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

Midwestern Stromboli Pizza King Style - EverydayDonna's Recipe

Do you get tired of cooking sometimes?  All the time?  Never?  Some of the above?  None of the above?  I love to cook, but sometimes on Friday evening I like to take a break and make something easy.  We have had a guest staying with us for the last two weeks.  By Friday evening, I was shot.  I had been cooking up a storm and I needed a break, but of course we had to eat.  So, I decided to make one of our favorites - strombolis.

Do you like strombolis?  Ever had a stromboli?  Don't confuse them with a calzone.  They are not the same.  We LOVE these sandwiches, but we like the midwestern style stromboli.  We are from Evansville, Indiana, and there is a pizza shop that has been in operation as long as we have been married which is 43 years.  Yeah, I know, forever.  The shop is called Pizza King and my research showed that there are Pizza King's all over Indiana, but I could not find if they were franchised or owned by the same company or just had the same name.  Looked like the original Pizza King started in northern Indiana somewhere.  Interesting.  Anyway, besides awesome pizza they have fabulous sandwiches - hot ham and cheese, strombolis, and Texas barbecue.  They are always wrapped in aluminum foil and baked.  You can get the stroms and Texas barbecues anywhere from mild to "blow the top of your head off" hot.  But, they are SOOOOOOOO good.  I miss them here in good old Nashville.  So, what did I do but create my own.  Sure, why not?

Here is a little history on the stromboli.  They are an American sandwich (which we all think is Italian, but isn't) usually made in a pizza type dough with Italian meats and cheese, layered and rolled, baked and then sliced.  Midwestern style strombolis are not like that.  They are made in a crusty roll like a baguette, or on a deli style roll which is what I used.  Mine has sausage, pepperoni, onions, marinara sauce and mozzarella cheese.  Mmmm, mmmm, mmmm, delicious.

Why are they called strombolis?  Good question.  Here is what Wikipedia has to say.

Stromboli is a type of turnover filled with various cheeses, typically mozzarella, Italian meats such as salami, capicola and bresaola or vegetables. The dough traditionally used is Italian bread dough.

A stromboli is made with a square shaped pizza dough that can be topped with any pizza toppings and is then rolled into a log and baked. Many American pizza shops serve a stromboli using pizza dough that is folded in half with fillings, similar to a calzone.

There are some theories regarding the origin of the stromboli in the United States. Romano's Italian Restaurant & Pizzeria claims to have originated it in 1950 in Essington, Tinicum Township, just outside of Philadelphia, by Nazzareno Romano. According to Romano, a friend suggested he name it after the then recently released movie, Stromboli.^[1] Another claim is that the stromboli was invented in 1954 by Mike Aquino at Mike's Burger Royale in Spokane, Washington. Aquino is also supposed to have named the sandwich after the movie.

So, we don't really know exactly where this sandwich originated, we just know we are happy that it originated somewhere even though ours isn't made this way.  Ha!  Now, about making these delicious sandwiches.  They are really super easy and I guess you could use your favorite ingredients, but here is how I made mine which is very close to the Pizza King stromboli.  Here is what you need.

1 pound milk bulk sausage
1 pound hot Italian sausage (casing removed if using links)
1 large onion, diced
2 cloves garlic, minced
1 cup of your favorite marinara sauce (I used Trader Joe's tomato basil)
about 30 pepperonis chopped (stack and chop, makes it easier)
1 8 ounce block mozzarella cheese, grated
3 tsp crushed red pepper flakes
6 deli type rolls
olive oil
6 sheets of aluminum foil, about 12-14 inches long

1 baking sheet

Brown the sausages and onions in a saute' pan.  Drain any fat from the pan.  Add the garlic and chopped pepperoni when the sausage is browned.   Add the marinara sauce and red pepper flakes.  Stir until thoroughly mixed and heated through.

Brush the top and bottom of a deli roll with some good olive oil.  Put the sliced deli roll in the middle of a piece of foil, fill with sausage mixture.  Put several heaping hands full of cheese on the sausage.  Bring the edges of the foil together and roll down to the sandwich and roll the ends up.

When all the rolls have been filled and wrapped, place them on a baking sheet and bake in a 350 degree  oven for about 20-30 minutes.  Remove from the oven and let cool for a few minutes.  Unwrap and enjoy.

There was enough meat left for another 6 strombolis.  It could easily be frozen and used another time.  I used it in a bolognese sauce later in the week.  Yum.

This sandwich is "just right" spicy as Dan said.  Not too hot, not too mild.  Goldilocks would approve. Look at all that yumminess.  If you like really spicy food, use all hot sausage and add all the red pepper flakes you want.  If you like bell peppers, add some to the sausage mix while cooking.  You can add what you like, it's your choice but this is the traditional  "Evansville" way.

When the strombolis are unwrapped, the rolls will be crusty and crunchy on the outside and the filling is spicy and cheesy good.  So easy, so good.  If you have never had one, now is the time to try making these.

 The West Side Nut Club sponsors THE Fall Festival in Evansville every year during the first full week of October.  (Google it, it's so interesting)  There are hundreds of food booths which all raise money for non profits.  Thousands of people attend every year.  One of the most popular booths year after year consistently is the Tau Kappa Epsilon Stromboli booth from the University of Southern Indiana.  Everyone is willing to stand in line for some time just to snag a few of their delicious strombolis which are made this way.  Many people go day after day during the week to eat these stroms because they just can't get enough.  Now, you don't have to wait until the first week of October, or even have to go out to Pizza King to enjoy one of these fabulous sandwiches.  Wait, what am I thinking?  You may not have anywhere that makes this type stromboli.  If you don't live in Indiana, if you don't have a Pizza King, you can now make your own extraordinary midwestern style stromboli.  Now you will know what you have been missing all these years.  Enjoy!

Everyday Donna

Things to Remember:

Every region of the country has their own food specialties that you grow accustomed to and love.  This is one of ours.  What is something you love from your area?  donna

This Baked Pasta Recipe May Knock Your Socks Off!

We have been working feverishly getting the little yellow cottage ready for Christmas.  So much decorating to do!  Last night I was tired and wanted something easy to fix for dinner.  I decided to try this recipe I found on Pinterest last week because, well, it sounded yummy.

The recipe is for baked spaghetti, but I am not a big fan of spaghetti.  I like heartier pastas that grab the sauce and have some "chew" to them.  I had penne, so that is what I chose to use.  If you want to use spaghetti, feel free to do so.

Here is what you need.

12 ounces pasta, cooked according to directions

1 pound ground beef

one medium onion, diced

one clove garlic minced

1 jar of your favorite marinara sauce

1/2 cup grated parmesan cheese (I grate fresh, prefer it to canned)

1 8 oz block of cream cheese

salt and pepper

I added these two ingredients

a couple pinches of red pepper flakes

mozzarella cheese for the top of the casserole

Cook your pasta according to directions.  Brown the ground beef, onion, and garlic.  Salt and pepper to taste.  When beef is browned, drain.  Add the jar of marinara sauce and heat.  Cut cream cheese into cubes and add to sauce when it is bubbling until cheese melts.  Add parmesan cheese and stir to mix.  Spray a 9x13 casserole with cooking spray.  Place drained pasta in casserole dish.  Cover with marinara sauce and stir to mix well.  Grate some parmesan over top of casserole and add mozzarella.  Bake at 350 for 30 minutes.  Oh my goodness good!

We had this quick and easy baked pasta with a green salad and crusty bread.   Our youngest son joined us for dinner and he and Dan agreed this was one of the best pasta dishes they had ever eaten.  Yes, it is fantastically good.  The cream cheese makes the sauce creamy and delicious and causes the sauce to adhere to the pasta in a wonderfully delicious way.

Give this recipe a try the next time you want something quick and easy.  You will make it again.  I know I am going to!  Enjoy,

Everyday Donna

Things to Remember:

 “Life is a combination of magic and pasta.” ~ Fellini

How Does Your Herb Garden Grow?

Oh the joy of fresh herbs right from the garden.  They add so much flavor and vibrancy to any dish, simple or complex.

We moved six months ago (how the time has flown) and decided to plant a garden this year because we have a huge yard now.  Besides all the vegetables we planted, I wanted an herb garden.  Fresh herbs are expensive to buy, but pure delight to use.  Now, I can walk out my back door and pick what I want from my little herb garden.  If you don't have room to plant in the ground, herbs grow very well in pots.  One plant costs less than a bunch of herbs at the grocery most of the time.  Therefore, you have saved a lot of money because you have herbs to use whenever you want!  As you pick the herbs, they get bigger.

I planted basil, dill,  two varieties of oregano, rosemary, thyme, and cilantro.  Adding fresh herbs to the food I have been making kicks it up to a whole new level.

Here is a simple recipe for bread that can be eaten as a sandwich or a side for a meal.  It is delicious!  This would be wonderful to serve this Fourth of July weekend if you are looking or something new or different.

Ingredients you will need:

One baguette (or more if you are having company)
Sliced fresh mozzarella or grated mozzarella cheese (I like to slice fresh)
Olive oil
Fresh basil leaves

First, tear off a piece of aluminum foil that is big enough to wrap the baguette in.  Slice the baguette horizontally, like this.

Next, cover the bottom of the baguette with mozzarella cheese.  Drizzle the cut side of the baguette top  with olive oil.  Take about 3 or 4 basil leaves, roll them and chiffonade, which means to cut into small slivers.  Scatter the basil over the mozzarella cheese.

Place the top of the baguette over the bottom like you are making a sandwich.

Fold the foil over the baguette long ways, rolling tight.  Then roll the ends closed.

Place the foil wrapped bread on a baking sheet.  Preheat oven to 350 degrees and bake the baguette for 20/30 minutes.  Remove from the oven and unwrap the foil.  Slice the bread into about 3 inch sections.  This is so delicious warm with the mozzarella oozing out the sides and the bright flavor of the basil adding to the deliciousness.  There is also the subtle hint of the olive oil which is wonderful and good for you.

Give this recipe a try.  It is super easy, super delicious and don't forget to  enjoy your holiday weekend!  Summer is zooming by.

Everyday Donna

Things to Remember:


‎"We must be free not because we claim freedom, but because we practice it." William Faulkner

"Eat Your Beets Horace, They're Good For You"

 

One of my fondest memories from my childhood is my grandmother's pickled beets.  Your first impulse is to say yuck, beets.  Gross!  But let me ask, have you ever had home made pickled beets?  Made with cinnamon, all spice and cloves?  Let me tell you, they are amazing!  Yes, amazing.  I am not talking about those awful things they served in the school cafeteria that were swimming in some kind of white sauce and were absolutely tasteless.  Even roasted beets are wonderful.  No, we are talking pickled beets. 

I recently purchased about four pounds of beets at the farmers market.  They were not too big, still dirty from being right out of the garden and had the tops on them.  My first thought was pickled beets here we come.  Let me tell you about the nutritional value of beets.  First, they are very high in fiber.  They contain potassium, iron, manganese, magnesium, phosphorus, vitamin C, folate, betaine and many trace elements.  They are known to be anti-cancer (especially colon) and anti-inflammatory.  Pickled foods are actually very high in bifidobacteria, a necessary or "good" bacteria that aids in digestion and immune health.  So, before you toss out the thought of pickled beets, consider all the benefits they have besides being delicious.

I will post the pickling recipe at a later time, but I wanted to share the salad I made using my pickled beets.  (You can purchase pickled beets at the grocery, but they aren't quite as good.)  It was absolutely wonderful.  Here is what you need:

Ingredients:

Romaine lettuce or any mixed greens

1/2 cup pickled beets, sliced thin

1 avocado diced

1 medium tomato, diced

fresh mozzarella cheese

If using romaine, slice it in ribbons across the head and then cut the ribbons in half.  Place the lettuce or mixed greens in a salad bowl, layer avocado, tomato and beets on top.  Dice some fresh mozzarella and scatter over top of salad.  

Dressing:

1/2 cup good virgin olive oil

1/4 cup good balsamic vinegar

1 clove garlic turned into paste - do this by putting some coarse salt on a cutting board, mince garlic clove, then using the side of a big knife blade (like a chef's knife), place one hand on the knife handle and the heel of the other hand on the flat knife blade and mash the garlic back and forth in the salt until it becomes a paste

pinch salt

fresh cracked black pepper

mix ingredients together and serve on the side with the salad.  

This salad is so good and so full of nutrients and fiber which is an even bigger benefit.   Give it a try.  You may learn to like pickled beets after all.  As Dolly Levy said to Horace Vandergelder in Hello Dolly, "Eat your beets, Horace, they're good for you!"  If you are a fan already, good for you!  Another recipe to add to your book.  

Everyday Donna

Things to Remember:

‎"Be kind and merciful. Let no one ever come to you without coming away better and happier." Mother Teresa