Cheesy Ziti Florentine

In an effort to get the blog completely updated before the new year (and thanks to some vacation time) you should start seeing posts more frequently as I recap my fall cooking. Here is the first...a yummy take on baked ziti. This is a good baked ziti and a nice way to incorporate your vegetables for a one dish meal.

Cheesy Ziti Florentine

1 lb ground beef (we used ground turkey)
1 onion diced
2 cloves of garlic diced
1 jar of good marinara sauce (or homemade)
3/4 cup water
4 oz (1/2 small package) of frozen chopped spinach (defrosted)
1 lb of ziti pasta
1 8 oz container of ricotta cheese
1-2 cups of mozzarella
1/2 cup of Parmesan cheese grated
1 teaspoon of crushed red pepper
2 teaspoons of salt (more to taste)
1 teaspoon of pepper (more to taste)
1/2 cup of whatever red wine you have on hand (if you don't have any, simply omit--we did)
1 tablespoon of Mrs. Dash
1 teaspoon of dried oregano

Start by browning your ground beef in a large pan. Drain any excess grease, add onions and garlic. Saute until onions are tender. Meanwhile - boil your pasta, make sure you season the water with salt well. Undercook the pasta by about 1-2 minutes. Add the wine to the ground beef, onions and garlic- allow to simmer for 5 minutes. Add the marinara sauce and the water- I like mine to be a little saucy and not as thick. Add your defrosted spinach. Stir in your salt, pepper, Mrs. Dash (or any nice salt free seasoning blend you prefer), crushed red pepper and oregano. Season to taste at this point. Drain your ziti noodles and put back into the hot pan. Make sure the pan is off of the heat. Stir in ricotta cheese until well incorporated with the noodles. Combine your sauce and noodles in the large noodle pot. Stir well. Once in the pan, top with shredded mozzarella cheese and bake at 375 covered for 20 minutes. Uncover the dish, add the Parmesan cheese and allow cheese to brown ( 5-6 minutes).

Source: Everyday Gourmet

2nd Annual NC Nestie Tacky Sweater Party

For years I've enjoyed chatting with the fabulous married ladies that frequent The Nest and the NC girls are the best. They are funny, caring, and just all around wonderful. This year was the 2nd annual NC Nestie Tacky Sweater Party, hosted by the fabulous Beth Anne (who always has a beautifully decorated home for the party). The idea...everyone dons the tackiest Christmas sweater they can find, shows up with an appetizer or drink, and we have a great time chatting, eating and drinking. There is also a cookie exchange at the end of the night...each girl brings 6 bags of 6 cookies each and each girl goes home with 6 different bags of cookies. Yum! The food and cookies were delicious. I had some requests for my Chocolate Chip Cheeseball/Dip recipe that I took to the party (I serve as a dip), so I thought I would share that as well as the recipe for the cookies I took to the party. Thanks to my mom for loaning me the first Christmas sweater she ever bought to wear to the party...it was a good one! Merry Christmas!


Chocolate Chip Cheeseball/Dip

1 8oz package cream cheese, softened
1/2 cup butter (no substitutes)
1/4 teaspoon vanilla
3/4 cup confectioners' sugar
2 tablespoons brown sugar
3/4 cup miniature semisweet chocolate chips
3/4 cup finely chopped pecans (optional)
Graham cracker sticks

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add the sugars and beat just until combined. Stir in the chocolate chips. Cover and refrigerate for at least 2 hours. If serving as a dip, it will be ready at this point. If you wish to serve it as a cheeseball, remove from the refrigerator and place cream cheese mixture on a large piece of plastic wrap and shape into a ball. Refrigerate for at least an hour and then just before serving, roll the pall in pecans. Serve with the graham cracker sticks for dipping. Yield: 2 cups

Source: My friend, Kati

Chunky Peanut Butter and Oatmeal Chocolate Chipsters

3 cups old fashioned oats
1 cup all purpose flour
1 tsp baking soda
2 tsp ground cinnamon
1/4 tsp freshly ground nutmeg (I use pre-ground)
1/4 tsp salt
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup peanut butter--chunky or smooth (but not natural)
1 cup sugar
1 cup (packed) light brown sugar
2 large eggs
1 tsp pure vanilla extract
9 ounces bittersweet chocolate, chopped into chunks, or 1 1/2 cups store-bought chocolate chips or chunks

Position the racks to divide the oven into thirds and preheat the oven to 350 degrees F. Line two baking sheets with parchment or silicone mats. Whisk together the oats, flour, baking soda, spices and salt. Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter, peanut butter, sugar and brown sugar on medium speed until smooth and creamy. Add the eggs one at a time, beating for 1 minute after each addition, then beat in the vanilla. Reduce the mixer speed to low and slowly add the dry ingredients, beating only until blended. Mix in the chips. If you have the time, cover and chill the dough for about 2 hours or for up to one day. (Chilling the dough will give you more evenly shaped cookies.) If the dough is not chilled, drop rounded tablespoonfuls 2 inches apart onto the baking sheets. If the dough is chilled, scoop up rounded tablespoons, roll the balls between your palms and place them 2 inches apart on the sheets. Press the chilled balls gently with the heel of your hand until they are about 1/2 inch thick. Bake for 13 to 15 minutes, rotating the sheets from top to bottom and front to back after 7 minutes (my oven is more in the 10 minute range for these). The cookies should be golden and just firm around the edges. Lift the cookies onto cooling racks with a wide metal spatula - they'll firm as they cool. Repeat with the remaining dough, cooling the baking sheets between batches (I don't really do this). Storing: Wrapped airtight or piled into a cookie jar, the cookies will keep at room temperature for about 4 days. Wrapped and frozen, they'll be good for 2 months. Makes approximately 60 cookies.

Source: Baking, From My Home to Yours, by Dorie Greenspan, page 73 found on Proceed with Caution

Party Pictures

All the girls, being silly

Beth Anne geting ready to try the first bite of Sarah's beautiful cake (it was delicious!)

Everyone is starting to grab the cookies they want to take home

The best shot I have of my sweater (that's me in the white)

Philly Food

Back in August, my husband and I visited Philly for the first time (well I'd had two very long layovers at the airport there going to and from Europe in high school, but I don't think that really counts). We were going to be working in the area for a couple of days so we went early to see the city. We checked out the historical spots like the Liberty Bell and Independence Hall, checked out the famous "Love" sculpture in Love Plaza, shopped at fun foodie spots Reading Terminal Market and DiBruno Brothers, and enjoyed checking out the waterfront at Penn's Landing. We also rode around the city some to see the famous "Rocky" steps at the Art Museum and just get a little tour of the town. We even watched a Bollywood movie tentatively titled "New York" be filmed, complete with fake NYPD cars. We did go have an authentic Philly cheesesteak at Jim's on South Street, but we both agreed that the cheesesteaks at our local cheesesteak restaurant, Fat Philly's, were much better (the folks that own it came from Philly and import their Amoroso's rolls). The cheesesteak was certainly not worth the 1.5 hour wait.

However, some of the other food we had in Philly was fabulous. I had heard that Philly was a restaurant town and I was given tons of suggestions on places to eat. My husband and I decided on El Vez for dinner on Saturday night and Jones for brunch on Sunday. Boy were those good choices! The food was absolutely delicious at both (and extremely plentiful at Jones...all we could manage to eat for the rest of the day was a single slice of pizza for dinner). At El Vez, I got black bean enchiladas with smoked tomato sauce and my husband got the carne asada. We both got sides of the creamy poblano corn rice, which was to die for. At Jones the next morning, we started off with their monkey bread (they do a small bowl) and then I had the BMW pancakes (huge pancakes with carmelized bananas, walnuts and maple syrup) and my husband got the cheesesteak omelet (really delicious and far better than the cheesesteak we'd had the day before). Our waiter said that he'd only seen someone finish off the pancakes 3 times. Even after both David and I ate off them, there was still half the plate left. We left completely stuffed.

So while I'm not sure we'd go back to Philly just to hang out (we weren't all that impressed with the city), we would go back to sleep in the comfy bed at the Westin and to eat. In fact, we loved the creamy poblano corn rice at El Vez so much, I set out to recreate it when I got home. It is wonderful and I've managed to duplicate it almost perfectly I think. Enjoy!

Creamy Poblano Corn Rice

1.5 cups Arborio Rice (this is important, it likely won't turn out with regular rice)

4 cups low sodium chicken broth

2-3 tablespoons finely minced onions

1 tablespoon butter

2 medium Poblano peppers roasted, peeled and diced

1/2-1 cup white corn kernals (however much you'd like--canned, fresh or defrosted frozen all work fine)

8 oz queso blanco cheese, shredded

1/2 cup heavy cream

Melt the butter in a large saucepan over medium heat. Sautee the onions in the butter until translucent. Put in the rice and sautee until kernals turn translucent and are coated with butter. Pour in 1 cup chicken broth and allow to simmer until most is absorbed. Then continue adding broth 1 cup at a time until it is mostly all absorbed. This will take 20-30 minutes. While you are waiting for the rice to absorb the broth, roast your peppers. I do mine under the broiler in the toaster oven but you can also do them in a regular oven, on the grill, or over an open flame. Roast until the skin is turning black and blistering on all sides. Then place peppers in a bowl covered with plastic wrap or a paper bag and allow them to sweat for about 15 minutes. Peel them, remove the seeds and stem, and then dice the meat of the peppers. Once your broth is mostly absorbed add your diced pepper, corn, cheese and cream. Stir until well combined. Serve immediately. This rewarms well too.

My homemade version of the creamy poblano corn rice

Enjoying my pomegranate margarita at El Vez

My black bean enchiladas and creamy poblano corn rice at El Vez

David's carne asada at El Vez

Yummy BMW pancakes at Jones

The ridiculous line we waited in for a Jim's cheesesteak

The Liberty Bell

Us at Love Plaza

It's a Girl!

I just wanted to write a quick post to congratulate my friends Bob and Gina on the arrival of their daughter tonight. Erin was born at 7:01pm and weighed 7 pounds 9 ounces and was 21 inches long. Mom and baby are doing great and I can't wait to go meet Erin tomorrow. You might remember that I hosted Gina's baby shower back in August. I'm excited that she is finally here and that she is a girl (they decided to keep it a surprise). Little girls are so much fun to shop for (and we all know how I love to shop). Welcome to the world, Erin!

Update: A picture of us meeting Erin for the first time.

Creamy Corn Chowder...Paula Deen Style!

Back in October 2006, Paula Deen came to town to promote her new cookbook, Paula Deen Celebrates!. I was so excited to go but I had just gotten a new job and found out I was going to be sent to a conference in Denver that week. I was so bummed, but my wonderful husband agreed to go for me and get my cookbook signed. I really enjoy watching Paula on the Food Network and the recipes of hers that I've tried have been delish (when most things start with a stick of butter, what's not to love?). I had a bunch of extra fresh corn a few weeks ago and I remembered that I had seen a Corn Chowder recipe in the book and decided that would be the perfect use for my leftover corn. It was warm and tasty and I enjoyed it. Next time I'll be sure to add the red pepper, as I omited it this time (though I'll probably use roasted red pepper and mix it into the soup, rather than using it as a topping).

Corn Chowder

2 Tbsp butter

1 cup chopped yellow onion (I used a sweet onion)

1/2 cup chopped celery

2 baking potatoes, peeled and diced (I used yukon gold instead)

4 cups chicken broth (canned is fine)

4 ears white or yellow corn on the cob

1/2 cup half-and-half

1/2 teaspoon salt

1/4 teaspoon pepper

One 10.75 oz can condensed cream of celery soup

1/4 cup chopped red bell pepper (I omitted)

In a heavy-bottomed 4 quart stockpot, melt the butter over medium heat. Add the onion, celery, and potatoes and saute for about 2 minutes. Add the broth and boil the vegetables over medium-high heat for about 15 minutes, until the potatoes are very soft. Meanwhile, cut the corn from the cobs with a sharp knife. Place each corncob in the middle of a large bowl to catch the kernels and juice. Add the corn to the soup and cook for 5 minutes more. Add the half-and-half, salt, pepper and the cream of celery soup. Stir well to combine. Simmer until hot. Serve immediately. Garnish with the bell pepper. Makes about 6 cups.

Source: Paula Deen Celebrates!

The deliciousness

Paula getting ready to sign my book

My husband with Paula's husband, Michael

Party Hearty...with a sandwich!

A few weeks ago, I hosted my friend Gina's baby shower at my house along with her sister and a few of her other friends. We had lots of yummy food and my contributions were Ham and Swiss Party Sandwiches and homemade mini quiches (I made spinach ones and then ones using this recipe, but with Gryuere). These are the best little party sandwiches. They are different and tasty and always a big hit every time I make them. I've made them for coworkers, Christmas parties, and, of course, the baby shower. They are just delicious. My husband LOVES them and can't get enough. Before he left for the man party (all the husbands got together for a Wii, pizza and beer party at the dad-to-be's house during the shower) he was like "There will be sandwiches for me, right?" He was in luck, as with so much food, we had leftovers of everything. They are quite rich, so you can't eat too many at once. Start looking early for the party rolls though...I know in our area they can be tough to find!

Ham and Swiss Party Sandwiches

3 packages party rolls (should be around 20 in the package...smaller than but similar to dinner rolls...Cobblestone Mills or Pepperidge Farms both make them)

1/2 lb. butter or margarine

3 tblsp. poppy seed (World Market is the cheapest place I've found to get them)

1 tsp. worcestershire sauce

3 tblsp. yellow mustard

1 medium onion chopped or grated (you want this to be very finely chopped)

1/2 pound Swiss cheese, thinly sliced (you need around 15 slices)

Ham (I normally use close to a pound of thin sliced from the deli)

Slice rolls, don't pull apart (keep all 20 tops as one "sheet" and all 20 bottoms as one "sheet"). Mix next five ingredients and cook on low heat enough to melt butter/margarine. Spread sauce on both sides of rolls. Put cheese and ham on bottom part. Put the top of the rolls over the bottom and wrap in foil. Bake at 400 degrees for 10 minutes. Slice into individual rolls for serving.

Source: My mom...don't know where she got it from, sorry!

A close up shot

On the display tower at Gina's baby shower (that's them behind the diaper cake)

I must attention whore my first diaper cake, which I was really pleased with (and hey, the sandwiches are in the background!)

Quick Weeknight Lasagna

I love lasagna...layers of pasta, cheese and sauce...yum! However, lasagna can tend to be pretty labor intensive. That is why I love this recipe for when I want lasagna, but don't have time for an hour long production.

Meatless Microwave Lasagna

6 oven ready lasanga noodles (the kind you don't need boil)

1 egg

1 container (15oz) ricotta cheese (fat free or part skim works fine)

1 tablespoon dried parsley

1/2 cup grated Parmesan cheese

1 jar pasta sauce, any variety

1 1/2 cups shredded mozzarella cheese, divided

Grease an 8x8x2 inch glass baking dish (cooking spray is fine). In a medium bowl, beat eggs. Stir in ricotta, parsley and Parmesan. Spread 3/4 cup pasta sauce to cover the bottom of the baking dish. Place 2 lasagna noodles on top. Spread half the ricotta mixture onto the noodles, trying to seal in the edges of the noodles. Top with 1/2 cup mozzarella then another 3/4 cup of pasta sauce. Repeat (2 noodles, other half ricotta mixture, 1/2 cup mozzarella, 3/4 cup sauce). Place the final two lasagna noodles on top and then cover with the remaining pasta sauce and 1/2 cup mozzarella. Cover with microwavable plastic wrap and cut a small slit in the center of the plastic wrap to vent. Microwave on high for 15-20 minutes depending on your microwave. If you don't have a turntable in your microwave, rotate 1/4 turn every 5 minutes. Let stand uncovered 15 minutes before cutting.

Source: Adapted from a Barilla recipe found in the coupon section of the newspaper many years ago.