Spicy Kale Stuffed Shells

Not that rain has ever stopped us from grilling in the past, but last week, rather than grill while it rained, we decided to make pasta. I know that pasta is a little on the heavy side, and it has been warm here, but sometimes, pasta is just the perfect comfort food on a rainy day. As soon as I saw this recipe posted on Pink Parsley, I was intrigued by the use of cottage cheese instead of ricotta. Until making this dish, I had never had cottage cheese. Once, I accidentally bought it, thinking that it was yogurt. When I opened it up for lunch at work, I saw the curds, and thinking that it was just yogurt that had gone bad, I threw it out. It was only after I got home and looked for the date on the other "yogurt" in the fridge that I realized it was actually cottage cheese. I think I was so grossed out by that whole experience, that I let it sit in the fridge until it was way past the expiration date, then threw it away. Now that I have tried cottage cheese, however, I realize that I actually enjoy it! These shells were delicious! I cooked up an entire box of shells, and it ended up being way too much. Next time, I plan to double the filling so that I can make a double batch and freeze some for later!

8 ounces Jumbo Shells
3/4-1 pound Kale, washed, stems removed, and roughly chopped
2 cups Cottage Cheese, low-fat
1/2 cup Parmesan Cheese, grated
1 cup Mozzarella Cheese, shredded
2 tablespoons Fresh Parsley or Basil, minced
2 tablespoons Olive Oil
2 Garlic Cloves
1/2 teaspoon Red Pepper Flakes
16 ounce can Crushed Tomatoes
1/2 teaspoon Dried Oregano
Salt and Pepper 

Boil the shells according to package directions, then drain and set aside. Meanwhile, heat a large skillet over medium-high heat. Add the kale and a splash of water, stirring until the kale is wilted and softened, about 5 minutes. Remove the pan from the heat, transfer the kale to a strainer, and set aside. Return the pan to the stove, add the oil, and heat over medium heat until shimmering. Add the garlic and red pepper flakes, stirring constantly, until fragrant, about 1 minute. Add the tomatoes, dried oregano, and 1/2 teaspoon of salt. Bring to a simmer and cook for 5-10 minutes, stirring occasionally. Meanwhile, wrap the kale in a lint free kitchen towel or paper towels and squeeze out as much moisture as possible. Chop into small pieces and set aside. Strain the cottage cheese through a strainer, pressing to remove as much liquid as possible (mine didn't have much liquid to strain out of it). Transfer the strained cheese to a medium bowl and stir in 1/3 cup of the parmesan cheese, 3/4 cup of the mozzarella, the herbs, and the kale. Season with 1/2 teaspoon of salt and pepper, to taste. To assemble the shells, spread a thin layer of the tomato sauce in the bottom of a greased 9-inch pie plate or square baking dish. Use a spoon to fill each shell with the kale-cottage cheese mixture, then arrange them in a single layer in the dish. Pour the remaining sauce over the top, then sprinkle with the remaining parmesan and mozzarella. Cover the dish with foil and bake at 375 degrees for 25-30 minutes, or until the sauce is bubbly and the cheese is melted. Remove the foil for the last 5 minutes. Let stand for about 5-10 minutes before serving. 

Zucchini Frittata

This past Saturday was island planting day on our street. We couldn't have asked for a better weekend to do it, either! That morning, I woke up to the birds chirping outside my bedroom window, and a beautiful summer-like breeze blowing in. I got up about an hour before my alarm went off, went downstairs, and started chopping vegetables for this frittata, which I found on Steamy Kitchen. It came together quite nicely, and it was a great aroma for Joel to wake up to. I ate my frittata as a slice, while Joel chose to make this into a breakfast sandwich by putting his piece between a toasted bagel. Either way, we had a relaxing, hearty breakfast to give us energy to play in the dirt with our neighbors!

1 Onion, sliced
3 tablespoons Butter
1/8 teaspoon Sugar
12 ounces Zucchini (I used 1 large)
Salt and Pepper
5 Eggs
1/4 teaspoon Dried Thyme
1 Tomato, sliced
4 ounces Goat Cheese

Add the butter to a nonstick pan over medium heat. When it starts to bubble, add the onion and sugar. Saute the onion until it is caramelized, about 8-10 minutes. While the onion is sautéing, slice the zucchini very thinly (1/8" thick). Cut the tomato into 1/4" thick slices. When the onion is ready, add the zucchini and season with salt and pepper. Cook, stirring occasionally, until the zucchini is tender and has just started to brown. In a large bowl, beat the eggs along with the thyme. Once the zucchini is cooked, pour the eggs into the pan. Top with the sliced tomatoes and dot with crumbles of goat cheese. Cook for 6 minutes. Place the pan under a preheated broiler (with the rack set 8-10 inches below the heating element). Broil for 2-3 minutes, or until the top is lightly browned. Let the frittata cool for about 10 minutes before slicing. Serve warm or at room temperature. 

Meatball Subs with Caramelized Onions

I've had these subs bookmarked for a while now. Every time I try to run them by Joel, he makes a face and says something about how he isn't really a fan of meatball subs. However, a few weeks ago, I made meatballs to go with the spaghetti that we had for dinner, and he really enjoyed them. So this week, while I was planning our menu, I opened about 10 recipes, including this one, and had Joel pare them down. As soon as he saw these, he said "I definitely want the Smitten Kitchen subs!" For some reason, if he sees that the recipe comes from Smitten Kitchen, he's all over it. I can't say I blame him. Everything Deb makes looks awesome, and anything I've ever tried from her blog is delicious! I can't wait until October when her cookbook comes out! Anyway, about these subs…the meatballs are the best I've ever had! They are soft, but incredibly flavorful. They were delicious in a sub, but would have been perfect on top of a pile of spaghetti, too!

For the Meatballs:
4 Sub Rolls
2 pounds Ground Meat (I used meatloaf mix)
2 tablespoons Parsley, chopped
1/3 cup Parmesan Cheese, grated
3/4 teaspoon Salt
Pinch of Red Pepper Flakes
2 Garlic Cloves, minced
1teaspoon Onion Powder
1 teaspoon Worcestershire Sauce
1 Egg
Olive Oil
4 cups Prepared Marinara Sauce (I used a jar)

Split the rolls and scoop out some of the insides to create a channel for the meatballs to rest in. Grind the bread you pulled out from the roll in the food processor to get about 1 1/3 cups of fresh breadcrumbs. Place the breadcrumbs in a large bowl with  3/4 cups of warm water and all of the ingredients, except for the olive oil and sauce (and sub rolls). Combine with a fork (or your hands), until all of the ingredients are evenly distributed. Form the mixture into 2-inch meatballs and arrange on a tray. Heat a few tablespoons of oil in a large sauté pan with a lid. Brown the meatballs in batches, making sure not to crowd the pan. Be gentle, as these meatballs are soft. Transfer the meatballs to a paper-towel lined tray and continue with the remaining meatballs until they are all browned. Discard the oil and heat the marinara sauce in the sauté pan. Add the meatballs, cover, and simmer on low for 25-30 minutes, until the meatballs are cooked through. 

For the Onions:
2 Yellow Onions, thinly sliced
1 tablespoon Butter
1 tablespoon Olive Oil
Salt and Pepper, to taste

Heat the olive oil and butter in a large, heavy skillet over medium-low heat. Add the onions and  sprinkle them with salt and pepper. Cook until they are tender, sweet, and a deep golden brown, stirring occasionally, about 30 minutes.

For the Sub Assembly:
Arrange meatballs with sauce inside the hollowed-out roll(s). Drape the caramelized onions over the top and sprinkle with shredded cheese (I used Gruyere). Place subs under a broiler to melt the cheese. 

Cocoa Crusted Pork Tenderloin

This month for Secret Recipe Club, I was assigned to the lovely blog, Lynsey Lou's. After reading through Lynsey's entire blog, I had bookmarked a whole bunch of recipes that I wanted to try. And, as she kept updating, I kept bookmarking! Just about every single recipe on her blog looks like something I would make, or something I have made. I had to laugh because we both posted a recipe for Chiles Rellenos right around the same time as each other, which confirmed the fact that she and I seem to have similar tastes when it comes to food! The recipe I ultimately chose was this one for pork tenderloin. Pork tenderloin is not something I get to have often, because of all the foods Joel does eat, pork is one he is not a huge fan of. So, when I made this dish, he made himself a piece of salmon, and then we shared our side dishes of Japanese sweet potato and roasted broccoli. I have to say, I was very impressed with this spice rub! I was a little afraid that it might be very sweet from the cocoa nibs and cocoa powder, but contrary to that belief, it was just the opposite! The other spices, like the cumin and allspice, really shone through, and the cocoa gave the flavor balance. Joel made me try a bite of his salmon (which was pretty good), and in turn, I made him take a taste of my pork. I was pleased when he said that he liked it! I'm not expecting him to dive right in and have pork for dinner anytime soon, but that's fine, because for now, I get to eat the leftovers! Thanks for sharing, Lynsey! I had a great time getting to "know" you through your blog!!

2 tablespoons Cocoa Nibs
2 tablespoons Brown Sugar
1 teaspoon Unsweetened Cocoa Powder
1/2 teaspoon Freshly Ground Black Pepper
1 teaspoon Cumin
1 teaspoon Paprika
1/2 teaspoon Ground Allspice
1/2 teaspoon Cinnamon
1/2 teaspoon Kosher or Sea Salt
1 teaspoon Dried Thyme
1 1/2 pounds Pork Tenderloin
2 tablespoon Vegetable Oil

Place the cocoa nibs in a spice grinder, or use a mortar and pestle, and grind until broken into smaller pieces. Combine all of the ingredients, except for the pork and oil, in a bowl and mix together.  Trim off any fat from the pork, rinse, and pat dry with a paper towel. Lightly drizzle oil over the pork and coat with a generous amount of the rub. In an oven-proof skillet, heat 1 tablespoon of oil over medium-high heat. Add the pork and sear until golden brown on all sides, about 8 minutes. Transfer the skillet to a 450 degree preheated oven and bake until a thermometer inserted into the thickest part of the meat reads 145 degrees, about 15 minutes. Remove from the oven, cover with foil, and let rest for 10 minutes before slicing and serving. 

Pasta with Roasted Beet Sauce

A while back, I bookmarked this pasta recipe from Apple A Day. I love beets and I love pasta, so I figured it would be pretty good. Last week, I needed a beet for a recipe I was making, and the bunch I bought was huge, I'm taking softball sized beets, so I knew I would get another recipe out of them. Immediately, I remembered Kelsey's beet pasta recipe, so I added it to this week's menu. After roasting the beets for a while, I took them out of the oven to check if they were tender. I managed to splash beet juice onto my dress pants, white shirt, and silk scarf, which forced me to angrily, (yet kind of excitedly!), put my pajamas on at 4:30 in the afternoon! Aside from my clumsy mishap, the rest of this meal was a cinch to put together. It was quick and almost effortless, because the food processor did much of the work! I absolutely loved this pasta dish. It was slightly sweet from the beets, yet a little tangy from the balsamic vinegar. The addition of the chia seeds for crunch and goat cheese for some creaminess was the perfect touch. So, make this pasta if you like beets, just make sure you wear an apron so you don't ruin your work clothes! (PS-anybody have a good tip for getting beet juice out of clothes?!)

6 medium Beets, washed clean and stems removed
4 Garlic Cloves, peels left on
6 tablespoons Olive Oil, divided
6 Thyme Sprigs
2 tablespoons Balsamic Vinegar
3 tablespoons Sweet Vermouth (I omitted, just used an additional tbsp balsamic)
3/4 cup Freshly Grated Parmesan Cheese
3/4 cup Vegetable Stock
1/2 cup Milk, Cream, or Half and Half
1 pound Dried Pasta
Coarse Salt and Freshly Ground Pepper
Goat Cheese or additional Parmesan, for garnish
2 tablespoons Poppy or Chia Seeds
Mint Leaves, for garnish (optional--I omitted)

Place the beets and garlic cloves on foil, drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Seal the beets and garlic in a foil packet and roast at 400 degrees for about 40 minutes, or until the beets can be easily pierced with a fork. Peel the beets with a paring knife and cut into pieces. Place the beets in a food processor, along with the juices and oil left inside the packet. Squeeze the garlic out of the peels and add to the food processor. Add thyme, vinegar, vermouth, 1/2 cup of Parmesan cheese, and remaining oil. Pulse the mixture until it becomes as smooth as possible. Transfer the beet mixture to a small saucepan. Add the stock and milk/cream and bring to a light simmer. Add the remaining Parmesan cheese and another pinch of salt. Simmer on medium-low while you prepare the rest of the meal. Toast the poppy/chia seeds in a small skillet until fragrant, about 2 minutes. Set a large pot of salted water over high heat and bring to a boil. Cook the pasta according to package directions. Drain and return to the pot. Pour the sauce over the pasta and toss to combine. Taste and season, as necessary. Serve the pasta garnished with seeds, additional cheese of your choice (we used goat cheese), and mint, if desired. Serves 4 as a main dish, or 6 as a side. 

Spinach and Artichoke Stuffed Portobellos

I love portobello mushrooms, but Joel says he doesn't like them when they are the main part of the dish. I think that is just a made up excuse, because I've seen him eat them as the main part of a meal and he never complains about them! So, before adding this recipe from Prevention RD to my menu this past week, I ran it by Joel first and got his approval. The day before I planned to make it, he asked what was for dinner, so I showed him. He said it looked awesome, then about 3 minutes later, he randomly commented, "that wasn't a portobello mushroom, was it?" and when I reminded him he had approved it, he admitted he really wasn't paying attention when I showed him in the first place and just agreed with me because he didn't feel like looking at food. This wasn't the first time he was "disappointed" by a meal I chose and he "approved" of. Maybe he needs to give me suggestions when I ask him what he would like for dinner each week and then this whole disappointment won't happen! Luckily, he had plans the night I made these mushrooms for dinner so he just grabbed dinner out with a friend. I stayed home, made these 4 mushrooms and gobbled up not one, but two! I couldn't believe how delicious they were! Wouldn't you know, as soon as Joel came home, he was drooling over the remaining two mushrooms that I was putting away for lunch. He said that they looked and smelled delicious and agreed to try one the next day for lunch. The next day, he texted me saying, "WOW! The mushroom is delicious!" In fact, he said he wish he had another, because one just wasn't enough. See, Joel? You DO like portobello mushrooms!! 

Olive Oil  Spray
4 Large Portobello Mushrooms, wiped clean and stems removed
Salt and Pepper, to taste
4 ounces Cream Cheese, at room temperature
3 tablespoons Olive Oil-Based Mayonnaise
3 Garlic Cloves, minced and divided
1 1/2 teaspoon Dried Italian Seasoning
10 ounces Frozen Chopped Spinach, thawed and squeezed dry
1 small jar Marinated Artichoke Hearts, drained and coarsely chopped
1 tablespoon Olive Oil 
1/3 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese, finely grated

Scrape the gills from the inside of the mushroom caps. Set the mushroom caps on a baking pan, gill side up, and spray with olive oil. Season with salt and pepper, to taste. Bake at 450 degrees for 10 minutes. Meanwhile, in a medium bowl, combine the cream cheese, mayonnaise, garlic, 1/2 teaspoon of the Italian seasoning, and the spinach and stir together until evenly blended. Gently stir in the artichokes. Spoon the filling into the roasted mushroom caps. In another small bowl, combine 1 tablespoon of olive oil with the breadcrumbs, cheese, and remaining 1 teaspoon of Italian seasoning. Stir with a fork to blend. Sprinkle the breadcrumb mixture over the top of the filling mixture on each mushroom. Bake for 10 more minutes, or until golden and warmed through. Serve immediately. 

Baked Coconut Shrimp

While wasting time on Pinterest, I came across a pin for these shrimp from The Girl Who Ate Everything. I love coconut shrimp! I don't have them too often, but every once in a while, if I'm out somewhere and they are on the menu, I just have to get them. I added them to my menu for last week, and I'm so glad I did.  I slightly altered the dipping sauce recipe to go along with the shrimp. The last time I ordered coconut shrimp out at a restaurant, they were served with an amazingly spicy mango sauce. Since I couldn't find pineapple preserves, and because I really loved the way the mango sauce paired with the shrimp, I set out to make some of my own. The closest thing I could find at the store to mango preserves was a mango-peach jam, so I gave it a try. It was a delicious pairing! I made a side of coconut rice to go along with the shrimp, to make it a little bit more substantial for a dinner rather than an appetizer. This meal was so easy to throw together that it is the perfect meal for any weeknight after work!

For the Dipping Sauce:
1 tablespoon Lime Juice
2 teaspoons Jalapeño, finely chopped
1/2 cup Pineapple Preserves (I used mango-peach jam)
*Splash of Tequilla (I added)

Add the lime juice, jalapeño, and preserves to a bowl and stir to mix well. Add a splash of tequila, if needed, to thin out the sauce. Set aside until ready to use.

For the Shrimp:
1 pound Uncooked Large Shrimp, peeled and deveined (I used 26-30 size)
2 Egg Whites
2 tablespoons Cornstarch
2 cups Sweetened Flaked Coconut

Preheat the oven to 400 degrees and line a cookie sheet with parchment paper. In a small bowl, beat the egg whites with a hand mixer until soft peaks form. Place cornstarch and coconut on two separate plates. Holding the shrimp by the tail, dip it into the plate of cornstarch, making sure that it is coated. Then, dip the shrimp into the egg whites, then dip it into the coconut, coating well. Place the shrimp onto the cookie sheet and bake for 15-17 minutes, or until the coconut is golden brown, turning the shrimp half way through baking to be sure that both sides become golden. Serve with the dipping sauce. 

Grilled Eggplant Caponata Salad

About a month ago, it was just way too hot not to grill. I mean 80's in March in Buffalo?! I knew that I needed to take advantage of it while I could, because it was unseasonably warm and I knew it wouldn't last. I searched for some meatless grilled recipes, since we had been eating more meat than we usually like to, and came across this one on Delish. It definitely made a lot, but it was great! I could see this being a staple in the summertime, especially when tomatoes are fresh and plentiful from the garden! We at this as a main dish, but it would be delicious as a side salad along with a piece of grilled chicken or fish.

2 small Red Onions, cut into 1/2 inch thick slices
2 small Eggplants (about 1 1/4 pounds each), cut into 3/4 inch thick slices
Nonstick cooking spray
4 medium Celery Stalks
1/2 teaspoon Salt
2 tablespoons Red Wine Vinegar 
2 tablespoons Olive Oil
1 teaspoon Sugar
1/4 teaspoon Ground Pepper
6 medium Plum Tomatoes (about 1 1/2 pounds), cut into 1/2 inch chunks
1 cup Kalamata Olives, pitted and chopped
3 tablespoons Capers, drained
1/2 cup Italian Parsley Leaves, loosely packed

Spray both sides of the eggplant slices with nonstick cooking spray. Sprinkle onions, eggplants, and celery with salt and place them on a hot grill rack. Cover the grill and cook the vegetables for 8-10 minutes or until tender and lightly browned, turning once during cooking time. Remove the vegetables from the grill and set aside to cool slightly. Cut the eggplants and celery into 3/4 inch chunks and coarsely chop the onions. In a large bowl, mix together the vinegar, oil, sugar, and pepper until blended. Stir in the tomatoes, olives, raisins, capers, and parsley. Add the eggplant, onions, and celery, and gently toss to coat. Serve this salad at room temperature or cover and refrigerate for up to 1 day.

Lemon Thyme Chicken

Last Wednesday, Joel went to the doctors for a physical. He had a 3:30 appointment and had to leave work a little early in order to make it. At about 4:15, I got a text from him saying that he was still waiting to be called back. It seemed as if he was annoyed, especially since I was the one who wouldn't leave him alone about making an appointment. By the time I looked at the clock again, it was 5:00, and I was getting yet another text from him saying that he STILL had not been called. He finally was called back at 5:30, after 2 hours of waiting, only to be told he was just fine and that the doctor didn't need to see him again for another five years! I knew how agitated he was, so the least I could do was have dinner on the table, waiting for him when he walked in the door. I made this chicken dish from Annie's Eats. It was, by far, one of the best chicken dishes I have ever made at home. I'm talking restaurant quality, on a plate in my own dining room! I had planned on making plain white rice to serve along side, but after reading Annie's post about her garlic rice pilaf (which I'll post soon), I had a quick change of heart, and I'm so glad I did. I honestly don't know which part of this meal I liked more!

2 Boneless, Skinless Chicken Breasts, butterflied
Salt and Pepper
1/2 cup Flour
1 1/2 tablespoons Olive Oil
2 Garlic Cloves, minced
2 teaspoons Fresh Thyme Leaves, minced
1/2 cup Dry White Wine
3/4 cup Chicken Broth
Juice from 1 Lemon
3 tablespoons Butter (I used about 1 1/2 and it was just fine)

Season both sides of the chicken with salt and pepper. Place the flour in a shallow bowl and dredge the chicken in the flour, shaking off the excess. In a large skillet, heat the olive oil over medium-high heat. Add the chicken to the pan and sauté until lightly golden, about 2-3 minutes per side, and a meat thermometer registers 160 degrees in the thickest part of the chicken. Remove the chicken to a plate, tent with foil, and set aside. Add a small drizzle of olive oil to the pan, if necessary, and add the garlic and thyme leaves to the pan and sauté until fragrant, about 1 minute.  Take the pan off the heat and add the wine, scraping the bottom to loosen the brown bits that may have remained from the chicken. Return the pan to the heat and bring the liquid to a simmer. Stir in the chicken broth. Reduce until the sauce has thickened slightly, about 4-5 minutes. Add the lemon juice and butter, whisking until the butter is completely melted. Season with salt and pepper, to taste. Serve immediately, spooning the sauce over the chicken.

Raspberry and Brie Flatbreads

Our new street has an island in the middle and our village does not take care of it, so the residents of the street formed a block club and everybody helps with maintenance, including planting flowers. A few weeks ago, we attended the spring information meeting where we picked the flowers we wanted to plant. We were especially excited to go to the meeting to meet the neighbors, since we moved in during the winter and haven't really gotten to see anybody yet. Our neighbors are all great, and as it turns out, they do a lot of things throughout the year. Things like block parties, block sales, garden walks, progressive dinners, and my personal favorite, wine and cheese night! I'm so excited to be living on such an awesome street! So, the night of our block meeting, we wanted something quick and light for dinner. I turned to this dish that I saw on Mrs. Regueiro's Plate. I was intrigued by the combination of ingredients, as well as the simplicity of the recipe. After eating, Joel commented that these would be great as appetizers for a cocktail party; I agreed. I will definitely have to keep these in mind the next time I'm planning a party!

1 Onion, chopped finely
1 tablespoon Olive Oil 
1 1/2 teaspoons Fresh Rosemary, chopped
Salt and Black Pepper
Flatbreads or Pizza Dough (I used 4 sandwich sized flatbreads)
3 1/2 ounces Brie, thinly sliced
1 1/2 cups Fresh Raspberries
2 tablespoons Basil Leaves, chopped

Add the oil to a medium skillet over medium heat. Saute the onions until they caramelize, about 15-20 minutes. Stir in the rosemary and pepper. Arrange the flatbreads on a baking sheet or pizza stone. Divide the onions up between each of the flatbreads and top with the brie and raspberries. Bake at 375 degrees for 6-8 minutes, until the cheese melts and the bread is slightly crisp. Sprinkle the tops with the basil and serve.