Grilled Asparagus with Poached Egg and Toasty Crumbles
6-8 stalks fresh asparagus
1 tablespoon toasted bread crumbs
3 tablespoons melted butter
salt and pepper to taste
1.To prepare bread crumbs, use a food processor or blender to tear a slice of stale bread into small pieces the size of oatmeal. Saute in a skillet over medium heat with enough butter to barely coat crumbs and give a nice crunchy brown crust.
2.Lightly spray or brush asparagus with olive oil. Grill over medium-high heat until spears begin to turn bright green, turning once or twice as they cook. Can be done with a grill pan on the stove, an outdoor grill or even under a broiler. Remove to serving plate.
3.Poach egg , leaving the yolk soft (see links at the end of this post if you aren’t sure how to do this) and carefully place on top of asparagus. Sprinkle with salt and pepper to taste and top with toasted bread crumbs.
Image Credit : http://www.salad-in-a-jar.com/family-recipes/grilled-asparagus-with-poached-egg-and-toasty-crumbles" />
1pack elbow macaroni
½ kg ground beef
1 cup mushrooms
1 can whole tomatoes
1 can tomato paste
1 onion, large size
1 garlic clove
1 tablespoon oregano
2 tablespoons olive oil
salt and pepper to taste
The macaronis are boiled with a drop of olive oil, drained and set aside.The onion is chopped, the garlic clove smashed and the ground beef prepared.In a large frying pan, the olive oil is heated and then the chopped onion is added. The onion is cooked until becomes soft adding, as well, a few drops of water.The garlic and the oregano are added and then the mushrooms.They are cooked for a few minutes, and the ground beef is mixed in. The whole dish is cooked until the meat gets brown. The tomatoes are added with their juice and the tomato paste along with the spices. The sauce is boiled for about 30 minutes, stirring continuously, on low heat. When the sauce gets thick, is removed from the heat source and poured over the macaronis. Additional spices are added and served hot! Enjoy!
Image Credit : http://www.twirlandtaste.com/2013/01/homemade-spaghetti-my-mothers-recipe.html" />
Four Cheese Baked Skillet Rigatoni
1 pound mini rigatoni pasta
1/3 cup mascarpone cheese
8 ounces freshly grated gruyere cheese
8 ounces freshly grated sharp cheddar cheese
8 ounces freshly grated fontina cheese
1/3 cup panko bread crumbs
2 cups milk
1/4 cup flour
1 shallot, sliced
2 garlic cloves, minced
1/2 teaspoon olive oil
5 tablespoons unsalted butter
1/4 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
1.Preheat oven to 375 degrees F. Grate cheeses, placing them together in a large bowl. Boil water and prepare pasta according to directions, cooking for 3-4 minutes less than called-for time.
2.Heat a large oven-safe skillet over medium heat. Once hot, add in olive oil and butter, then throw in shallots with a pinch of salt. Stir to coat and cook for 2-3 minutes, until soft. Add in garlic and cook for 30 seconds. Add flour to the skillet then whisk constantly to create a roux. Let cook for 2-3 minutes until golden brown. Pour in milk, stirring continuously for another 1-2 minutes. Add in mascarpone and almost all of the grated cheeses, reserving about 1/2 cup of the grated cheese. Stir continuously until mixture thickens, about 3-4 minutes. Season with salt, pepper and nutmeg, then tasted and season more if desired. Add pasta to the skillet and toss thoroughly to coat.
3.Sprinkle the top of the mixture with remaining cheeses and breadcrumbs. Bake for 30-35 minutes, or until top is golden brown and bubbly. Serve immediately.
source : http://www.howsweeteats.com/2012/03/four-cheese-baked-skillet-rigatoni/" />
Chicken & Spinach Pasta Bake
- 10 ounces dry pasta
- 2 tablespoons butter
- ½ onion, chopped
- 2 cloves garlic, minced
- 4 ounces chive and onion cream cheese
- 1 cup sour cream (or plain Greek yogurt)
- 1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
- ½ cup shredded or grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
- Pinch crushed red pepper flakes (optional)
- 1 – 1 ½ cups chopped fresh spinach
- 2 cups cooked chicken (cubed or shredded)
- ½ cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
- Fresh basil or parsley, for garnish
Read full directions on joyouslydomestic
Strawberry Shortcake Sushi
For the cake
1 cup all-purpose flour
3 eggs (and 2 more whites)
½ cup sugar
2 tablespoons powdered sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
For the filling:
1 ½ cup strawberries, diced
2 cups whipping cream
½ cup powdered sugar
1 teaspoon vanilla extract
1.Preheat the oven to 400º. Coat a 15 x 10-inch jelly roll cookie sheet with cooking spray; line the bottom with parchment paper, and coat with cooking spray. Set aside.
2.In a small bowl whisk together the flour, baking powder and salt. In a medium bowl using an electric mixer or in the bowl of a stand mixer beat together the eggs and sugar at high speed until pale and fluffy (about 5 minutes). Stir in vanilla.
3.Add the flour mixture half at a time mixing on low until each portion is mixed in completely.
4.Pour batter into prepared pan; spread evenly. Bake for 8-10 minutes or until cake springs back when touched.
5.While the cake is baking sprinkle a clean dish towel with powdered sugar.
6.Remove the cake from the oven. Cut the cake in half long ways so that you have 2 long rectangles. Invert onto the powdered sugared towel. Peel off the parchment and on each side of the towel roll the cakes from the long side toward the center. Flip the towel wrapped cakes over seem-side down on the counter for 30 minutes to an hour to cool.
7.Make filling. Beat together the whipping cream, powdered sugar and vanilla until fluffy and thick. Stir in the strawberries.
8.Unroll the cakes from the towel and either pipe or spread the filling into the center. Roll up so the ends touch and wrap tightly in plastic wrap. Refrigerate for a couple hours or over night.
9.Slice, using a serrated knife into sushi-sized pieces. I ended up with about 18 pieces.
Image Credit : http://www.takeamegabite.com/strawberry-shortcake-sushi-strawberry-coulis/" />
Caprese Stuffed Burgers
blend of ground beef (with extra fat)
bacon bits/ or crumbled up bacon
basil leaves (fresh)
stake or burger spices
The hamburger beef -meat is well seasoned, according to one’s taste and shaped into small patties, having the middle thinner than the margins. On one of the patties, the filling is beginning to be added: bacon- added for its specific smoky flavor, some grape tomatoes that are previously cut in four, some pieces of the fresh mozzarella, the fresh basil- also cut in different sizes – small or large. The grape tomatoes have the quality of being sweet and not having too much juice, but it can be used any other kind as well. The filling must be carefully kept in the middle of the patty. The other patty- also thin in the middle and thick on the edges- is placed above the first, covering the filing as in burger “sandwich”. The two pieces are sealed together and shaped.They are cooked for several minutes on the previously well heated grill, outside or inside the house making sure that they remain in full contact. The buns are lightly heated on the grill and the burger is placed between the two buns. The burger is served dressed with fresh chopped salad, grape tomatoes, onion rings or simple.
source : http://menumusings.blogspot.com/2012/12/caprese-burger.html" />