Artichoke Stuffed Shells

You know how you can sometimes look at a recipe and just tell that it's going to be yummy by the list of ingredients? Well that's how I felt about his recipe, and sure enough it was excellent! A keeper! I couldn't find frozen artichokes so I used canned-NOT marinated, but in salt water. Christian had fun helping me stuff the shells. It was great! (they don't photo very well though! Ü)

1 (12 oz) box jumbo pasta shells
3 T olive oil
1 med. onion, chopped
3 cloves garlic, minced
1 lb ground turkey
1/2 t kosher salt, plus 1/2 t
1/4 t fresh ground pepper, plus 1/4 t
1 (8-10 oz) pkg. frozen artichoke hearts, thawed and coarsely chopped
1 (15 oz) ricotta cheese
3/4 c fresh parmesan
2 eggs, lightly beaten
1/4 c fresh basil leaves, chopped
2 T fresh parsley, chopped
1 (26 oz) jar marinara or spaghetti sauce
1 1/2 c grated mozarella

-Bring a large pot of water to a boil and cook shells according to package.

-Meanwhile, in large skillet over med-high heat add oil, onions, and garlic. Cook until onions are soft and starting to brown. Add ground turkey, 1/2 t salt, and 1/4 t pepper and continue to cook until done. Add artichoke hearts and stir to combine. Remove from heat and cool.

-In large bowl combine the cooled turkey mixture, ricotta, parmesan, eggs, basil, parsley, and the remaining salt and pepper. Mix well.

-To stuff shells, cover bottom of 9X13 dish with pasta sauce (about a cup). Stuff shells well with turkey mixture and place in rows in dish. Drizzle with remaining pasta sauce and top with mozarella.

-Bake at 400 for about 20 minutes or until cheese is beginning to brown.

-Makes about 24 shells.

Hamburger Bean Dip

This recipe is by mom (Judi) who had it at work the other day and loved it!

1lb ground beef, brown and season w/salt, pepper & taco season/let cool/drain

In crock pot:

Large can refried beans
Large can enchilada sauce/mild
One can cream of mushroom soup
One 8 oz sour cream
2 cups grated cheese
One small can green chili’s/mild

-Simmer all in crock pot for a couple hours.

Raspberry Almond Blondies

When I went to Raspberry days in Bear Lake, they were selling white chocolate chip cookie with fresh raspberries in them and they were so delicious! I thought I'd look for a recipe and I found this one which is way better and doesn't everyone like a bar cookie so you aren't standing by a hot stove for hours waiting for your cookies? Costco had big, beautiful raspberries so I splurged and made these yesterday and Kel loved them! Here you go!

1-1/8 sticks unsalted butter at room temp. (9T)

1-2/3 C flour (I use a little cake flour for extra chewiness)

1 t baking powder

3/4 t salt

1 C packed brown sugar

1 t vanilla

1 C sliced almonds, toasted

1 pint raspberries

Powdered sugar for dusting

White chocolate chips

325 oven for 55-60 minutes

Spray 8x8 pan with pam then line with parchment and spray again. Mix like you would cookies but only put in 3/4 C almonds, reserving the rest for the top, and do not mix in berries! Place berries on top and sprinkle with nuts. Dust when cooled! I one and 1/2ed the recipe for a 9x13 pan. You'll want alot!

Mango Colada

This recipe is from my most favorite cooking website ourbestbites.com (the picture is from their website also). This was really, really yummy! Cream of coconut is a dream! (you can find it in the alcoholic drink mixers aisle) This would be good too without the pineapple, or even just do a lime/coconut colada. Talk about yummy!!

1 c mango cubes (about 1 mango)
Generous 1/2 c. of pineapple chunks and juice (or syrup) together
Juice of 1 lime
1/3 c cream of coconut (NOT coconut milk)-we added even more!
Crushed ice
pinch of sugar to your liking (we added this)

-Mix all in blender and mix thoroughly until no chunks. Add as much or as little ice as you like.

Pasta Wheels with Sausage and Tomatoes

Erin gave me this recipe when I was first married. It has become a staple. I made it again last night and thought you should all have this one if you don't already! The kids love the wheels!

1 lb mild italian sausage
1 med onion, chopped
1 clove garlic, minced or pressed
1 can (14-15 oz) Italian style tomatoes
1 t oregano
1/4 t thyme and pepper
2 T each minced parsley and catsup
12 oz wheels or other fancy pasta

Remove sausage casing (I just use the stuff not in casings), chop and cook with onion, tomatoes, garlic and herbs. Simmer 1/2 hour.
Boil water and cook pasta wheels to directions.
Serve sauce over pasta with grated parmesan cheese.

Serves 4-6

Shrimp Tacos

This recipe is from Cooking Light. This is my simplified version. It's so quick to make, and makes a simple dinner served alongside some fresh fruit. Ryan and I really enjoyed it, but it's not super kid friendly unless your kids love mexican food. My boys chowed on this, but my girls did not! While Ryan was in Mexico he acquired some awesome chile/lime seasoning that we sprinkled on ours and it was absolutely delicious! It added a nice extra kick.

1 lb medium cooked shrimp
1/2 c coarsely chopped fresh cilantro
1/4 c fresh lime juice
1 T minced seeded jalapeño pepper
24 (6-inch)white corn tortillas
3/4 c chopped tomato
1/2 c light sour cream
1/2 c chopped green onions
2 limes, quartered

-Heat up shrimp in a skillet with some salt and pepper, just until heated through, do not over cook since they're already cooked.
-Add to shrimp the cilantro, lime juice, and jalapeño pepper, tossing well to coat.
-Heat tortillas in large ziploc bag in microwave. Double up tortillas-one always breaks and makes a mess-so in your 2 tortillas spoon a little of the shrimp mixture; top with 1 tablespoon tomato, 2 teaspoons sour cream, and 2 teaspoons onions. We also sprinkled a little more cilantro on ours since we love it so!
-Makes 10-12 tacos.

Banana Pudding

This recipe comes from my ward cookbook but it is actually one of the desserts served at Zinn Bistro in SLC. For all you banana lovers, this is an absolute dream! Like banana cream pie! I recommend slicing plenty of fresh, ripe bananas on the side because there is never enough!

2 bags Pepperidge Farms shortbread cookies (Chessmen)

6-8 ripe bananas, sliced

2 C milk

1 (5 oz.) box Instant French Vanilla pudding

1 (8 oz.)pkg. cream cheese, softened

1 (14 oz.) can sweetened condensed milk

1 ctn. whipped topping, thawed or sweetened whipped cream

Line a 9x13 dish with one bag of the cookies. Layer bananas on top. In bowl, combine milk and pudding. Blend well. In another bowl, combine cream cheese and condensed milk until smooth. Fold in topping. Add to pudding mixture. Pour over bananas and spread well so the pudding gets into the bananas. Layer the other bag of cookies on top. Refrigerate for 7-8 hours before serving.

Panzanella (Italian Bread Salad)

This recipe is from the Barefoot Contessa Parties cookbook. The Italians created it to use up their old bread. I'm a major crouton lover, and bread lover for that matter, and this is wonderful if it sits a little so the croutons can soak up the dressing. Great way to use up all that great summer produce coming in! (Picture courtesy of Kahakai Kitchen)

3 T olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained (not a must unless you totally love 'em)

Vinaigrette:
1 t finely minced garlic
1/2 t Dijon mustard
3 T Champagne vinegar (or white wine vinegar)
1/2 c olive oil
1/2 t kosher salt
1/4 teaspoon freshly ground black pepper

-Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.

-For the vinaigrette, whisk all the ingredients together.

-In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

-Serves 12

Chicken with Plum Chutney

This week is plum week at our house. We picked them from our tree! I have made jam, this dish and plum kuken (put that on your list to make, it's delish!) Everyone loved this chicken! It reminds me that fall is coming! It's really easy, too! From Everyday Food.com

4 bonless skinless chicken breast halves

coarse salt and ground pepper

2 T olive oil

1/2 medium red onion, chopped

1/2 jalapeno (ribs and seeds removedfor less heat, if desired), chopped (my pepper was small so I used most of it)

4 red plums, (about 1#) halved, pitted, and cut into 1/2-in pieces

1/3 c packed light brown sugar

2 T cider vinegar

3/4 t curry powder

1/4 t ground ginger

1 Season chicken with salt and pepper. (I cut my chicken into smaller pieces to help with kid size portions) In large skillet, heat 1T oil over medium. Add chicken and cook until opaque throughout, about 5 minutes per side. Transfer to a plate. Set aside.

2 Make chutney: To skillet, add remaining 1 T oil, onion and jalapeno; cook until softened, about 3 mins. Increase heat to medium-high; add plums, sugar, vinegar, curry, ginger, and 1/4 cup water. Bring to a boil; reduce to a simmer, and cook until plums are softened and liquid is slightly syrupy, about 8 minutes.

3 Add chicken and any juices that have accumulated on plate; simmer until heated through, about 4 mins. Season with salt and pepper to taste. Serve chicken with chutney spooned on top. Serves 4. (it fed my whole family with leftovers)

Creamy Fusilli with squash and bacon

8 oz fusilli (or any kind)
4-6 slices bacon
4 med zucchini or/and yellow squash (crook-necks are fabulous in this) halved lenghwise and sliced thin
2-3 garlic cloves sliced thin
1/2 cup heavy cream
1/4-1/2 cup fresh parmesan
salt and pepper
reserved pasta water
Boil pasta in salted water. Save at least a cup of the water. Drain. While cooking pasta, fry bacon and drain on paper towel. With the bacon grease still in the hot pan, add zucchini and garlic and season well with salt and pepper. Cover and cook, stirring often, 5-7 mins till softened. Uncover and cook 2 mins till any liquid evaporates. Add cream and pasta to the pan. Cook till cream thickens slightly, 2-3 mins them remove from heat. Add parmesan and enough pasta water to make a creamy sauce that coats pasta. Serve, topped with more parmesan and crumbled bacon.
Serves 4. I left the bacon off my serving and did'nt even miss it! You could leave it out and just use butter or olive oil to sautee your squash in. I did'nt dare leave it out with a bacon-loving household! I can't wait to have the left overs for lunch today!!!!

Orzo Salad with Shrimp

This recipe came from my sister-in-law, Pam. She made this for "Girl's Weekend" and everyone absolutely loved it! It is a great entree for summer.

3/4 lb. orzo
1 large cucumber- seeded, quartered lengthwise and sliced
1 bunch green onions, chopped
1 pint grape tomatoes, halved
1/4 C chopped fresh dill
1/4 C white wine vinegar
3 T Dijon mustard
1/2 C olive oil
3/4 lb. feta, crumbled
16 med. shrimp

Combine cooked orzo, cucumber, onions and tomatoes in large bowl. Blend dill, vinegar, and mustard until smooth. With motor running on low, add olive oil slowly until emulsified. Season with salt and pepper. Gently fold in feta and shrimp. Mix well.

More Zucchini! (Farmer's Market Squash Saute)

Here's another great zucchini recipe! I've made it twice this week, it's that good! My kids love the cheese in it!

2 zucchini, sliced
2 yellow squash, sliced
2 cloves garlic, minced
1 Tbsp. olive oil
1/2 cup shredded mozzarella cheese
2 Tbsp. chopped fresh basil
2 Tbsp. fresh parmesan cheese

-Cook zucchini and squash in hot oil in large skillet on medium heat 3 min., stirring occasionally. Add garlic; cook an additional 3 min. or until vegetables are crisp-tender.

-Remove from heat; stir in mozzarella cheese and basil.

-Sprinkle with parmesan cheese.

-Serves 4-6

Peach Tart

Crust:

1- 1/4 C Flour
1/2 C butter-soft
2 T sour cream

Filling:

6 peaches or nectarines-pealed and sliced
3 egg yolks
3/4 C sour cream
3/4 C sugar
1/4 C flour

Glaze:

1/2 C peach preserves
1 T frozen orange juice concentrate
mint for garnish

Mix crust ingredients in food processor. Roll out and place in 10 inch tart pan. Poke with fork, bake 375 for 15 min. or until light golden. Take out and cool. Turn oven down to 350. Place peaches in an overlapping ring around crust until the entire crust is covered. Pour the filling over the top of peaches. Sprinkle with cinnamon. Set tart pan on cookie sheet. Bake 1 hour or until golden brown and set. Take out and let cool slightly. Paint with glaze mixture.