Recipes

Pappardelle with Beef Ragu

/ Jodi / 30 Comments

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We had our first snow of the season here in Mars yesterday.

Not only did it snow, but it snowed ALL day!

After a 73 degree F day on Friday, it was quite a shock, but also such a glorious treat for a lazy Sunday to build a fire in the morning and burn it all day long while cooking and watching football and reading and resting.

After a very busy and exciting week, it was nice.  It was also the first day I didn’t see my new granddaughter since she was born, so I am thankful for text messages and IM pictures and so proud of her Mom and Dad for the amazing job they are doing.  They are naturals, and my heart is so very full.

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My belly is full too….. after making and feasting on this amazing recipe I tweaked a bit from Jamie Oliver’s recipe.

What a perfect dish to cook for hours on a cold day teasing our noses with the amazing aroma and warming the house with the oven on for hours.  Jamie Oliver does his in a pressure cooker.  You could also do this in the crockpot.  But we were home all day, and I was perfectly content to have the oven on.

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I swear I am a “wannabe” Italian!  I adore Italian food.  In Italian cuisine, ragu is a meat-based sauce that is commonly served with pasta.  Pappardelle are large, broad, flat pasta noodles that originate from the Tuscany region and are similar to wide fettuccine. The name derives from the verb “pappare,” which means to gobble up.

Isn’t Papparedelle so much more fun to say than wide noodles?  And doesn’t it sound so much more delicious?!

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Hubby said I could definitely make this for company!  It is so full of flavor!  I could just lick the sauce from a spoon!  And then…… when you top it with a tiny bit of finely grated orange zest and rosemary…. the flavors just BURST with freshness too.  The balance between tender slow cooking with deep, layered flavors and fresh, bright citrus – even though just a tiny bit – is simply amazing!

Here is the recipe as I slightly tweaked from Jamie Oliver’s recipe shared in The New York Times.  Hope you will give it a try.

Pappardelle with Beef Ragu

Ingredients:beef-ragu-with-pappardelle-2

  • 2 lbs boneless beef chuck roast, cut into 2-inch cubes
  • Salt and pepper to taste
  • 1 Tbsp olive oil
  • 2 sprigs fresh rosemary, plus 1 Tbsp finely chopped leaves for garnish
  • 2 sprigs fresh sage
  • 1 medium sweet onion, peeled and cut into chunks
  • 4 cloves garlic, finely chopped
  • 2 large carrots, peeled and thickly sliced
  • 3-4 celery stalks, thickly sliced
  • 1/2 cup sliced sweet red and yellow peppers (optional)
  • 2 cups dry red wine
  • 1 28-ounce can crushed tomatoes
  • 1 pound pappardelle
  • 4 Tbsp butter
  • 1 Tbsp finely grated orange zest
  • ½ cup freshly grated Parmigiano-Reggiano cheese

Directions:

Preheat oven to 275 degrees F.

Heat 1 Tbsp olive oil in dutch oven on stove top over medium-high heat.  Add beef cubes, and season with salt and pepper to taste.  Stir until beef is well browned on all sides, about 5 mins.  Add rosemary and sage sprigs, onion, garlic, carrots, celery, and sweet peppers. Continue cooking until vegetables are softened, about 5 more mins.

Add wine and continue to simmer until liquid has reduced by approximately half, about 15 minutes. Add tomatoes.  Secure lid and place in oven for 3 1/2 hours.

Cook pappardelle in boiling salted water for 6-7 minutes until al dente.   Drain and rinse in cold water.  Return pasta to pot.  Add butter and Parmigiano-Reggiano cheese.   Mix gently, cover with lid, and let butter melt.

Remove beef ragu from oven.  Discard herb stems and coarsely shred beef with two forks.

To serve, place pappardelle in shallow bowl, top with beef ragu, sprinkle with orange zest, finely minced rosemary and some more freshly grated Parmigiano-Reggiano.

Enjoy!

Cheers & Hugs,
Jodi

Easy Cinnamon Roll Apple Pie

/ Jodi / 53 Comments

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When my sister-in-law posted one of those amazing Tasty Videos on Facebook for a Cinnamon Roll Apple Pie, I just knew I HAD to try it!

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We love apple pie.  We love cinnamon rolls.  Who doesn’t??!!  Putting them together to make an EASY apple pie = Winner!

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If you struggle with making homemade crust or are looking for a new twist on traditional apple pie, this is an easy and super yummy semi-homemade version to try.

I made it for a birthday brunch yesterday when the family came over to celebrate hubby’s upcoming birthday.  After gorging ourselves on smoked sausages (that hubby smoked himself in his Pit Barrel Cooker we got him this past Father’s Day), Spinach, Feta, Bacon & Roasted Red Pepper Egg Casserole, Warm Biscuits and Sausage Gravy (homemade by our oldest son), and a fresh berry fruit salad, we waited a little while before eating this.  But when we did….. thumbs up all around!

I tweaked the recipe up a bit to assure the apples would be fully cooked without overbaking and drying out the cinnamon rolls.  It turned out wonderfully amazing!  And the smell……..  can you even imagine the wonderful smell?!?!

Hope you will give this delicious treat a try.  (Thanks for sharing Terri!)

Cinnamon Roll Apple Pie

Ingredients:cinnamon-roll-apple-pie-3

  • 6 cups peeled, cored, and thinly sliced tart apples
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1 Tbsp butter
  • 3 Tbsp flour
  • 2 cans Pillsbury Cinnamon Rolls

Directions:

Preheat oven to 350°F/180°C.

Melt 1 Tbsp butter in large skillet, add apple slices, sugar, and cinnamon.  Cook on medium heat for approximately five minutes until tender.  Add flour and stir.  Cook one more minute until thickened.

Roll out each cinnamon roll in one tube until flat and thin using a small amount of flour to avoid sticking to rolling pin and counter.  Layer on the bottom and up sides of pie pan to form bottom crust.  Add the cooked apples.

Roll out each cinnamon roll in second tube until flat and thin, and layer on top of apples to form top crust.

Cover with foil and bake for 30 minutes.  Remove foil and bake for another 5 minutes.

Allow pie to cool and drizzle with icing from one tube of cinnamon rolls.

Enjoy!

Cheers & Hugs,
Jodi

Chewy Pumpkin Cinnamon Chip Cookies

/ Jodi / 46 Comments

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Is there anything better this time of year than pumpkiny, cinnamony treats fresh from the oven?!!

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I’ve discovered a way to make a FABULOUS Pumpkin Cinnamon Chip Cookie that is like no other pumpkin cookie you’ve ever had!  These are crispy on the outside, chewy and gooey on the inside, and they are seriously BURSTING with cinnamon!

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Most pumpkin cookies are “cake-like,” which is fine, but when you want a “cookie” to sink your teeth into, you have got to try these!

I had some pumpkin and was trying to decide what to make.  I perused some recipes on Pinterest and came across a recipe that reminded me of my standby cookie recipe I use to make chocolate chips and blueberry white chocolate chips and so many other of my family and friends’ favorites.  I decided to tweak it up a bit and found if I use my standard recipe, but substitute pumpkin for the eggs, change the ratio of sugars to a bit more brown, up the vanilla a tinch, and add a zip of cinnamon, I get these amazing Chewy Pumpkin Cinnamon Chip Cookies.

Make some to share with your family and friends.  They are sure to bring smiles. They would make a great addition to a Thanksgiving cookie tray or even a new one to add to your holiday cookie faves.  Go stock up on you Hershey’s Cinnamon Chips and get baking!

Chewy Pumpkin Cinnamon Chip Cookies

  • Servings: 4 dozen large cookies
  • Print

Ingredients:chewy-pumpkin-cinnamon-chip-cookies-2

  • 1 lb. (4 sticks) butter, room temperature
  • 2 cups brown sugar, packed
  • 1 cup white sugar
  • 4 tsp vanilla
  • 1 cup pumpkin puree
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 tsp cinnamon
  • 5 cups all purpose flour
  • 5 cups cinnamon chips (I use Hershey’s)

Directions:

Preheat oven to 375 degrees F.

Cream butter in electric stand mixer about 2 minutes.  Add sugars and continue beating.  Add vanilla and continue beating.  Add pumpkin and slowly mix in to incorporate.  Next add the baking soda, salt, and cinnamon.  Gradually mix in the flour on very low speed and just until all is incorporated.  Stir in cinnamon chips with rubber spatula or wooden spoon.

Scoop dough with 1/4 measuring cup and roll into a golf ball sized ball.  Place two inches apart on baking stone or prepared cookie sheet.  Bake approximately 15 minutes until golden brown on the outside with crisp edges.  Allow to cool on baking stone/cookie sheet for 15 minutes before removing to cooling rack.

Enjoy!  

Cheers & Hugs,
Jodi

Roasted Butternut Squash & Spinach Lasagna

/ Jodi / 27 Comments


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Roasted Butternut Squash….
Fresh Baby Spinach…
Spicy Pepperoni…
Cheese, Cheese, and just a little more Cheese….

O. M. G!

This might seriously be the most delicious thing I have ever made…

Roasted Butternut Squash and Spinach Lasagna.

(Either that or I was just totally craving butternut squash…. which I was… but still…)

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When I saw one of my blogging buddies, Jenna at The Painted Apron, share this recipe a few days ago, I could not resist making it that same evening!

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I may have added a bit more cheese (because… well…. just because…) and Jodi’d it up a teensy bit, but Jenna totally gets the credit for sharing this amazingness!!!

This is one of those recipes where you kinda moan in delight after each bite.  (Well – at least I did!)  Hubby absolutely loved it too.  A LOT!

And when I shared some with my son, Nick – he called it “ridiculous!”

I think this might just be my absolute favorite lasagna recipe ever, and I can’t wait to make it again and share for company or a potluck or party.

Okay – I think I’ve told you enough how much I loved this.  Now – please – go make it – and tell me it isn’t so!

Roasted Butternut Squash & Spinach Lasagna

Ingredients:roasted-butternut-squash-and-spinach-lasagna-1

  • 6 Barilla Oven Ready Lasagna Pasta Sheets
  • 1 Butternut Squash, cubed
  • 3-4 cloves garlic, minced
  • Salt & Pepper
  • 1/4 tsp ground ginger
  • 3 Tbsp olive oil
  • 1/2 cup chopped pepperoni slices
  • 2-3 cups fresh baby spinach
  • 2 cups ricotta cheese
  • 6 oz (4 thick slices) fresh Mozzarella cheese
  • 1/4 cup freshly grated  Parmigiano Reggiano cheese

Parmesan Cream Sauce

  • 3/4 cup half and half
  • 1/4 cup white wine
  • 2 Tbsp butter
  • 2 Tbsp flour
  • 1 cup freshly grated  Parmigiano Reggiano cheese

Directions:

Place cubed butternut squash on a baking stone/sheet and sprinkle with salt, pepper, ginger, and minced garlic.   Roast at 425 degrees F for 20 mins.

Place chopped pepperoni slices on a paper towel or napkin lined plate and microwave on high for 20 seconds to render the fat.

Prepare sauce by combining butter, milk and wine (or water) in a small sauce pan over medium-high heat.  Bring to a boil.  Briskly whisk in flour until incorporated and thickened.  Stir in 1 cup Parmigiano Reggiano.

Spread about 1/4 sauce on the bottom of 9×9 square baking dish.   Place two lasagna sheets side by side on top of sauce.  Layer half of the roasted butternut squash on top, followed by half of the fresh spinach, half of ricotta, a sprinkle of salt and pepper, and half of the pepperoni.  Top with another 1/4 of sauce and repeat layers.

Top with remaining 2 sheets of lasagna and spread with remaining sauce.  Add sliced mozarella cheese and a few reserved pieces of pepperoni.  Finally top with 1/4 cup Parmigiano Reggiano.

Bake in 350 degree F oven uncovered for 30 minutes, or until hot and browned and bubbly.   Let set for 10 minutes before serving.  Enjoy!

Cheers & Hugs,
Jodi

 

 

Parmesan Garlic Roasted Spaghetti Squash

/ Jodi / 31 Comments

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Parmesan Garlic Roasted Spaghetti Squash – oooo la la!

Spaghetti Squash may not the best photographic subject…. but oh what an easy and seriously delicious dish this is!

In the past, I have usually cooked my spaghetti squash in the microwave by simply poking fork holes in it and “steaming,” but this time, I decided to roast it in the oven, and OH boy did we love it!!!

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In the past, I also typically put a tomato or marinara sauce or canned diced tomatoes with seasoning on it, and it was good and filling and low calorie, and a great vegetable, but this version……

is KICKED UP!

Not sure I can go back now!

And as full flavored as it is, it is so super simple.

Give it a try, and see what you think!

Ingredients:parmesan-garlic-spaghetti-squash-1

  • 1 large spaghetti squash
  • 1 Tbsp olive oil
  • Salt and Pepper
  • 6 Tbsp butter
  • 3-4 cloves fresh garlic, minced
  • 1/4 cup chicken broth (or vegetable broth to keep it completely vegetarian)
  • 1 cup freshly grated Parmigiana Reggiano Cheese

Directions:

Preheat oven to 400 degrees F.

Cut squash in half, scoop out seeds, drizzle with olive oil, and sprinkle with salt and pepper.  Place flesh down in a baking dish, and roast for approximately 30 minutes.

Remove from oven and let cool slightly to handle.  While it is cooling, melt butter in saucepan, add garlic and cook for a minute or two.  Add broth.  Stir in cheese.

Use a fork to scoop out spaghetti squash.  Add to saucepan.  Stir to coat.  Sprinkle with parsley and a little more cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

Stuffed Pepper Soup

/ Jodi / 59 Comments

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If you are a soup lover like me – especially this time of year when the temperatures turn cooler and the days grow shorter – you are going to love this hearty, rich, and flavorful meal in a bowl.

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If you love the taste of stuffed peppers, but not the fuss, you are going to be in heaven.

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Stuffed Pepper Soup is one of my all-time faves.  You can make it on the stove top or throw it in the crock pot to simmer all day.  Your house is going to smell like Grandma’s kitchen, and your belly is going jump for joy!

Here is my easy, yummy recipe.

Stuffed Pepper Soup

Ingredients:stuffed-pepper-soup

  • 2 1/2 lbs. ground beef
  • 1/2 cup chopped onion
  • 3-4 cloves garlic, minced
  • 2 quarts water
  • 2 beef bouillon cubes
  • 1 28 oz. can tomato sauce
  • 1 28 oz. can diced tomatoes
  • 2 cups cooked white rice
  • 2 cups diced green pepper
  • 1/4 cup packed brown sugar
  • 2 tsp salt
  • 1 tsp black pepper

Directions:

In a large dutch oven, brown ground beef with onion and garlic.  Drain.  Stir in remaining ingredients, and bring to a boil.  Reduce heat, cover, and simmer for approximately one hour until peppers are tender and flavors have had the chance to blend.  Serve piping hot, and enjoy!

Cheers & Hugs,
Jodi

Jodi’s White Chocolate Macadamia Nut Cookies

/ Jodi / 47 Comments

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I made another trip to Aldi this past week, and was once again blown away by the great prices and quality of products.  I was a skeptic, but am a total new fan.   I found a super deal on a beautiful bag of roasted, salted Macadamia nuts.  I also bought some of their white chocolate chips knowing exactly the cookie I wanted to bake this week!

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It was so hard not to eat all of those wonderful macadamia nuts before coarsely chopping them and adding them to the cookie batter!

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I can’t swear to you that the whole 10 oz. bag was used in this recipe as it is likely a bit less from my lack of willpower, but these cookies still turned out to be one of my top faves!  I must give them away before I eat too many.  Luckily that is not a problem this week as there are plans for these tempting treats.

Here is my simple, classic recipe.

Jodi's White Chocolate Macadamia Nut Cookies

Ingredients:white-chocolate-macadamia-nut-cookies-1

  • 1 lb. (4 sticks) softened salted butter
  • 1 1/2 cups white sugar
  • 1 1/2 cups packed brown sugar
  • 4 eggs
  • 2 tsp pure vanilla extract
  • 2 tsp salt
  • 2tsp baking soda
  • 5 cups flour
  • 1 10 oz bag macadamia nuts (more or less), coarsely chopped
  • 1 12 oz bag white chocolate chips

Directions:

Blend butter and sugar until creamy with electric mixer on high speed for approximately 2 minutes.  Add eggs, one at a time, and continue beating.  Add vanilla, then salt and baking soda.  Turn mixer to low.  Slowly add flour, and mix just until fully incorporated.   Gently fold in macadamia nuts and white chocolate chips with wooden spoon or spatula.  Refrigerate dough at least 2 hours or up to 2 days.

Preheat oven to 375 degrees F.  Roll refrigerated dough into 1″ balls.  Place on backing stone or cookie sheet.  Flatten slightly.  Bake approximately 10 minutes until golden brown.

These cookies freeze well, and defrost quickly, so I store in Ziploc bags in the freezer.

Enjoy!

Cheers & Hugs,
Jodi

October is #NationalCookieMonth!

Crockpot Honey Garlic Chicken

/ Jodi / 43 Comments

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It is such a great time of year to slow cook meals in the crockpot.  And if you love the sweet and spicy flair of many Asian chicken dishes, you are going to love this fast and easy way to make a real crowd pleaser.

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It seriously goes together in under 10 minutes, makes your house smell wonderful all day, and creates a dinner that tastes like you slaved.

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Serve it with your favorite rice or noodle.  My son even liked it shredded up on a bun as a sandwich as it is so tender and juicy and falls apart that easy.  Serve with a salad, and you know it – you have another….

Winner Winner Chicken Dinner!

I made this for the last dinner before my son moved out this weekend and sent the leftovers with him.  He can enjoy it again in his new home.

Here is the recipe the way I made it.  Feel free to adjust hot sauces and seasonings to your taste.

Crockpot Honey Garlic Chicken

Ingredients:crockpot-honey-garlic-chicken-2

  • 2 lbs. Boneless Chicken Breast and Thighs (combo or one or the other if you prefer)
  • 3/4 cup ketchup
  • 3/4 cup low sodium soy sauce
  • 1/2 cup honey
  • 1 Tbsp dried oregano
  • 2 Tbsp dried parsley
  • 1 Tbsp Sriracha hot sauce
  • 1 Tbsp Cholula hot sauce
  • 4-5 cloves fresh minced garlic
  • 1 tsp black pepper
  • 1 tsp smokey paprika chipotle (optional)

Directions:

  • Place chicken pieces in bottom of crockpot.
  • Combine remaining ingredients and pour over top of chicken.
  • Cook on low 4-5 hours.  Sprinkle with 1 Tbsp sesame seeds.
  • Serve over rice (I love brown rice and quinoa combo) and sprinkle with additional sesame seeds if desire.

Enjoy!

Cheers & Hugs,
Jodi

Go Pink Chex Party Mix

/ Jodi / 21 Comments


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I made this fun pink chex snack mix for our baby shower last week, but it is very also appropriate this month for Pinktober.

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October is Breast Cancer Awareness Month, and I have a few people very near and dear to me who are survivors – as well as the memory of a very special sister-in-law we lost at the age of 50 to breast cancer.

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So Go Pink!

Celebrate… remember… create awareness… enjoy… by sharing this yummy treat with people you love.

Go Pink Chex Party Mix

Ingredients:go-pink-chex-party-mix-closeup

Directions:

Mix cereal, peanuts, and pretzels in a large bowl.

Place candy melts in microwave-safe bowl, and microwave on High for one minute.  Stir.  Return to microwave for one more minute.  Stir.  Microwave for additional 30-second intervals if needed until completely melted.  (My microwave only took two minutes total to completely melt.)  Pour over cereal mix to coat evenly.

Spread in single layer onto waxed paper or parchment paper, and let cool completely.

Once cool, break into pieces, and store in airtight container.

I made a triple batch for our party.  I made one with white candy melts, one with light pink, and one with bright pink, then mixed all together.

You could also make this with milk chocolate, dark chocolate or any other color candy melts to match your party theme or celebration.

It is really yummy…. and really addictive!

Enjoy!

Cheers & Hugs,
Jodi

Salted Caramel Apple Sangria

/ Jodi / 37 Comments

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Are you looking for the perfect Sangria recipe for your Fall party?

How about mixing some crisp chopped Honeycrisp apples with some light citrusy Pinot Grigio, decadent Salted Caramel Vodka and apple cider?

Drizzle a little caramel sauce for the finishing touch…. and you have

Autumn in a glass!

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Doesn’t that sound divine?

Here’s how I made it for a recent gathering I had.  It was quite the hit!  Hope you’ll give it a try.

Salted Caramel Apple Sangria

Ingredients:salted-caramel-apple-sangria

Directions:

In a large punch bowl, combine chopped apples drizzled with caramel sauce, wine, vodka, and apple cider.  Stir to combine.  Cover and refrigerate overnight or several hours.  Pour over glasses full of ice to serve.  Enjoy!

Cheers & Hugs,
Jodi