Cheese Stuffed Manicotti Is Divine!

 Happy Tuesday, everyone.  It has been an absolutely beautiful day here in Nashville.  Mother Nature loves to tease us with 60 degree weather in mid January, but that is about to change.  While out and about today, we saw the salt trucks treating the streets with beet juice for the snow that is supposed to blow in tonight.  How can she do that to us?  Just how?  I know it's winter, and I know it's mid January, but we all really, really like 60 degree weather.  Really, we do.  And, we'll be good - promise.  Double promise, if you will only send more sunny days with mild temperatures.

I know that won't do a bit of good, but it's worth a try.  Makes me feel better if nothing else.  Tomorrow, it's going to be a high of 39.  I tried.  We'll see what happens.

Last night, our son Tyler and his roomie, Rick, came over to join us for dinner before they take off on their next big adventure.  I whipped up some cheese stuffed manicotti, (super yum), a beautiful green salad, and some crusty bread.  It was quite a hit.

Sometimes, you just need some pasta to soothe your soul.  It can be a super comfort food.  This recipe is one I have been making for years and years.  Don't know where I got the recipe, but am sure glad I found it because it is delicious.   You can make it with meat or vegetarian, whichever you prefer.

If you aren't familiar with manicotti, it is a big, fat, tubular pasta that is made to be stuffed.  The box I bought had 14 noodles in it and it fills a 9x13 baking dish.

I made this dish vegetarian for Christmas dinner for those who don't eat meat.  Our super picky 10 year old grandson gorged himself on it and he kept saying, "Grandma, this is SOOOOO good."  I couldn't have guessed after he ate the fourth helping.  That's just to confirm how good it is.  That boy won't eat much of anything and is suspicious of everything.  The good thing is this has lots of tasty cheese, big pasta noodles, marinara sauce, and meat if you want it.  I added spinach to my recipe on Christmas for some extra nutrition.

The noodles are filled with a combination of ricotta cheese, parmesan cheese, and mozzarella cheese.  What could be better?  Then, it is covered with your favorite marinara sauce to which you may or may not have added ground beef or Italian sausage - your choice.  I used Italian sausage last night and it was amazing!  

Here is what you need:

1 box Manicotti noodles, cooked for about 7 minutes - you want it very al dente since it bakes in the oven

1 26-32 ounce jar of your favorite marinara sauce (I use Trader Joe's marinara with basil)
2 beaten eggs
1 and 1/2 15 ounce containers ricotta cheese
8 ounces grated mozzarella cheese, reserve half
1 fresh ball mozzarella cheese
1/5 cup grated parmesan cheese
1/4 tsp salt
pinch of black pepper

Combine the eggs, ricotta, 1/2 of the mozzarella, grated parmesan, salt and pepper.  Mix thoroughly to completely combine.

Cook the manicotti noodles in boiling salted water for 7 minutes.  Remove, drain, and let cool until you can handle comfortably.  I used to fill these with a spoon and it is so hard to do.  You chase the noodles everywhere when your hands get goopy with the cheese filling!  They are super hard to hold on to.  Now, I have a nifty trick.  Cut the corner from a gallon sized zip lock bag.  Fill the bag with the cheese filling and pipe it into the noodles by gently squeezing the bag.  Start on one end and fill half way, turn the noodle and fill the other end.  This will keep the noodles from splitting if you don't overfill them.

Sorry, I could not take a picture while filling the noodles.  Only two hands and no one else was here.  Next time maybe!  You can figure it out I am sure.

Fill the 9 x 13 baking dish with the noodles by laying them side by side.  There are always two at the bottom crossways.  Just how it goes.

Brown 1 pound of ground beef or Italian sausage.  Drain if necessary.  Add the marinara sauce and combine with the browned meat.  Pour over the noodles in the baking dish.  Cover with the remaining shredded mozzarella.  We like more mozzarella than that, so I also sliced a ball of fresh mozzarella and scattered it over the sauce.  Bake at 350 degrees fahrenheit for 45-50 minutes.  Make sure the dish is covered with foil while cooking.  Remove from oven and let cool a little before removing the foil. I normally serve two stuffed manicotti at a time because it's VERY filling.  The guys ate more than that.  Go figure.

This dish also reheats very well.  We are having leftovers tonight.  Yay.  That means no cooking for me!

Give this recipe a try.  I think  you will really, really like it.  It's great for entertaining because it looks like you worked all day making it - very impressive.   I mean, you just can't go wrong with pasta, sauce, and cheese now can you?

Everyday Donna

Things to Remember:

Life is a combination of magic and pasta.  Federico Fellini

Enchilada Casserole With Home Made Red Sauce

Last night I wanted Mexican for dinner.  I was cooking, so it was my choice right?  Right!  If you follow this blog, you know my love for Mexican food and flavors.  They are my favorite, hands down anytime.

I had all the ingredients to make enchiladas which are also my favorite next to tamales.  I have never had the gumption to make tamales as they are quite a process, but one of these days I'ma gonna do it.  Really I am.  You will be the first to know if and when I do.

Enchiladas are also a process.  Have you ever tried to fill and roll corn tortillas?  They split unless you heat them in hot oil or you can dip them in the warm red sauce before you roll them.  It is messy and I am not very proficient at this technique or very patient. (Uh oh, cat's out of the bag).   If you don't do one of these two, then your enchiladas are cracked and all the filling is spilling out and they don't look very pretty.  Remember, I am not a chef nor have I ever worked in a Mexican restaurant, so I go for the easy way - better known as my way.  Hey, it works!  If you love enchiladas too, you are going to be SO happy I showed you my fake enchilada recipe.

I do make my red sauce from scratch.  It is a recipe from Allrecipes.com and it is easy, takes 10 minutes and is fabulous!  Doesn't take much longer than opening a can of prepared sauce and heating it up.

Here is what you need for the sauce:

1/4 cup vegetable oil
2 TBSP flour
1/4 cup chili powder (I use Mexene which is my personal favorite)
1 8 oz can tomato sauce
1 1/2 cups water
1/4 tsp cumin
1 clove garlic, pressed or minced super fine
salt to taste

Heat oil in a skillet or deep saucepan over medium high heat.  Stir in flour and chili powder, reduce the heat to medium.  Cook until lightly browned, stirring constantly so the flour doesn't burn.

Gradually stir in tomato sauce, water, cumin, and garlic until smooth.  Cook over medium heat approximately 10 minutes or until thickened slightly.  Season with salt to taste.

This sauce is as good as any you will get in a restaurant.  We LOVE it.  Now, to make the enchilada casserole, here is what you need.

12 corn tortillas (use flour if that is your preference, but enchiladas are made with corn tortillas)
2 pounds ground beef
1 large onion, diced
2 cloves garlic, minced.
2 packages taco seasoning
1 8 oz block cheddar cheese, grated

Brown the ground beef and onions in a large skillet.  Add taco seasoning and garlic. Mix thoroughly.   Drain ground beef if necessary.  (I use grass fed local beef and there is nothing to drain.)

Now to assemble the casserole.  You need a 9x13 baking dish.  Line the bottom of the dish with 6 corn tortillas.

Cover the tortillas with the browned ground beef mix.

Cover the ground beef with 2/3s of the grated cheese.

Drizzle with some of the red sauce.  Now, cover this with 6 more corn tortillas.  (Forgot to take a picture, oops).

Pur the remaining red sauce over the corn tortillas.

Look how beautiful that red sauce is and it tastes absolutely divine!

Sprinkle the remaining grated cheese over the red sauce.  If you want more cheese, go for it!

Bake at 350 degrees for about 30 minutes, or until the cheese is melted and the sauce is bubbling.  Remove from oven and serve!

We had 4 grown men here for dinner last night and me.  This casserole got RAVE reviews.  Get that?  RAVE reviews!  Dan declared it better than our favorite Mexican restaurant's enchiladas which is quite a compliment.  We had this with black beans and Mexican rice.  Delicious.

Give this recipe a try the next time you are hungry for South of the border/Tex Mex flavors.  It will hit the spot.  You could easily halve this if you wanted, just use half the red sauce and refrigerate the rest for another meal.  Yum.  Yum.  Yum.  All I can say.

Everyday Donna

Things to Remember:

When cooking, sometimes it is okay to do things a little differently, especially if the end result is basically the same, takes less time and is easier to accomplish.  That's my philosophy.   donna

Gluten Free Lasagna Made With Zucchini - Fantastic!

Greetings friends!  Yes, I have been absent for a week due to a little hiatus.  We had to make a trip to the old home town to help  my sister after she had some surgery.  Then, we were without internet and television for a few days due to some unknown reason that AT&T had trouble figuring out.  Do you know what it's like to have no television during the Olympics?  Holy gymnastics, Batman, it is NOT fun.  After 5 days, many phone calls and several repairmen later, they finally got everything working.  Hallelujah!  I did get to see that sweet Gabby Douglas win her gold medal.  Awesome.

Our oldest daughter and her family have been on vacation for the last 10 days and just returned this afternoon.  I knew she would not feel like cooking after spending all day in airports with 3 young sons, so I offered to fix dinner.   Dan took them to the airport for their departure so their van had lived at our house during their trip.  He went to pick them up at 4:30 and I fixed dinner so they could literally eat and run.  The boys were F R I E D!  They got up at 5 am eastern time to get to Boston in time to catch their flight home.  They are very brave people.  During dinner, the two year old melted down and then the 5 year old was right behind him.  Mom and dad looked like they might cry.  Grandma and Pawpaw just laughed - been there, done that.

Our son in love has Celiac so I always fix something that is gluten free.  I was in the mood for lasagna (and who doesn't love lasagna?), but decided to make it with zucchini instead of pasta noodles.  Let me tell you, it's absolutely fantastic and I may like it this was better than with noodles.   This would be great for a meatless dish also.  Just leave the meat out of the sauce.  Easy peasy.

Here is what you need:

3-4 zucchini about 8 inches long, sliced longways in 1/4 inch slices
1 pound ground beef, turkey or sausage (I used beef)
2 jars of your favorite spaghetti sauce (I use Trader Joe's tomato basil - it's gluten free and delicious)
1 medium onion, peeled and chopped
2 cloves garlic, minced
8-10 cremini mushrooms (baby bellas)
1.5 containers fresh ricotta (15 ounce each)
3 eggs
1 16 ounce package shredded mozzarella cheese
1 fresh mozzarella ball
salt
pepper

First, slice the zucchini longways in 1/4 inch slices, salt on both sides and let drain in a colander.   Zucchini has a lot of water in it and you don't want it in your lasagna.

Brown the ground beef (turkey or sausage) with the chopped onion and garlic, salt and pepper to taste.  Throw in the sliced mushrooms and the two jars of pasta sauce.  Heat until it bubbles, remove from heat.

Mix 1.5 containers of fresh ricotta cheese in a bowl with 3 eggs.  Set aside.

Spray a 9x13 casserole with cooking spray.  Press the zucchini slices between paper towels to remove any excess moisture.  Line the bottom of the casserole with a layer of zucchini.  See, it works just like noodles.

  Cover the zucchini with 1/2 of the meat sauce.

Put 1/2 the ricotta mixture over the meat sauce in large dollops and then spread with a spoon.

Sprinkle 1/2 of the 16 ounce package of shredded mozzarella over the ricotta mixture.

Add another layer of zucchini over the mozzarella layer and repeat the layers - meat sauce, ricotta and shredded mozzarella.  Cover the last layer of shredded mozzarella with slices from the fresh mozzarella ball.

Cover the casserole with aluminum foil and put it in a preheated 325 degree oven for 45 minutes.  Remove the foil and increase the temperature to 350 degrees for another 15 minutes until all the cheese is melted.  Remove from the oven and let rest for 5-10 minutes.  Serve.  Super D-licious.

I would recommend putting your casserole on a baking sheet while baking, because now I get to clean my oven since the ooey gooey cheese and sauce dripped all over the bottom.  Ugh.   Oh well, it was time to do that anyway.

We had a lovely green salad and crusty bread with this lasagna.  I have to say, I think I may be a zucchini lasagna convert at this point.  It's also a great way to use bounty from your summer garden!  One more delicious way to use up that zucchini!

If you are gluten sensitive or allergic, this is a great way to enjoy lasagna without having to find gluten free noodles.  It is so worth the effort to slice those zucchini and you get the extra nutrition from that delicious squash.  Give it a try and see what you think.  You may become a convert too!

Everyday donna

Things to Remember:

“Once again, my life has been saved by the miracle of lasagna.”
'Garfield' (Jim Davis)

Shepherd's Pie - Quick, Easy, Delicious

Well, it's a new year and I am having a hard time getting back in the routine of things.  Sunday evening we came home after a busy day and I wanted comfort food.  You know, something with mashed potatoes - real mashed potatoes.  I never, ever make instant mashed potatoes at home.  Ever.  Why?  Because there is nothing like real mashed potatoes, I don't care how you doctor them up.  They are easy to make and there is a distinct difference between instant and mashed potatoes made from scratch.  As a potato connoisseur, I can tell the difference.  A friend argued with me once that I could not tell the difference, but I can.  It is just worth the extra effort to make mashed potatoes.  In my book, there is nothing quite as good.  

My first thought was to make a meat loaf, but I knew it would take way too long.  We were hungry and didn't want to wait several more hours to eat.  My next thought?  Shepherd's Pie.  Yummm.  One of our favorites and it's relatively quick and easy.   The beauty of Sheperd's Pie is that it combines your protein, starch and vegetable into one easy dish and has so much flavor.  It is also easy to reheat for leftovers.

I did a little research on Shepherd's Pie to find out why it has that name - mostly out of curiosity.  (I do that a lot)  I found that Shepherd's Pie was originally made from leftover meat (lamb) thus the name Shepherd's Pie since shepherds herd sheep.  When beef was used, it was called Cottage Pie.  The term Cottage Pie was first recorded in 1791 and Shepherd's Pie in 1877.  Now, we just call it all Shepherd's Pie. Whatever it's called, it's delicious.

Here is what you will need.  (This makes a 9 x 13 casserole full, but you can easily halve this for a smaller portion.)    Preheat oven to 350.


Ingredients:

2 pounds ground beef (lamb, or turkey)
1 medium onion, chopped
1 medium garlic clove, minced
1/4 tsp. dried rosemary
1/4 tsp dried thyme
salt and pepper to taste
3/4 cup frozen green peas

4 cups mashed potatoes (use instant if you want to)  I make my mashed potatoes first, so they are ready to put on the casserole when the meat is finished cooking.

8 ounces cheddar cheese, grated (grate my own because I like the way it melts and it's cheaper)

Directions

Brown ground beef in large pan.  Just as beef is almost done, add onion and garlic and cook until onion is translucent. Drain any fat.   Add rosemary, thyme, salt and pepper to taste.  Add green peas and mix thoroughly.  Place in 9 x 13 casserole dish.

Cover with mashed potatoes. Spread with back of spoon to evenly cover all of ground beef,

Next, cover with grated cheddar cheese and place in 350 degree oven until the cheese has melted.

Let the casserole sit for a few minutes and serve in bowls or on dinner plates.  This can also be made in individual serving ramekins if you prefer.  There is a restaurant in our neighborhood that has "Pie and a Pint" night and they make theirs in pie plates.  Do whatever suits your fancy.

This dish is so good with the sweetness of the green peas, and the creaminess of the mashed potatoes covered with melted cheese mixed with all the deliciously flavored meat.  Yum, yum, yum.  If you have picky eaters in your house (like our grandsons can be), give this dish a try.  It is filling and there are no scary ingredients in it that can make a dish "suspect" to little boys.  You know, things like MUSHROOMS.  This is comfort food at it's finest.  You can also make it ahead, keep it in the refrigerator and reheat when ready to serve.  Just wait and place the cheese on the potatoes when you place it in the oven to reheat.  We enjoyed ours with a spinach salad and hot crescent rolls.  Let me say, it truly hit the spot.  Comfort food desire fulfilled.

Give this casserole a try.  My three favorite words describe it - quick, easy, delicious. I think it will become a "go to" dish for you just like in our house.  Enjoy.

Everyday Donna

Things to Remember:

In the New Year, may your right hand always be stretched out in friendship, but never in want.    Irish Toast

Chile Relleno Casserole - It's Better Than Good!

It's Monday again and the gift making continues.  There seems to be no end in sight at the moment and I have got to get some things in the mail or they are not going to arrive in time for Christmas.  Also, our oldest daughter and her family are moving to Nashville this weekend and next week we will be busy helping them get settled along with -- yes -- Christmas.  This happens to me every year even though I intend to be finished by this time.  Oh well, don't know why I am even remotely surprised.  

Since today was busy, busy, busy I needed something for dinner that wouldn't take a  lot of time and this casserole certainly filled the bill.  It's a recipe I found on Pinterest and knew I would give it a try because it has ingredients that we love.  The "Pinterest poster" called it beef, cheddar and chile casserole.  I call it chile relleno casserole because that is what it tastes like and my husband and son called it fantastic! 

This is a good one if you like Tex/Mex food and it is easy.  It's one that we will be having often.  I can tell you that because it is that good.  Here is what you need.

Ingredients:

2 pounds ground beef (I use grass fed)

1 medium onion, chopped

2 garlic cloves, minced

1/2 jalapeno, seeded and chopped (I used canned)

2 teaspoons chili powder (I added more chili powder)

1/2 teaspoon ground cumin

1/2 teaspoon kosher salt

1 8 ounce can tomato sauce

3 cups water

1.5 cups corn meal

1 can creamed corn

1 egg

1 teaspoon baking powder

1/2 teaspoon salt

1 cup shredded cheddar cheese

2  -4 ounce cans chopped chiles

Preheat oven to 350

Brown ground beef and onion until beef is just done.  Add garlic and the jalapenos and continue to cook for another minute.  Add the cumin, chili powder and salt - stir to combine.  Add the tomato sauce and stir to combine.  Remove pan from heat.

In a medium saucepan, bring three cups of water to a simmer.  Using a whisk, slowly add the corn meal and stir to remove lumps.  Remove the saucepan from the heat and stir in the creamed corn.  Stir in the egg, then stir in the baking powder, salt and grated cheese.  Mix well.

In a 9 x 13 casserole dish, layer the ingredients in the following order:

Spread green chiles evenly over the bottom of the casserole.  Spread cooked meat mixture over chiles.  Spread cornmeal mixture over meat, smoothing the surface.

Place the casserole dish in the oven and bake for 45 minutes.  Allow to rest for 10 minutes before serving.  This is how a serving looks -  full of meaty goodness topped with cheesy cornbread!

And this is how it tastes -- yummmmmmmmy!  Since Dan and Tyler declared it wonderful,  it will appear on the menu again (and again and again).

This casserole would be perfect for a crowd, holiday party, tailgate party, or family dinner.  It is easy and ever so tasty.  If you like chile relleno or tamales, you will love this recipe!  All you might need is a green salad and you are all set!  And maybe some guacamole or salsa and chips - yeah.  That sounds wonderful.  We also had black beans cooked with Rotel and Chiles, one of our favorites.  There are so many possibilities here.

With all the busy schedules in the coming days, this is a recipe that is tasty, quick and easy.  Give it a try. I think you are really going to like it.  Simply delicious.

Everyday Donna

Things to Remember:

It's beginning to look a lot like Christmas;
Soon the bells will start,
And the thing that will make them ring is the carol that you sing
Right within your heart.

All American Super Sloppy Joe's

Do you have memories of favorite meals from your childhood?  One of my favorite school lunches was good old all American sloppy Joe's.  My mom never made them.  Not quite sure why, but she just never did so it made me very happy when they were on the school lunch menu.  After Dan and I were married, it became a staple on our menu.

This is a recipe I found years ago in a magazine.  Our sons fell in love with this version of Sloppy Joe's and I have been making them this way ever since.  They could eat an entire pan of these at one meal (double recipe).  I always prayed for left overs.

Talk about a great "go to" meal when you are tired and need something on the table fast.  It is a quick and easy recipe which are two of our favorite words right?  Quick and easy?  Yes!!  I served one of our favorites, parmesan potatoes, with our sandwiches tonight and some lovely crudites - carrot and celery sticks and broccoli and cauliflower florets.  Throw in a little ranch dressing for dipping and what could be easier?  Or if you prefer, a green salad would round out the meal.

Tomorrow night, I will give you the instructions for the parmesan potatoes.  (Talk about fabulous!)
Tonight it's all about Sloppy Joe's.  I have always doubled this recipe so I knew there would be enough to satisfy our sons.  Now, I double it so we can have left overs because they are so good.  Here are the ingredients you will need for a single recipe.  This is easily doubled or tripled.

Ingredients:

1 pound ground beef (I use 80/20 grass fed, hormone free from the farmer's market)
1 medium onion, chopped
1 clove garlic, minced
1/2 green bell pepper, chopped (I used a red one tonight because I didn't have green, worked just fine)
1/4 bottle of your favorite barbecue sauce (I used Sweet Baby Ray's, 18 oz bottle)
1 package taco seasoning mix

Brown your ground beef with the onions, peppers and garlic until beef is brown and onions are translucent.  Add the taco seasoning mix and stir.  Pour approximately 1/4 to 1/3 bottle of barbecue sauce into the ground beef mixture and stir.  Heat through.

Serve on your favorite buns.  That's it.  Quick, simple, easy, delicious.   It's got just a little spice from the taco seasoning and a little sweet barbecue flavor from the barbecue sauce.  Oh so good!

This is a great recipe for tailgating, for a teen party or quick and easy dinner.  I have served it on Super Bowl Sunday.  Delish!   Give it a try.  I think you will like this one!  You may actually have time to watch your favorite television show or read a book it's so quick to fix.  Enjoy.

Everyday Donna

Things to Remember:

30 days of gratitude for the Month of November.  Every day list something you are grateful for!

“Today you are You, that is truer than true. There is no one alive who is Youer than You.” ― Dr. Seuss