Turkey and Artichoke Stuffed Shells with Arrabbiata Sauce

The serving size says 24 shells but it is closer to 35.

Ingredients

1 (12-ounce) box jumbo pasta shells (I cook extra because some always seem to break and there is extra filling)

3 tablespoons extra-virgin olive oil

1/2 large yellow onion, chopped (about 1 cup)

3 cloves garlic, chopped

1 pound ground turkey

1/2 teaspoon kosher salt, plus 1/2 teaspoon

1/4 teaspoon freshly ground black pepper, plus 1/4 teaspoon

1 (8 to 10-ounce) package frozen artichokes, thawed and coarsely chopped (I used a small 7-oz jar of marinated artichokes and it worked out great!)

1 (15-ounce) container ricotta cheese

3/4 cup grated Parmesan

2 eggs, lightly beaten

1/4 cup chopped fresh basil leaves

2 tablespoons chopped fresh flat-leaf parsley

5 cups Arrabbiata Sauce, recipe follows

1 1/2 cups grated mozzarella (about 5 ounces)

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, about 4 to 5 minutes. Drain pasta.

Meanwhile, in a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the ground turkey, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from heat and let cool.

In a large bowl combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.

To stuff the shells, cover the bottom of a 9 by 13 by 2-inch baking dish with 1 cup of Arrabbiata sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full, about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells, top with the grated mozzarella. If freezing, cover tightly with plastic wrap and place in the freezer for 1 day and up to 1 month.

To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown, about 60 minutes (20 minutes if shells are unfrozen.)

Arrabbiata Sauce:

2 tablespoons extra-virgin olive oil

6 ounces sliced pancetta, coarsely chopped (I actually left this out because the store didn’t have it, and it was just fine without it)

2 teaspoons crushed red pepper flakes

2 garlic cloves, minced

5 cups jarred or fresh marinara sauce

Heat the olive oil in a large soup pot over medium heat. Add the pancetta and saute until golden brown, about 5 minutes. Add the garlic and saute until tender, about 1 minute. Add the marinara sauce and red pepper flakes and bring to a simmer. Remove from heat and let cool until ready to use.

Yield: approximately 5 cups

Old-Fashioned Beef Stroganoff

I made this not long after I was married, and then tragically haven't been able to find the recipe since!  Then, as I was flipping through the Ivory Homes Favorites cookbook, there it was!  There is just something great about this recipe: it isn't too salty, which stroganoff has a tendancy to be, and the tomato juice adds a unique twist.  Enjoy! 





2 pounds beef sirloin, cut into thin strips (I only used one pound and it was enough)
1/4 Cup butter
1 Onion, peeled and chopped
1 (8 oz) package sliced mushrooms
1/2 teaspoon garlic salt
Dash of paprika
Dash of seasoned salt
Dash of pepper
1/2 Cup tomato juice
1 (10 oz) can cream of mushroom soup
1 Cup sour cream

Hot cooked egg noodles

Remember to slice the meat against the grain, it helps with tenderness.  Brown the sirloin in butter, along with the onion and mushrooms.  Add juice and seasonings.  Cover and simmer about 20 minutes, stirring occasionally.  Stir in soup and sour cream, heat gently and serve over egg noodles.

Pumpkin Bisque

Pumpkin Bisque (Recipe from Laurel Cummins) (Picture from Google-mine was not this cute).

1 lb can of pumpkin

4 cups seasoned chicken stock

¼ cup chopped onion

3 scallions chopped

½ teaspoon of salt

1/ cup light cream

2 medium tomatoes (optional)

Bring chicken stock, onions, and white of scallions to a boil. Add pumpkin after 15 minutes of simmering, blend well. Reboil, simmer 5 minutes. Remove to blender (or use immersion blender) and purée. Cool, add cream and blend. Garnish with cream, scallions, and tomatoes. Sprinkle with green part of green onions.

Chipotle Chocolate Chili (Our Best Bites Cookbook)

Don’t be scared of chocolate in a chili recipe: it just adds richness and depth.

1-2 Tbsp olive oil

1 large onion chopped

2-3 cloves garlic, minced

1 red bell pepper chopped

1 pound lean ground turkey or beef

½ tsp kosher salt

½ tsp freshly ground black pepper

1 teaspoon ground cumin

2 Tablespoons chili powder

3 tablespoons brown sugar

1 tablespoon unsweetened cocoa powder (not chocolate milk mix!)

2 15oz cans diced tomatoes

2 14.5oz cans kidney beans drained and rinsed

1 15-oz can beef broth

Chipotle sauce from a 7oz can of chipotle chilies

3-4 Tablespoons of red wine vinegar

½ ounce unsweetened chocolate (1/2 of an unsweetened baking cube) chopped. Optional – don’t use more than this, or the chili will be bitter.

Chopped green onions, sour cream or shredded sharp cheddar cheese for garnish, optional.

Heat olive oil in a large soup pot over medium. Sauté onion, garlic, bell pepper, and ground turkey or beef until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans and beef broth. Add all or most of the sauce from a can of chipotle chilies. If you don’t like too much spice, be careful here. Heat to boiling and then reduce to a simmer (uncovered) stirring occasionally until thickened as desired (about 30-40 minutes.

If desired, add some chopped chipotle chilies. Stir in 3 tablespoons red wine vinegar. Add chopped chocolate a small amount at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili.

When thickened and seasoned as desired, serve with toppings.

Creamy Tomato Soup

1 Tablespoon reserved oil from sun dried tomatoes/olive oil

1 cup chopped onion

¾ cup shredded carrot

4 cloves garlic minced

2/3 cup sliced sun-dried tomatoes packed in oil

2 14.5oz cans of diced tomatoes undrained

1 14oz can chicken broth

1 teaspoon sugar

1 teaspoon kosher salt

¼ teaspoon freshly ground pepper

½ teaspoon dried oregano

1 tablespoon dried basil

½ teaspoon red pepper flakes (optional)

3 ounces reduced fat cream cheese

Garnishes: grated parmesan cheese and fresh basil.

Place oil in a large saucepan over medium heat. Add onion, carrot and garlic and cook 3-4 minutes until vegetables are tender, stirring often. Add sun-dried tomatoes, canned tomatoes, chicken broth, sugar, salt, pepper, oregano, and basil. If you’re using red pepper flakes, add them now. Bring soup to a boil and then reduce heat to a simmer. Cover pan and simmer for 30 minutes. Remove from heat. Transfer soup to a blender or use an immersion blender. Add cream cheese. Remove center piece of blender to allow heat to escape. Process for a few minutes until smooth. Add additional salt and pepper to taste then serve.

Chicken Enchiladas

2 cans of cream of chicken soup

1 can evaporated milk

1 can of diced green chilies

1 bottle of Herndez salsa Verde green sauce

1/2 package of white corn tortillas

Sour cream (mom suggests 1 cup)

Chicken -precooked.

Monterey-jack cheese shredded

Directions: Put a small amount of soup into a 9 x 13 pan. Layer chicken, tortillas, cheese, and cover with soup mixture again. Cook in the oven at 350 for 35-40 minutes or until done.

Crock Pot Garlic Bacon Chicken & Couscous

5-6 Boneless, skinless chicken breasts (I cut them in half)

1 (3-oz) package precooked bacon bits (not artificial)

1 can roasted garlic cream of mushroom soup

1 can cream of mushroom soup

1 cup sour cream

½ cup flour

Place chicken in slow cooker. Mix all remaining ingredients together well and pour over chicken. Cook on low for 6-8 hours. Serve over egg noodles, rice or couscous.

If Freezing: Place chicken in gallon-size freezer bag. Pour sauce mixture over chicken. Seal and freeze.

Basic Couscous
1 garlic glove, finely minced or pressed
1/4 cup onion, minced
1 tsp. olive oil
1/4 tsp. salt
1 cup couscous
1 1/3 cup chicken broth
1/4 cup finely grated parmesan cheese
salt and pepper to taste

Heat garlic, onion, and salt in sauce pan with olive oil over medium heat. Stir and cook until onion becomes translucent (about 2-4 minutes). Add couscous, toss until couscous is coated. Cook, stirring often, until some of the grains are just beginning to brown, about 3 minutes.
Meanwhile, in a separate sauce pan (or in the microwave) heat broth, bringing to a boil. Once couscous has begun to brown and get toasted, remove from heat. Carefully pour hot broth over couscous, quickly stir to combine, and place lid on saucepan. Let set for 5 minutes. When 5 minutes is up, fluff with a fork and throw in parmesan (and S&P to taste). Serves 4.

Macaroni and Cheese

• 3 tbsp. butter
• 2 tbsp. flour
• 1 tbsp. mustard powder
• 1 tsp. cayenne powder
• 2 cups whole milk
• 1/4 cup heavy cream
• 200 grams elbow macaroni
• 1 1/2 cups aged cheddar, grated (I like white & orange)
• 1/2 cup Parmesan cheese, grated
• salt & fresh cracked black pepper
• olive oil
• 3 tbsp. butter
• 1 cup fine bread crumbs

Prep:

1. Preheat oven to 425 degrees F.
2. Cook your pasta according to directions, but undercook by a minute or two. Once baked, the pasta will be cooked perfectly.
3. In a medium saucepan, melt the butter and add in the flour, mustard powder and cayenne. Whisk continously for 3-5 minutes and until mixture is smooth. Add in the milk and cream and bring to slow simmer. Season with a good pinch of salt and pepper.
4. In a mixing bowl, add and mix the cheese varieties together. Add half to the hot milk mixture and combine well.
5. Drain pasta and add in with cheese/milk mixture, combining until pasta is well coated.
6. Butter all sides of casserole dish or individual ramekins and add in the pasta mixture. Top with remaining cheese.
7. Using a saute pan, melt the butter and fold in the bread crumbs until mixed well. Sprinkle on top of the cheese and put on a baking tray and into the oven.
8. Bake for 12-15 minutes or until browned and bubbling.
9. Remove and let rest five minutes before serving.

Two Sauce Weeknight Lasagna Bowls

A couple of months ago Gavin and I saw Rachael Ray make this quick version of lasagna. So, on Valentine’s Gavin and I made this and we thought it was delicious! The only tips we would add are the following: Start preparing the red sauce first because it takes the longest, then let it simmer. Next, do the white sauce, and then while it’s thickening, boil the noodles. We thought it could’ve been used more of the cheese sauce, but that could be because we used the spiral noodles and they hold more sauce in. So, we suggest using either fewer noodles or those with a flatter surface area. Our pictures don’t do this dish justice! The smells and combination of all the flavors really made this dish unique. Bon appétit! (Or buon appetito!)

Two Sauce Weeknight Lasagna Bowls

Ingredients

Salt

1 pound Campanelle pasta (A flat pasta is better)

2 tablespoons extra-virgin olive oil

1/4 pound pan

cetta, a couple of thick slices, chopped (Harmons Meat Counter)

3/4 pound ground beef pork and veal mix or ground beef

1/2 large carrot, peeled and grated or finely chopped

1 small to medium onion, chopped

3 cloves garlic, 2 chopped or grated, 1 peeled

1/2 teaspoon allspice, a couple of pinches

Freshly ground black pepper

1 bay leaf

3 tablespoons tomat

o paste

1/2 cup dry red wine (Red cooking wine works fine)

2 cups beef stock

3 tablespoons butter

3 tablespoons flour

2 cups milk

Nutmeg, to taste

1/2 cup grated Parmigiano Reggiano, plus some to pass at table

A handful fresh parsley leaves, finely chopped

Directions

Heat large pot of water to a boil, salt water and cook pasta to al dente.

While pasta water comes to a boil, heat olive oil in a medium sauce

pot over medium-high heat, add pancetta and render 2 to 3 minutes then add meat and break up as it browns. When the meat has begun to caramelize and develops a nice brown color, 4 to 5 minutes, add carrot, onion, 2 cloves of garlic, allspice, salt and pepper and a bay leaf. Cook 3 to 4 minutes more to soften onions and carrots bits then stir in tomato paste and cook for 2 minutes, then stir in wine and cook out 1 minute then stir in stock and reduce heat to simmer.

While red sauce cooks, cut remaining whole clove of garlic and rub the inside of a medium sauce pot with it. Melt butter in pot over medium heat. Add in flour and whisk together a minute or so then whisk in milk and bring to a bubble, reduce heat then season sauce with salt, pepper and nutmeg, thicken 8 to 10 minutes.

Toss pasta with white sauce and 1/2 cup grated cheese. Serve pasta in individual bowls and top with a ladle of meat sauce in the middle of the bowl for mixing in. Garnish with parsley.

Barbeque Spare Ribs

Boiling these is time consuming, but it's a great standby recipe. We made them and had rosemary bread and green beans as sides. And yes, the plate is on the floor - it brings out the colors of the food better. For the instructions:

Boil two pounds Country Style boneless ribs for 3 hours covered with water. Drain water from ribs. Pick off fat. Put in 8X8 square pan, lined with heavy foil. Pour sauce on ribs. Bake at 300 for 1½ hours. (I double or 1.5 times the sauce).

Sauce:

1-cup catsup

2 Tablespoons Worcestershire sauce

2 Tablespoons Brown Sugar

2 T. Vinegar

Slow Cooking Chicken

4 boneless chicken breast (wash and pat dry)
2 Tbls dry Italian dressing
1 can cream of mushroom soup
1 Tbls chopped green onion
2 Tbls butter
3 ox cream cheese
1 can mushrooms (drain)

Melt butter, pour on chicken, sprinkle Italian dressing on chicken, salt & pepper. Bake for five hours on high in slow cooker or crock pot. Drain Juice. 45 minutes before serving mix in saucepan: mushroom soup, cream cheese, & green onion. Stir till smooth. Add mushrooms. Pour over chicken and cook 30 minutes on low.

Chicken Cordon Bleu and Garlic Cream Sauce

When I need a quick but fancy-ish dinner, this is one of my most common fallbacks. At the Macey’s grocery store in Orem, the meat counter will prepare delicious chicken cordon bleus and sell them to you at a great price. I bought six for about 13 dollars. To cook them, simply bake them uncovered in the oven at 350 for about an hour (You can do less time if you have a meat thermometer, but I get nervous so I probably cook them a tad longer than necessary.) To prevent the Swiss cheese from running out of the ham, I make little foil boats to contain them. After they are ready, the spices Macey’s use are good, but I find that a garlic cream sauce really completes the meat. So, the following recipe is one my mom has used and it always turns out deliciously. The one hint is that I always seem to have a hard time getting it to thicken. So, near the end of its cooking, keep your cornstarch handy and sprinkle it in to reach your desired consistency. The sauce cools quickly so you can keep it in a mini crock pot if you’d like.






Garlic Cream Sauce:


Mix and heat in a saucepan the following two ingredients:
1-Tablespoon Butter
1-Tablespoon Flour

Add:
½ cup Half & Half
½ cup Chicken Broth
1/3 cup Parmesan Cheese (packed)
½ - 1- teaspoon Garlic Powder
Salt & Pepper to taste.