Spinach

Deep-Dish Breakfast Pizza

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I’m sitting here in disbelief聽that today is the unofficial first day of autumn. It’s a bittersweet feeling really. With autumn comes many things that I love.聽In no particular order:

  • Cooler nights
  • Crisp air
  • Colorful leaves
  • Pumpkin everything
  • No mosquitos!

Although when these things start to happen, that means the end of summer is near.

This Labor Day weekend, I did a lot of Netflixing, sleeping in and of course, gorged on many delicious meals –聽including this bad boy: Deep-Dish Pizza!

 

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Originally I intended to make this for dinner, but after we received pound after pound of leftover brisket and pulled pork from a friend’s BBQ (YUMMM!!!) breakfast seemed like a suitable replacement.

This crust is awesome. Chewy and crunchy in all of the right places. Toppings are up to you, but there’s something about the combination of ricotta and fontina that made my tastebuds sing with every bite.

La la la la!

Happy end of summer and happy days of autumn to you! Bring on soup season 馃檪

Deep-Dish Breakfast Pizza

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Total Time: 45 minutes

Yields: 6 small slices

Serving Size: 1-2 slices

Ingredients

  • 2 strips bacon, cooked and crumbled
  • 3 Tablespoons extra-virgin olive oil
  • 2 cups baby spinach
  • 3 garlic cloves, chopped
  • 1/2 cup ricotta
  • 1/3 cup Parmesan, grated
  • 1/4 teaspoon crushed red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 1 lb. store-bought pizza dough, at room temperature
  • 6 ounces Fontina cheese, grated
  • 1/4 cup cherry tomatoes, halved
  • 3-4 fresh large eggs
  • Fresh parsley

Directions

  1. Heat oven to 450 degrees F with the rack in the lowest position. Heat 1 Tbl oil in a skillet over medium heat. Add spinach, red pepper flakes, and garlic and cook until wilted, 3 to 4 minutes. Set aside.
  2. Stir together ricotta, parmesan, salt and pepper. Pour remaining oil in a 10-inch spinboard pan or cast iron skillet and spray the sides with cooking spray for extra protection. Stretch dough into the bottom of the round. Carefully press dough into the bottom and up the sides of the skillet (as best as possible - mine slumped down quite a bit but it didn't really matter). Bake in oven for 10 minutes.
  3. Top dough with ricotta mixture, fontina, spinach, bacon, and tomatoes. Carefully crack the eggs and gently place on top of the pizza, yolks intact. Bake until the crust is golden brown and egg is cooked over easy to medium, 12-14 more minutes. Let stand 5 minutes. Cut around edges of crust with a knife and remove from pan with a spatula (or two).
  4. Serve sprinkled with parsley and cut into wedges.
http://foodiemcbooty.com/deep-dish-breakfast-pizza/

Butternut Squash Lasagna with Spinach and Mushrooms {Vegetarian}

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Sadly, I think my photography skills are getting worse. I don’t have my food photo area set up anymore after I’ve moved. I’m still in a temporary living situation so that wont change anytime soon. Plus, I have a tendency to want to inhale anything I spend hours cooking, so by the time I get to the photo session聽I get impatient, snap a few shots, and satisfy my primal urges.

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Besides the high contrast photos, life has been good. I’ve been participating in a 31 Days of Horror (movie) Challenge. So far I’ve been able to watch 9 movies in 11 days. I have a little catching up to do, but I did discover a new favorite series,聽Dead Snow. Bask in its glory.

If you’re a fan of Evil Dead or Dead Alive, you need to watch Dead Snow and Dead Snow 2! So many fun references, great humor, and聽even better聽Nazi zombie gore scenes. Foodie McBooty gives聽these two thumbs up!

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Okay, back to the food. Every fall pumpkin and squash everything seems to appear everywhere聽(lattes, shakes, spaghetti,聽ravioli)聽come out of the woodwork (along with all of the creepy crawlies), and I love it!! I’m definitely one of those people who takes full advantage while she can. My apologies to anybody around me who has to deal with my (slight) addiction, but if I see a聽pumpkin or squash related item on a menu, I’m most likely ordering it.

This is a recipe I’ve made before but haven’t posted until today. I added mushrooms to my lasagna聽this time because I picked some up at the farmer’s market聽last weekend. I have to warn you now, as this lasagna bakes in the oven you might go a little crazy. The smell of warm butternut squash, garlicky spinach, and bubbling, browning cheese聽might drive you nuts. Or at least, it drives me nutty, which is why by the time I pull this out of the oven, I can’t take any decent pictures. Everything goes dark and before I know it, I’ve eaten half of the pan of lasagna and I have crummy pictures on my camera.

I regret nothing.

Butternut Squash Lasagna with Spinach and Mushrooms {Vegetarian}

Rating: 51

Prep Time: 50 minutes

Cook Time: 40 minutes

Total Time: 1 hour, 30 minutes

Yields: 8 servings

Ingredients

    Butternut Squash Filling:
  • 2 cups butternut squash puree (1 medium cooked squash or frozen works in a bind)
  • 1 1/2 teaspoons fresh thyme leaves
  • 1 cup ricotta cheese
  • 1/2 cup milk (more, if needed)
  • 1/4 teaspoon salt
  • 1/8 ground nutmeg
  • Spinach Filling:
  • 1 pound spinach, washed and stems trimmed
  • 6-ounces of your favorite mushroom, washed and diced (I used oyster, but white or cremini would work great too)
  • 1 small yellow onion, diced
  • 1 cup ricotta cheese
  • 1 cup mozzarella cheese
  • 2 garlic cloves, minced
  • salt and pepper
  • Olive oil, for cooking
  • Other Ingredients:
  • 10 oz lasagna noodles, cooked or oven-ready
  • 1 1/2 cups shredded mozzarella cheese
  • Italian seasoning

Directions

    Prepare the Butternut Squash Filling
  1. Cut the end of the butternut squash off, cut the squash in half lengthwise and scoop out the seeds. Place squash in a microwave safe container and add 2 teaspoons of water. Cover and microwave 6 minutes on high (you can also roast your squash in the oven if you have the time). Scoop out the cooked squash and place in a food processor. Add the thyme, ricotta cheese, milk, salt and nutmeg and blend until smooth. Add more milk if the mixture is too thick.
  2. For the Spinach Filling
  3. Heat olive oil in a medium-size pan over medium-low heat. Add the onion and cook until translucent, stirring occasionally. Add the mushrooms, toss, and season with salt and pepper. You may need to add more olive oil as mushrooms tend to absorb a lot of liquid. Cook until the mushrooms are browned or cook down a bit, about 5 minutes. Add the spinach and toss until wilty, 1-2 minutes. Lastly, add the minced garlic and stir almost continuously until fragrant. Put the mixture into a medium bowl and add the ricotta and mozzarella cheese while the mixture is still hot. Set aside.
  4. Assemble the Lasagna
  5. Heat the oven to 375 degrees F. Lightly grease a 11 inches x 8.5 inches x 3 inches dish with butter or non-stick spray.
  6. Spread about a 1/3 of the butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked or oven-ready lasagna noodles, being careful not to overlap them.
  7. Spread half of the spinach mixture over the noodles. Top lightly with mozzarella cheese. Top with cooked noodles.
  8. Spread another layer (1/3) of butternut squash mixture, then sprinkle lightly with Mozzarella cheese. Top with cooked noodles.
  9. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the final layer of cooked noodles.
  10. Spread the last layer (1/3) of butternut squash filling over this final layer of noodles, sprinkle with remaining mozzarella cheese (should be about 1/2 cup of mozzarella). Generously sprinkle the cheese with Italian seasoning.
  11. Cover and bake for 30 minutes. Remove the cover and bake for an additional 10 minutes until the top is golden and bubbly.
http://foodiemcbooty.com/butternut-squash-lasagna-with-spinach-and-mushrooms-vegetarian/

Cheesy Polenta with Garlicky Spinach & Runny Egg

polenta cheesy spinach egg

Hello blog buddies,

2015 has already been such a busy year! 聽It’s amazing how little the weather affects life here in Colorado. 聽When there is snow, the people will play! 聽When it’s warm and the sun is shining, which is almost every day, Coloradans are outside and enjoying the outdoors. 聽I love being surrounded by people and places that are always hustling and bustling.

This is going to be a big year in regards to travel. 聽We were already saving up for聽a trip to London聽but now two friends have announced their聽wedding dates and we have an opportunity to visit family in Florida on the “cheap.” 聽 That’s a lot of travel in one year for us (and a lot of $$$$聽too)! 聽I’ve had an itch for awhile to travel internationally, but with everything else that is going, we are really going to have to pinch our pennies to make that happen.

Queue Salt-N-Pepa: “Puh-pinch ’em real good!”

Doing my best to prepare, I have been budgeting and saying no to things I want to do on the regular. 聽I know I need to nitpick and prioritize if I want to make every single one of my travel goals this year. 聽I plan to make more meals at home and eat the leftovers for lunch for as long as they last. 聽I will have to get creative with pantry ingredients too – like our very own series聽of聽Chopped! 聽This Cheesy Polenta dish is definitely on the cheap and tastes like a million bucks!

The polenta was super easy to make, just use a whisk and add plenty of liquid to make it smooth. 聽The Spinach adds a nice garlicky, spicy kick while adding some nutrients too. 聽And the runny egg on top really adds some richness to bring it all together. 聽Plus the egg adds some protein to help make this meal last longer.

When in doubt, put an egg on it!

I have always been good at budgeting, but this tight of a budget will be a challenge for me. 聽No useless shopping, no overspending when I go out for coffee, no nothing…

It’s London (and two weddings and maybe Florida too) or bust!

Wish me luck!

P.S. Sorry about the quality of the photo. 聽It’s off of my Instagram feed. 聽My laptop is still fighting with my camera. I’ve put them both in a time-out so here’s hoping that changes something.

Cheesy Polenta with Garlicky Spinach and Runny Egg

Rating: 51

Prep Time: 5 minutes

Cook Time: 35 minutes

Total Time: 40 minutes

Yields: 2 servings

Ingredients

  • 1/2 cup cornmeal and 2 cups water (or 1-lb pre made polenta)
  • 1 Tablespoon extra virgin olive oil
  • 4 cups fresh spinach or 1 cup frozen spinach, drained and roughly chopped
  • 3 cloves garlic, minced
  • 1/2 teaspoon chili flakes (or to taste)
  • 2 eggs
  • Romano or Parmesan cheese, freshly grated
  • 1/2 cup corn kernels (optional)
  • salt and pepper

Directions

  1. Prepare the polenta: Bring the water and salt to a boil in a medium-side pot, then turn the heat down to low and slowly pour in the polenta while stirring briskly with a wooden spoon or whisk (stirring while pouring is crutial to keep the polenta creamy and smooth - no lumps!) Once the cornmeal becomes smooth and thick, place a lid on the pot with the spoon still in it so the steam can escape. Allow to cook for 25-30 minutes, stirring occasionally.
  2. Meanwhile, add a bit of olive oil to a pan on medium heat. Add the garlic and chili flakes. Let them cook until you can smell them, about 1 minute. Add spinach and toss. Allow to cook for 3 to 5 minutes, or until the spinach is wilted. Drain and place contents into a bowl. Cover with aluminum foil to keep warm.
  3. Wipe the spinach pan with a paper towel and add a bit of olive oil then put it back on medium heat. Crack the two eggs into the pan and cover with a lid. This will steam them, making sunny-side-up eggs with fully cooked whites. You can also flip if you'd prefer over-easy eggs.
  4. Add some romano and lots of salt and pepper to the polenta (to taste). Add the corn now if you are using it. Heat until the cheese is melted and scoop the polenta into a pair of bowls. Divide the spinach evenly between the two bowls and add an egg to each too. Enjoy!

Notes

Recipe adapted from Good and Cheap: http://bit.ly/1APscGu

http://foodiemcbooty.com/cheesy-polenta-with-garlicky-spinach-and-runny-egg/

tofu parmesan sandwich sub italian

Tofu Parmesan Subs {Vegetarian}

tofu parmesan sandwich sub italian

Okay, it’s not the prettiest sandwich you’ll ever see, but as I like to say…

If it’s messy, it has to be delicious!

This sandwich is oozing with basil tomato sauce and melty mozzarella. 聽You may need some napkins for this one, if you can put it down.

I crisped up the tofu in the oven before I added it to this sandwich, like you would with a chicken parmesan sandwich. 聽Overall, I am not sure if it made a huge difference since the tofu didn’t stay crispy very long after adding the tomato sauce and cheese. 聽A personal choice I suppose.

*shrug*

At any rate, if you’re a fan of tomatoes and mozzarella, you will love this sandwich! 聽Not a word was spoken while Mister and I ate ours. 聽Heck, it took every bone in our body to not make seconds for ourselves. 聽 A new favorite tofu recipe in our household.

Tofu Parmesan Subs {Vegetarian}

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yields: 4 servings

Ingredients

  • Crispy, Oven-Fried Tofu
  • 1 14-ounce can crushed tomatoes
  • 1 clove garlic, minced
  • 8 fresh basil leaves, torn
  • 1 cup water
  • olive oil
  • 1/2 pound (about 8 cups) baby spinach
  • salt and freshly ground pepper, to taste
  • 4 whole grain hoagie rolls
  • 8 slices of mozzarella cheese
  • 1/3 cup grated Parmesan cheese

Directions

  1. Combine the tomatoes, garlic, basil and 1 cup water in a saucepan over medium-high heat. Season with salt and pepper and simmer until slightly thickened, about 15 minutes.
  2. Heat 1/2 tablespoon olive oil in the empty skillet over medium-high heat. Add the spinach, season with salt and pepper and let wilt, about 1 minute. Set aside.
  3. Place the bread cut-side up on a broiler pan. Spread the bottom halves with sauce, then top with crispy tofu, more sauce, slices of mozzarella and Parmesan cheese. Broil until the cheese melts and the bread is toasted, about 2-3 minutes.
http://foodiemcbooty.com/tofu-parmesan-subs/

Recipe adapted from the Food Network magazine.

Sausage and Spinach Quiche

sausage, spinach, quiche

quiche

/k膿SH/

Noun

An egg dish filled with anything your heart desires – from meats to veggies to your favorite stuffed animal, baked and best enjoyed with mimosas or bloody marys.

Synonyms

A great way to use up leftovers in your fridge.

spinach sausage quiche

Okay, if you didn’t get the idea already, quiches are a perfect excuse to use up odds and ends of meats and vegetables in your fridge. 聽This particular day I had sausage and spinach on hand. 聽Other times I have combined bacon and spinach聽or packed loads of vegetables and topped my quiche with potatoes in this Potato-Topped Quiche recipe.

At any rate, these pies are great to eat any meal of day and you can prepare everything ahead of time (up until the baking part) and then bake it when you’re ready to eat it. 聽Eat a slice with a simple salad or fresh fruit and down it with your favorite cocktail.

That’s how you should enjoy a slice of quiche anyway (in my humble opinion).

Sausage and Spinach Quiche

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yields: 6 large slices

Serving Size: 1/6 pie

Calories per serving: 500

Fat per serving: 45g

Sausage and Spinach Quiche

Ingredients

  • 8 ounces pork sausage
  • 1 pastry pie shell
  • 1/4 cup onion, chopped
  • 1 clove garlic, minced
  • 1 10-ounce package frozen (or fresh) spinach, chopped
  • 1 cup cheddar cheese, shredded
  • 4 eggs (or egg beaters), slightly beaten
  • 1 cup milk
  • 1/4 teaspoon salt
  • 1/2 teaspoon dill
  • black pepper, to taste
  • 10 grape tomatoes, halved

Directions

  1. Preheat oven to 375 degrees F. Prepare pastry shell and set aside.
  2. Crumble sausage in medium skillet; add onion and garlic. Cook over medium heat till sausage is browned, stirring occasionally; drain well.
  3. Thaw spinach, drain well. Remove remaining moisture by pressing spinach between layers of paper toweling. Add spinach to sausage mixture; mix well.
  4. Sprinkle cheese evenly in pastry shell. Top with sausage mixture. In a medium mixing bowl combine eggs, milk, dill, salt and pepper; mix well. Pour egg mixture over sausage mixture and sprinkle in the halved tomatoes.
  5. Bake, uncovered, for 45 minutes or until a knife inserted halfway between center and outer edge comes out clean. Let stand 10 minutes before serving.
http://foodiemcbooty.com/sausage-and-spinach-quiche/

Chicken Soup With Spinach Dumplings

chicken dumpling spinach soup

It’s been snowing outside for the last couple of days – big, fluffy, Hollywood-perfect snowflakes. 聽It snowed eight inches here overnight. 聽This is the most snowfall we’ve gotten at one time this winter and let me just say, it’s about time!

snow

I love winter. 聽Not necessarily the parts where it’s too cold to snow and your nostrils freeze with every inhale. 聽But the parts of winter where you have beautiful snowfalls like this one and warm, crackling wood fires, and cozy meals to warm your soul. 聽Those moments make my heart smile.

It is definitely soup weather.

This chicken soup recipe has been in my family for years. 聽My family keeps this soup very simple – using chicken parts with skin and keeping everything on the bone (we eat our soup with a spoon AND a fork for this very reason) and keeping the seasonings very mild, adding salt to our individual bowls to meet each of our needs. 聽This is my version of their recipe. 聽If I have stock on hand, I use low-fat chicken breast meat, plenty of seasonings and boost the nutritional content by adding spinach to the dumplings. 聽Tne thing that hasn’t changed (and will never change) is the addition of allspice. 聽Polish people love their allspice, and this soup isn’t any different. 聽In my humble Pollock opinion, the allspice makes this soup!

I hope you enjoy this recipe as much as we do. 聽Stay warm out there!

chicken dumpling spinach soup

Chicken and Spinach Dumplings Soup

Rating: 51

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yields: About 8

Chicken and Spinach Dumplings Soup

Ingredients

    For the dumplings:
  • 1 cup flour
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 2 cups fresh spinach, sauteed and drained
  • 2 large eggs
  • 1/4 cup heavy cream (or half & half)
  • For the soup:
  • 1 small yellow onion, diced
  • 4 carrots, chopped
  • 2 stalks celery, chopped
  • olive oil (for saut茅ing)
  • 4 cups low-sodium chicken stock
  • 2 bay leaves
  • 1/2 teaspoon whole allspice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon basil
  • 1/2 teaspoon oregano
  • 1/4 teaspoon celery salt
  • 3 boneless, skinless chicken breasts
  • salt and pepper to taste
  • Fresh parsley or celery leaves, chopped, for garnish

Directions

  1. Mix together the flour, salt, and baking powder for the dumplings in a medium sized bowl. Add the spinach and eggs and combine. Slowly add the cream and mix until the dough is moist (you may or may not use all of the 1/4 cup of liquid). Set aside.
  2. In a large stockpot, saute the onions in the olive oil over medium heat. Cook for 2 minutes, then add the celery and carrots. Cook for 3 more minutes, then add the chicken broth, seasonings and salt and pepper. Place the bay leaves and whole allspice into a teaball or cheese cloth and add them to the pot as well. Add the chicken breasts, cover and simmer for 20 minutes, or until the chicken is cooked through. Remove the chicken and set it aside.
  3. Remove the bay leaves and allspice. Taste the broth and season with salt and pepper, to taste. Bring the broth to a low boil and drop your dough into the broth by heaping teaspoonfuls. Do this as quick as possible so your dumplings will cook evenly. Lower the heat to a simmer, cover and cook for 8 more minutes.
  4. While the dumplings are cooking, shred the chicken breasts with two forks. When the dumplings are cooked (they will puff up and float to the top of your soup), remove the pot from the heat and add the shredded chicken. Mix and allow to sit for a few minutes before serving. The soup will be VERY hot! Garnish and serve.
http://foodiemcbooty.com/chicken-soup-with-spinach-dumplings/

Shakshuka (Eggs in Purgatory)

shakshuka, eggs in purgatory, breakfast recipes

Shakshuka is an Israeli dish that is typically enjoyed for dinner. 聽Glorious and historic Israeli is on my to visit list, but so far I’ve only visited that beautiful land in my dreams. 聽I’ve seen quite a few tv specials on Israeli cuisine and this particular dish always catches my eye.

Traditionally, Shakshuka is an egg dish with tomato sauce. 聽I 聽added spinach and a touch of cream to mine. 聽Talk about heavenly! 聽I love the combination of runny eggs, tomato and cream together. 聽All of the flavors merry together well, but the key player in this delicious mess is the bread. 聽The bread is your vehicle to dunk and soak up all of the tomato goodness!

If you’re not comfortable with runny eggs, feel free to poke the yokes during the last five minutes of cooking.

Shakshuka, Eggs in Purgatory, Breakfast

Also a big thank you to all of my new followers. 聽Welcome!

Spinach Shakshuka (Eggs in Purgatory)

Rating: 51

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yields: 4 Servings

Spinach Shakshuka (Eggs in Purgatory)

Ingredients

  • 2 tablespoons olive oil
  • 1 small yellow onion, finely diced
  • 1 jalape帽o, finely chopped (optional)
  • 3 cloves garlic, minced
  • 1/2 cup frozen spinach (or 1 cup fresh spinach)
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon paprika
  • 1/4 cup of sweet cream
  • 1/4 cup shredded Parmesan or crumbled Feta
  • 4 eggs
  • 1 tablespoon chopped flat-leaf parsley, for garnish
  • Buttered, toasted French bread or warm pitas, for serving

Directions

  1. Heat oil in a 12-inch skillet over medium-high heat. Add onions and cook, stirring occasionally, until soft and sweated, about 3 minutes. Add jalape帽o and garlic and cook, stirring frequently, until garlic is soft, about 2 more minutes.
  2. Add crushed tomatoes and their liquid to skillet along with the spinach and 1/2 cup water, reduce heat to medium, and simmer, stirring occasionally, until thickened slightly, about 15 minutes.
  3. Add the cream and mix through. Add the Parmesan or Feta cheese, then crack the eggs over sauce so that eggs are evenly distributed across sauce鈥檚 surface. Note: Pop the yolks if you do not like runny egg yolks. Cover skillet and cook until yolks are just set, about 4-5 minutes. Using a spoon, baste the whites of the eggs with tomato mixture, being careful not to disturb the yolk. Sprinkle shakshuka with a bit of salt, parsley and serve with toasted French bread or pitas, for dipping (this is a must!)
http://foodiemcbooty.com/shakshuka-eggs-in-purgatory/

Recipe adapted from Smitten Kitchen and Cuisine Culture.

Creamy Eggs Florentine

eggs florentine, spinach eggs

I love poached eggs. 聽I really, REALLY love poached eggs. 聽I love dipping buttery toast into runny egg yolks and gobbling it all up. 聽I could eat the stuff all day every day, but then I wouldn’t have anything to post on here! 聽So to avoid blogger monotony I came up with this creamy eggs florentine.

Combine a poached egg, creamy spinach hollandaise聽sauce, fresh tomato and crispy toast and you have one happy foodie. 聽Okay, now that I’m done blogging about this, I’m going to make another batch for myself.

Happy day and bon appetit to you!

Creamy Eggs Florentine

Rating: 51

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: 4 Servings

Ingredients

  • 1 package (10-ounce) frozen chopped spinach
  • 1/4 cup butter
  • 1 tablespoon lemon juice
  • 2 tablespoons all-purpose flour
  • 2 cups half-and-half
  • 8 eggs, poached
  • salt and pepper to taste
  • 1-2 large tomatoes, sliced
  • Buttered toast of your choice (we used whole wheat)

Directions

  1. Cook spinach according to package instructions. Strain and set aside.
  2. In a small saucepan, melt butter. Add flour; blend well. Gradually add half-and-half, stirring constantly, until thickened and bubbly. Add the lemon juice and cooked spinach and season to taste.
  3. Arrange tomato slices, spinach cream sauce, and poached egg atop buttered toast. Season a sprinkle of salt and pepper and devour.
http://foodiemcbooty.com/creamy-eggs-florentine/

Southwestern Eggrolls with Jalapeno Ranch Dip

I had been craving a southwestern style egg roll for weeks when we finally took a trip to Perkins Restaurant.聽 Back in the day when I worked there, their mini chimi’s were one of my favorite things to munch on as the wee hours of the morning ticked on.聽 I had finally been away long enough that the food was appetizing again, which was made apparent by my insatiable craving.

To my disappointment, Perkins took the chimi’s off of their menu.聽 That figures huh?聽聽 At least it motivated me to finally try to make these on my own.聽 These turned out super flavorful and were easy to make.聽 The filling is bursting with protein filled beans and vegetables but you could add some lean shredded chicken to this mix too.聽 The least healthiest part about these egg rolls is the deep fry.聽 You can opt to spray these with some non-stick cooking spray and bake them at 425 degrees F for 14-15 minutes (flipping halfway) instead but I’m a crunch FIEND and generally prefer that deep fry crunch.聽 Yum!

Southwestern Eggrolls with Jalapeno Ranch Dip

Rating: 51

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Yields: Serves about 8

Southwestern Eggrolls with Jalapeno Ranch Dip

Ingredients

    For the Eggrolls:
  • 1/4 cup olive oil
  • 1/4 cup chopped green onion
  • 8 cups fresh baby spinach
  • 1 cup frozen corn
  • 1 (15 ounce) can black beans, drained
  • 1 tablespoon fresh lime juice
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 6 ounces Monterey Jack cheese, shredded
  • 1 (14 ounce) package egg roll wrappers
  • vegetable oil for frying
  • For the Jalapeno Ranch Dip:
  • 1-1/3 cups mayonnaise
  • 1/3 cup buttermilk
  • 1/3 cup salsa verde
  • 3 tablespoons canned chopped green chilies
  • 3/4 cup fresh cilantro leaves
  • 2 jalapeno peppers, halved and seeded
  • 1 envelope ranch salad dressing mix

Directions

    For the Eggrolls:
  1. Heat olive oil in a skillet over medium heat. Stir in onions, and cook until tender. Stir in spinach, corn, black beans, and lime juice. Season with salt and cumin. Remove from heat, and stir in cheese.
  2. Place 1/4 cup of filling in the center of each egg roll wrapper. Fold in the sides, and roll egg rolls; dampen the edges with a small amount of water to seal.
  3. In a large heavy skillet, heat enough vegetable oil to cover egg rolls over medium-high heat. Working in batches, carefully place egg rolls in hot oil, and cook until golden brown. Remove to paper towels.
  4. For the Jalapeno Ranch Dip:
  5. Place the first seven ingredients in a blender; cover and process until smooth. Chill until serving. Serve with chicken wings and, if desired, celery. Yield: 2-1/4 cups.

Notes

Wear disposable gloves when you're working with jalapeno peppers.

http://foodiemcbooty.com/southwestern-eggrolls-with-jalapeno-ranch-dip/

Recipe adapted from All Recipes.

Turkey and Spinach Taquitos {Giada at Home}

I have a confession to make. 聽I, Miss McBooty, am addicted to the Food Network. 聽Yes I know, you’re asking yourself how am I any different than any other female blogger? 聽Well I’ve noticed lately that every time I turn on my TV, the Food Network is on. 聽And even though I’ve seen about 99% of all of the programming, I do not touch the remote.

Perhaps it’s time for an intervention.

Until that happens, I’m going to happily enjoy my time with Crazy Guy and Beautiful Giada and the absolutely charming聽Neelys and Blogger聽Ree and all of the other wonderfully talented personalities on the network.

Today’s recipe was inspired by Giada. 聽Whenever I see her on tv, she charms me and lulls me to sleep, like a mother would to her young child. 聽I feel completely聽comfortable when she speaks, and sleepy, almost like she is singing me a聽lullaby. 聽Did I mention that her show makes me sleepy? 聽I mean this in a good way – like a cuddle up in my PJs in front of a warm fire kind of way. 聽I love how she puts her own Italian spin on everything, including these taquitos.

This recipe has a lot of great elements in it. 聽Fresh veggies and low-fat turkey keep things on the lighter side too. 聽I feel a little less guilty for devouring an extra one.

Plus the spices really take it up a notch (or two in my case). 聽I recommend serving these taquitos with sour cream and freshly mashed avocado with a bit of sea salt, black pepper and garlic powder to cool off the taste buds. 聽Yum!

 

Turkey and Spinach Taquitos

Rating: 41

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour, 5 minutes

Yields: 6 to 8 servings

Turkey and Spinach Taquitos

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 1 large onion, minced
  • 1 tablespoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 pound ground turkey
  • 1 tablespoon ground cumin
  • 2 packed cups baby spinach leaves, chopped
  • 1 small jalapeno, finely diced (optional/adjust the amount of seeds/membrane to your liking)
  • 1 can black beans, rinsed and drained
  • 1 cup mascarpone, at room temperature (8 ounces)
  • Eighteen 6 1/2-inch-diameter extra-thin or regular corn tortillas
  • 1/4 cup extra-virgin olive oil
  • 1 cup shredded white or extra sharp Cheddar (4 ounces)
  • Serving suggestion: salsa, guacamole or sour cream

Directions

  1. Place an oven rack in the center of the oven and preheat to 400 degrees F. Spray a heavy nonstick baking sheet with vegetable oil cooking spray.
  2. For the filling: Heat the oil over medium-high heat in a 12-inch skillet. Cook the onions, jalapeno (if you are using it), salt and pepper, stirring frequently, until soft, about 6 minutes. Add the turkey and cumin. Cook until the turkey is cooked through, about 5 minutes. Add the spinach and cook until wilted, about 2 minutes. Remove the skillet from the heat and add the beans. Mash the beans until smooth, using a fork. Stir in the mascarpone.
  3. Place a nonstick skillet over medium-high heat. Brush each side of the tortillas with olive oil. Cook the tortillas in batches until warm, about 30 seconds. Spoon about 1/4 cup of the filling into each tortilla and roll up into a cigar shape. Place the tortillas, seam-side-down, on the baking sheet and sprinkle with Cheddar. Bake until the Cheddar is melted and the tortillas are crisp and golden, 25 to 30 minutes. Cool for 5 minutes and serve with salsa and guacamole.
http://foodiemcbooty.com/turkey-and-spinach-taquitos-giada-at-home/

Recipe courtesy of Giada De Laurentiis of the Food Network

Sausage, Bean and Spinach Rago没t

The weather here has been absolutely gorgeous this week. 聽I don’t want to jinx anything, but I’m afraid the weather wont last. 聽Every year for the last three years the midwest experiences their Spring thaw while Colorado gets hit hard with late-season snow storms. 聽I thought I would get one last “winter-esque” recipe in before our thaw hits. 聽Here’s hoping that Spring is just around the corner – I’m so excited to plant my fresh herb garden again this year!

Rago没t聽is a the French version of thick, hearty stew. 聽Like any stew you can put just about whatever you want into the pot. 聽 I had some chicken sausage and leftover kidney beans so I threw those in here. 聽The result was super satisfying and relatively low in fat content, which is always a nice bonus. 聽Plus this is a perfect weeknight meal seeing that it only takes 30 minutes to complete.

Now I wonder if Mr. Magoo liked rago没t too? 聽馃檪

Sausage, Bean and Spinach Rago没t

Rating: 41

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yields: Serves 6

Sausage, Bean and Spinach Rago没t

Ingredients

  • 2 tablespoons olive oil
  • 1 pound shredded chicken (cooked) or ground beef (optional)
  • 1 pound sausage (I used basil and tomato chicken sausage)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 1/2 cups low-sodium chicken broth
  • 1/4 cup chopped basil leaves
  • 2 (14.5-ounce) cans diced tomatoes (seasoned with garlic and basil is nice)
  • 1 (16-ounce) can white or red kidney beans, rinsed and drained
  • 1/2 cup uncooked pasta (elbow macaroni, spiral. acini de pepe, etc.)
  • 1 (6-ounce) package fresh baby spinach, washed
  • 1/3 cup grated Romano cheese

Directions

  1. Heat oil in saucepan over medium-high heat and add your meat(s) and onion. Cooked until the meat(s) are browned. Add garlic and cook for 30 seconds.
  2. Add broth, basil, tomatoes and beans. Heat to a boil. Cover and cook over low heat for 10 minutes, stirring occasionally. Add pasta and cook until pasta is done, stirring occasionally.
  3. Add spinach and cook just until spinach is wilted. Remove from heat and stir in the cheese. Serve and sprinkle a bit more cheese on top.
http://foodiemcbooty.com/sausage-bean-and-spinach-ragout/

Leftover Pasta? Spinach Frittata!

Ever wonder what聽to do with all of those leftover noodles from pasta night? 聽I can never get the sauce to noodle ratio right. 聽I either have a slew of sauce or a mound of noodles leftover. 聽In this case,聽homemade noodles were the culprit.

This might be聽one of the oddest things I have ever created but I really wanted to use pasta in a new and exciting way. 聽Originally, I thought I would make mini baked pastas but I couldn’t figure out a way to get the baked pasta to hold its shape. 聽Instead, I made these wacky frittatas.

The noodles practical hide聽among the eggs and cheese. 聽The flavors have transformed from spaghetti and marinara sauce to cheese, eggs and a hint of spinach – from dinner to brunch!

And there you have it folks, a completely new way to use up your leftover noodles. 聽I hope you enjoy them as much as I did!

Leftover Pasta Spinach Frittatas

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Yields: 12 Mini Frittatas

Leftover Pasta Spinach Frittatas

Ingredients

  • 1 teaspoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 4 eggs
  • 1 3/4 cups grated Parmigiano Cheese, reserving a few teaspoons on the side
  • 1 1/4 cups lite sour cream
  • 1 1/4 cups ricotta cheese
  • 1 1/4 cups half & half
  • 2 teaspoons salt
  • 1/2 teaspoon freshly ground white or black pepper
  • 1 package frozen chopped spinach, drained or fresh spinach
  • 2-3 cups cooked noodles (angel hair, spaghetti or fettuccine work best)
  • Fresh basil leaves, chopped
  • Leftover pesto or marinara sauce, optional

Directions

  1. Place your oven rack in the lowest part of the oven and preheat to 375 degrees F. Generously spray your muffin tins with non-stick cooking spray.
  2. In a frying pan, heat the olive oil and butter and saut茅 the onions and garlic until softened. Add spinach and cook for another minute. Add your noodles, toss and remove from heat.
  3. In a large bowl, beat the eggs and add the Parmigiano, sour cream, ricotta cheese, half & half, salt and pepper.
  4. Sprinkle a bit of Parmigiano in the bottom of each muffin tin. Add about 2 tablespoons of the cheese mixture into each cup. Mount the pasta mixture in the cups. When you run out of pasta, pour the remaining cheese mixture into the cups, dividing evenly. Sprinkle a bit more Parmigiano over each.
  5. Bake uncovered until bottoms are brown (tops should not be too dry), about 30 to 35 minutes. Loosen with a knife and remove. Top with a bit of pasta sauce (if you have it) and fresh basil leaves before serving.

Notes

The frittata can be served hot, but tastes better at room temperature. Freeze the unbaked frittatas for up to a month to prepare these ahead of time.

http://foodiemcbooty.com/leftover-pasta-spinach-frittatas/

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