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Stuffed Shells with Sausage and Spinach Recipe

Stuffed Shells with Sausage and Spinach Recipe
After taking the photo for our sausage stuffed shells recipe, I scrambled into the kitchen to grab plates, knifes, forks and napkins — you know, like any normal person would do before sitting down to have a nice meal with their husband. Just as I was leaving the kitchen, I realized something. I left the shells with Adam. How he did it, I’m not sure, but in the time it took me to go to the kitchen, grab our supplies and get back to him, he had finished at least half of the shells. So, there you go. How to make Our Sausage Stuffed Shells Recipe with Spinach Our stuffed shells recipe is pretty simple. Now, on to the filling. Heat a large skillet over medium heat. Add a tablespoon of minced garlic and cook for about 30 seconds. Pour in a can of diced tomatoes, juice and all. Now defrost some frozen spinach in the microwave (this takes 1-2 minutes), once defrosted, squeeze the spinach over a bowl. Add the spinach to the pan and stir. Sausage Stuffed Shells Recipe with Spinach Yield: 4 Directions

Broccoli Bites for Kids File this under the Onion Soup Mix Recipe category, though there is no Lipton onion soup mix in site. I may even serve these at my next dinner party, they were that good! While babysitting for my 6 year old picky eater niece, I had to come up with a good lunch that would be fun for the two of us to make together. She is not a big broccoli fan (or any vegetable fan), but I told her we would add melted gooey cheese and form the patties with our hands. Please don't laugh when you read this recipe, it is terrific and easy. I made it my own by adding homemade breadcrumbs and fresh chopped steamed broccoli along with lowfat mozzarella cheese mixed with the cheddar. Broccoli Cheese Bites (adapted from My Tasty Treasures & 16 oz. package of frozen chopped broccoli, thawed and drained of liquid (I used fresh steamed broccoli) 1 1/2 cup of grated cheddar cheese 3 eggs salt & pepper 1 cup of seasoned Italian breadcrumbs Mix all the ingredients together in a large bowl.

Broccoli Cheddar Soup Comfort in a bowl. That is what this soup should be called. As Sugarcrafter, where I got the recipe, stated, I love the broccoli cheedar soup at Panera Bread. Not surprisingly, this soup was even better! Since I was craving this soup, I made it as soon as I saw it in a bread bowl. There was one missing step in the recipe on her site (adding in the garlic), so I added it in the recipe below. *Update* I made a bread bowl today for the leftovers of this delicious soup. Broccoli Cheddar Soupadapted from Sugarcrafter 1/4 cup butter 1/2 chopped onion 1 clove garlic 1/4 cup flour 1 cup half-and-half 1 cup milk 2 cups chicken stock (I used bouillon cubes + boiling water) 1/2 lb fresh broccoli, chopped 1 cup carrot, shredded and chopped 1/4 tsp nutmeg 1/4 tsp cardamom 8 ounces grated sharp cheddar cheese 4 ounces grated Colby jack cheese (I used Velveeta) Salt and pepper to taste Hot Sauce (optional) Sauté the onion (and garlic) in the butter over medium heat.

Black Magic Cake… Originally I had not planned on blogging this cake, but after the rave reviews from co-workers, I figured it was a must! I made this late Sunday evening and could not get around to photographing it because the ganache had not thoroughly set up before I went to bed. The next morning, it was boxed up and taken to feed the co-workers. I managed to cut one reserve piece before I dashed out of house, just in case it needed to be photographed. Typically when I make cakes, I like to post a photo of the whole cake and then a piece of the sliced cake; however, my snooze hitting ways did not allow me to do this today. I was introduced to this cake via a cooking/baking forum; it was receiving rave reviews, so of course I had to hop on the bandwagon and give it a try. Apparently the coffee is used to bring out the flavor of the chocolate – making it more prominent as opposed to flat and one dimensional. The result is the most decadent, moist, delicious cake that will ever cross your lips! Notes:

Creamy Caprese Pasta Sigh. It’s Monday. I know. You probably don’t have a smile on your face. Maybe you woke up 35 minutes late and couldn’t wash your hair. Dumped hot coffee on your new white shirt? That only means one thing. Mondays are for grown ups. But I have some good news! Monday just got a whole lot more tolerable. Shucks… I sort of like Monday now. So – the pasta! Am I gonna give it up or what? Creamy Caprese Pasta serves 4-6 1 pound whole wheat pasta (noodles such as penne work best) 1 cup of your favorite pasta/tomato sauce 1/3 cup heavy cream or half and half 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 pint of grape tomatoes (I cut some in half and left some whole) 1 bunch of fresh basil leaves Preheat oven to 350 degrees F. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Top with additional fresh basil and grated cheese. Take that Monday.

Kassia Meador Tumblr Hasselback Potatoes These Hasselback potatoes looks beautiful, don't' they? Here, I also added several cloves of garlic to these Swedish version of baked potatoes to enhance the flavor. It turned out great, they were very delicious, crispy on the outside and tender on the inside.. Updated: November 26th 2013 This is an updated post with a new video guide on How To Slice Hasselback Potatoes Hasselback Potatoes (Printable Recipe) Ingredients 6 Medium Size Potatoes 2 - 3 Cloves Garlic, thinly sliced 2 Tbsp Olive Oil 30 g Butter Maldon Sea Salt Freshly Ground Black Pepper Method Preheat the oven to 220˚C (425˚F). Arrange the potatoes in a baking tray and insert the garlic in between the slits. Bake the potatoes for about 40 minutes or until the potatoes turn crispy and the flesh is soft.

Party Food! Pizza in a Bite October 20th, 2008 by katie Getting together to watch a game? Or maybe watching a different sort of game? Pizza Bites 2 recipes pizza dough (or 2 cans refrigerated pizza dough)8 oz block mozzarella cheese4 oz thin sliced pepperoni2 tsp Italian seasoning (combine oregano, basil, parsley, and garlic)1/4 cup olive oil3 tbsp grated Parmesan cheesepizza or marinara saucePrepare pizza dough and roughly chop pepperoni. I used to use the refrigerated pizza doughs for this recipe, but I actually find the homemade dough far easier to work with. Basic Pizza Dough 1 pkg active dry yeast (or 2 1/4 tsp loose yeast)1 cup warm water1 tbsp olive oil1 tsp salt2 3/4 cup flourCombine yeast and warm water, stir to dissolve.Add oil, salt, and flour. What’s for dinner this week? Don’t miss my other pizza creations: Pizza Bagels and Pizza Egg Rolls and Pizza Bread!

Roasted Garlic Pizza I had originally un-published this post as part of the purge but after repeated emails asking where the post went, I decided to re publish. Ever since I tried kickpleat's pizza dough recipe, we've had different pizzas probably once a week. Our favorite, however, is the roasted garlic. Try it - and please, let me know what you think!! The Easiest Pizza Dough In The Worldeverybody loves sandwiches 1 packet yeast (2 1/4 teaspoons)1 cup warm water2 1/2 cups flour1 teaspoon honey1 teaspoon salt2 tablespoons olive oilcornmeal Preheat oven to 400F. Sprinkle baking sheet with cornmeal and press dough into it to your desired thickness. Roasted Garlic Pizza 1 recipe Easiest Pizza Dough In The World1 head garlicolive oilsalt & peppershredded mozzarella cheeseoregano Preheat oven to 400F. Keeping head of garlic whole, peel away loose papery exterior. Once garlic is cool enough to handle, unwrap from foil and place on cutting board (not wood, preferably).

edible perspective - Home - Curry Grilled Zucchini Roll&Ups This recipe was a total accident. Kelsey was over for dinner the other week and we both contributed whatever vegetables we had in our fridge. Our plan was to make a big pot of quinoa, grill a boat-load of veggies, top them with goat cheese + avocado, eat from a massive bowl, and feast. I started the pot of quinoa with a few Italian seasonings thrown in before thinking about how we were going to spice the veggies. Then I asked Kelsey what flavor she was in the mood for, for the veggies. Barbeque sauced, herby, smoked, Mexican, curry spiced? She jumped all over curry spiced idea. And who would have thought goat cheese + curry would pair so well together? Why not wrap up curry grilled zucchini with a little goat cheese and roasted red pepper? Print this! Curry Grilled Zucchini Roll Ups [yields 14-18] Hope your Monday is off to a great start! Ashley

An Interview with Kassia Meador Kassia has surely made a name for herself within the surf community with her skills on a long board, but she now has her sights firmly set on the art community and rightfully so. Photography being her main medium, Kassia has proven to be a talent behind the lens, with her work continuing to get stronger and more substantive. We sat down with Kassia a few weeks back, during a rare period when she isn’t traveling for one project or another, to talk a little about her work, fashion and what inspires her. We are happy to bring you an inside look at some of her newest prints that she will be showing over the next few months in Europe and the US. Q&A | Photography, Fashion and Beyond What was the biggest driver that helped peak your interest in photography? Who are some of your favorite photographers, past and present? Your 35mm style is fantastic, with an element of, shoot from the hip… Have you ever considered Photo-Journalism? Where do you draw inspiration from?

Baked Penne with Chicken, Broccoli and Smoked Mozzarella I love me some pasta. Look no further than here for evidence of that. This baked penne dish is among good company…and it can definitely hold its own. Tender pasta is smothered in a smoky mozzarella cream sauce and littered with delicious chunks of chicken, vibrant broccoli and tart sun-dried tomatoes. One Year Ago: Chicken Spiedie SandwichesTwo Years Ago: Peanut Butter Crunch Snack BallsThree Years Ago: Chocolate Scotcharoos Baked Penne with Chicken, Broccoli and Smoked Mozzarella Note: See the asterisk below the recipe for make-ahead directions. Ingredients Topping: 3/4 cup bread crumbs (store-bought or make your own) 2 tablespoons butter, melted Filling: Directions In a small bowl, combine the bread crumbs and butter and set aside. Notes *The casserole can be prepared in advance with the following steps: after the broccoli is removed from the boiling water, plunge it into a bowl of ice water and cool completely. Printed from Mel's Kitchen Cafe (

White Cheddar Chicken Pasta Do you stand in front of your closet thinking I have nothing to wear even though its full of clothes? I do this all.the.time. It drives my husband crazy because my closet seems like clothes are exploding from it half the time and my dresser drawers are way too full when all the laundry is clean. Keeping a well-stocked pantry makes it much easier to always have something to make for dinner. For this pasta dish, the sauce is a simple cheese sauce, similar to any macaroni and cheese recipe, started with a roux made with flour and butter. White Cheddar Chicken Pasta For the chicken:1 pound boneless, skinless chicken breasts, trimmed and cut into 1 inch pieces1 tsp dry mustard1 T fresh thyme1/2 tsp salt1/2 tsp pepper1 T olive oil Heat olive oil in a large skillet over medium heat. Heat water to boil in a large stock pot for pasta, add salt and pasta and cook to al dente and drain according to directions.

Stromboli I know lots of people are gearing up for the Super Bowl this weekend. Good times, yummy snacks, and funny commercials. If you're looking for another recipe to throw amongst your spread, look no further... this Stromboli is guaranteed to please a crowd! When I saw a guest post at Liv Life for Football Party Stromboli, I knew I had to make it for Matt. To say my husband likes football (or any other sport for that matter) would be an understatement. Kim's post called for frozen dough, which is definitely an option if you're looking for a little less preparation. IngredientsYields 2 loaves 1 (.25 oz) package active dry yeast 1 1/3 cups warm water (110° to 115°) 1/4 cup vegetable oil 1/2 tsp salt 4 to 5 cups all-purpose flour Filling:The quantities below are for 1 Stromboli. Directions In the bowl of an electric stand mixer, dissolve yeast in warm water. Punch dough down.

Mini Lasagna Cups If you have any wonton wrappers leftover from the Crispy Southwestern Wontons, here’s a great way to use them up! I was browsing Pinterest the other day when I came across these adorable mini lasagna cups made with wonton wrappers in a muffin tin! How fun are these little lasagnas? And so fun to eat, no utensils needed. The outer wonton shell is thin and crispy, while the inside is soft and chewy, just like a lasagna noodle. Start with one pound of lean ground beef for the meaty lasagna sauce. For spaghetti and lasagna I also like to add a pound of sausage. You can even brown them in the same pan at the same time for ease. Now this makes a ton, so here’s what I do. Here’s 1/4 of the meat mixture with 1 cup of spaghetti sauce. Mix one and a half cups of ricotta cheese with a healthy pinch of salt and pepper. Coat a 12 cup muffin tin with cooking spray, and arrange a wonton wrapper into each cup. Take half the ricotta mixture and divide it among the 12 cups. Top with half of the meat sauce…