Stuffed Shells

Tip: For a change of pace, add fresh chopped spinach, prosciutto ham, fresh chopped mint, and some pine nuts to the cheese mixture. My grandmother always included fresh mint; it adds an unexpected and worthwhile lift.

Time Saving Tip: Double the recipe and freeze the extra shells for dinner at a later date. These shells will keep well in the freezer, and you do not have to defrost, just add an extra 10 to 15 minutes to baking time.


Servings: 6
Preparation Time: 20 minutes
Baking Time: 30 minutes

RECIPE INGREDIENTS:

One half of a 12-ounce box of jumbo pasta shells (about 18 shells)
1 teaspoon salt

1 (15-ounce) container ricotta cheese
2 large eggs
1 cup grated parmesan cheese
2 cups grated mozzarella cheese
2 tablespoon chopped fresh parsley or mint (or 2 teaspoons dried)
1 (26-ounce) jar Italian pasta sauce

1. Preheat oven to 350 degrees. 
2. Bring a large pot of water to boil over high heat. Add 1 teaspoon of salt and the pasta shells to the water. Boil the pasta shells until they are tender, but still a little firm (al dente), about 10 minutes. When pasta is done, drain the shells, run under cold water to stop the cooking process and set aside.
3. In a large bowl stir together: the ricotta cheese, eggs, Parmesan cheese, mozzarella cheese, and parsley or mint. 
4. Pour about 1 cup of pasta sauce into a 9x12 casserole dish. 
5. Spoon about 3 tablespoons of the ricotta filling into each cooked pasta shell. Place the filled shells, side by side, (three lengthwise rows of 6 shells per row), into the casserole dish. At this point, the dish can be made and refrigerated for up to 24 hours.
6. Spoon the remaining pasta sauce on top of the shells and bake uncovered until bubbly, about 30 minutes. 
7. If using refrigerated shells, allow 40 minutes baking time

Garlic Bread, Italian (angry kitchen loaves)

Narrow baguettes

Onion powder

Red pepper flakes

Olive oil

Granulated garlic

Salt

Fresh parsley

Tiny bit of dried oregano

Tiny bit of parmesan

Cut the loaves so they fit onto a jelly roll pan

Then cut the loaves in half

Brown the bottom half of the loaves under a low broiler.

Then flip it over. Add everything else by hand. Don't do a pre-mixed version.

To make:

Oil salt on bottom, then slightly brown

Oil

Salt

Garlic

Pepper

Onion 

RPF

Parsley

Oregano

Cheese

Raby Cheese Ball

 3-4 green onions

one package - cream cheese, 1/3 less fat

one package - Carl Buddig beef

(assume you have Worcestershire and various spices)

Easy Chocolate Cream Pie Oreo Crust

 For the pie:

1/2 cup sugar

1/3 cup cornstarch

2 tablespoons Dutch-processed cocoa powder

1/8 teaspoon salt

3 cups whole milk

3 large egg yolks

4 ounces (about 3/4 cup) 60 to 70% chocolate baking chips, wafers, or chopped chocolate

2 tablespoons unsalted butter

1 teaspoon vanilla extract

1 (9-inch) oreo pie crust, prepared and baked

For the whipped cream:

1 cup heavy whipping cream

1 tablespoon sugar

1 teaspoon vanilla extract

Chopped chocolate, for garnish

Make the pudding base:

In a medium, microwave-safe bowl, whisk together the sugar, cornstarch, cocoa powder and salt until blended. Stir in 1/2 cup of the milk and whisk until smooth. Whisk in the egg yolks. Gradually stir in the remaining milk.

Microwave the pudding:

Partially cover the bowl with plastic wrap, a paper towel, or a plate set slightly askew (so steam can escape). Microwave for 3 minutes. Remove from the microwave, take off the plastic, and whisk the pudding to distribute the heat.

Partially cover again and microwave 2 more minutes. Remove and whisk again. The pudding have started thickening.

Continue to microwave in 45-second increments, stirring the pudding between each increment. The pudding is ready when you see the mixture bubbling around the edges and it has thickened enough for the whisk to leave a light trail, or ribbon, through the pudding (it’s ok if it seems a little loose at this point; the pudding will thicken further as it cools). Total cooking time will be 6 to 8 minutes.

Add the chocolate, butter and vanilla:

Add the chocolate, butter and vanilla to the bowl and stir with a whisk until the chocolate and butter melt and the mixture is smooth.

Fill the pie:

Pour the filling into the pie crust. Let cool for 1 hour at room temperature. Transfer to the refrigerator and chill, uncovered, for at least 4 hours or until set. When fully set, the pudding will no longer jiggle when you nudge the pie and a paring knife inserted into the pie should emerge with just a little chocolate on it (not totally gooey).

When ready to serve, make the whipped cream:

In the bowl of an electric mixer, stir the cream, sugar, and vanilla together. Beat on medium-high speed until the cream forms soft peaks. Spread the cream over the pie and sprinkle the top with chopped chocolate.

Serve:

This pie is best served on the same day that it’s made, or the crust has a tendency to become soggy.

Easy Chocolate Cream Pie Recipe (simplyrecipes.com)

Alfredo Sauce without Heavy Cream

This easy alfredo sauce recipe without heavy cream uses milk, Parmesan, and a simple mixture of butter and flour to form the sauce.

Servings: 6 

Calories: 281kcal

Ingredients

¼ cup butter

¼ cup all-purpose flour

1 clove garlic minced

2 cups milk

2 cups grated Parmesan cheese

1/4 teaspoon kosher salt

1/8 teaspoon fresh ground black pepper

Instructions

Heat a medium saucepan over medium-low heat and add butter, flour, and minced garlic. Whisk to combine, and continue to cook for 3 minutes while the roux cooks. At this point, the garlic should be very fragrant and the roux should begin to darken in color slightly.

Begin to stir in the milk a few splashes at a time. Ensure each batch fully incorporates into the flour mixture prior to adding more. Continue until all milk has been added. Heat the sauce to a gentle simmer.

Add Parmesan cheese a handful at a time, stirring fully into the sauce until you have a smooth and creamy consistency.

Add salt and pepper.

Remove from heat and serve over fettuccine noodles with sliced chicken breasts to create your own homemade chicken fettuccine alfredo.

Notes

If the sauce is gritty most likely the cheese has not fully melted yet. Let simmer longer while stirring to ensure it does.

If the sauce is too thin, simmer it longer to thicken.

The sauce will thicken as it sits. Dribble in a little milk to thin it out.

Use the best quality Parmesan cheese you can find.

Growing Boy Breakfast Burritos

The 14yo boy met with the football coach at school back in January.  The meeting went over how the season went for him (it didn’t for him, knee surgery #4 in July and working with an intense athletic PT rehab center until he was cleared for sports in December), and what he can do to prepare for next season.  Coach OB sees him growing and gaining some muscle, like 25# of muscle for next season.  They talked about off season nutrition and lifting. 

Off season nutrition went like this: eat protein and good fats, cut back on the cereal and drink your milk and eat your veggies.  So we are started with breakfast and eating eggs, an excellent source of protein. 

Louie’s Breakfast Burritos 

1 lb Jimmy Dean breakfast sausage

1 red pepper, chopped

1 onion, chopped

1 lb bacon

2 cups potato crowns, baked per package directions and chopped

14 eggs

Salt and pepper

2.5 cups grated Mexican blend cheese, divided

10 large burrito size tortillas

Cook bacon however you prefer, I like to bake it in the oven.  Chop into bite size pieces.  Bake potato crowns according to package directions, chop. 

Heat a large non-stick skillet over medium high heat.  Add sausage and brown, breaking into small pieces. Drain.  Add the chopped onion and red pepper.  Cook until it is all browned.   Add the chopped bacon and mix together.  Remove half into a freezer safe container and freeze for a second batch in a few weeks. 

In a large bowl, crack eggs, add salt and pepper and beat eggs.  (I used my immersion blender).  Add beaten eggs to skillet with remaining meat mixture.  

Cook eggs with meat, stirring often with a rubber spatula.  When eggs are almost done, add 1/2 cup grated cheese and the chopped potato crowns.  Stir it all up and continue cooking another minute until eggs are just about done.  Overcooking will yield dry eggs and no one likes dry eggs in a burrito. 🤮

Heat 10 large burrito tortillas on a low heat griddle.  

Taking one burrito at a time, spoon a generous serving spoonful of egg mixture into the center of the tortilla; add 1-2 tbsp of cheese.  Wrap up the tortilla and filling tightly and roll up into a square of foil. 

Wrap up all 10.  Put one in the fridge for tomorrow, the rest can go in a ziploc in the freezer. 

To reheat: wrap in a damp paper towel and microwave for 1-1:30 seconds.  Every morning, when Louie heats up a burrito, he takes one out of the freezer and puts in the fridge for the next day.  

 

Philadelphia Soft Pretzels

INGREDIENTS (yields 8 pretzels)

• ¾ cup Milk
• ¼ cup Water
• 1½ T Sugar
• 1 pkg active dry Yeast
• 2½ cups King Arthur (unbleached) Bread Flour or Wheat flour
• 2 T Butter (softened)
• 1¼ tsp Salt

ALKALINE BATH SOLUTION

• 3 cups warm to slightly hot Water
• ½ cup Baking Soda

DIRECTIONS (preheat oven to 450°F)

1. In a small saucepan heat and stir milk, 1/4 cup water and sugar over low heat until warm (110°F to 115°F). Pour into large bowl of an electric mixer that has a dough hook. Sprinkle with yeast then let stand about 5 minutes or until foamy.

Add flour, butter and salt. Using an electric mixer fitted with a dough hook, beat at low-speed for 2 to 3 minutes or until adequately combined scraping sides of bowl occasionally.

Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. Dough should pull away from sides of bowl but still be slightly sticky. If too sticky beat in some additional flour.

2. Turn out dough onto a clean, dry work surface. Knead a few times by folding and pressing dough, turning dough to knead uniformly then shape dough into a ball. Place in a lightly greased bowl turning once to grease surface of dough. Cover and let rise in a warm place for about an hour until approximately doubled in size.

3. Lightly grease a large baking sheet and set aside.

4. Punch down dough then turn out onto clean, dry work surface. Divide dough into eight equal portions. Roll and stretch each portion into a 30-inch-long rope. If dough resists stretching cover and let rest another 10 minutes or until fully relaxed.

5. Shape each pretzel into a U-shaped rope. Cross the ends over in an X then give it an additional twist. Finally, flip the ends over across down to the bottom of the U forming a classic pretzel shape. Press ends down to seal.

6. Prepare alkaline bath by dissolving ½ cup Baking Soda into 3 cups of water. Pour into baking dish or pan. Soak each Pretzel in the alkaline solution for two minutes then remove using a slotted spoon or spatula. Place each pretzel onto a paper towel to absorb any excess liquid. Arrange Pretzels 2 inches apart on prepared baking sheet.

7. Bake at 350°F for 10-12 minutes or until just golden brown. Let cool to room temperature then serve while still warm. 

Serve with Beer Cheese Recipe | Serious Eats

Pretzel Bites: 

Roll the eight pieces of dough into 10" ropes. Cut each rope crosswise into 6 to 10 equal pieces. Dip the pieces into the baking soda solution, place on a greased or parchment-lined baking sheet, and top with pretzel salt or sea salt. Bake in a 400°F oven for 12 to 15 minutes, until golden brown. Remove from the oven, and roll the bites in melted butter; about 6 tablespoons should do it.