background preloader


Facebook Twitter

Homemade Noodles

With Tomato. Couscous and Risotto. Bakes and Skillets. Ravioli. Sans Tomato. Mac n Cheese. Gnocchi. Lasagna. Spinach, Artichoke, and Feta Stuffed Shells. Inevitably, December always turns into sweets overload here.

Spinach, Artichoke, and Feta Stuffed Shells

Of the 14 recipe posts on the site so far this month, only two have been savory. Are you in a sugar coma yet? What can I say, the holiday season is just so darn short (especially this year with Thanksgiving being late) and I want to share all the goodies I’m making with you! Fair warning – there are more sugary sweets coming your way in the next week, but for one day I’m giving you a reprieve and sharing something with veggies, something that’s much easier to justify for dinner than cookies.

Trust me. If you’re a fan of spinach and artichoke dip, you are going to love these stuffed shells! Spinach, Artichoke, and Feta Stuffed Shellsadapted from Cooking Light, December 2006 (via MyRecipes) Sauce 4 garlic cloves, minced 1 teaspoon olive oil 1/8 teaspoon red pepper flakes 1 (28-oz) can fire-roasted crushed tomatoes 1 (8-oz) can no-salt-added tomato sauce 1 teaspoon dried oregano Preheat oven to 375 F. Crepe Cannelloni’s with Panchetta and Spinach.

Michael and I love Paris and eating crepes (and Coca Lite!)

Crepe Cannelloni’s with Panchetta and Spinach

Off a cart in that beautiful city are some of my most fond memories. I make crepes all the time for at home for breakfast or dessert and fill them with sweet things like jam or nutella.I decided to try this recipe because I love savory foods and wanted to try an Italian spin with a crepe as the “pasta”. I tested it on my family and it was a huge success. Enjoy! Crepe Cannelloni with Panchetta and Spinach: Crepe Recipe: 2 cups all-purpose flour 4 eggs 1 cup milk 1 cup water ½ teaspoon salt 4 tablespoons butter, melted Filling: 2 cloves garlic minced ½ large onion diced 1 Tbs chopped fresh parsley 15 oz ricotta cheese ¾ cup grated parmesan cheese for filling ¾ cup grated parmesan cheese for topping 3 oz Prosciutto chopped 1 cup loosely packed coarsely chopped spinach leaves 1 recipe marinara (or 1 16 oz jar prepared marinara with ½ cup cream added) Preheat Oven to 375 degree’s. In a large mixing bowl, whisk together the flour and the eggs. Spicy Sausage Pasta.

My absolute favorite dinners are the easy weeknight kind.

Spicy Sausage Pasta

The kind that can be whipped up in thirty minutes or less from start to finish and only mess up one dish. And of course, they need to knock-my-socks-off with flavor as well! I am so in love with this spicy, creamy, cheesy pasta for all of those reasons. It is just packed with so many incredible flavors. It’s one of our new favorites — I make it all the time because it’s so yummy and easy!