Mini Chili Meatloaf with Smoky Potatoes

Meatloaf isn't something that I eat very often, but for some reason I was craving it the other day.  I didn't want to just make regular meatloaf though, I wanted to try something different.  I decided to try making a chili meatloaf, and it turned out to be delicious.  I also wanted some mashed potatoes on the side (because meatloaf and mashed potatoes are soul mates), so I decided to add some smoky spices to them so that they would compliment the meatloaf.  And to get some veggies on my plate I made some roasted peppers and zucchini to go with it.  It was a wonderful meal, and I will definitely be making this meatloaf again!

Chili Meatloaf

1 lb. ground beef

1 egg

2 green onions, sliced

2 garlic cloves, minced

1/3 + 1/4 cup taco sauce

1/2 + 1/4 cup grated cheddar cheese

1 tsp. cumin

1/2 tsp. cayenne

Smoky Mashed Potatoes

4 large potatoes

1/4 cup milk

1/3 cup sour cream

1/2 tsp. paprika

1 tsp chipotle pepper powder

Preheat oven to 400F. Combine all ingredients except for the 1/4 cup each of taco sauce and grated cheese.  Divide the beef mixture into four mini loaves.  Top each with a tablespoon of taco sauce and a sprinkle of cheddar cheese. Place on a parchment paper lined baking sheet and cook for 30 minutes.

To make the smoky mashed potatoes peel four large potatoes (if you are using new potatoes you can leave the skin on for a more rustic look) and cut into 1 inch cubes.  Place in a pot of salted water and bring to a boil.  Let simmer for 10 minutes or until the potatoes are tender, but not mushy.  Drain the potatoes and place back in pot.  Add  milk, sour cream, and spices.  Use an electric mixer to puree them, or just mash with a potato masher.  Add extra milk if the potatoes seem too dry.

Mexican Lasagna

This is definitely one of my favourite recipes, it's cheesy, delicious, and a crowd-pleaser.  I have made if for quite a few different people and they always love it.  I usually serve it with sour cream and salsa, but you can also throw some sliced black olives, tomatoes, avocado, or shredded lettuce on top as well.  The recipe doubles well, just make it in a 9x13 inch pan instead.  I find this lasagna just as good the next day, so I definitely like to have left-overs.  

Mexican Lasagna

1 small onion, diced
1 tbsp. olive oil
1 lb lean ground beef
2 cloves garlic, finely diced
2 tbsp. chili powder (homemade recipe here)
540 ml can tomato sauce
1 tsp sugar
1 egg
1 cup cottage cheese
1 cup Mozzarella cheese, grated
1/2 cup Cheddar cheese, grated
3 large tortillas
2 green onions, sliced
Toppings:
salsa
sour cream
shredded lettuce
diced tomatoes

Heat oil in large skillet.  Add onions and cook until soft.  Add ground beef and garlic and cook until beef is browned.  Mix in chili powder and then add tomato sauce and sugar.  Simmer for 15 minutes, stirring often.
Preheat oven to 350F.  Beat the egg and then mix with cottage cheese.
Spread the bottom of a 9x9 pan with 1/3 of the beef and sauce.  Cover with 1/2 of the Mozzarella cheese.  Place a tortilla on top, cutting so that it fits.  Add the cottage cheese and cover with another tortilla.  Cover the tortilla with 1/3 of the beef and the rest of the Mozzarella cheese.  Place the last tortilla on top and cover with the rest of the beef and the Cheddar cheese.  Sprinkle the green onion over top.  Bake for 30 minutes.  Serve with salsa, sour cream or any other toppings.  Enjoy!

Roasted Cauliflower and Leek Soup

This is a wonderful, full-flavoured soup that is warming on a cold winter's day.  And with an ingredient list of old cheddar, roasted cauliflower, and delectable leeks...how could it not be delicious?  When I made it I only pureed it a bit with the blender so that there were still tasty pieces of cauliflower in the soup.  Roasting the cauliflower first added a wonderful nutty taste.  I sometimes roast cauliflower as a side dish and then toss some Parmesan cheese on it using this same roasting method- it's delicious!

Roasted Cauliflower and Leek Soup

1 small head of cauliflower, cut into florets

1+1 tbsp olive oil

2 leeks, ends and dark green parts removed

2 1/2 cups vegetable broth

1/2 cup white wine

1/2 tsp dried thyme

1 cup shredded old white cheddar

1 cup milk

salt and pepper

optional: parsley and/or orange cheddar for garnish

Preheat the oven to 400F.  Toss the cauliflower with 1 tbsp of olive oil and some salt and pepper.  Roast on a baking sheet for 20-30 minutes, until browned, stirring once or twice.

Cut the leek in half lengthwise and then thinly slice both halves. In a large pot heat the remaining oil then add the leek.  Cook for about 5 minutes, or until it is softened.  Add the broth, wine, thyme, and roasted cauliflower.  Bring to a boil and then simmer for 20 minutes.

Use a submersion (hand) blender to puree the soup into the desired consistency.  Mix in the cheese and milk and heat through.  Season with salt and pepper and enjoy!

Home Made Perogies!

A few months back my cousin mentioned that she has always wanted to make perogies from scratch, so when she was coming to visit for a weekend of skiing fun I thought it would be a great time to make them together.  Although I have made perogies before on my own, it was definitely easier, and more fun, to make them with someone.  We took turns being the roller/cutter and the filler to make an assembly line of tastiness...all the while drinking wine to make the work merrier:)  

We made a traditional bacon/onion/cheese perogie and we also got creative and made jalapeno/onion/cheese, sweet potato/bacon, and mushroom/onion/cheese fillings.  They all turned out great...well, I didn't try the mushroom one, but my cousin and her boyfriend told me they were delicious!  They really do taste so much better than the frozen ones.  

When making the dough you will find it very elastic-y.  I found I would have to keep rolling it out after cutting a few circles.  But the elasticity did make it easier to stretch the dough around the filling.  And when it came to the filling I didn't measure anything, I just mixed mashed potatoes with all the different ingredients I wanted and figured if there was leftover filling I would just eat it on its own.  Which my cousin did with the mushroom filling.  For this recipe I will give an approximation of what we used for each filling, but if you want it cheesier or less oniony just use what you would like in the fillings.  I did want to make a sweet apple and cinnamon filling too, but we just didn't have the time, or the energy.  All together we made over 50 perogies, and we ate most of them too!  They were just so yummy!

Home Made Perogies

For the dough:

3 cups flour, plus more for kneading

1 cup water

1 egg

2 teaspoons vegetable oil

1 teaspoon salt

For the filling:  

(potato/cheese/onion/bacon, potato/cheese/onion/jalapeno, potato/cheese/onion/mushroom, and sweet potato/bacon)

6 large potatoes, peeled and cubed

2 cups cheddar cheese

3 onions, chopped

6 slices cooked bacon, crumbled

3 jalapeno peppers, finely diced

1 large sweet potato

3 shitake mushrooms, finely diced

any other fillings you would like to try

Place the flour and salt in a large bowl.  Beat the water, egg, and oil with a fork in a separate bowl and then add to the flour.  Slowly mix in with a wooden spoon until the dough forms (it may still be a bit crumbly).  Transfer onto a floured surface and knead for about 8 minutes, sprinkling with flour to prevent sticking.  The dough should be smooth and start to feel stretchy.  Invert a bowl over the dough and let it sit at room temperature for an hour.  (This will give you time to get the other ingredients ready.)

Boil the potatoes in a large pot of salted water until cooked through.  Drain and use a hand-mixer to puree them.  Divide the potatoes and cheese into three bowls. Bake the sweet potato, or microwave it, until it is cooked through and then scoop out the pulp and place it in a bowl.  Fry the onions until well-done and add to 3 of the bowls of potato.  Fry the mushrooms and add to a potato/onion mixture.  Add the jalapenos to another of the bowls of potato and onion.  Divide the bacon between the remaining potato/onion bowl and the sweet potato bowl.    

Divide the dough into 2 parts to make it easier to roll.  Start with one half and roll it until it is about 1/8" thick.  Use the top of a glass or a round cookie cutter to cut circles (about 2 1/2" in diameter) from the dough.  Place a tablespoon of filling into the middle of each circle, and then fold the dough over and seal at the edges.    Brushing a small amount of water on the dough edges before pinching together helps the perogie to stay closed.  

Place the perogies in a large pot of boiling water, about 10 at a time, and boil for 4-5 minutes or until they float to the top.  Drain the perogies and fry in a large skillet with olive oil until they are browned on both sides.  Serve with sour cream and sliced green onions.  Enjoy!!

   

If you wish to freeze or refrigerate some for another time then skip the frying step.  They taste better when they are freshly fried.         

Cheesy Polenta with Spicy Shrimp

I love polenta, and I'm happy that I finally tried cooking it myself.  I usually just buy the pre-made tubes of it, which work well in some recipes, but for this recipe I wanted something creamier.  It's really easy to make too, and then you can add your own flavourings- such as the smoky paprika and old cheddar cheese in this recipe.  And when topped with fiery shrimp in a lemon sauce...mmm...devine!   

Cheesy Polenta with Spicy Shrimp

1 cup cornmeal

1 tsp salt

4 cups water

2 tsp paprika

1 tsp cayenne pepper

1 cup grated old cheddar

1/2 cup chopped cilantro

1 tbsp oil

1 pound peeled shrimp 

1 tsp hot pepper flakes

juice from one lemon

In a medium pot whisk the cornmeal and salt with 2 cups of water over medium heat until it begins to thicken (about 5 minutes).  Add another cup of water along with the paprika and cayenne and whisk until it begins to thicken again.  Add the last cup of water and continue to whisk until tender and thickened, about 5-8 minutes.  Stir in the cheese and cilantro.

In a frying pan heat the oil over medium-high heat.  Add the shrimp and pepper flakes and sautte until shrimp are pink, around 5 minutes or less.  Remove from heat and add in the lemon juice.  Scrape up any bits of chili peppers and then top the polenta with the shrimp and lemon sauce.  Enjoy!

Crab and Shrimp Layered Dip

This is another of my childhood favourites, but I only made it for myself recently.  It's a really easy dip to make, and it tastes amazing.  The hubby and I ate so much of it on New Years Eve!  This picture is actually from when my mom made it at Christmas because I didn't get a chance to take a picture of mine before we started to eat it.  It's great served with crackers, celery, or Romaine lettuce leaves as you can see in the picture.  I'm not sure if my mom adds the sour cream to it, but I did just to make it easier to dip in.  

Crab and Shrimp Dip

1 pkg cream cheese, softened at room temperature

1/4 cup sour cream

1/4 cup seafood sauce (approx.)

1 can crab meat

3 tbsp minced parsley

1 can cocktail shrimp

Mix the cream cheese with the sour cream and spread into middle of a large plate.  Pour the seafood sauce over top, spreading it almost to the edges.  Spread the crab meat on top of that, making sure you can still see some of the sauce and cream cheese at the edges.  Sprinkle on the parsley in a smaller circle on top of the crap and top with the shrimp.  Serve with crackers and vegetables.

Gourmet Grilled Cheese

There's an awesome food truck in Hamilton called Gorilla Cheese and they were the inspiration for this sandwich.  They have a grilled cheese called The Lumberjack which consists of cheddar, bacon, apple, and maple syrup.  It's pretty damn good.  I have been wanting to make my own version for quite a while, especially once I bought some bacon marmalade and knew how great it would be in this sandwich.  I used a smoked Gouda cheese which paired really well with the caramelized onions found in the bacon marmalade, and multi-grain bread to hold it all together.  It was delicious.  Although I wish I would have let my cheese get a little more melty...but I was hungry and it was taking too long!

Apple Gouda Grilled Cheese

2 slices multi-grain bread

8 slices Smoked Gouda cheese

1/4 to 1/2 an apple, peeled and sliced

2 tbsp bacon marmalade

1 tsp maple syrup

1 tbsp butter

Preheat frying pan over medium heat.  Spread both slices of bread with butter.  On the non-buttered side of one slice place 4 pieces of Gouda.  Cover the Gouda with the sliced apple and then drizzle the maple syrup over top.  Place the remaining Gouda on the maple apples.  On the 2nd piece of bread spread the bacon marmalade on the non-buttered side and place marmalade side down on the cheese.  The buttered sides need to be on the outside of the sandwich.  Now grill the sandwich until the bread is golden and the cheese is melted.  Enjoy it while it's hot!

Potato Skins

After making this yummy Baked Potato Soup I had some left over potato skins that I didn't want to throw out.  After all, the potato skin is the healthiest part of the potato...which makes this recipe a healthy one even though it involves cheese, bacon, and sour cream!  (OK, I may be lying about that last part.)  Everyone loves these baked skins, and they are good without the bacon too if they need to be vegetarian.  And notice that I said 'good' and not 'super-duper amazing' like they are WITH the bacon:)  

These can be pretty much made as cheesy and bacony as you want them.  I didn't have a whole lot of bacon left so mine are pretty chintzy on the bacon side, but they were still delicious!  Just make do with what you have.

Potato Skins

Skins from baked potatoes

Cheddar Cheese

Green Onion

Cooked Bacon

Sour Cream 

After removing the pulp from the baked potatoes cut the skins into the size you would like.  Lay them on a baking sheet.  Sprinkle grated cheddar cheese over each one and then top with bacon and green onion.  Bake at 350F for about 10 minutes, until cheese is bubbly and potatoes are a bit crispy.  Serve with sour cream for dipping.

Baked Potato Soup

This is a soup recipe my hubby actually likes...and really, what's not to like about it?  Bacon, cheese, potatoes, green onion, and sour cream made into a rich soup.  It's delicious, it tastes just like a twice-baked potato.  And one of the reasons it tastes so much like a baked potato is that it is made with...wait for it... baked potatoes! When my sister-in-law made this she just boiled the potatoes instead and it was not nearly as good.  Baked potatoes have a different texture to them than boiled, and it makes a difference in this recipe.  Plus baked potatoes are healthier since all the nutrients stay in them and don't get boiled out.  And if you're wondering what to do with the leftover skins try this recipe for tasty cheesy potato skins.

Baked Potato Soup

5 Baking Potatoes, washed and scrubbed

3 cups Water

3 cups Milk

2 Celery Stalks, chopped

1/4 cup Butter

1/2 cup Sour Cream

6 Strips of Bacon , cooked and crumbled

1/3 cup Green Onion, sliced (plus more for garnishing)

1 1/2 cups Grated Cheddar Cheese, divided

Salt and Pepper

Bake potatoes for 1 hour at 350F, let cool slightly.  Heat water in a large pot and add the celery, simmer until the celery is tender.  Scoop the pulp out of the baked potatoes and add to the celery with the milk, butter, sour cream, bacon, 1 cup of the cheddar cheese, and salt and pepper.  Simmer until it is thickened and at the consistency you like.  Serve with the extra cheese and onions sprinkled on top.

Artichoke and Crab Pizza

Ever since my little brother told me a few months ago that he makes the best home made pizza sauce and dough I have been excited to try them out.  And then last week while he was visiting I was finally able to.  The sauce he makes is absolutely fantastic...it involves roasting tomatoes and garlic for hours and then pureeing them with olive oil and I don't know what else.  Unfortunately it's his secret recipe and he didn't let me know what it was:(  But the crust is from the Joy of Cooking Cookbook and is super easy to make and really delicious.  Pizza is just so much better when the dough is freshly made.  I like a thin crust so we stretched it out quite a bit and were able to get 3 medium sized pizzas out of it.  It was perfect, and the outer crust didn't get all dried out.  My bro, hubby, and I each put different toppings on our pizzas, and I'm pretty sure mine was the best.  They just had outrageous toppings like pepperoni *gasp!* and green peppers.  I went with a different combination...

I had a small jar of artichokes at home, so it got me thinking of my favourite dip, artichoke and spinach, which got me thinking of crab dip, and the toppings just went from there.  The artichokes, spinach, crab, and red onion were superb together.  And I had some crab left over which I added to the cheese mixture in my cheese wontons, which turned out really well.  And now onto the recipe, because if I think about this pizza anymore I will have to make another!

 



 

Artichoke and Crab Pizza

 

1/2 of the pizza dough from the recipe below

1 small can pizza sauce (or make your own!)

1 6oz. jar of artichoke hearts, rinsed and chopped

1/2 cup grated mozzarella cheese

1 can of crab meat

1/4 cup cooked spinach, chopped and drained well (about 1 1/2 cups before cooking)

2-4 tbsp finely diced red onions

1/4 cup finely diced yellow and/or orange peppers



 

Preheat oven to 450F.  Sprinkle a baking sheet with cornmeal.  Roll and stretch the dough into the size and shape of pizza wanted and put on the baking sheet.  Spread desired amount of sauce over dough.  Place artichoke pieces over the sauce and then cover pizza with mozzarella cheese.  Top cheese with the remaining ingredients, evenly covering the pizza.  Bake for 10-12 minutes on middle rack, or until crust begins to brown.  Broil for 1-2 minutes at end to turn cheese golden and bubbly.  Let cool for a minute before cutting and enjoying! Yummmm!

 

Pizza Dough Recipe

 

1 pkg (2 1/4 tsp) active dry yeast

1 1/3 cups warm water

3 1/2  to 3 3/4 cups all purpose flour

1 tbsp olive oil + 1 tsp for coating bowl

1 tsp salt

1 tbsp sugar, if desired (sugar makes a puffier crust)

 

Sprinkle yeast into the water in a large bowl and let stand 5-10 minutes until yeast is dissolved and foaming.

Mix in the remaining ingredients until it's all holding together (start with less flour and add more if needed).  Turn dough onto a lightly floured surface and knead for 10 minutes.  Dough will be smooth and elastic when done.

Coat a large bowl with remaining oil and place the dough in it, turning it so that oil coats the whole dough ball.  Cover with a clean dishtowel and let rise for an hour and a half in a warm place.  Dough should double in volume.

Punch the dough (best part!) and divide it in half, forming 2 balls.  Lightly cover the balls and let rise for an additional 15 minutes to 24 hours.  (If letting it rise for a long period leave it in the fridge and take it out about 15 minutes prior to using.) *My brother made the dough the night before so it was ready for dinner the next day.*

Roll out the dough balls, top with your favourite sauce and toppings, and bake at 450F for 10-12 minutes.

 



Veggie Quesadillas

Toasty tortillas holding together a delicious blend of cheese, vegetables, and salsa, with more salsa, sour cream, and guacamole to dip...what could be better?  This is definitely comfort food.  Really though, anything with oozy, melty cheese on it becomes comfort food in my book.  Especially when avocados enter the mix!  I love the taste of these veggie quesadillas even more than the traditional chicken ones.  I like the crunch that the vegetables add, and although I make mine without chicken you can definitely add some to these.  Mmm, these really are delicious!

Veggie Quesadillas
(makes 4 small)

8 small flour tortillas
1 cup shredded cheddar cheese
1/2 cup finely diced bell peppers (any colour... I like orange or yellow)
1/3 cup finely chopped broccoli
1/3 cup finely chopped cauliflower
1 tbsp olive oil
1 cup salsa
1 avocado
1 tbsp lime juice
1/4 tsp chili pepper flakes
1/2 cup sour cream

Heat olive oil in a large pan over med-high heat and cook broccoli, cauliflower, and peppers for about 5 minutes.  Vegetables should be cooked, but still slightly crunchy. 
Sprinkle half of the cheese on 4 tortillas.  Divide the cooked vegetables between the 4 tortillas, spreading around to cover cheese.  Top the vegetables with a tablespoon or two of salsa, keeping the remaining salsa for dip.  Use the rest of the cheese to sprinkle over the layer of salsa, and then top with the remaining tortillas.  Cook them in a frying pan over medium heat for about 3 minutes a side, or until tortillas turn golden brown and get crispy. 
Mash the avocado, lime juice, and chili flakes together to make a simple guacamole.  Serve the quesadillas with the remaining salsa, sour cream, and guacamole on the side.  Enjoy!

Polenta and Ricotta Stacks with Vegetables

I really enjoy eating polenta, but as good as it always is in restaurants, I never know what to do with it at home.  Luckily, while searching for a recipe to use up my ricotta with, I came across a recipe similar to this one.  It seemed like a great way to cook some polenta and use the ricotta cheese I had.  The recipe I found had ground turkey in it though, and I wanted to make a vegetarian version.  I also wanted to use the zucchini and tomatoes I had in the fridge, so I made a few changes to the recipe.  It was an easy dish to make and it was a nice, light, summery dinner when served with some baby greens on the side. 



Polenta and Ricotta Stacks with Vegetables

1prepared polenta log (found in the rice/pasta area of grocery stores)

1 tbsp butter

1 350g container of ricotta cheese

1 cup baby spinach

2 Roma tomatoes, finely diced

1 small zucchini, finely diced

1/2 yellow pepper, finely diced

2 cloves garlic, minced

2 tbsp finely chopped fresh basil

1 tsp grated lemon zest

1/2 tsp ground black pepper

1/2 cup grated Swiss or Mozzarella cheese



Pre-heat the oven to 400 degrees.  Cut the polenta log into 8 1 inch-thick slices.  Melt butter over med-high heat in large frying pan and fry polenta slices for about 4 minutes per side, or until browned.  Place the slices in a baking dish.  Using the same frying pan stir-fry the zucchini, pepper, and garlic for about 3 minutes.  Add the tomatoes and cook for about a minute more. 

Mix the ricotta cheese with the basil, lemon zest, and black pepper.  Top each of the polenta slices with some baby spinach.  Divide the ricotta mixture evenly between the 8 slices, spreading it out to cover the spinach.  Place a large spoonful of the vegetable mixture on each of the slices and then cover each one with grated cheese.  Bake for 6-8 minutes or until cheese is melted and bubbly.  Enjoy!

Pasta with Barbecue Roasted Vegetables

This is a very flavourful pasta dish that takes about 5 minutes to prepare and only 10 minutes to cook.  And it really shows off the delicious summer vegetables that are now in season.  And you can pretty much use any vegetables you want to make this.  I used yellow zucchini, broccoli, and red and orange peppers, but portabello mushrooms, eggplant, cauliflower, onions, and many other vegetables would be great in this dish.  Just pick ones that will cook at about the same length of time.  Since I used Spaghettini I cut my peppers into long, thin strips; but if you were to use rigatoni or some other short pasta, it would be good to cut the vegetables into chunks instead.  By the way, I really wanted to make this with Capelletti, but of course I ended up being out of it.  I have nine kinds of pasta in my cupboard, and the kind I want never happens to be there.  So I settled on Spaghettini.  My hubby thinks I'm ridiculous for being disappointed with the thickness of my pasta, but it makes a difference to the dish, I swear!  I made my vegetables on the barbecue so I wouldn't have a hot oven on in my house, but if you want you can just roast the veggies in the oven. 

Roasted Vegetable Pasta
(2 servings)

2 cups of mixed chopped fresh vegetables (broccoli, bell peppers, zucchini, cauliflower, etc.)
2 tbsp + 1 tbsp olive oil
2 cloves garlic, minced
1/2 tsp of chili pepper flakes (if desired)
1/4 cup freshly grated Parmesan cheese
200 grams of any pasta (enough for 2 people)

Bring a large pot of water to a boil and preheat the barbecue to medium.  While water and barbecue are heating chop up the vegetables and mix with the 2 tablespoons of oil, garlic, and chili pepper flakes.  Place in a barbecue-safe dish and cover with tinfoil. 
Add pasta to boiling water and cook for the recommended time.  Place the vegetables on the barbecue and let cook for about 10 minutes, stirring half-way through.  Vegetables should be cooked, but not soggy.  Add about 2 tablespoons of the pasta water to the vegetables to make it a little saucier and to get the additional flavours from the pan.  Drain the pasta and stir in the additional olive oil.  Separate pasta between 2 plates and then top each plate with half of the roasted vegetables.  Generously top each serving with Parmesan cheese. Enjoy!

Jalapeno Cheese Wontons

Sometimes I order Chinese food simply because I am craving cheese wontons.  They are so delicious.  I love the crunchy outside and that wonderful creamy centre.  Mmmm.  But every time I have had them I've always thought it would be so easy (and cheaper!) to make them on my own.  Then I could eat as many as I wanted!!  (I just ate 8)  And I finally did it, but I wanted a bit more spice in mine, so I added jalapenos.  Because cream cheese and jalapenos just go together.  These were really easy to make, and you only need a few ingredients.  And they were definitely just as good as the restaurant ones! 

Jalapeno Cheese Wontons

1/2 cup cream cheese
1 jalapeno pepper
1 green onion
1/2 tsp garlic powder
Wonton wrappers (12-15)
Chinese red sauce for dipping, if desired
Vegetable oil for deep-frying

Heat oil in a pot or deep-fryer to 350 degrees.  Finely dice the jalapeno and mince the onion then add to the cream cheese along with the garlic powder.  Add a few jalapeno seeds for extra heat if desired.  Mix well.  Drop a teaspoonful into the centre of each wonton wrapper.  Wet the outside edge of the wonton wrappers with water and then pinch the four corners together in the middle, closing in the sides as well.  Make sure there is a good seal.  Cook a few of the wontons at a time in the oil until they turn brown and crispy.  Let dry on a paper towel.  Serve with Chinese red sauce to dip.  Enjoy!

Creamy Asparagus and Artichoke Pasta

I don't know why, but all I've been wanting to eat lately is cheesy, creamy pastas.  I ate pretty healthily all winter, and now that the warm weather is here I just want not-so-healthy comfort foods.  Isn't that the opposite of what people usually do?  Aren't you supposed to crave light, crispy salads once the hot weather hits, and try to look good in your bathing suit?  But I don't really care about my bathing suit because this pasta was worth every cheesy, delicious, calorie.  And I like to think that with all the asparagus and spinach in it, it can't be that bad!  And I did control myself on the cheese.  I was really tempted to bake this at the end, with a layer of shredded cheddar on top, just for that extra over-the-top-ness.  But I held back, especially since I knew I would be the one eating the whole thing since my hubby doesn't like pasta, or asparagus, or artichokes...seriously, what's wrong with him?  But by all means, feel free to go that extra step!  I will be jealous if you do though!

Creamy Asparagus and Artichoke Pasta

350 g Farfalle (bow-tie) pasta
1 lb roasted asparagus
2 tbsp olive oil
3 cloves garlic, minced
1/2 cup cream cheese
1/2 cup sour cream
1/4 cup white wine (or vegetable broth)
1/2 cup milk

1 cup spinach, roughly chopped
1 large jar artichoke hearts, chopped

1/2 cup freshly grated Parmesan cheese
1 tbsp hot pepper flakes
Pepper, to taste

Cook pasta to al dente.  Heat oil in a large pan over medium heat and add garlic.  Cook for 2 minutes.
Add the cream cheese, sour cream, and wine, whisking into a smooth cream.  Whisk in the milk and Parmesan cheese, then add spinach.  Cut the roasted asparagus spears into 1" pices.  Add the cooked pasta, asparagus, artichokes, and seasoning.  Serve with additional pepper and chili flakes on top.

Sauce before the pasta is added in.

Squash and Gnocchi 'Mac' and Cheese

I got the idea to make this dish after trying this recipe for Gnocchi Mac and Cheese.  It was super good, and easy to make, but I like to add vegetables to everything I can and I thought squash would be a great additive to this dish.  I also added a bit of spice in the form of paprika and cayenne and I used a smoky Gouda cheese.  It turned out so well!  The squash blended in so nicely and added some colour to the dish.  Unfortunately the lighting in my house is terrible for taking food pictures, so this pic doesn't do it justice.  But trust me, in real life...yum.

Squash and Gnocchi Mac and Cheese

1/2 a large Butternut Squash, peeled and cubed

1 tbsp olive oil (or other cooking oil)

1 pound of fresh Gnocchi

2 tbsp butter

1 clove garlic, minced

1 tbsp flour

3/4 cup milk

1/2 cup Smoked Gouda cheese, shredded

1/3 cup Parmesan cheese, shredded

1 tsp cayenne pepper

1 tsp paprika

salt and pepper

Preheat oven to 400F.  Put the squash into a 9x9 pan and coat with olive oil and salt and pepper.  (I like a lot of pepper, but season to your tastes.)  Bake in the oven for 20-30 minutes, until tender but not fully cooked.

Cook Gnocchi according to package directions, drain, and set aside.  Melt butter over medium heat, add in garlic and cook for 30-60 seconds.  Whisk in flour until it bubbles.  Add milk and whisk constantly for about 3 minutes or until it begins to thicken.  Stir in the Gouda cheese until melted.  Season with cayenne, paprika, salt, and pepper.  

Mix the Gnocchi in with squash and then pour the cheese sauce over top.  Top with the Parmesan cheese.  Bake for another 20 minutes, until top is golden and cheese is bubbly.  Let sit for a few minutes before serving.  Enjoy!

Grilled Twice Baked Potato Sandwich

I recently saw a recipe for a twice baked potato grilled cheese, and liked the idea, but thought having potatoes and bread together would be a little too filling and starchy.  So I had this idea, a grilled cheese like no other, because it has no bread.  I used thinly sliced potatoes instead, and filled the inside with cheese, bacon, and green onions, you know, the most delicious part of a baked potato:)  And then served it with sour cream to dip in.  It was so good.  And it was much faster to make than a traditional baked potato.  Plus, if you ever find yourself craving a grilled cheese but have no bread you can make it this way.  (I hardly ever have bread, when I do buy it, it goes moldy before I eat it all.)  The outside of this sandwich was golden and crispy and the inside was a gooey, melty mess of cheese, bacon, and onions...perfect.

For this recipe I am just listing the ingredients, it's up to you how cheesy and bacony you want the sandwiches.  Each potato makes about 2 sandwiches, since only the biggest slices are used, but if you want to make smaller sandwiches, or bite-sized ones, you could get more out of each potato.  I just used the leftover potato to make hash browns the next day.

Twice Baked Potato Sandwich:

Large potatoes (The bigger the better!)

Cheddar cheese, sliced

Cooked bacon

Green onions, sliced thinly

Vegetable oil

Sour Cream

Preheat oven to 450 degrees.  Wash the potatoes, leave the skin on.  Slice the potatoes lengthwise, for the largest slices possible.  Make each slice about a 1/4" thick.  Place the slices of potato on a foil lined baking sheet and lightly brush each one with vegetable oil.  Turn over and brush other side as well.  Bake for 10-15 minutes, turning half-way through.  They should be tender, but not so cooked that they fall apart. (Mine took 10 minutes.)

Place slices of cheese on half of your potato slices, then add bacon and green onions.  Top with remaining potato slices.  Preheat a large frying pan over medium heat.  Cook the sandwiches slowly so that the potatoes have a chance to crisp up and the cheese melts.  Cut each sandwich in half and serve with sour cream.  Enjoy!

Sneaky Macaroni and Cheese

I made a delicious macaroni and cheese last night that had zucchini and tomatoes in it.  I think it would be a great meal to serve to picky children who don't eat their vegetables because you could hardly tell there was zucchini in it.  My hubby is not a vegetable lover, and he did complain about the tomatoes, but he didn't seem to realize that there was another vegetable hiding in his mac and cheese!  I adapted the Italian Macaroni and Cheese recipe from Mable Hoffman's Pot Luck recipe book, just adding and changing a few things.  It was easy to make and looked really pretty with the tomato slices on top!

Three-Cheese Macaroni with a Twist!

4 cups cooked macaroni
1 small onion, finely diced
2 tbsp butter
2 tbsp flour
1 cup milk
2 cups shredded yellow zucchini
1/2 tsp cayenne pepper
1/2 tsp salt
2 cups shredded Mozzarella cheese
3 Roma tomatoes, thinly sliced
3 tbsp chopped fresh basil
3 tbsp chopped fresh parsley
2/3 cup Ricotta cheese
1/2 cup freshly grated Parmesan cheese

Melt the butter in a large pot, add onions and cook for about a minute.  Add flour, stir until bubbly.  Mix in milk, zucchini, cayenne, and salt.  Bring to a boil and then reduce heat to low, add mozzarella cheese.  Stir until melted.
Mix the Ricotta cheese with the basil and parsley.
Put 2 cups of the macaroni in a greased 9" casserole dish.  Pour half of the zucchini and mozzarella sauce on top.  Place sliced tomatoes in rows to cover the macaroni.  Place a small blob of the Ricotta mix on each tomato.  Add the rest of the macaroni, followed by the rest of the sauce.  Make another layer of tomato slices, placing the Ricotta mixture on each one.  Sprinkle all over with Parmesan cheese.  Bake in a 400F oven for 30 minutes.