Baked Meatballs with Pasta in Parmesan Spinach Sauce

Baked Meatballs with Pasta in Parmesan Spinach Sauce

Homemade meatballs baked on top of penne pasta smothered in lots of rich, creamy spinach sauce. This comforting pasta dish is perfect for serving on a special family night or bringing to a potluck or party.

The recipe starts by making the meatballs with ground beef, garlic, parsley, bread crumbs and egg. While they get busy baking halfway there’s time to boil the pasta and make the awesome sauce.

The sauce is made of chicken broth, half & half, spinach (frozen or fresh) and Parmesan cheese on top of the stove where it’s then pureed with a hand blender making the spinach front and center in every bite from the first to the last.

You absolutely-positively must  like spinach. A lot. It can’t be avoided, you can’t eat your way around it or pick it out.

#Sorrynotsorry…. 

Read More »

Mini Cheesy Popeye Puffs

Here I am with another ‘puff’ recipe!

Puffs, puffs and more puffs, bring on the puffs, I never get tired of them.

Mini Cheesy Popeye Puffs

When I was a kid my parents told me to eat my spinach so I could grow up to be like Popeye the Sailor Man.

Thank goodness I didn’t because I kind of like being a girl and I get sea sick.

Anywhoo, have you ever seen Popeye? He’s pretty rough and gnarly looking. He pops open Spinach cans with his teeth.

Not exactly what little girls aspire to be…. 

Read More »

Blender Brazilian Cheese Puffs

Blender Brazilian Cheese Puffs
Brazilian cheese puffs are delicious little biscuit-type treats, a cross between French Gougères and popovers. They bake up with crispy outsides and chewy centers, and are best eaten fresh from the oven while still warm.

You will need only seven ingredients to make them! One egg, oil, milk, tapioca flour, salt, Parmesan and cheddar cheese.

The batter is ridiculously easy to make – just add all the ingredients to a blender or food processor and pulse until combined. The batter is thin and pourable and best baked in a mini muffin pan, a non-stick one so you can easily pop them right out and into your mouth…. 

Read More »

Baked Polenta Fries (Not-Potato Fries)

Not Potato Fries

Creamy polenta with Parmesan cheese is baked up into golden brown, crispy fries with warm tomato sauce or ketchup for dipping. My Italian answer to the french fry.

The method is easy but time-consuming because the polenta has to be thoroughly chilled to hold it’s french fry shape. I use 5-minute polenta and cook it for 10 minutes until it’s super thick then spread it flat in a pan and pat it down well to compact it and make it dense. … 

Read More »

Meatball Muffins

Meatball Muffins

To make these meatball “muffins” ricotta meatballs are nestled in a savory, biscuit-like muffin batter and baked in a muffin pan. They’re just as tasty at room temperature as they are warm, making for a great appetizer or lunchbox treat and are best served with marinara sauce on the side for a little dunking action, … 

Read More »

Baked Parmesan Garlic Cauliflower Tots

Baked Parmesan Cauliflower Tots

These golden, crunchy tots are made entirely with cauliflower! No potatoes to be found. They’re baked, not fried, and have that same addicting, I-can’t-stop-eating-these quality that real tater tots have. They almost taste like them. Except they don’t. Not exactly. Cauliflower has a distinct smell that gives them away. Almost tater tots.

Cauliflower is kind of bland on its own and will take to pretty much any flavors you want to spice it up with. In this case I used garlic and Parmesan cheese. The garlic is steamed along with the florets until soft then smashed up and mixed into the tots along with the Parmesan, plus egg whites and flour to help hold it all together and soak up any remaining water left in the cauliflower.

The mixture is spread out in a pan and chilled in the freezer for an hour or two to make for easier handling. It’s cut into tots, rolled in Parmesan panko crumbs and baked to a golden, crispity-crunchity brown with soft, creamy insides. They’re completely and utterly delicious dipped into ketchup just like a real tator tot.

The mixture is versatile to anything you want to flavor it with be it a different kind of cheese, even a melty one like cheddar, crumbled bacon or ham and different herbs and/or spices. I’m itchin’ to make a spicy jalapeno popper version.

Almost tater tots. Better than the real things. Try some today.

Cauliflower Tots

Baked Parmesan Garlic Cauliflower Tots

Rating: 51

Prep Time: 30 minutes

Cook Time: 33 minutes

Yield: 6 servings

Baked Parmesan Garlic Cauliflower Tots

Ingredients:

1 medium head cauliflower (about 2 pounds), trimmed and broken into small florets
4 cloves garlic, peeled
1/2 cup all-purpose flour
1/2 cup grated Parmesan cheese plus 2 tablespoons
1/2 teaspoon freshly ground pepper
1 teaspoon coarse kosher or sea salt
2 large egg whites, whisked until frothy
1/2 cup panko (Japanese bread crumbs)
1/2 cup seasoned bread crumbs
cooking spray
olive oil, for greasing the pan

Instructions:

  1. Steam the florets and garlic until fork tender. Pour the water from the bottom of the pan out and dry the cauliflower out over medium heat. Stir it around to cook off some of the excess water 3 – 4 minutes. Remove from heat.
  2. Fish out the garlic cloves and mash them up with a fork. Add them to the pan with the cauliflower and use a potato masher to mash them up until it resembles clumpy rice. Let it cool to barely warm.
  3. Mix in the flour, 1/ 2 cup Parmesan cheese, salt and pepper the the egg whites.
  4. Line an 8 or 9-inch square pan with plastic wrap or parchment paper letting the edges hang over the side. Lightly spray with nonstick spray.
  5. Spoon the cauliflower into the pan and spread out evenly. Cover with plastic wrap and freeze 1 – 2 hours.
  6. Preheat oven to 425 degrees F. Lightly grease a large non-stick baking sheet with olive oil. Stir both bread crumbs and remaining parmesan together in a large, shallow bowl.
  7. Remove the cauliflower to a cutting board and cut into tater tots, any size you like (mine were a little less than an inch long by about 1/3 to 1/2-inch wide). Toss in the bread crumbs, patting them on with your hands if needed (if they don’t stick you can spray them lightly with cooking spray first) and place on baking sheet, close but not touching.
  8. Spray them lightly with cooking spray and bake 18 minutes. Turn the tots over and bake 10 – 15 more minutes, depending on their size until golden brown.

Notes:

Adapted from Eating Well

Copyright ©2014 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-parmesan-garlic-cauliflower-tots/

Baked Garlic Parmesan Cauliflower Tots

Baked Lemon Artichoke Chicken

Baked Lemon Artichoke Chicken

Bright and briny flavors are captured in these chicken breasts that are baked with artichoke hearts, capers, whole garlic cloves, Parmesan cheese and lemon slices plus a big glug or two of extra-virgin olive oil to help all the flavors shine.

The lemon slices add just the right amount of tartness without being overwhelming so it won’t make you pucker up. The garlic cloves soften, mellow out and sweeten up making it easy to pop them right in your mouth whole. You’ll wish there were more and it doesn’t hurt to throw in a few extra. I call them garlic candy.

Baked Artichoke Lemon Chicken

This is easy enough to throw together on a busy weeknight using only one pan. Score. The chicken is laid down in a big roasting pan then the artichokes, capers, garlic and lemon slices are arranged around it after being tossed in olive oil, salt and pepper.  A blizzard of Parmesan cheese is sprinkled over the entire thing before being baked.

There’s no sauce for serving with pasta or rice. Not sorry. I meant for this to be on the lighter side, a meal that won’t weigh you down. The kind of meal that says hello spring, are you here yet?

It’s best served with a big salad, string beans, sautéed greens or my spinach Parmesan couscous.

Lemon Artichoke Chicken

Baked Lemon Artichoke Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 45 minutes

Yield: serves 4 - 6

Baked Lemon Artichoke Chicken

Bright and briny flavors are captured in these chicken breasts that are baked with artichoke hearts, capers, whole garlic cloves, Parmesan cheese and lemon slices plus a big glug or two of extra-virgin olive oil to help all the flavors shine.

Ingredients:

1/4 cup extra-virgin olive oil, divided
1 + 1/2 - 2 pounds boneless chicken breasts
coarse salt and fresh black pepper
12 ounces artichoke hearts, jarred or frozen (thawed), cut in half lengthwise
1/4 cup capers
8 cloves garlic, peeled
2 lemons, 1 of them zested and thinly sliced, seeds removed
1/4 cup fresh grated Parmesan cheese
about 1/2 teaspoon Italian seasoning

Instructions:

  1. Preheat oven to 400 degrees F. Add 2 tablespoons of oil to a large roasting pan or non-stick baking sheet with sides - spread it out so the pan is greased from edge to edge.
  2. Pound the chicken breasts out to an even thickness with a meat mallet - place them on a cutting board and cover them with saran wrap first. Cut them in half and season them well with salt and pepper then place them in the pan, spreading them out so they're not touching.
  3. In a medium-ish bowl toss the artichoke hearts, capers, garlic and lemon slices with the remaining 2 tablespoons of oil, the zest of the lemon and a few generous dashes of salt and pepper. Arrange them all around the chicken in the pan, filling in the empty spaces.
  4. Sprinkle the Parmesan all over, especially on the chicken, then sprinkle with Italian seasoning, followed by a light sprinkle of salt and pepper. Bake until the chicken is cooked through anywhere from 25 - 45 minutes, depending on their size (internal temperature should read 165 - 174 degrees F.).
  5. Cut the remaining lemon into wedges for serving.

Notes:

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-lemon-artichoke-chicken/

Mashed Broccoli with Ricotta, Parmesan & Garlic

Mashed Broccoli with Ricotta & Parmesan

If you want your family to eat their broccoli then try feeding them this! Broccoli florets smashed up with ricotta cheese and a whole lot of tasty things like Parmesan, garlic, lemon zest and walnuts. They’re creamy like mashed potatoes and make a great low-carb alternative.

You can use fresh or frozen broccoli that you will need to cook real well – until it’s fork tender and on the brink of falling apart. This will make the creamiest mash. A food processor works best at pureeing everything together so it’s smooth.

This is one of those recipes I like to have up my sleeve for . . . I hate to say “tricking” people . . . changing their minds is a better way to put it. This can entice a broccoli hater to try it and chances are they will end up liking it. I’ve seen it with my very own eyes.

I love when that happens.

Mashed Broccoli

Mashed Broccoli with Ricotta, Parmesan and Garlic

Rating: 51

Prep Time: 20 minutes

Yield: 6 servings as a side

Mashed Broccoli with Ricotta, Parmesan and Garlic

Broccoli florets smashed up with ricotta cheese and a whole lot of tasty things like Parmesan, garlic, lemon zest and walnuts. They're creamy like mashed potatoes and make a great low-carb alternative.

Ingredients:

2 pounds broccoli florets, fresh or frozen
1 tablespoon olive oil
1 tablespoon butter
3 shallots or a small onion, diced
4 cloves garlic, minced
coarse salt and fresh black pepper
1 cup Ricotta cheese
1/2 cup grated Parmesan cheese
1/3 cup chopped walnuts or pine nuts
1 teaspoon dijon mustard
1/2 teaspoon lemon zest (just the yellow part, not the pith)
a pinch or two of red pepper flakes

Instructions:

  1. Steam the broccoli until fork tender - cook it well.
  2. While the broccoli cooks in a medium sized frying pan (preferably non-stick) heat the oil and butter together over medium-low heat, add the onion and garlic. Season with salt and pepper and cook until tender, stirring often. Turn the heat down to low and add the ricotta and Parmesan, cook just until warm.
  3. Place everything in the bowl of a food processor and pulse until creamy, scraping down the sides of the bowl if needed.
  4. Season - well - to taste - with salt and pepper - if you don't add enough it will be bland tasting.

Notes:

Inspired by The Chew

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/mashed-broccoli-ricotta-parmesan-garlic/