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Cheesy Pasta with Sun Dried Tomatoes

February 1, 2010 By The Recipe Mom Leave a Comment
pasta

pastaWhat You Need:

1/2 C of pine nuts
4 C of tubular pasta
1 1/3 C of water
1 t of olive oil
1/2 red onion, sliced
8 oz. soft goat cheese
1/2 C oil packed sun dried tomatoes, chopped
1/2 t of red pepper flakes
1 t basil
6 T of balsamic vinegar
10 mushrooms, sliced
10 kale leaves, stemmed and chop roughly

How to Make It:

Adjust the oven temperature to 450 degrees allowing the oven to preheat.
Generously coat the inside and lid of a cast iron Dutch oven with cooking spray.
Place the pine nuts onto a cookie sheet in a single layer.
Place them into the oven while it is preheating and toast for 3 minutes.
Be sure to stir the nuts a couple of times so they are completely toasted.
Allow the pine nuts to cool slightly.
Place the pasta into the pan.
Pour the water over the pasta and stir to coat.
Smooth the pasta out over the bottom of the pan.
Spread the onions over the pasta.
Sprinkle in the cheese.
Add the tomatoes and sprinkle with the red pepper flakes and basil.
Pour the vinegar into the pan but do not stir.
Add the pine nuts and the mushrooms.
Stuff enough of the kale leaves into the pan as it will hold yet still being able fit the lid onto the pan.
Cover and bake 45 minutes or until the pasta is cooked the way you like.

Makes 4 servings

This is a tasty pasta side dish that can be added to any meal. Want to make it the main course? Add strips of prosciutto or salami to the pan before adding the tomatoes.

Preparation Time: approximately 10 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 55 minutes

Nutritional Information: (approximate values per serving)
Calories 476; Fat 19g; Carbohydrates 61g; Cholesterol 10 mg; Sodium 299 mg; Protein 18g; Fiber 5g

Filed Under: Brunch Ideas, Dinner Ideas, Dutch Oven, Kid Friendly, Lunch Ideas, One Dish Meals, Recipe Cards, Recipes, Side Dishes Tagged With: , , , , , , , , , , , ,

Baked Eggs in a Well

January 19, 2010 By The Recipe Mom Leave a Comment
eggs

eggsWhat You Need:

1 t of ground cumin
6 garlic cloves, sliced thin
1 red onion, sliced thin
1 orange bell pepper, cored seeded and sliced ling
2 russet potatoes cut into small cubes
1/2 t of salt
1/4 t of pepper
1 small head of cabbage, shredded
4 large eggs
4 thick slices of whole grain bread

How to Make It:

Place the oven setting at 450 degrees allowing the oven to heat.
Spray the lid and inside of a cast iron Dutch oven with a cooking spray.
Place the cumin seeds over the bottom of the prepared pan.
Spread the garlic over the seeds.
Lay the onion then the peppers over the garlic.
Season the potatoes with the salt and pepper and place them evenly over the top.
Make 4 wells with the cabbage in the pan.
Break the eggs into the center of each well.
If the eggs run out of the wells it is ok they will still be nestled inside the well when cooked.
Lay a slice of the bread over the top of each well.
Cover and bake 32 minutes or until the eggs are cooked through.

Makes 4 servings

These eggs will bake similar to a poached egg. By using whole grain bread or bread with seeds such as sunflower this dish will have a little more texture. Add a glass of juice for a well balanced breakfast.

Preparation Time: approximately 15 minutes
Baking Time: approximately 32 minutes
Total Time: approximately 47 minutes

Nutritional Information: (approximate values per serving)
Calories 420; Fat 12g; Carbohydrates 57g; Cholesterol 426 mg; Sodium 462 mg; Protein 23g; Fiber 6g

Filed Under: Breakfast Foods, Breakfast Ideas, Brunch Ideas, Dutch Oven, Kid Friendly, One Dish Meals, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , ,

Yuletide Layered Salad

December 4, 2009 By The Recipe Mom Leave a Comment
layeredsalad

layeredsaladWhat You Need:

1 C of mayonnaise
1/4 C of milk
2 t dill weed
1/2 t seasoning blend
1 bunch of romaine lettuce, torn
2 carrots, grated
1 C red onion, chopped
1 cucumber, sliced thin
1 (10 oz.) pkg. frozen sweet peas, thawed
1 (8 oz.) pkg. cheddar cheese, shredded
8 strips of bacon cook and crumbled

How to Make It:

In a bowl whisk together the mayonnaise, milk, dill weed and seasoning blend.
Place the covered bowl in the refrigerator until ready to serve the salad.
Spread the torn lettuce into the bottom of clear bowl.
Scatter the carrots over the lettuce.
Scatter the onions over the carrots then lay the cucumbers over the onions.
Pour the chilled dressing over the vegetables resisting the urge to stir.
Scatter the peas over the cucumbers.
Spread the cheese over the peas and sprinkle the bacon over the top.

Makes 16 servings

This salad layered salad will look perfect on your Christmas buffet and it’s so simple to prepare. The dressing can be made the day before to give the flavors time to blend together.

Filed Under: Dinner Ideas, Recipe Cards, Soups and Salads Tagged With: , , , , , , , , , , , ,

Sweet Swiss Cheese Bread

November 18, 2009 By The Recipe Mom Leave a Comment
cheesebread

cheesebreadWhat You Need:

1 (1 lb.) loaf Hawaiian sweet bread
1 (8 oz.) block of Swiss cheese
1/2 C of unsalted butter, melted
1 T of garlic, minced
1 t of salt
3 slices of red onion, chopped

How to Make It:

The oven temperature is set to preheat to 350 degrees.
Cut the bread at 1 inch intervals to within 2 inches from the bottom.
Cut the Swiss cheese into 1/2 inch slices and put into the cuts of the bread loaf.
Place the butter, garlic and salt into a small mixing bowl and stir to combine.
Add the onion and turn to coat well with the butter mixture.
Carefully spoon the butter mixture over the bread allowing it to run down all sides.
Wrap the bread completely in heavy duty aluminum foil.
Put in oven and bake until the cheese is completely melted about 25 minutes.

Makes 12 servings

Preparation Time: approximately 10 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 35 minutes

This bread is simple and easy to make and everyone will like the taste. It’s sure to be a hit at your Christmas buffet. You may leave the onion out if you prefer. Decrease the salt by 1/4 tsp if you use salted butter.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , ,

Zucchini Pasta with Cheese

August 4, 2009 By The Recipe Mom Leave a Comment
zucchini-pepper

zucchini-pepperWhat You Need:

1 (1 lb.) box of shell pasta, cook as directed on the box and drained well
3 tbsp of herb flavored oil
2 cloves of garlic
1 tbsp of ketchup
3 small zucchini, quartered and sliced
1 red bell pepper, julienne
1 carrot, julienne
1/2 C feta cheese, crumbled
1/2 C Kalamata olives
1/4 C red onion, diced
2 T of red wine vinegar
1/4 tsp salt
1/4 tsp pepper

How to Make It:

Lightly oil the grill grate then heat the grill to medium hot.
Place the cooked pasta and 1 tbsp of oil tighter in a large mixing bowl.
Place the remaining oil in a separate bowl and whisk in the garlic and ketchup.
Stir in the zucchini bell pepper and carrots until coated well with the oil mixture.
Place the coated vegetables on the grill and turning frequently grill 5 minutes or until charred.
Return the grilled vegetables to the bowl.
Fold in the cheese, olives and red onions.
Pour the vinegar over the vegetables.
Add the salt and pepper and stir until all the vegetables are well coated.

Filed Under: Dinner Ideas, Grilled, Lunch Ideas, Recipes, Side Dishes Tagged With: , , , , , , , ,

Zesty Jalapeno Tomato Corn Salsa

June 26, 2009 By The Recipe Mom Leave a Comment
salsa

salsaWhat You Need:

2 ears of corn, cooked and removed from the cob
1/4 C of red onion, chopped fine
4 tomatoes, chopped
1 jalapeno pepper, chopped
1/4 C of fresh cilantro, chopped
1/4 C Zesty Italian dressing

How to Make It:

Mix together the corn and onion in a serving bowl.
Add the tomatoes and jalapeno and stir to combine.
Sprinkle the fresh cilantro evenly over the vegetables.
Pour in the dressing and stir gently to coat.

Makes 24 servings

Preparation Time: approximately 15 minutes

Serve this salsa as a side dish with crackers or as a topping for brats, hotdogs or hamburgers. Pepper can be used in placed of the jalapeno. Just sprinkle 1/8 tsp in before adding the cilantro.

Filed Under: Recipes, Side Dishes Tagged With: , , , , , , ,

Potato and Pea Salad with Tarragon Vinaigrette

May 15, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 lb. tiny red potatoes, unpeeled and halved
1/2 C red onion, coarsely chopped
1 C of frozen petite peas
2 T of tarragon vinegar
2 t Dijon mustard
1/3 C extra virgin olive oil
2 T fresh tarragon, chopped
1/2 t salt
1/2 t pepper

How to Make It:

Fill a saucepan 2/3 full of water.
Place the potatoes in the pan being sure they are submerged.
Place the pan over high heat and bring the water to a boil.
Allow the potatoes to boil 12 minutes or until fork tender.
Drain the potatoes well and return them to the saucepan.
Stir the onions into the potatoes.
Put the peas into a small saucepan and just cover with water.
Place the pan over high heat and bring the water to a boil.
Cook the peas for 3 minutes or until they turn a bright green.
Drain the peas well then run under cool water.
Pour the vinegar into a small mixing bowl.
Whisk the mustard into the vinegar until well combined.
Pour the oil into the bowl and whisk again to incorporate.
Sprinkle in the tarragon, salt and pepper and whisk until blended in well.
Pour the dressing over the potatoes and onions.
Fold in the peas stirring gently until completely combined.

Makes 4 servings

It may be hard to find tarragon vinegar in your local grocery store. If it is not available white wine vinegar can be used in its place. 1/4 t of dried tarragon may be substituted for the fresh tarragon.

Filed Under: Mothers Day, Recipes, Side Dishes, Today's Kitchen Tagged With: , , , , , , , ,

Supreme Strawberry Spinach Salad

March 9, 2009 By The Recipe Mom Leave a Comment

What You Need:

1 (8 oz.) pkg. baby spinach
1/4 C red onion, sliced into rings
1 pint strawberries, sliced
8 strips of bacon, cooked and crumbled
1/4 C red onion, sliced into rings
1 C mayonnaise
1/2 C sugar
1/4 C raspberry vinegar

How to Make It:

Put the spinach into a large salad bowl.
Layer the onion rings over the spinach.
Spread the sliced strawberries over the spinach.
Sprinkle the bacon over the top of the entire salad.
Place the mayonnaise into a mixing bowl.
Sprinkle the sugar into the bowl with the mayonnaise.
Pour the raspberry vinegar into the mixture and whisk until the ingredients are completely incorporated together.
Pour the dressing over the salad and allow it to set 15 minutes while the dressing soaks into the salad.

Serves: 8

The salad won’t need to be tossed if you allow it to stand so the dressing can soak in. This leaves your salad in layers and gives it an attractive look when placed on the table. If you prefer, use a sweet salad dressing instead of the mayonnaise and sugar. Just whisk the vinegar into the salad dressing until well combined.

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Filed Under: Soups and Salads Tagged With: , , , , ,