Pesto Sun-Dried Tomato Bread

A few months ago the food network magazine featured 50 different kinds of quick breads both sweet and savory. When I saw this pesto sun-dried tomato version I knew immediately I had to give it a try. The top is crunchy while the middle is still moist. The pesto swirl gets into every slice making it salty and flavorful. It pairs great along with salad, soup, or a creamy pasta dish but it can also work by itself as a snack.

Ingredients:

1 Cup Oil packed Sun-Dried Tomatoes - Diced

1/2 Cup Pesto

3/4 Cup Sour Cream

1/2 Cup Canola Oil

2 Eggs

1 3/4 Cup Flour

1/2 Cup Parmesan Cheese - Grated

1 Tbsp Sugar

1 1/2 Tsp Baking Powder

1/2 Tsp Salt
1/2 Tsp Pepper

1/4 Tsp Baking Soda

1 Tbsp Butter or Margarine to grease the pan

Adapted from Food Network Magazine

Preheat oven to 350 F. Grease a 9x5 loaf pan with some margarine or butter and set aside. In a large bowl whisk together the dry ingredients (flour, salt, pepper, baking powder, baking soda, and cheese). In a medium sized bowl combine the sour cream with the oil and the eggs.

Fold the wet ingredients into the dry until completely combined, then mix in the sun-dried tomatoes. Pour the batter into the loaf pan. Shake and tap it on the table for it to spread out and fill in the corners.

Spoon the pesto on top and swirl it into the batter making sure to get it into the middle so it is in every slice of bread. Bake 40-50 minutes until the top is golden brown.

Let cool 1 hour, then run a knife along the edges of the pan and gently ease the bread out. Cool completely on a baking rack. Serve as a snack or along side of your favorite soup or salad.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Antipasto Bites in Baked Salami Cups

 These antipasto bites are the perfect appetizer to serve at any party or BBQ you have this summer. The baked salami cup allows you to just grab them off a dish and pop them right in your mouth, no mess or silverware involved. The salty salami is crisp which tastes great with the fresh basil and soft cheese, so many flavors in one small bite! I served these over the weekend up in Connecticut at my cousin's 30th birthday party and they were gone in minutes.

24-30 Slices Hard Salami (4inches in diameter)
1 Cup Marinated Artichokes - Diced
1 Cup Roasted Red Peppers - Diced
4-5oz Part Skim Mozzarella Cheese - Diced
1/4 Cup Fresh Basil Leave - Minced
Drizzle Olive Oil

Adapted from: http://cookingpinterest.blogspot.com/

Preheat the oven to 400 F. Using a muffin tin push a salami slice down into each opening so that it forms a little cup. Bake about 8 minutes, you will hear the grease popping when they are done and the edges of each slice will start to get brow. You don't want them too crispy or they will crack and spill their contents while they are being served. When they are done take them out of the oven and let them cool for a few minutes in the tin. Then to get some of the grease off of them place them upside down on a baking rack with a piece of paper towel underneath. 

While the salami cups are baking in the oven you can get your antipasto together. Dice up the marinated artichokes, roasted red pepper, basil and cheese. Drizzle just a little bit of olive oil over the bowl and toss to coat and combine the ingredients. Allow the mixture to sit in the fridge for a bit so the flavors mold together. Just before serving spoon a heaping serving of the antipasto into one of the dried and cooled salami cups. Keep both in the fridge when not eating.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Sausage, Spinach & Bean Soup

Yum!! This soup is going to become one of your favorite weeknight winter meals. I think a lot of people are intimidated by soup but they shouldn't be. Not only is this soup healthy but it took only about 30 minutes to make, I used only 1 pot to cook it and most of the ingredients were things we already had in our fridge or pantry. Plus it made a ton so it's perfect for a big family or folks who enjoy freezing extras, I'm not sure it gets any better than this!!

Ingredients:

8 links Italian Sausage - Casings removed

9oz Spinach

2 15oz Cans White Beans - Drained & Rinsed

2 15oz Can Diced Tomatoes

1 Large Onion - Diced

4 Garlic Cloves - Minced

10 Baby Carrots - Sliced

3 Cartons /Quarts or 96oz Low Sodium Fat Free Chicken Broth

1lb Pasta - Cavatappi

10 Fresh Basil Leaves - Chopped

1 Tsp Olive Oil

S&P

Grated Parmesan Cheese for topping

Adapted from: http://feastonthecheap.net/

In your largest stock pot heat up the olive oil. Take your sausage out of its casing and brown it in the bottom of the pot, breaking it up with a wooden spoon as it cooks. While the sausage is browning you can prep your onion, carrots and garlic.

When your sausage is almost completely browned, add in all of your veggies. Salt and pepper everything allowing the veggies to soften and cook about 7 minutes. Stir the pot occasionally so that  nothing sticks.

Now it is time to dump in both cans of the diced tomatoes, the beans that have been drained and rinsed, the box of pasta and all 3 cartons of the chicken broth. Stir the pot a few times to mix everything up.

Add the fresh basil as well as another round of salt & pepper. Bring the entire pot to a boil, once it is boiling reduce the heat to low and allow it to simmer about 7 minutes to cook the pasta.

A few minutes before serving pour all of the spinach into the pot. It will wilt into the soup as you stir it in. Serve immediately topped with grated Parmesan cheese. If you plan on making this ahead of time or having it as leftovers for more than one day keep some extra chicken stock on hand to add to your bowl as you reheat it as the pasta will continue to soak up the liquid the longer it sits.

Enjoy!!

Linked at: http://www.thecountrycook.net, asouthernfairytale.com

Italian Wedding Soup

I don't make homemade soup very often.  If I am in the mood for soup I usually just open a can of Campbells Tomato Soup. But I have always wanted to make Italian Wedding Soup so the other day I did. Its a little time consuming having to make 40 mini meatballs but its so worth it.  My whole family loved it.
And it made enough that we had it for a few days.  This recipe is from Ina Garten's Back to Basics.

Ingredients:
1-1/2 lbs ground chicken
2/3 cup bread crumbs
2 tsp minced garlic
3 tbsp chopped parsley leaves
1/2 cup grated parmesan cheese
3 tbsp milk
1 large egg, lightly beaten

Soup:
2 tbsp olive oil
1 cup minced yellow onion
1 cup diced carrots
1 cup diced celery
11 cups chicken stock
3/4 cup dry white wine
1 cup small pasta such as stars
1/2 cup minced fresh dill
12 oz spinach, washed and trimmed

Directions:
Preheat oven to 350 degrees.

Make the meatballs by combining the ground chicken, bread crumbs, garlic, parsley, cheese, milk, egg, salt and pepper in a bowl and gently combine with your hands.  Form 1-1/2" meatballs by rolling them in your hands and using a teaspoon as a guide if necessary.  Place meatballs on a cookie sheet lined with parchment paper.  You should have about 40 mini meatballs.  Bake for 30 minutes until cooked through and lightly browned.  Set aside.

In the meantime heat the olive oil over medium low heat in a large heavy soup pot.  Add the onion, carrots and celery and saute until softened, about 8 minutes.

Add the chicken stock and wine and bring to a boil.  Add the pasta to the simmering broth and cook for 6 to 8 minutes.

Add the fresh dill and then the meatballs to the soup and simmer for 5 minutes.

Stir in the spinach and cook for 1 minute until the spinach is wilted.  Serve in soup bowls.  Top with more Parmesan cheese if desired.

Enjoy!!




Linked at: http://www.thecountrycook.net

Stuffed Pizza Bites

Wow I can't believe it's September, my favorite month! We apologize for not posting recently, we both were trying to enjoy the last few days of summer while being busy with other things. John and I celebrated our 3rd Wedding Anniversary yesterday by going to the Yankee Game. Owen is almost 6 months old so I don't have as much time on my hands now that he's trying to crawl, sit up and play with everything by putting it in his mouth! I also started to make homemade baby food for him so if anyone is interested maybe I'll post about that later on this month. My mom was busy helping my youngest sister get ready to start her last year of college down at Loyola. And to top it all off my 3rd sister Kelly is pregnant with her 1st baby and today we get to find out what the sex is which is super exciting for our whole family!!

I saw this recipe on an episode of The Chew about three weeks ago. We like most families always have pizza dough, marinara sauce and shredded mozzarella cheese in the fridge. But after watching The Chew that afternoon I decided to give these a try instead of traditional pizza. They are prefect for an after school snack, lunch with a salad or served as an appetizer for an upcoming football game. Be sure to serve them with a side of marinara sauce for dipping. The other great thing about these stuffed pizza bites is you can fill them with whatever your favorite pizza topping is or whatever you already have in the house.

Ingredients:

1 package of pizza dough
1/4 Cup Flour

1/2 lb Italian Sausage

1 Head of spinach

1 1/2 Cup Shredded Mozzarella

1 Small Onion - Diced
2 Garlic Cloves - Minced
1 Tbsp Olive Oil
1/4 Cup Parmesan Cheese
2 Tbsp Italian Seasoning
S&P
1 Cup of Marinara Sauce for Dipping

Start by preheating your oven to 425 F. On a lightly floured surface roll out the pizza dough until it's about a 1/4 in thick. Using a large biscuit cutter or the bottom of a glass cut the pizza dough into rounds. Ball up the dough, roll it out and continue to make pizza dough rounds until all the dough has been used.

Depending on what you want to put in your stuffed pizza dough bites depends on how much prep work you'll need to do. We stuffed ours with spinach, onion, garlic and Italian sausage but you can put anything in them you'd like. I broke up and browned the sausage, letting it sit on paper towel to soak up some of the grease and then sauteed the onion, garlic and spinach in a little bit of olive oil with some salt and pepper.

In a large bowl combine your pizza toppings with the shredded cheese and mix it all around till its completely combined.

Grab your pizza dough rounds and place a heaping Tbsp of your toppings in the middle of the dough. Pull the dough around the toppings and seal the dough together using your fingers. Do the same for each pizza bite.

Grease a large pan or a cast iron skillet with a little bit of olive oil before placing your pizza bites seam side down in the pan. They will obviously expand a bit when they bake but you can put them right next to each other making concentric circles.

Sprinkle the Parmesan cheese and Italian seasoning on top of the stuffed pizza bites. Bake in the over for about 25-30 minutes, they will begin to become golden brown on top. If you want you can place them under the broiler for a minute to further brown the cheese. Let them cool about 5 minutes and then serve them with Marinara sauce for dipping. 

Quick side note for you - the left overs are just as tasty cold as they are warm just like regular pizza ;)

Enjoy!!

Linked at: http://apeekintomyparadise.blogspot.com/, http://www.notyourordinaryrecipes.com, http://www.thecountrycook.net, http://www.foodiefriendsfridaydailydish.com/, http://www.sixsistersstuff.com/, http://www.whatscookingwithruthie.com, http://www.flourmewithlove.com/, http://www.ishouldbemoppingthefloor.com, http://iamaddictedtorecipes.blogspot.ca, http://insidebrucrewlife.com/, http://www.mandysrecipebox.blogspot.com/, http://www.chef-in-training.com/, http://www.nap-timecreations.com/, http://www.hungrylittlegirl.com, http://www.ducksnarow.com, http://www.momstestkitchen.com/, http://thenymelrosefamily.com/, http://www.ladybehindthecurtain.com/, http://www.bunsinmyoven.com/, http://www.housewivesofriverton.com/, http://www.lifewiththecrustcutoff.com/, http://www.mandatorymooch.blogspot.com/, http://www.yourhomebasedmom.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.posedperfection.com/, http://happyandblessedhome.com/, http://whoneedsacape.com/, http://www.thejennyevolution.com/

Escarole and Beans

Many of you probably have never tried or maybe never even heard of Escarole. It's another one of those greens that most Americans pass right over in the food store or on a menu, but I'm hoping I can change your mind. I had never heard of it either until we enrolled in the Fresh Box program at Alan's Orchard. We've gotten Escarole in our box a few times and each time we do I make this dish. It's rich and creamy and I love pushing my bread around the bowl, it makes me feel like an honorary Italian. If you are looking to serve it as dinner add a little cooked sausage and it can become a complete meal.

Ingredients:

1 Large Head of Escarole

1 Clove of Garlic - Minced

16oz Can of Cannellini Beans - Un-drained

1/4 Tsp Crushed Red Pepper Flakes

3 Tbsp Olive Oil

S&P

Adapted from: Alan's Orchard Fresh Box Flyer May 2012

In a medium sized pan heat up 1 Tbsp of olive oil over medium heat. Add the garlic, cook about 1 minute. Next, add the can of beans to the pan with the liquid. Cook until creamy about 10 minutes stirring frequently.

 

While the beans are cooking, wash and take a part the head of escarole leaf by leaf. In a large pan heat up the remaining 2 Tbsp of olive oil over medium heat. Add the greens to the pan, tossing with tongs to coat all of the leaves with oil. Let cook until wilted about 4-5 minutes tossing occasionally. Sprinkle the crushed red pepper flakes over the greens. Season with S&P.

When the beans are ready pour them into the pan with the escarole and let them cook on low heat together another 10 minutes. If you are adding sausage to make this more of a dinner I would cook it separately and add it in at this time so the flavors can form together. Serve with warm crusty Italian bread.

Enjoy!! - Nicole

Linked at: http://www.thecountrycook.net, http://www.notyourordinaryrecipes.com, http://www.robynsview.com, www.sixsistersstuff.com, http://momstestkitchen.blogspot.com/, http://www.flourmewithlove.com, http://www.sweetsav.blogspot.com/, http://iamaddictedtorecipes.blogspot.ca, http://www.nap-timecreations.com/, http://www.insidebrucrewlife.com/, http://www.chef-in-training.com/, http://adventuresofadiymom.blogspot.com, http://www.mandysrecipebox.blogspot.com, http://thenymelrosefamily.com, http://www.ladybehindthecurtain.com/, http://housewivesofriverton.blogspot.com/, http://mizhelenscountrycottage.blogspot.com/, http://www.momontimeout.com, http://mandatorymooch.blogspot.com/, http://www.michellestastycreations.blogspot.com/

Bruschetta Chicken Pasta

We have been getting so many ripe and juicy New Jersey tomatoes in our fresh box from Alan's Orchard every week that I had to find some way to use them. Bruschetta was the first thing that came to mind but I needed to make us dinner. I remember having Bruschetta Chicken Pasta at TGI Friday's back in college so I decided to make something similar. This is a great way to turn a classic Bruschetta appetizer recipe into a full meal. I suggest this dish if you are having family or friends over for a casual dinner party. It serves at least 4 people, of course I made this for just John and I so we had leftovers for days!!

Ingredients:

6 Ripe Large Tomatoes - Seeded and Diced

1 Red Onion - Diced Small

3-4 Cloves of Garlic - Minced

15 Leaves of Basil - Chopped

1/2 Cup Balsamic Vinegar

2 Tbsp Red Wine Vinegar

1/4 Cup + 1 Tbsp Olive Oil 

1 lb Angel Hair Pasta or something similar

1lb Chicken Breasts - Cubed

Loaf of Italian Bread

1/2 Tsp Salt

1 Tbsp Olive Oil

1/2 Tsp Black Pepper

Parmesan Cheese for topping

Adapted from: http://www.burlapandbasil.com

Start by prepping all of your vegetables, in a large bowl toss in the seeded and diced tomatoes, the minced garlic and the diced onion.

Add the salt, pepper, and chopped basil to the bowl, stir to combine. 

Pour in the red wine vinegar, balsamic vinegar and 1/4 cup of olive oil. Stir everything together so it is well combined and the tomatoes are covered in the sauce. If you want to serve this as the traditional bruschetta appetizer, let the flavors combine in the fridge for about 30 minutes, then slice the baguette thin, toast and serve.

If you are going with the chicken pasta version marinate your cubed chicken in about a 1/2 cup of the bruschetta for 30 minutes. At this time you can bring your large pot of salted water to a boil for the pasta and prepare it according to the package. Drain the pasta and set aside.

When the chicken has finished marinating, while the pasta is cooking, heat the Tbsp of Olive oil in your largest pan. Saute the chicken with the bruschetta it has marinated in for about 10 minutes, until it is almost completely cooked through. Pour the rest of the bruschetta mixture onto of the chicken and cook another 5 minutes covered, stirring occasionally so that all of the tomatoes have had the chance to warm. Pour the chicken bruschetta mixture over the pasta, toss and serve with Italian bread and top with grated Parmesan cheese

Enjoy!! - Nicole

Linked at:

http://www.flourmewithlove.com, http://iamaddictedtorecipes.blogspot.ca/, www.mandysrecipebox.blogspot.com, www.chef-in-training.com, www.nap-timecreations.com,

www.insidebrucrewlife.com, www.djssugarshack.com, www.ladybehindthecurtain.com

www.bizzybakesb.blogspot.com, www.mizhelenscountrycottage.blogspot.com, http://mandatorymooch.blogspot.com, http://thenymelrosefamily.com, http://www.thecountrycook.net

www.somethingswanky.com, www.momontimeout.com, http://www.michellestastycreations.blogspot.com/,

www.thecountrycook.net , http://www.sixsistersstuff.com/, http://www.gooseberrypatch.typepad.com/blog/