopped
4 tbsp brown sugar
2 tbsp white vinegar
Country style boneless pork ribs
chicken breasts

Put all ingredients (minus the meat) into a saucepan and bring to a boil for about 30 minutes.

Put ribs in over for a half hour at 350 degrees. Then pour the sauce over the ribs and bake for about 2 hours. Add chicken towards the end allowing it only to cook as long as needed.

Jen's Notes: this is one of my favorite of my Mom's recipes. She'd make this often when Jeff and I were kids. Best when served with rice pilaf and green beans. MMM!!!

Pizza Dip

Ingredients:
1 (8oz) cream cheese
1/2 cup sour cream
1 tsp oregano
1/4 tsp garlic powder
tomato sauce
mozzarella cheese

Directions:

Beat cream cheese, sour cream and spices together and put into a small lasagna or circle glass dish. Top with tomato sauce and add any other pizza toppings you'd like.

Bake at 350 degrees for 10 minutes. Take out of the oven and top with mozzarella and put back in until cheese is melted.

Serve with tortilla chips.

Macaroni & Cheese

Ingredients:

8 oz dried macaroni noodles
5 tbsp butter
6 tbsp white flour
3 cups milk
1/2 tsp grated nutmeg
1.5 cups cheddar cheese
2 cups fresh breadcrumbs
salt & pepper



Directions:
Cook macaroni according to directions until al dente. Drain. Melt a small amount of butter and mix with noodles to prevent sticking. Cover and set aside.


Melt 5 tbsp butter, add flour and stir over medium heat for about 30 seconds being careful not to brown. Add milk, whisk until mixture thickens. Add nutmeg, salt & pepper, reduce heat to simmer. Then add cheese, stirring until melted.


Toss mixture with noodles, adn place in a 3 pint casserole dish. Top with breadcrumbs. (You can split into two for smaller portions).


To eat right away or freeze: bake for 45 minutes at 350 degrees.


Jen's Notes: I made this for Matt & Krissy after Aila was born. I don't think I got to try it myself but they said it was delicious. Will have to remember this one come cooler weather.

Kid Friendly, Chock full of Veggies Pasta Sauce

Ingredients:

1 can tomato paste
2-3 zucchini
2-3 summer squash
1 can diced tomatoes
1 can tomato sauce
1/2 bag baby carrots
2-3 sweet potatoes
1 butternut squash
1.5-2 lbs ground beef
olive oil

Directions:
Half the butternut squash, put face down and cook in over on 425 degrees for 45 minutes. Wash sweet potato and cook with squash.
Dice zucchini and summer squash very small and saute in olive oil. When soft, add tomato paste and let simmer and thing out.
Add in all other tomato products.
Brown ground beef then add to sauce.
Steam carrots, puree and add to sauce.
When squash and sweet potato are cooked, remove skin, and puree together. Add to sauce.

Recipe from Kris- I believe its a variation on the Deceptively Delicious tomato sauce. Willy loves this sauce! :)

Fruit Salsa

INGREDIENTS
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberris
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

DIRECTIONS
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
Serve with Stacy's Cinnamon Sugar Pita Chips

Jen's Note: So Yummy! It was delicious the next morning as a topping on an english muffin with a little butter and cinnamon and sugar. A big hit at the party! Would be a great afternoon snack too.

The Pampered Chef Bread Bowl Artichoke Dip Recipe

Ingredients

2 16 oz (450 g) sourdough bread rounds (about 6-in./15-cm diameter), divided

Vegetable oil

4 oz (125 g) cream cheese, softened

1/2 cup (125 mL) milk

1 can (14 oz or 398 mL) artichoke hearts in water, drained

1 1.4-oz (40-g) envelope or one 1.8-oz (51-g) box (2 envelopes) vegetable soup mix

1 garlic clove, pressed

1 lemon

8 oz (250 g) sour cream

Grated fresh Parmesan cheese (optional)

Directions:

Preheat oven to 450°F (230°C). Using Color Coated Bread Knife, slice off top of one bread round to create a lid; set lid aside. Carefully remove center of bread round to form a 4 1/2-inch-wide (12-cm) and 2-inch-deep (5-cm) well for dip. Slice center of first and entire second bread round into 1-in. (2.5-cm) cubes. Place bread bowl on center of Large Round Stone with Handles. Arrange bread cubes around bowl; spray with vegetable oil using Kitchen Spritzer.

In Classic Batter Bowl, whisk cream cheese until smooth using Stainless Whisk. Add milk to cream cheese; whisk until smooth. Chop artichokes using Food Chopper. Add artichokes, soup mix and garlic pressed with Garlic Press to batter bowl; mix well using Small Mix 'N Scraper®. Microwave on HIGH 5-7 minutes or until hot (do not boil). Juice lemon using Juicer to measure 2 tbsp (30 mL) juice. Stir juice and sour cream into artichoke mixture; pour into bread bowl.

If desired, grate Parmesan cheese over bread bowl and bread cubes using Rotary Grater. Lean lid against bread bowl. Bake 13-15 minutes or until bread cubes and top of dip are golden brown. Remove from oven; serve immediately.

Yield: 12 servings (about 2 cups/500 mL dip) Nutrients per serving: (about 2 tbsp dip/30 mL and 4 bread cubes): Calories 220, Total Fat 8 g, Saturated Fat 4.5 g, Cholesterol 25 mg, Carbohydrate 29 g, Protein 7 g, Sodium 610 mg, Fiber 2 g

Cook's Tip: To soften cream cheese, microwave on HIGH 15-30 seconds or until very soft. Whisk until smooth.

Jen's Note: We made this at my Pampered Chef party last night and it was delicious! :)

White Sangria

Ingredients:

1 liter white wine
8oz peach brandy (schnapps)
5 oz triple sec
1 quart club soda
fresh fruit (peaches, oranges, lemons etc)

Mix together so that fruit aborbs the flavor.
Don't add club soda until closer to drinking.

Grilled Eggplant

Ingredients
· 1 large eggplant
· Salt
· 3 tablespoons olive oil
· 2 tablespoons balsamic vinegar ( I used almost 3 tlbs)
· 2 cloves garlic, very finely minced ( I used 1 large clove)
· 1 pinch each thyme, basil, dill, and oregano
· freshly grated black pepper

Preparation
Heat grill.
Slice eggplant about 1/4-inch thick. Put slices of eggplant on paper towel and cover with salt to draw out the bitterness. You will see the brown color coming out of the eggplant.

Let it sit for a half hour or so and prepare the dressing.

In a small bowl, whisk together the olive oil, balsamic vinegar, garlic, herbs, and pepper.
Wash all the salt off the slices.

In bowl cover both sides of the eggplant slices with the oil and vinegar mixture.
Place eggplant on the hot preheated grill. Grill about 10 minutes on each side.

Recipe from Mom-- cooked last night and its Mom & Krissy approved. (That means it HAS to be good)

Natale Family Sauce Recipe

Ingredients (for sauce & meat/eggs)

3 (28 oz) cans tomatoes
3 cans tomato paste
3 cans of water to each can of paste
salt, pepper, and oregano

3 pounds beef
6 sausage
hard boiled eggs
3 eggs (raw)
Romano cheese
Bread crumbs


Directions

Meatballs:
Mix beef, 3 eggs, handful of breadcrumbs and Romano cheese, salt & pepper, parsley. Makes 35 meatballs. Brown in skillet with olive oil, a little garlic, salt & pepper.

Sauce:
(Grammy's notes: you can use 1 can whole tomatoes, put in blender 10 seconds plus 2 cans crushed tomatoes).
Mix tomatoes, water and spices. Cook on low at least 3 hours with meat, sausage and hard-boiled eggs.

Taco Rice

Ingredients

1 (14.5 oz) can of chicken broth
1 (8 oz) can of tomato sauce
1 (1 oz) package of taco seasoning mix
1.5 cups uncooked instant rice
1 (6 oz) can black olives drained and chopped
1 cup shredded cheddar cheese
1 cup sour cream

Directions

In a large pot, bring chicken broth, tomato sauce and taco seasoning to a boil.

Stir rice into the pot, cover and remove from heat. Let pot stand, covered for 5 minutes.

Stir in cheese and olives. Mix well. Serve with sour cream.

Bubba's Eggplant

Ingredients:
Eggplant
Salt & Pepper
Romano Cheese
Tomato Sauce

Directions
Cut ends of eggplant then peel
Slice paper thin and rinse
Lay out the eggplant on table/counter on paper towel
Sprinkle with salt
Let sit 30 minutes to get out the bitterness
(you will see little brown spots develop)
Rinse with cold water and put on a plate
Keep patting with paper towel.

Lay eggplant on a new layer of paper towel, salt again and let sit. Rinse.
Thin in a large pan, add olive oil and cook until brown (almost burnt)
Add oil as it is soaked up (will soak up more at first)
Then in a casserole, layer eggplant, Romano grated cheese and sauce.
Repeat until done.

Jen's Notes: I have the recipe card for this recipe in my Grandmother's handwriting, but it is my Grandfather's Family's (Natale) recipe. (I will post the scanned version too).

It takes a long time to prepare the eggplant and because of that we usually only serve this dish a few times a year, so it is a huge treat. But I can tell you its worth it. I cook eggplant a lot now and it tastes different when you process it this way. Take the time and try this one. And please don't add mozzarella. You don't need it. This isn't eggplant parmesan. It's better!

Spinach Diamond Puffs

Indredients
1 pkg. (300g) frozen chopped spinach, thawed and drained
1/2 C. carrots, finely chopped
1 T. onion, finely chopped
1/2 C. mayonnaise, regular
1/4 tsp. ground nutmeg
1/4 tsp. salt
1/4 tsp. pepper
4 oz. Swiss cheese, shredded (1 C./250 ml)
1 pkg. (411g) frozen puff pastry, thawed
1 egg, lightly beaten
1 T. water

Directions:
Preheat oven to 425°F. Cover a rectangle stone with parchment paper. Place drained spinach on paper towels and press to remove excess moisture. Chop carrots and onion. Place spinach, carrots, onion, mayonnaise and seasonings in a bowl. Shred cheese into bowl, mix well.

Lightly sprinkle flat side of cutting board with flour. Using floured pizza roller, roll half of pastry into a 12 inch square. (wrap remaining pastry in plastic wrap and refrigerate until ready to use.) Cut rolled pastry into sixteen 3-inch squares using Pizza Cutter. (Do not separate squares.)

Using a scoop, place a scant scoop spinach mixture in center of each square. Flatten slightly with back of scoop. Combine egg and water. Brush egg mixture over cut lines in pastry and around outside edge of large square. For each appetizer, bring two opposite corners of each square up over filling, pinch together firmly and twist. Place on stone. Brush appetizers with egg mixture.

Bake 17-18 minutes or until golden brown. Remove to serving platter. Repeat with remaining pastry and spinach mixture. Serve warm.

Yields 32 appetizers.

Per appetizer: 113 calories; 2 g protein; 9g fat; 7g carbohydrate; 85 mg sodium

Cook's Tip: The spinach mixture can be made ahead of time and refrigerated, but assemble and bake the puffs just before serving.

Another excellent Pampered Chef recipe! Enjoy!

Asian Summer Salad

Salad
8 ounces uncooked vermicelli pasta
3/4 cup julienne-cut carrots, 2 inches long
3/4 cup julienne-cut zucchini,
2 inches long
3/4 cup chopped red bell pepper
1/3 cup sliced green onions with tops
3/4 pound deli roast turkey or chicken breast, cut 1/2 inch thick
(I usually add broccoli or pea pods... you can add any veggie you have on hand, and obviouly skip the meat if you're so inclined).

Dressing
1/4 cup vegetable oil
3 T. rice vinegar
3 T. reduced-sodium soy sauce
2 t. sugar
1/8 t. ground red pepper
1 t. finely chopped, peeled fresh gingerroot
1 garlic clove, pressed
Coarsely chopped peanuts or cashews and fresh cilantro (optional)

Intructions:
For salad, break vermicelli into quarters. Cook according to package directions; drain and rinse under cold running water using large Colander. Place vermicelli in large Colander Bowl and set aside.
Using Julienne Peeler, cut carrots and zucchini into julienne strips; cut strips into 2-inch pieces using Chef’s Knife. Chop bell pepper and slice green onions. Cut turkey into thin pieces, 2" long. Add vegetables and turkey to vermicelli.

For dressing, combine oil, vinegar, soy sauce, sugar and ground red pepper in Small Batter Bowl. Peel gingerroot; finely chop (or press in garlic press). Add gingerroot and garlic pressed with Garlic Press to batter bowl. Mix well using Stainless Steel Whisk. Pour dressing over salad; toss to coat. Cover and refrigerate at least 1 hour to allow flavors to blend. Spoon salad into serving bowl. Garnish with chopped peanuts and cilantro, if desired.

Yield: 6 servings
Cook’s Tips: This salad can be prepared up to 1 day in advance.

Per serving: (1 2/3 cups): Cal: 300, Fat 11 g, Sat. Fat 1.5 g, Chol: 25 mg, Carb: 35 g, Pro: 16 g, Sod: 980 mg, Fiber 2 g

*This is my all-time favorite Pampered Chef Recipe. Its great for a party, picnic or cookout because its better the longer it sits and marinates.