Spaghetti Pie

My Aunt Millie gave me this recipe when the girls were still little and at the time all the girls loved it so we had it for dinner every few weeks.  This recipe makes two but you can definitely use 1/2 of the ingredients to make just one.  We ate one and I gave the other one to Kelly since Madelyn likes nothing better than to be held.  And who wouldn't rather hold a precious baby than make dinner?  

Ingredients:
1 box thin spaghetti
1-1/2 lbs. ground beef, 85% lean
1 45 oz. jar spaghetti sauce
2 eggs
3/4 cup parmesan cheese grated
15 oz. part skim ricotta cheese
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees.  Spray pie pans with PAM.  Boil water for cooking spaghetti.  While spaghetti is cooking brown the beef in a frying pan until no longer pink.  Drain grease.  Add spaghetti sauce and simmer for a few minutes to blend flavors.    

Drain spaghetti.  Let pasta cool for a few minutes.  Add eggs and parmesan cheese and stir until combined.

Take 1/2 of the pasta mixture and create a pie crust with the spaghetti.  Do the same with the second pie plate.

Spread 1/2 of the ricotta cheese in the middle.  Do the same with the 2nd pie.

Top with spaghetti sauce and meat mixture.  Do the same for the 2nd pie.

Bake at 350 for 25 minutes.  Spread 1/2 of the mozzarella cheese mixture on top and bake for another 5 minutes.  Do the same for the 2nd pie.

Let the pies sit for a few minutes before slicing.

Enjoy!!

This is linked to www.ourtableforseven.com

Sweet Potato Casserole & Happy Thanksgiving

I will be enjoying Thanksgiving tomorrow at my house with 17 people in my family.  Luckily for me my four daughters will be helping with the sides dishes and desserts.  My mom is here from Florida so she has been helping me all day getting the tables set, polishing the silver, and cleaning up everything as I cook. There is nothing better than a helper on a day like today. This recipe has been a family favorite for many years.  The pecan topping makes the sweet potato casserole so delicious you could almost eat this for dessert.  I hope every one has a very Happy Thanksgiving Day!      

Ingredients:
3 cups cooked, peeled sweet potatoes
3/4 cup sugar
1/2 cup butter (1 stick) softened
1/3 cup milk
1 tsp vanilla
2 eggs

Topping:
1 cup light brown sugar
1/3 cup butter
1/3 cup flour
1 cup chopped pecans

Directions: Preheat oven to 350 degrees. Peel sweet potatoes.

Mix sugar, butter, milk, vanilla and eggs with sweet potatoes in stand mixer. Pour into a greased casserole dish.

Mix topping together by cutting semi-soft butter into chunks and then cutting into mixture with a fork or a fork and knife. Sprinkle on top of sweet potatoes.

Bake at 350 degrees for 30-35 minutes. This can be made a day ahead of time and warmed up in the oven or microwave the next day.

Enjoy!!



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

Baked Gnocchi Skillet

This is a perfect quick and easy weekday meal that takes only about 30 minutes to make and uses only one pan!! That's right, I said 30 minutes and 1 pan!! Plus you don't even need to make a side dish because it's got veggies, a starch and your protein all in one :) I need to find a slew of these to keep in my arsenal, not only because it was delicious but also because the prep and clean up were a breeze. I saw this in the Food Network magazine and immediately knew I wanted to give it a try. These perfect little potato pillows pair well with the earthy mushrooms, creamy sauce and salty Parmesan cheese. If you're looking for a vegetarian option this skillet could also be prepared without the chicken and it would still be filling for a fall evening.

Ingredients:
17.5 oz Package of Potato Gnocchi
1-2 Cooked Chicken Breasts Shredded - Leftover Rotisserie chicken could also work as well
1 Cup Low Sodium Chicken Broth
1 1/2 Cups Skim Milk
10 oz White Mushrooms - Sliced
2 Cups Spinach
1/3 Cup Grated Parmesan Cheese
2 Tbsp Flour
2 Tbsp I Can't Believe it's Not Butter
1 Tbsp Olive Oil
S&P

Adapted from Food Network Magazine Oct 2013

Preheat the oven to 425. In an ovenproof skillet over medium high heat warm up the olive oil. Cook the mushrooms in a single layer seasoning with salt & pepper until they are lightly browned about 5 minutes. Transfer them to a plate and set them aside.

Wipe out the skillet and melt down your margarine over medium heat. Whisk in the flour, cook 2-3 minutes, whisking continuously. Whisk in the milk and chicken broth until smooth, simmer whisking constantly until it has slightly thicken about 8-10 minutes, season with salt. If you use real butter and whole milk it will thicken quicker. Don't worry if it's not super thick it will continue to thicken in the oven.

Reduce the heat of the pan down to very low, add the shredded chicken and cooked mushrooms to the sauce. Mix everything together than add the spinach and continue to stir until it wilts, then add the gnocchi.

Sprinkle the Parmesan cheese over top of the skillet and place it in the oven to bake until bubbling and lightly browned which will take about 20 minutes. Our cheese was nice and brown but if yours isn't turn the broiler on and quickly place it underneath for 2-3 minutes, being careful not to burn it.

Enjoy!!

Linked at: http://www.thecountrycook.net/, http://www.thejennyevolution.com/, http://www.happyandblessedhome.com/, http://thenymelrosefamily.com/, http://momstestkitchen.com/, http://www.ducksnarow.com/, http://www.ladybehindthecurtain.com, http://www.lifewiththecrustcutoff.com, http://www.mostlyhomemademom.com/,http://www.bunsinmyoven.com/, http://www.mandatorymooch.blogspot.com/, http://www.housewivesofriverton.com/, http://www.mizhelenscountrycottage.blogspot.com/, http://www.notyourordinaryrecipes.com/, http://www.whatscookingwithruthie.com/, http://www.flourmewithlove.com/, http://www.ishouldbemoppingthefloor.com, http://www.mandysrecipebox.blogspot.com/, http://insidebrucrewlife.com/, http://insidebrucrewlife.com/

Turkey Tetrazzini

Although I didn't have to make anything for Thanksgiving this year I was lucky enough to acquire some leftovers. Since everyone has another day or two to use the rest of their turkey from Thanksgiving I wanted to share this recipe with you before it was too late. I posted a leftover turkey recipe last year to kick off our first official post for Flavors by Four so I thought it was fitting to bring you another one a year later. This casserole is delicious, the mushrooms are juicy and tender, the bacon brings a nice salty crisp texture and the sauce is creamy. Keep in mind this takes over an hour to make so be sure to give yourself some time.

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

Ingredients:

3 Cups Chopped up Left Over Turkey (White or Dark Meat)

4-5 Cups Chicken Broth

1 1/2 Cup Frozen Peas

4 Strips Pre-Cooked Bacon - Cooked & Crumbled

1 lbs Spaghetti

8oz Cream Cheese - Softened & Cubed

1 Cup White Wine

8oz Mushrooms - Sliced

4 Cloves of Garlic - Minced

4 Tbsp I can't Believe It's Not Butter

1 Cup Panko Bread Crumbs

1 Cup Parmesan Cheese - Grated

1 Cup Colby - Jack Cheese - Shredded

1/2 Cup Flour

S&P

Pam Spray

Begin by preheating your oven to 350 F and bring a large pot of salted water to a boil on the stove for the pasta. When the water is ready break your spaghetti in half and cook according to package till al dente. In your largest pan melt the margarine over medium heat. When it is melted, add the garlic and saute 2 minutes stirring frequently. Add the mushrooms and saute 3-5 minutes salt and pepper to taste. Pour in the wine and simmer until the liquid reduces by half. This could take between 8-10 minutes.

By now your pasta should be done cooking. Drain, rise, return to the pot & set it aside. Once the wine has reduced you can add in the flour mixing well the entire time to get all the lumps out. Add 2 out of the 5 cups of the chicken broth to the pan. Continue to cook until the mixture becomes thick and a roux has formed stirring as needed which will take at least 10-15 minutes.

Once it has thickened you can reduce the heat to medium low and add the softened cream cheese cubes. Keep mixing until almost all of the cream cheese cubes have melted completely this will take about 10 minutes. It will be creamy and thick now so add 1/2 cup of the chicken broth you have left over to keep it moist.

Start adding all of your other ingredients into the mixture one at a time, stirring well to combine. First the peas, then the crumbled bacon, then both of the cheeses and finally the left over turkey. Also add in another 1/2 cup of chicken broth to keep everything loose which will make it easier to mix into the pasta. Salt & Pepper again to taste.

When you are finished adding all of the ingredients dump it all into the pot with the cooked spaghetti. Add one more cup of chicken broth. Mix everything really well. Make sure all of the pasta has been incorporated especially the spaghetti on the bottom. If it looks a little sloppy that's fine, if not you may need to add that last cup of chicken broth to it. The more moisture the casserole has now the better it will do in the oven because you don't want it to dry out at it bakes.

Spray a 9x13 glass baking dish with Pam and pour the entire mixture into the dish. If you need to carefully continue to mix everything together or add more chicken broth while it is in the baking dish. Sprinkle with Panko bread crumbs and bake for 25 minutes until it is bubbling and brown on the top.

Hope you had a great Thanksgiving weekend!! Enjoy!! - Nicole

Linked at: http://www.foodiefriendsfriday.com/, http://www.nap-timecreations.com/, http://eatathomecooks.com, http://www.momstestkitchen.com/, http://www.tasteandtellblog.com, http://www.callmepmc.com/

Butternut Squash and Sausage Pasta Bake

Apparently my sister Kathryn is convinced it is still Summer time with her last post. So here is something that is unmistakeably perfect for a brisk Fall night. I tried butternut squash for the first time last year in my roasted vegetable risotto. After that we made this pasta dish which had really good flavor but it was a weight watchers recipe so I knew I could make it better. This time I made it with sausage, doubled the amount of squash and added some extra pasta. Definitely not a weight watchers recipe any more. Oops, haha so good and totally worth every bite :)

Ingredients:

40 oz Butternut Squash - Already peeled & cubed

1 Onion - Diced

1 box Pasta - Any kind of tube shape

1 lb Sweet Italian Sausage - Taken out of casing

2 Cups Skim Milk

4 Tsp Flour

4 Tsp Garlic - Minced

4 Tbsp Margarine

1 Tsp Salt

1/2 Tsp Pepper

2 Tsp Dried Thyme

1 Tbsp Olive Oil

1 Cup Part Skim Ricotta Cheese

1/2 Cup Parmesan Cheese - Grated

Pam Spray

Begin by preheating your oven to 375 and prepping your veggies. Dice the onion and butternut squash if it has not been prepared for you. Spray the baking sheet with Pam and place the butternut squash and onion on the baking sheet, sprinkle with salt & pepper. Roast for 30 minutes, stopping in the middle at 15 minutes to flip the squash and shake the pan around. Start a large pot of salted water boiling on the stove for the pasta. Cook the pasta accourding to the directions on the box. 

In a medium pan over medium heat, brown the sausage that has been removed from the casing in olive oil. This should take about 8 minutes to cook, breaking it up more with your spatula, stir occasionaly. Set aside.

In a large saucepan over medium-high heat, whisk together the milk, garlic, flour, margarine, salt & pepper. Bring to a boil whisking frequently, reduce heat to low and simmer whisking often until thickened about 2 minutes. Remove from heat. By now the squash should be done, while it is still warm mash it up with a fork.

When the pasta is finished drain and return it to the pot. Add the mashed butternut squash as well as the sausage and 1 Tsp of Thyme. Gently mix the pot to combine all of the ingredients. Add the sauce and mix again. Spray a 9x13 pyrex pan with Pam Spray and pour the entire mixture into the pan. Spread it out so there it is evenly distributed. Sprinkle the top of the mixture with the remaining the Parmeasan cheese and the remaining Tsp of Thyme. Take dallops of the Ricotta cheese and place them on top every couple of inches. Bake until the top is lightly brown about 20.

Enjoy!! - Nicole

Linked at: http://www.eatathomecooks.com/

Vegetable Frittata

Sometimes when it's hot like it has been lately I like to make something that's light and quick.  My husband's garden has all of its vegetables ready for picking except tomatoes and this was a good recipe to use all the vegetables I had.  The purple peppers are something new this year instead of the usual green ones. Its adapted from Ina Garten's How Easy Is That.  

Ingredients:

1 small zucchini, diced

1 small yellow squash, diced

1 green pepper, diced

1 purple pepper, diced (orange, yellow or red can be substituted)

1 onion, diced

1 small eggplant, diced

1/3 cup grape tomatoes cut in half

2 tsps garlic minced

3 tbsp olive oil

10 large eggs

3/4 cup 2% milk 

1/4 cup grated parmesan cheese

Preheat oven to 350.  Drizzle olive oil in a frying pan and add onion, eggplant, peppers, squash, zucchini and garlic. Saute until all veggies are tender.   Add grape tomatoes at the last minute. 

Meanwhile whisk together eggs, milk, parmesan cheese and salt and pepper to taste.

In a oven safe pie plate or other baking dish spray with PAM to prevent sticking.  Add vegetables and pour egg mixture over the vegetables.  Transfer to oven and bake the frittata for 25 to 35 minutes until puffed up and set in the middle.  Cut into wedges and serve hot. 

Enjoy!! Susan

Southern Seafood Rice Casserole

Southern Seafood Rice Casserole

adapted from Riverview Plantation Cookbook

Ingredients:

3 cups cooked white rice

2 cups grated swiss cheese

6 eggs

1.5 cups half & half

1/2 cup green onions, sliced

1 4 oz. can sliced mushrooms, drained

16 oz. canned Crab meat

8-10 shrimp, cut or chopped

1/4 cup roasted red pepper, chopped

1 tbsp. crushed red pepper

1 tsp. salt/ 1tsp. pepper

I received the Riverview Plantation cookbook from a client of mine who lives in the South.  After much travel to the South, I have grown quite fond of their food.  The flavors are so bold and comforting!  I wanted to try something that was different and unusual, so I tried the Seafood Quiche which, to my pleasant surprise, was outstanding!

First, cook 3 cups of white rice per package instructions.  While the rice is cooking, grate the two cups of Swiss cheese, setting aside 1 cup for later.  You can also chop the shrimp, green onions and roasted pepper at this time and set aside. 

 Next, combine cooled rice, 1 cup of Swiss cheese and 2 slightly beaten eggs in a bowl.  Once combined, spread firmly and evenly over the bottom and sides of a buttered pyrex dish.

The next step is to heat the half & half, but do NOT boil.

In a large bowl, combine the remaining ingredients: the mushrooms, crab, shrimp, peppers, onions, slightly beaten eggs, salt, pepper, everything!

Combine with half and half and mix thoroughly.

Pour the mixture over the already prepared rice mixture in the pyrex, top with any remaining swiss cheese, or grate some on top, and bake at 350 degrees for 30 minutes or until a knife is inserted near the center and comes out clean.

Serve and enjoy!- John

Bacon Pierogie Bake

When I saw this recipe on cookingthisandthat.blogspot.com I knew I had to make it.   We both love pierogies and this made a usual side dish into a meal. All I needed to make was a green salad and we were all set with dinner.  When we have pierogies we usually fry them so baking them was something new.  It took about 25 minutes to make and it was so good as pierogies always are.   The recipe called for the frozen variety but I always buy the homemade fresh ones that are in the deli section.  There are usually many fresh flavors to pick from. We choose potato and sauerkraut but I think next time I would just pick either plain potato or potato and cheese.    

Ingredients:
20 potato or potato and cheese fresh pierogies
3 slices center cut bacon, chopped
2 cloves garlic, minced
4 oz. cream cheese, regular or low-fat
3/4 cup chicken broth low sodium
1/2 cup shredded cheddar cheese
1/4 cup thin sliced green onions
2 small plum tomatoes, diced

Directions:
Preheat oven to 400 degrees.
Spray a baking dish with cooking spray.  Arrange pierogies in dish.
Cook bacon in the microwave until crispy.
In saucepan cook garlic.  Add cream cheese, stirring until it melts.  Add broth stirring continuously until its all incorporated.

Pour sauce mixture over pierogies.  Top with cheddar cheese.
Bake for 15 minutes.  Remove from oven, top with tomatoes and bacon and return to oven for 5 more minutes.
Remove from oven and sprinkle with green onions.  Serve hot.

Enjoy!   Susan