Tasty Kitchen Blog

Creamy Penne with Blue Cheese Sauce

Laurie {Simply Scratch} — Wed, 08 Feb 2012 14:51:26 +0000

I was on the hunt for a recipe. I was having a good friend over for lunch and it had to be a recipe that didn’t take long to whip up. Bev Weidner’s (Tasty Kitchen member Bev Cooks) recipe for Creamy Penne with Blue Cheese, Arugula and Toasted Walnuts just about stopped me in my tracks. Actually that’s exactly what it did. While perusing through the many wonderful Tasty Kitchen recipes looking for a dish that had pizzazz and that I could make super fast, my eyes instantly locked on Bev’s recipe. With ingredients like penne, blue cheese and toasted walnuts in the title, how could I go wrong?

I was happy to see I had pretty much all the ingredients already in my pantry and fridge. After a quick trip to the grocery store for fresh arugula, I was off to submerge myself in some blue cheese laden pasta!

If you’re a huge blue cheese fan (like me), you’ll just love Bev’s recipe!

I had no idea you could make a pasta sauce out of blue cheese but after making Bev’s recipe, I’m now a believer and an obsessed fan. I about fell over with how easy this was to whip up. There is minimal prep work so that meant I had it on our plates with a glorious forkful in our mouths in 20 minutes flat.

In a small dry pan over medium heat, slowly toast the walnuts until fragrant.

Remove, coarsely chop and set aside.

Into a large pot of boiling water, add about a half pound of penne. Cook as the directed on the package. While the pasta cooks, go ahead and get going on the sauce.

Melt the butter into a small sauce pan. Add in the milk, blue cheese and season with salt and black pepper. Whisk until all the ingredients come together and start to bubble.

Drain the pasta. Before draining you could reserve a little of the pasta water, just in case you need to thin the sauce out a tad in the end.

Add the pasta into the pot that has the blue cheese sauce, and add in the arugula.

The arugula will begin to wilt as you gently toss it around to coat every inch of the penne pasta. Here is where you could add a little of the reserved pasta water to thin it out a tad. I didn’t find that I needed to. It was absolutely perfect!

Remove to a large platter and sprinkle with the toasted walnuts.

The sauce wasn’t too heavy, and I especially enjoyed the flavors of the peppery arugula mixed with the creamy pungent blue cheese. I served our plates with a large spoonful of pasta, and then added just an extra little sprinkle of salt and a healthy pinch of black pepper.

You could also serve this pasta with a large slice of buttery toasted baguette, a side salad and you’ll have yourself an easy and elegant meal! Oh, and if—and I mean if—there are any leftovers, they’ll reheat nicely the next day.

A big thank you to Bev for posting this pasta recipe. Believe me when I tell you it was inhaled and enjoyed thoroughly! Be sure to stop by her blog Bev Cooks for beautiful food, laughs and pure shenanigans. You can also visit her Tasty Kitchen recipe box for more mouthwatering recipes.

Note: The only change I made was that I used whole milk instead of reduced fat. The sauce is a little thin, but can easily be thickened with corn starch if desired.

Recipe

Creamy Penne with Blue Cheese, Arugula and Toasted Walnuts

by Bev Weidner on November 4, 2011 in Main Courses, Pasta
See this recipe post on Bev Weidner’s site! November 4, 2011

3.60 Mitt(s) 5 Rating(s)

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Recipe Description

What do you get when you fall in luuuve?

Preparation Instructions

Start by toasting your walnuts. Pour them into a small skillet and toast over medium heat for about 5 minutes, until they start to brown and you can smell ‘em. Remove them from the heat and coarsely chop. Set aside.

Cook the pasta until it reaches al dente (use package instructions for al dente). Reserve 1/4th of the pasta water and drain the rest. Set pasta and reserved water aside.

Back in the pot, reduce the heat to medium and add the butter, milk and blue cheese. Whisk together until combined and smooth. Throw in a pinch of salt and pepper.

Add the cooked pasta and the arugula into the sauce, wilting the greens and gently stirring to cover everything with the sauce. If you need to thin out the sauce a little, you can add the reserved pasta water here.

Serve with toasted walnuts and oh my dear, eat eat eat.

Ingredients

½ cups Walnuts
½ pounds Penne Pasta
1 Tablespoon Butter
1 cup Reduced-fat Milk
½ cups Crumbled Blue Cheese
1 pinch Coarse Salt And Freshly Ground Pepper
4 cups Arugula

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Laurie is the force behind Simply Scratch, a blog that documents her efforts to find and create recipes that are made simply from scratch. (We think it’s sweet that her mother-in-law helped her set up her blog and get started.) We love her recipes; they’re not just tried and true, but they look gorgeous as well. Check out her blog and you’ll become a fan too.

Kale and Feta Egg Bake

georgiapellegrini — Mon, 06 Feb 2012 12:00:12 +0000

I’m an egg person. I eat them almost every morning. But there is only so much scrambled eggs with avocado and hot sauce that a girl can eat before it begins to feel a tad redundant. What intrigued me most about this Kale and Feta Egg Bake from Tasty Kitchen member Gina was that it would work wonderfully for breakfast, lunch or dinner. And it reheats well so that you could really have it again the next day when times are busy. Plus, it is infinitely scalable, so you can make it in small individual ramekins, or you can make a nice large batch in a skillet like I did.

Here is what you will need: eggs, olive oil, red pepper flakes, minced garlic, kale (or other leafy greens like collards, Swiss chard, etc.), tomato sauce, onions, feta cheese.

Start by adding some olive oil to a sauté pan.

Add the onions and garlic and sweat until translucent.

Add in your red pepper flakes. I had a Thai red pepper sauce so I opted to use that.

Next add your leafy greens. You can be creative here. Kale is wonderful, but I was in the mood for collard greens to opted for those. You could also try spinach, Swiss chart, escarole … the possibilities are endless! Give them a stir and sprinkle with a bit of salt. You can put a lid on it for a few minutes to help them wilt.

Add the tomato sauce next. I used some Italian style stewed tomatoes for some chunkiness.

Let all of the flavors marry, stirring every so often.

Next sprinkle on the cheese. You could use cotija cheese here, too. Something crumbly is best.

Next, carefully crack your eggs and distribute them evenly on the surface.

Sprinkle the top with a bit more cheese and place the baking dish in the oven.

You’ll bake it until the eggs are cooked but still runny, or you can cook the yolks all the way through, depending on how you like them.

Scoop out portions onto plates if you’ve made it in a large skillet, or these ingredients can be placed in individual ramekins and cooked separately for some extra charm.

This is the perfect brunch dish, and so flexible. It was hearty and healthy and delicious all at once. It has now earned a place in my regular breakfast repertoire. Thanks so much to Gina for sharing it with us! Be sure to check out her website Running to the Kitchen for other delicious recipes.

Recipe

Kale & Feta Egg Bake

by Gina on January 5, 2012 in Casseroles, Main Courses
See this recipe post on Gina’s site! January 5, 2012

5.00 Mitt(s) 1 Rating(s)

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Recipe Description

The perfect single lady dinner.

Preparation Instructions

Preheat oven to 375ºF.

In a skillet over medium-high heat, saute onions, garlic and olive oil for 3-5 minutes, until softened.

Add kale and red pepper flakes and saute another 2-3 minutes until kale is wilted. Season with salt and pepper to taste.

Spray an oven safe ramekin with cooking spray and spoon half of the sauce into the bottom.

Next, add half the kale and onion mixture, then half the feta, remaining sauce, then the remainder of the kale.

Crack the eggs on the top and sprinkle remaining feta on top of that.

Bake for 12-15 minutes, until eggs are fully cooked but still runny.

Serve warm with crusty bread.

Ingredients

½ Medium Onion, Chopped
1 clove Garlic, Minced
1 Tablespoon Extra Virgin Olive Oil
6 Large Kale Leaves, Washed, Trimmed And Chopped
¼ teaspoons Red Pepper Flakes
Salt And Pepper, to taste
4 Tablespoons Marinara Sauce, Divided
⅓ cups Crumbled Feta, Divided
2 Eggs

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There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

Layered Mediterranean Dip

Natalie (Perry's Plate) — Fri, 03 Feb 2012 14:12:36 +0000

Pretty, isn’t it? Think: Mediterranean version of the classic (and sometimes overdone) Mexican 7-layer dip. On the bottom there’s a fantastic cilantro-pecan pesto, then a generous dose of hummus, and a sprinkling of diced vegetables, feta cheese, and toasted pine nuts.

We recently became homeowners and threw a little housewarming party last weekend. I thought this dip would be a perfect addition to an appetizer spread. Oh, it was. There were compliments all over the place.

Can I just tell you how thankful I am to have this dip in my life? Just in time for the Super Bowl, too.

Who do we have to thank for this easy, drool-worthy Layered Mediterranean Dip? Tasty Kitchen member campgrandma, that’s who.

I can’t wait to relive this. Let’s get started!

I doubled the recipe, so these photos show larger quantities than the recipe calls for. Just so ya know.

First we’ll start on the pesto. You’ll need some chopped fresh cilantro, chopped pecans, pine nuts, grated Parmesan cheese, chopped fresh garlic and some extra-virgin olive oil.

I know there are a few out there who despise cilantro. First, my condolences. Second, you could probably substitute a mixture of fresh parsley and mint to complement the Greek/Mediterranean flavors.

Pull out your food processor and throw in the cilantro.

Then the garlic.

Then a small amount of the olive oil.

Give that a quick buzz until a paste forms. Scrape down the sides, too.

Add the pecans.

And the pine nuts.

And the cheese.

Buzz that up as well, stopping to scrape down the sides again.

Then turn on the food processor and add the remaining olive oil down the chute.

I added a pinch of salt. Your mixture should be pretty runny by now.

Like this. Pour it into a bowl, and set it aside while you prep the vegetables. You can do this step ahead and keep the pesto covered and chilled for five days or frozen for one month.

Dice the onion, cucumber, and tomatoes. Crumble the feta, if needed. You may notice that there are olives missing. We don’t like olives—especially kalamata olives. (Return the condolences, if desired.) So I added something else in their place.

Chopped peperoncini peppers. We love these. And they add a little kick to the dip, which we liked.

Now the fun part! Grab a very shallow serving dish or platter. Spread the pesto on the dish in an even layer. I didn’t want it to get buried (it’s so pretty!), so I brought it within an inch or so of the edge of the platter.

Next, carefully spread the hummus in an even layer over the pesto. Depending on the hummus you use, it might be quite a bit thicker than the pesto.

Time to sprinkle! I don’t think the order really matters, just get those cucumbers, onion, tomatoes, and feta sprinkled evenly. Oh, and the olives and/or peperoncini peppers, if you’re so inclined. I also added a drizzle of olive oil, just for kicks.

I added some extra grape tomatoes, a sprig or two of cilantro and some toasted pine nuts as additional garnishes. We served these with pita chips, carrots, cucumbers, and red bell pepper slices. And we all lived happily ever after.

Thank you campgrandma for a great addition to our appetizer menu!

Recipe

Cilantro-Pecan Pesto Layered Mediterranean Dip

by campgrandma on February 9, 2010 in Appetizers, Cold Dips
See this recipe post on campgrandma’s site! February 9, 2010

4.67 Mitt(s) 3 Rating(s)

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Recipe Description

If you love cilantro and fresh ingredients, this is the dip for you! It’s easy to adjust to your liking.

Preparation Instructions

Pesto:

Process cilantro, garlic, and 2 tablespoons olive oil in a food processor until a rough paste forms. Add pecans, pine nuts, and cheese, and process until blended, stopping to scrape down the sides of the bowl. With the processor running, pour the remaining oil through the food chute in a slow, steady stream; process until smooth.

Pesto can be chilled for up to 5 days or frozen for up to 1 month, if desired. Yields 3/4 cup.

Layered Dip:

Spread pesto on a platter. Layer the remaining ingredients on top of pesto in the order listed. Top with the garnish ingredients.

Serve with pita chips.

Ingredients

FOR THE PESTO:
1-½ cup Fresh Cilantro Leaves
2 cloves Garlic Chopped
⅓ cups Olive Oil, Divided
2 Tablespoons Pecans, Chopped
2 Tablespoons Pine Nuts
¼ cups Shredded Parmesan Cheese
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FOR THE REMAINING LAYERS:
2 cups Hummus, Any Flavor (I Like To Use Roasted Red Pepper)
½ cups Baby Cucumber, Chopped
½ cups Red Onion, Chopped
½ cups Kalamata Olives, Chopped
½ cups Grape Tomatoes, Chopped
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FOR GARNISH:
Pita Chips
Feta Cheese
Roasted Pine Nuts
Cilantro

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Cookie Dough Dip

twopeasandtheirpod — Wed, 01 Feb 2012 12:00:12 +0000

The Super Bowl is on Sunday and if you are still finalizing your Super Bowl party menu, make sure you add this Cookie Dough Dip to the list. If you follow my blog Two Peas and Their Pod, you know I am obsessed with cookies. So when I saw Jessica’s (How Sweet Eats) recipe for Cookie Dough Dip, I knew I had to try it. A dip that tastes like chocolate chip cookie dough? Genius! The dip is easy to make and it’s safe to eat because there are no eggs involved. You can eat the entire bowl without getting sick. (Well, you might end up with a stomach ache, but that’s all.)

This dip is going to make an appearance at our Super Bowl party and I think it should be invited to your party as well.

To make this delicious dip, you will need: butter, brown sugar, vanilla extract, cream cheese, powdered sugar, and chocolate chips.

Melt the butter in a small saucepan over medium heat.

Whisk in the brown sugar until sugar dissolves and the mixture starts to bubble. Remove from heat and cool.

Whisk in the vanilla extract.

Cream together the cream cheese and powdered sugar until smooth. This will take about 1 minute.

With the mixer on low, add in the brown sugar and butter mixture.

Mix until combined and smooth.

Mix in the chocolate chips.

Put the cookie dough dip in a bowl and serve with graham crackers, fruit, animal crackers, cookies, or pretzels. I used graham crackers and they were the perfect vehicle for dipping.

If you are a cookie dough fan, you will go crazy for this dip. It tastes just like cookie dough. The dip is sweet and buttery with the perfect amount of chocolate chips. I know your guests will love this dip, so make sure it is on your Super Bowl menu. It is the perfect sweet dip for the big game. And if you aren’t going to watch the Super Bowl, no worries, you can still enjoy this dip. It’s good for any occasion.

Thanks Jessica for sharing your Cookie Dough Dip recipe. I’m in love! Visit Jessica’s blog, How Sweet It Is, for other tasty recipes. This girl is always cooking or baking up something delicious.

Recipe

Cookie Dough Dip

by HowSweetEats on December 15, 2010 in Appetizers, Cold Dips
See this recipe post on HowSweetEats’s site! December 15, 2010

4.76 Mitt(s) 17 Rating(s)

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Recipe Description

A super simple dip that tastes just like cookie dough! Works great as an appetizer or as dessert; serve with graham crackers, cookies, juicy apples or salty pretzels!

Preparation Instructions

Melt butter in a small saucepan over medium heat. Add brown sugar and whisk until sugar dissolves and mixture starts to bubble. Set aside to cool, and whisk in vanilla.

Cream together cream cheese and powdered sugar for 60 seconds. With mixer on low speed, add in brown sugar and butter mixture. Mix until combined. I added the chocolate chips at this time so the mixer could break them up into pieces. You can so that, or just fold in the chocolate chips.

Garnish with additional chopped chocolate. Serve with fruit, cookies, crackers, pretzels or a spoon.

Ingredients

½ cups Butter
⅓ cups Brown Sugar
1 teaspoon Vanilla
1 block (8 Oz. Block) Cream Cheese, Softened
½ cups Powdered Sugar
¾ cups Chocolate Chips

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Maria and her husband Josh (who she affectionately refers to as her “dough boy”) blog at Two Peas and Their Pod. They’ve been featured on Saveur, Eatocracy, Gourmet Live, Glamour, and the Los Angeles Times, to name just a few. They’d also just recently added a little pea to their pod. We’re so glad to have them here!

Garlic Alfredo Sauce

sprinkledwithflour — Mon, 30 Jan 2012 12:00:15 +0000

There is nothing better, in my humble opinion, than a plate full of creamy pasta. Marinara is a great sauce, but there’s something so deliciously sinful about Alfredo that I gleefully shove my guilt down deep. When I eat Alfredo, I tell myself I’ll worry about my hips tomorrow.

While I sit here and wax poetic about Alfredo sauce, I have a confession to make. I never make it at home. Maybe because, until now, I’ve never found a recipe that was as simple and delicious as the one submitted by TK member asweetpeachef (Lacey). When I came across her recipe for Garlic Alfredo Sauce, I was immediately intrigued. With cream cheese, garlic and just a few other simple ingredients, this was definitely my kind of recipe.

This sauce is so creamy and rich, you’ll be eating spoonfuls before you even get to slather your pasta with it. I’m glad to say this Alfredo sauce will be a staple at my house from now on.

Gather some butter, garlic cloves, cream cheese, milk, and parmesan and you’re just about set. Don’t forget a little salt and pepper, too.

First, mince 3 garlic cloves.

Melt 4 tablespoons of butter in a medium, nonstick saucepan over medium heat.

Add the minced garlic and cook for 2 minutes.

Add the cream cheese, stirring with a whisk until smooth.

Add the milk, a little at a time, whisking until smooth.

Stir in the parmesan…

..and the pepper. Season with salt if needed.

Remove from heat when sauce reaches desired consistency. The sauce will thicken quickly.

Pour over a plateful of your favorite pasta, and you have a quick and delicious meal that even the pickiest eater will devour. Alternatively, just eat spoonfuls straight out of the pan.

Thank you so much Lacey for sharing this wonderful recipe, I can’t wait to try it over some stuffed ravioli or tortellini! Lacey is a talented professional chef, along with being a busy wife and mother. Fore more inspiration, you can find many other delicious looking recipes on Lacey’s site A Sweet Pea Chef.

Recipe

Garlic Alfredo Sauce

by asweetpeachef on January 24, 2011 in Condiments, Sauces
See this recipe post on asweetpeachef’s site! January 24, 2011

5.00 Mitt(s) 6 Rating(s)

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Recipe Description

It’s really a shame more people I meet don’t know how to make Alfredo Sauce, since it is one of the easiest, most flavorful sauces I make.

Preparation Instructions

Melt butter in a medium, nonstick saucepan over medium heat. Add garlic and cook for 2 minutes. Add cream cheese, stirring with a whisk until smooth. Add milk, a little at a time, whisking until smooth. Stir in parmesan and pepper. Season with kosher salt, if needed. Remove from heat when sauce reaches desired consistency. Sauce will thicken quickly.

Enjoy!

Ingredients

4 Tablespoons Unsalted Butter
3 cloves Garlic, Finely Minced
½ packages (8 Oz. Package) Cream Cheese, Softened And Cut Into 1/2-inch Cubes
1 cup Milk
3 ounces, weight Parmesan Cheese, Grated
½ teaspoons Ground Black Pepper
1 pinch Kosher Salt To Taste

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Amber is a stay at home mom who lives in the heart of the Missouri Ozarks. It’s a long way from where she grew up, in Wales (yes, way over in the U.K.). The recipes in her blog Sprinkled with Flour include her original creations as well as her family recipes. Go check them out!

Spicy Cheese Breadsticks

savorysweetlife — Fri, 27 Jan 2012 12:54:24 +0000

Who can resist buttery, flaky breadsticks made of puff pastry? Not me! And you thought puff pastry was only for tarts and pies.

If you can use a rolling pin, mix a few spices together, sprinkle some cheese, and twist strips of dough together, you will love this recipe for Spicy Cheese Breadsticks by Tasty Kitchen member Heather Christo.

I have a feeling most of you have some if not all of these ingredients in your kitchen: puff pastry, flour, shredded cheddar cheese, fennel, cayenne pepper, poppy seeds, and kosher salt.

Heather’s blend of spices is what makes these breadsticks yummy!

First you will need to generously flour a clean surface for rolling dough. Unfold the puff pastry and roll it as thin as you can. Make sure to retain the square shape as closely as possible. Periodically check to make sure the dough is not sticking to the surface by adding more flour when necessary.

Look at this beautiful sheet of buttery goodness!

Add all your spices to a small bowl.

Give the spices a quick stir. This will make it easier for you to sprinkle and spread on the puff pastry.

Evenly sprinkle the spices over the puff pastry. Use your hand to make sure you get it as even as possible from edge to edge.

Using a rolling pin, roll over the spice so they embed themselves into the puff pastry. This is a critical step in making sure the spices remain on the puff pastry without rubbing off.

Similar to a previous step, sprinkle the spiced puff pastry evenly with the cheese, edge to edge, using your hands if necessary. Using a rolling pin, roll over the spiced puff pastry to embed the shreds of cheese into the pastry.

Cut the puff pastry into 8 even strips. You can use a pizza cutter or a knife. I like to make one cut down the middle of the pastry, then two more cuts down the center of each half, and then one last cut to halve each strip so I have 8 perfectly even strips.

With both hands on each end of a strip, gently begin to twist each strip until it will not twist any further. Do this with all eight pieces.

Carefully transfer the breadsticks to baking sheet lined with parchment paper.

Bake the breadsticks in a preheated oven for 15 minutes. You’ll know they’re done when they look nice and golden brown with cheese oozing out of them.

Allow the breadsticks to slightly cool before serving them. Heather suggests serving them vertically by placing them in a tall cup and fanning them out. They are almost too beautiful to eat!

Thanks so much Heather, our family loves your breadsticks!

For more great recipes and home decorating or entertaining advice, be sure to check out her blog, Heather Christo Cooks.

Recipe

Spicy Cheese Breadsticks

by Heather Christo on December 19, 2011 in Appetizers, Snacks
See this recipe post on Heather Christo’s site! December 19, 2011

5.00 Mitt(s) 1 Rating(s)

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Recipe Description

Flaky, hot and buttery bread sticks with little bits of melting cheese.

Preparation Instructions

Preheat the oven to 400ºF. Prepare a sheetpan with parchment or a Silpat.

On a lightly floured surface, roll out the sheet of puff pastry until it is quite thin.

In a small bowl, mix together all of the seeds and spices. Sprinkle them over the dough. Using a rolling pin, roll them into the dough.

Sprinkle the cheese over the dough. Roll the cheese into the dough.

Slice the dough into 8 even strips. Twist from both ends of each dough strip so that the dough spirals into a breadstick. Lay them on the lined sheetpan.

Bake the breadsticks for 15 minutes until golden. Let cool for a moment then transfer to a tall glass and fan out to serve.

Ingredients

1 Sheet Puff Pastry (A Box Typically Contains 2 Sheets)
1 Tablespoon Sesame Seeds
1 Tablespoon Poppy Seeds
1 teaspoon Fennel Seeds
1 teaspoon Kosher Salt
¼ teaspoons Cayenne Pepper
½ cups Finely Shredded Cheddar Cheese
Flour, For Rolling Out Dough

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Alice Currah is the force behind Sweet Savory Life and Everyday Alice. She and her husband Rob are the proud parents of three children: Abbi, Mimi, and Elli. Alice is the winner of Saveur’s Cover Contest and is on the Forbes.com list of Eight of The Very Best Food Bloggers. She’s also a weekly writer for PBS Parents’ Kitchen Explorers. She’s the best-est.

Spicy Thai Coconut Shrimp Soup

georgiapellegrini — Wed, 25 Jan 2012 12:00:42 +0000

I love recipes that expand my horizons. This Spicy Thai Coconut Shrimp Soup from Jackie Dodd, for example, is not something that I would normally make on my own. But her recipe looked to enticing that I had to give it a try. Plus there’s a grocery store near me that offers up things like lemongrass and Thai chili, and that sealed the deal.

You’ll need: shrimp, chicken stock, basil, Thai chili, coconut milk, lemon, lemongrass, butter, ginger, garlic, and fish sauce.

Start by removing the outer layers of the lemon grass and slicing it.

Melt some butter or oil or margarine in a pot until it bubbles.

Next slice your chiles. These are green chiles because that is what I could find but Jackie suggests red chiles which are equally wonderful, I’m sure. Depending on your tolerance for heat, you’ll probably want to remove the seeds from these before chopping and adding them to the pot. And be sure not to touch your eyes for a long while afterward and give your hands a good wash. Since I love things super spicy, I left the seeds in. I was testing fate.

Saute it all together in the butter.

Then mince your garlic and ginger. You could leave the garlic a little chunky if you want as well, it adds some texture.

Saute that for a few minutes as well.

Next pour in the stock and simmer for a few minutes.

Then add the coconut milk and simmer for a few minutes more.

Then squeeze a bit of lemon juice for some tang. You can also add some fish sauce here if you’d like. I skipped that step but it would add another dimension of flavor.

Toward the end you’ll add the basil. Tear it up into various sized pieces.

Toss it in and let it stew for a few minutes.

Then toss in the peeled rinsed shrimp.

They will only need a few minutes to cook. In fact, you can turn off the heat shortly after you put them in and let the flavors meld as the shrimp finishes cooking.

This is a magical soup. It is so quick to make and it is refreshing to work with these light and tangy flavors. Thanks so much to Jackie for this recipe! Be sure to check out her website, Domestic Fits, for other delicious concoctions.

Recipe

Spicy Thai Coconut Shrimp Soup

by Jackie Dodd on January 11, 2012 in Brothy Soups, Soups
See this recipe post on Jackie Dodd’s site! January 11, 2012

4.00 Mitt(s) 1 Rating(s)

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Recipe Description

A warm and delicious soup that is full of immune boosters to help you get through the winter.

Preparation Instructions

In a large pot over medium-high heat, melt the margarine. Add the chili and the lemongrass and cook until soft, about 3 minutes. Add the garlic and the ginger. Stir frequently until you can smell the garlic, about 30 seconds. Add the chicken broth and coconut milk and allow to simmer for 10 minutes.

Add the remaining ingredients and cook until the shrimp is cooked through, about 5 minutes. Taste and adjust seasoning to your personal preference.

Ingredients

2 Tablespoons Smart Balance Light Margarine
2 teaspoons Chopped Thai Red Chili, Seeds Removed
2 Tablespoons Fresh Lemongrass, Chopped
6 cloves Garlic, Minced
1 Tablespoon Ginger, Peeled And Minced
5 cups Fat Free, Low Sodium Chicken Broth
2 cans (13.5 Oz. Size) Light Coconut Milk
3 Tablespoons Fish Sauce
2 teaspoons Black Pepper
1 teaspoon Salt
1 Tablespoon Lemon Juice
8 whole Basil Leaves, Chopped Into Ribbons
16 whole Large Shrimp, Raw, Peeled And Deveined, Tails Off (can Substitute 1 Cup, Chopped Raw Chicken)

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Cheeseburger Frittata

missamy — Mon, 23 Jan 2012 12:00:36 +0000

Trying to manage a balanced diet is difficult for me. One of the hardest things is to make sure I’m getting enough healthy protein. During a busy day, carbs are usually the quick go-to meal for me, but I’ve found when I focus on getting more good protein during the day I function much better, physically and mentally. I feel more even keel, if you know what I mean.

Enter the frittata. A frittata is a great meal option for breakfast, lunch, or dinner. It’s quick like an omelet, and much lighter than its cousin the quiche. And like an omelet or quiche, the frittata flavor combinations are endless. It’s the perfect “clean out the fridge” meal.

For this version I had cheeseburger on the brain, so a Cheeseburger Frittata it was. I added browned ground beef, cheddar, and sautéed onions, but like any burger, build it like you want. Add some bacon, substitute a different cheese, or maybe mushrooms? Yum, mushrooms would be mighty nice.

Also, while a frittata is usually made stovetop in a skillet then finished under the broiler, I baked this one in a pie pan for the whole cook time. I found it gave a lighter texture, and it was easier, no fuss.

Take a second to assess your fridge, see what you have on hand and let’s make a frittata. Let me show you how I made this one.

You’ll need eggs, a little milk, cheese (I used cheddar), browned ground beef, sautéed onions, and seasonings. I used salt, pepper and garlic powder (our favorite hamburger addition). Pretty simple stuff.

Begin by cracking the eggs into a large bowl.

Next add the milk, half of the cheese, and 1/4 teaspoon of each of the seasonings. Beat all together until combined well.

In a pie pan coated well with butter or cooking spray, layer the browned ground beef and sautéed onions. Note: I used a 10″ pie pan, but a 9″ deep dish pie pan would work nicely here and give you a thicker frittata, too. Remember to adjust cook time for different sized dishes.

Pour the egg mixture over the ground beef and onions.

Spread the remaining cheese evenly over the top.

Bake in a 400°F oven for about 15-20 minutes until center is set. Oven temperatures vary so be careful and watch for overcooking.

Slice a piece and serve with a side of fruit for breakfast, or with a salad and/or soup for lunch or dinner. Frittata is flexible like that. Enjoy!

If you have any other frittata combos, please share below in the comments. I’m in a frittata-making mode right now.

Recipe

Cheeseburger Frittata

by missamy on January 10, 2012 in Main Courses
See this recipe post on missamy’s site! January 10, 2012

4.17 Mitt(s) 6 Rating(s)

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Recipe Description

A simple Cheeseburger Frittata for a quick, low-carb cheeseburger meal.

Preparation Instructions

Preheat oven to 400 F.

I used a 10″ pie pan for this recipe, but a 9″ deep dish should work as well. Grease it with some butter or spray it with cooking spray.

Brown the beef in a skillet over medium heat with a dash of salt, pepper and garlic powder.

In another skillet, heat olive oil over medium heat and sauté onion with a dash of salt and pepper. Saute until onions are translucent.

Beat together eggs, milk, 1/2 of the shredded cheddar cheese and 1/4 teaspoon of salt pepper and garlic powder.

Evenly distribute the browned hamburger on the bottom of the pie pan then top it with the sautéed onions.

Pour the egg mixture over the top of the hamburger and onion. Top that with the remaining cheese.

Bake at 400 F for 15-20 minutes until set. (I used a 10″ pie pan, so adjust cooking time accordingly for a different size of pan.)

Ingredients

1 pound Ground Beef
¼ teaspoons Plus Two Dashes Of Salt, Divided
¼ teaspoons Plus Two Dashes Of Pepper, Divided
¼ teaspoons Plus Two Dashes Of Garlic Powder, Divided
1 Tablespoon Olive Oil
1 whole Medium-large Onion, Chopped
10 whole Large Eggs
3 Tablespoons Milk
4 ounces, weight Cheddar Cheese, Shredded, Divided
Optional Additions: Bacon, Sautéed Mushroom, Sliced/diced Tomatoes

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Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.

Baked Hushpuppies

Natalie (Perry's Plate) — Fri, 20 Jan 2012 12:00:39 +0000

Have you ever had a hushpuppy? A true hushpuppy is a cornmeal-based dough that’s fried into little balls. Sometimes onions and peppers are added, but that’s basically it. Hushpuppies have very strong ties to the American South, like fried dill pickles and fried okra (two more of my favorite fried goodies) and are commonly served as a side dish at seafood restaurants.

Oh, and they’re deliciously addictive. I head straight for these when the competitive BBQ tents go up here in Reno, Nevada. Sorry ribs, I’ll catch you later.

Tasty Kitchen member beachbumwannabe (aren’t we all??) submitted this grease-free version, and I was dying to try it. Baked Hushpuppies are pretty good. They’re not identical to the fried version, but they’re a great, lighter alternative. Plus, they’re a great little dipper for soups and chilis. Or a finger food at a party buffet.

If you happen to be a hushpuppy purist and red flags are going off all over the place, just think of these as mini corn muffins. Ah, better?

First, gather your ingredients. You’ll need cornmeal, flour, an egg, baking powder, salt, cooking oil, milk, an egg, green onions, peppers, and honey.

Grab a medium-sized mixing bowl and toss in the cornmeal and flour. For mine, I used whole wheat pastry flour to add some whole grains. It’s a great replacement for all-purpose flour in things like this because you can’t tell the difference.

Add the baking powder.

And the salt.

Give it a good whisk.

Grab another smaller bowl. Crack the egg into it and shake it up a bit with a fork.

Photo 8

To this, add the oil. I used grapeseed.

And add the milk.

Next, chop the green onion and peppers. The recipe suggested a combination of red bell pepper and jalapeno. I used them, too. I also de-flamed my jalapenos because I have small children, but if you want more heat in these, leave a few seeds in the mix.

Add the green onion to the egg mixture.

You’ll only need about 1/3 cup of chopped peppers, so combine them how you like into a measuring cup. Save the rest for an omelet. Or a frittata.

Add those to the wet mixture, and stir it well.

Add the entire egg mixture to the cornmeal mixture. Give it a whisk, but just until it’s moistened.

Know what? A whisk wasn’t such a great idea. Use a rubber spatula instead.

If you’ve got a mini muffin pan, good for you! Add a tablespoon of dough to each cup. If you’re using a regular muffin pan, add 2-3 tablespoons per cup.

My pan has 24 cups, but I only had enough dough for 21. If you have extra cups, fill them halfway with water. It helps to distribute the heat more evenly on that end of the pan. You wouldn’t want any scorched hushpuppies now.

Bake them for about 8-10 minutes (longer for a regular muffin tin) or until they’re firm and a little golden brown on the sides. Pretty, aren’t they? They’re about to get better, though …

Oh yes. Drizzle honey over the warm hushpuppies. Then pop one in your mouth. (Or five. Don’t judge, I’m pregnant.)

Thank you so much, beachbumwannabe!

Notes:
1. I omitted the sugar in the recipe because I like my cornbread on the savory side, but for these, I think I would add a tablespoon next time.
2. I live in Nevada, and I think because of the dry air, my dough turned out drier than it should have. Add a little more milk if you think your dough may be too dry as well.

Recipe

Baked Hushpuppies

by beachbumwannabe on October 3, 2009 in Appetizers, Snacks October 3, 2009

4.67 Mitt(s) 3 Rating(s)

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Recipe Description

Another great recipe from Grandma Blacknall’s recipe box: baked hushpuppies!

Making a pot of chili for game day? These baked hushpuppies are a great addition to your menu! You can also just add these to a finger food buffet. Everyone will love them!

Preparation Instructions

Preheat oven to 425F.

Combine cornmeal, flour, baking powder, salt, and sugar in a bowl.

Beat egg in a separate bowl.

Finely chop red pepper, jalapeno, and green onions.

Combine all ingredients and stir until moistened.

Spoon about 1 tablespoonful into greased muffin pans. I used a mini muffin pan to make them more finger friendly. Plus, I just love mini anything!

Bake at 425F for 15 to 20 minutes for regular muffin pans and about 8 to 12 minutes for mini muffin pans.

Although I added more sugar than Grandma Blacknall’s recipe called for, I still thought they needed something sweet. So I after I pulled them out of the oven, I spooned a little bit of honey over the top of each hushpuppy while they were cooling in the muffin pans. This was the perfect touch in my opinion, but experiment and find what’s perfect for your family! I also added in the jalapenos to give it a touch of spiciness. I didn’t really notice it too much, but you could leave it out if needed!

Ingredients

½ cups Cornmeal
½ cups Flour
1-½ teaspoon Baking Powder
½ teaspoons Salt
3 Tablespoons Sugar
1 whole Egg Beaten
6 Tablespoons Finely Chopped Red Pepper & Jalapeno
¼ cups Chopped Green Onion
⅓ cups Skim Milk
2 Tablespoons Vegetable Oil
24 teaspoons Honey

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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

Mississippi Mud Brownies

Laurie {Simply Scratch} — Wed, 18 Jan 2012 12:00:44 +0000

What exactly is a Mississippi Mud Brownie? Okay, so get this: it’s a moist brownie layered with chocolate chips, topped with melted crunchy peanut butter, marshmallows, sprinkled with toasted pecans and lacquered with a thin layer of frosting. Are you sold?

Instantly, when my eyes fell upon TK member Taylor’s (greensnchocolate) recipe for Mississippi Mud Brownies, I just knew I had to make them. I desperately felt the need to sink my teeth into these ooey-gooey sinful brownies! And these brownies didn’t disappoint.

These brownies require a few basic pantry ingredients, and they take less than 30 minutes to prepare! I chopped the toasted pecans ahead of time to quicken the process a bit.

Start off by measuring the flour, cocoa powder and salt. Add them into a small bowl.

Stir to combine and set aside.

Cream the stick of butter along with a cup of sugar until light and fluffy.

Add in the vanilla extract.

Add one egg at a time and blend well after each addition until both are incorporated.

Add the dry ingredients in with the sugar/butter mixture and stir to combine.

Spread the brownie mixture into the bottom of a lined 8×8 square pan.

Sprinkle with chocolate chips and pop into a 350ºF oven for about 20-22 minutes.

Once the brownies have baked, here comes the really fun part.

Start by mixing oil in with some warmed peanut butter.

Then evenly pour the peanut butter all over the warm brownies.

Sprinkle 2 cups of marshmallows over the peanut butter. Bake in the oven for 3 minutes, just to puff up the marshmallows.

Top with the chopped toasted pecans and set aside to cool. Now it’s time to make the frosting!

In a small pan, melt 4 tablespoons of unsalted butter. Next add in the cocoa. Stir and gradually pour in the milk. Heat the chocolate mixture until just about boiling, remove from the heat and add the vanilla extract. You could also add the vanilla to the frosting once it’s been mixed.

In a mixing bowl that contains 2 cups powdered sugar and 1/8 teaspoon salt, pour in the warm chocolate mixture while the mixer is on low speed.

Scraping down the sides as you go, mix until the powdered sugar is absorbed into the chocolate. If the frosting looks too thick, add a tablespoon or two of milk to thin it out.

Pour over the pecans and marshmallows.

After I poured the icing over top, I realized my frosting must have cooled down too much because the icing didn’t melt into the crevices of the pecans and marshmallow. So I just spread the frosting out evenly. Once cooled enough, I placed the pan into the fridge for an hour or two.

It wasn’t until I removed the brownies and pulled back the parchment paper did I realize what I was in for. These bars contain everything that I love in life. And it was almost to pretty to eat.

Almost.

This is exactly what one needs to get over the cold weather and post holiday blues. Just be sure to pour yourself a giant glass of milk, because these brownies are rich and will definitely make you thirsty.

Thank you to Taylor for sharing this recipe with us on Tasty Kitchen. It was so much fun to make and definitely the most decadent brownie I have ever had the pleasure to taste!

Taylor has a plethora of delicious recipes on her blog Greens and Chocolate. From Avalanche Bars to Zucchini, Leek and Bean soup, you’ll definitely walk away with at least a dozen recipes to try! You could also stop by Taylor’s recipe box here on Tasty Kitchen; I guarantee you’ll find recipes equally fantastic there, too.

Recipe

Mississippi Mud Brownies

by greensnchocolate on February 4, 2011 in Brownies and Bars, Desserts
See this recipe post on greensnchocolate’s site! February 4, 2011

4.60 Mitt(s) 5 Rating(s)

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Recipe Description

A dense brownie layer topped with crunchy pecans, sticky marshmallows, then drizzled with a thin chocolate frosting.

Preparation Instructions

Preheat oven to 350 degrees F. Line an 8×8″ square baking pan with parchment paper or foil. If using foil, spray it with cooking spray.

In medium bowl, combine flour, 2 Tablespoons cocoa powder, and 1/2 teaspoon salt. Set aside.

In large mixing bowl, beat together 1/2 cup butter, sugar, and 3/4 teaspoons vanilla until creamy. Add the eggs one at a time. Stir dry ingredients into batter. Pour batter into prepared pan and spread evenly. Sprinkle with chocolate chips. Bake in preheated oven for 22-25 minutes.

When brownie layer is done baking, combine peanut butter and oil in a microwave safe bowl or measuring cup and microwave on high for 20 seconds to soften. Pour this warm mixture over hot brownie and spread. Sprinkle the peanut butter covered brownies with marshmallows. Return to oven to bake for 3 more minutes, or until the marshmallows puff. Remove from oven and sprinkle puffed marshmallows with toasted pecans.

To make frosting, combine confectioners sugar and salt. In small saucepan, melt 4 Tablespoons butter over medium heat. When butter is melted, add the 2 Tablespoons of cocoa powder and 1/4 cup of the milk and heat until the mixture begins to boil. Pour this mixture into confectioners sugar/salt mixture and beat on high speed with an electric mixer until smooth and glossy. If frosting is not pourable at this point, add remaining 2 Tablespoons of milk (I didn’t have to do this). Lastly, beat in 1/4 teaspoon vanilla, then pour evenly over puffed marshmallows and pecans.

Let cool completely in refrigerator for 1-2 hours. Cut into squares and enjoy!

Ingredients

¾ cups All-purpose Flour
2 Tablespoons Unsweetened Cocoa Powder
½ teaspoons Salt
½ cups Unsalted Butter, At Room Temperature
1 cup White Sugar
¾ teaspoons Pure Vanilla Extract
2 whole Large Eggs
¾ cups Semi-Sweet Chocolate Chips
½ cups Crunchy Peanut Butter
1-½ teaspoon Canola Oil
2 cups Mini Marshmallows
½ cups Chopped And Toasted Pecans
2 cups Confectioner's Sugar
⅛ teaspoons Salt
4 Tablespoons Unsalted Butter
2 Tablespoons Unsweetened Cocoa Powder
¼ cups Plus 2 Tablespoons Of Milk
¼ teaspoons Pure Vanilla Extract

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