Spinach and Artichoke Manicotti

Do you have some leftover spinach and artichoke dip? Here is a great recipe that uses those leftovers to create a new delicious dish! Enjoy!

Ingredients:
1 1/2 cups spinach and artichoke dip
8 oz ricotta cheese
6 oz can tomato sauce
2 slices of bacon
1/2 onion, finely chopped
4 cloves of garlic, finely chopped
1/2 shredded mozzarella cheese
4 tablespoons parmesan cheese
10 manicotti shells
1 cup milk
2 tablespoons flour
salt
pepper

Directions:
Preheat oven to 400 degrees. 

Begin boiling a pot of water for the pasta.  Once water has boiled, put in manicotti shells and cook for 7-8 minutes.  Drain well and lay on a baking sheet to cool.

Heat a medium sauce pan and brown the bacon.  The bacon will release all of its fat.  Then add the onion and the garlic cloves.  Stir and cook until the onions are translucent and the garlic begins to turn brown.  Add the can of tomato sauce and stir.  Allow tomato sauce to boil and cook for about 5 minutes.

In a medium bowl but the 1 1/2 cups spinach and artichoke dip and mix with the ricotta cheese.  Add 2 tablespoons of parmesan cheese and 1/4 cup mozzarella cheese. 

To the sauce add 3/4 cup of milk and stir.  In a cup stir the remaining 1/4 cup milk with 2 tablespoons of flour until the flour has dissolved.  Stir the milk and flour mixture into the sauce.  Add the other 2 tablespoons of parmesan cheese.  Allow sauce to boil and thicken, about 5-6 minutes.

Grease the bottom of a baking dish and cover the bottom with a thin layer of the sauce.  Stuff each manicotti shell with the spinach, artichoke, and ricotta cheese filling.  Place them in the pan and top with the remaining sauce.  Sprinkle the remaining 1/4 cup of mozzarella cheese on top.

Bake in the oven for 30-35 minutes or until the top has become golden brown.  Enjoy!

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Whoopie Pies

This recipe is actually a low fat recipe.  They are so easy to make and absolutely delicious.  You won't even know they aren't the original full fat kind.  Enjoy!

Ingredients:

• 1 cup all-purpose flour 
• 1/4 cup unsweetened cocoa powder 
• 1 teaspoon baking soda 
• 1/4 teaspoon salt
• 1/2 cup sugar
• 1/4 cup solid vegetable shortening 
• 1 egg white 
• 1/2 cup low-fat 1% milk 
• 3/4 cup marshmallow spread (I used strawberry marshmallow spread)

Directions:

Preheat oven to 425F Combine the flour, cocoa, baking soda, and salt in a small bowl.  With an electric mixer on medium speed, beat the sugar shortening, and egg white in a medium bowl until fluffy and well blended, about 2 minutes.  Stir in the flour mixture, then the milk, until just blended.

Drop the dough by spoonfuls onto large,  ungreased baking sheets, making 36 cookies.  Bake until top  springs back when lightly touched, 5-7 minutes.  Cool completely on the sheets on a rack.  Spoon 2 teaspoons marshmallow spread on the bottoms of half the cookies.  Top with the remaining cookies.  Enjoy!

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Lemon Bars

This is a very easy dessert that is perfect for the spring time! You could switch out the lemon zest and juice for any other citrus.  Lime and Orange bars would be delicious!

Ingredients:
Crust:

Nonstick cooking spray

2 sticks unsalted butter, at room temperature

2/3 cup granulated sugar

1/2 teaspoon almond extract

2 cups all-purpose flour

1/4 teaspoon fine sea salt

Filling:

6 eggs, at room temperature

2 2/3 cups granulated sugar

3 tablespoons grated lemon zest

3/4 cup fresh lemon juice

3/4 cup all-purpose flour

Confectioners' sugar, for dusting

Directions:

For the crust: Preheat the oven to 350 degrees F. Grease a 9 by 13-inch baking sheet (otherwise known as a quarter sheet pan) with some cooking spray.


In a stand mixer with the paddle attachment (or you can use a food processor), cream your butter with the sugar and almond extract until light and fluffy. Whisk the flour and salt in a small bowl, making sure there are no lumps. Turn the mixer speed to low, add the flour into your butter and mix until just incorporated. (Make sure not to over-mix.) Turn the dough onto the baking sheet, flour your hands and press it out evenly on the bottom and up the sides. Pop in the fridge for an hour (or overnight) to chill.


Pop the crust in the oven and bake until a light golden brown, about 20 minutes. Cool completely on a wire rack.


For the filling: While the crust is cooling, make your filling. Crack your eggs into a large bowl and add the sugar, lemon zest, lemon juice and flour. Whisk until combined. Pour into the crust and spread evenly. Put back in the oven and bake until the filling is completely set, about 30 minutes. Let cool to room temperature before serving.


Dust with confectioners' sugar and then cut into 20 to 24 squares to serve. Enjoy!

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Crispy Lemon Chicken

This recipe is not only easy and delicious, but it looks so fancy.  There are just a few simple tricks that make this dinner extraordinary.  Enjoy!

Ingredients:
4 chicken breasts
2 lemons
2 eggs
1 cup flour
2 cups panko bread crumbs
2 teaspoons paprika
2 teaspoons dried parsley
2 teaspoons garlic powder
salt
pepper
oil for frying

Directions:
On a plastic cutting board, using a very sharp knife slice the chicken breaks horizontally.  You should get about 5 cutlets out of each chicken breast.  If you don't feel comfortable enough with a knife, slice the chicken as thin as you posibly can and then use a heavy pan to pound it out very thin.  The chicken should be about 1/8 inch thick.  This may seem ridiculously thin, but it is the first step in getting a very crispy chicken breast.  Salt the chicken on both sides once they are sliced. 

Begin heating about 1/4 inch of oil in a very large skillet.  The skillet should be large so that the chicken will not be crowded in the pan. 

While the oil is heating begin making the breading station.  In one plate or bowl mix the flour with a pinch or salt, pepper, the paprika, and the garlic powder.  The next bowl beat the eggs together with the juice of both lemons.  Before you juice the lemons, zest all of the yellow part of the lemon off and put it into the panko bread crumb.  Also add salt, pepper, and the paprika to the panko and stir around.  The flour helps the bread crumb to stay on the chicken and not end up in the pan.  The panko is a Japanese breadcrumb known for its crunchy texture. 

Noy you are ready to make the chicken.  Put the chicken in the flour getting all sides completely coated, then shake off the excess.  Dip into the egg, but do not leave it in the egg.  Make sure to remove any excess.  Then dip into the breadcrumb and be sure to get the panko all over the chicken breast.  Now place into the hot oil. You should hear a very loud sizzle.  Cook the chicken for 4-5 minutes on both sides.  Crust should be golden brown.  Remove from pan and place on a platter.  Enjoy!

The chicken here is served with roasted potatoes! Pin It Now!

Grilled Margherita Pizza

This is such a great way to make pizza especially in the warmer months.  The crust gets very crispy as if it was cooked in a huge wood fired pizza oven.  There is no better way to make pizza at home!

Ingredients:
1 pizza dough (homemade or store bought)
6 ounces tomato sauce (homemade or store bought)
6 ounces fresh mozzarella cheese
5 basil leaves
2 tablespoons olive oil
1 tsp salt
1 tsp pepper

Directions:
Preheat grill until it is about 400 degrees.

Roll out pizza dough until it is 1/8 inch thick.  Make sure to flour the dough and your surface to prevent sticking.  If you are using a rolling pin, put flour on the pin also.  Spread 1 tablespoon of olive oil on the top side of the dough.  Flip the dough over onto the grill.  Close the grill. Cook for about 5 minutes

While the pizza is cooking on one side, slice the mozzarella cheese very thinnly.  If it is too thick it won't melt on the dough.

Open the grill.  Check the bottom of the pizza.  It should be golden brown and crispy now. Oil the top side of the dough. Then using tongs and a spatula gently flip the dough over.  As soon as the dough is flipped, spoon the tomato sauce on and spread leaving a one inch border around the sides.  Then lay the mozzarella slices over.  Sprinle the salt and pepper.  Tear the basil leaves over the dough.  Close the lid and cook for another 5-6 minutes.  After this time open the lid to see if the cheese has melted.  Once melted take off the grill and slice into pieces.  Enjoy!

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Roasted Corn and Bacon Guacamole

This is an easy and delicious dip and great for parties.  I got the idea from Chili's, but changed it a little by adding bacon.

Ingredients:
2 Hass avocados
2 slices of bacon, sliced
1 cup corn kernels
1 garlic clove, chopped finely
2 tablespoons red onion, finely chopped
juice from 1 lime
1/4 tsp cayenne pepper
1 tsp salt
1 tablespoon hot sauce (optional)
Tortilla chips for dipping

Directions:
Heat a small saute pan and add the bacon.  Cook the bacon until it begins to turn brown.  Then add the corn kernels and the garlic clove that has been chopped finely.  Saute these together until the corn begins to turn brown.  This will take about 5 minutes.  Add the cayenne pepper and continue to cook for 1-2 minutes. 

While that is sauteing, squeeze the lemon juice into the bottom of a medium bowl.  Take the skins off of the avocados and remove the pit and put into the bowl.  Add the hot sauce and the salt.  Mash everything together untilt the avocado is smooth and creamy. 

Stir in the red onion and the corn mixture.  Stir these together until combined.  Serve with tortilla chips and enjoy!

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Spinach and Artichoke Dip

Do you love this dip out in a restaurant.  Now you can make it at home and it tastes 10 times better than the restaurant version. 

Ingredients:
1/2 onion, finely chopped
2 slices of bacon, thinnly sliced
4 cloves of garlic, finely chopped
2 tablespoons butter
2 tablespoons flour
2 cups milk
1 package frozen spinach
1 can artichoke hearts in water
1 cup mozzarella cheese
1 cup provolone cheese
4 tablespoons parmesan cheese
Tortilla chips or bread for dipping

Directions:

Preheat oven to 350 degrees.

Heat butter in a small sauce pan until melted.  Add the onion and bacon and cook until the onion is translucent and the bacon is brown.  Then add the garlic and continue to cook for 2 minutes.  Add the flour until a thick paste forms.  Add the milk slowly until all clumps are stirred out.  Allow sauce to thicken for 10-15 minutes stirring every 3 minutes. 

While sauce is thickening, defrost the spinach in the microwave and squeeze all of the water out.  Cut your artichoke hearts into small pieces. 

Once sauce is thickened add all but 1 handful of both the provolone and mozzarella cheese.  Add 3 tablespoons of the parmesan.  Stir until cheese is melted.  Then stir in the spinach and the artichoke hearts.  Put into a greased baking dish and sprinkle with the remaining handfuls of mozarella and provolone cheese.  Sprinkle with the remaining tablespoon of parmesan cheese.

Bake in the oven for 20-25 minutes or until cheese is golden brown and bubbly.  Enjoy with tortilla chips or sliced bread!

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