No Bake Cannoli Eclair Cake

No Bake Cannoli Eclair Cake
This no-bake refrigerator cake is the quintessential summer dessert. Cold, sweet and refreshing, it’s easy to assemble and no cooking of any type is required.

It doesn’t taste like an eclair but like a cannoli. Sorry if I fooled you with the name. I’m calling it eclair cake because I fashioned it after one. Eclair cakes are typically made with packaged pudding mix, cool whip, and tubs of frosting.

Like that’s ever going to happen in my kitchen. Not.

Instead of pudding… 

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Chicken, Spinach and Artichoke Calzones (Personal Size)

Chicken Spinach Artichoke Calzones

Pizza dough wraps around a tasty filling of chicken, artichokes, spinach, ricotta and mozzarella cheese in these personal-sized calzones or pizza pockets. If you took a pizza and folded it in half – stuffed with extra toppings – you’d have a calzone. Calzone = more. More of all the things you love in a pizza.

These take longer than pizza to make so I bought my dough from a bakery to save time. If you have leftover chicken that helps too. You only need a cup and a half of cooked chicken so you can plan ahead and cook extra.

The artichokes are sautéed with garlic, onions and Italian seasonings before being mixed with the rest of the ingredients. Sometimes calzones are layered starting with the ricotta then topped with the fillings and mozzarella. I mixed everything together so assembling them would go faster, plus it was easier to fold the dough over without random pieces of cheese and whatnot splaying everywhere.

They bake up hot and bubbly, irresistible, with a chewy, golden crust. The filling has the distinctively tangy bite of artichokes tempered with creamy cheese, baby spinach and tender pieces of chicken.

So much more than pizza.

Artichoke Spinach and Chicken Calzones

Chicken, Spinach and Artichoke Calzones

Rating: 51

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 4 personal sized calzones

Chicken, Spinach and Artichoke Calzones

Pizza dough wraps around a tasty filling of chicken, artichokes, spinach, ricotta and mozzarella cheese in these personal-sized calzones or pizza pockets.

Ingredients:

2 - 3 tablespoons olive oil
2 cloves garlic, minced
1 small yellow onion, diced
1 (14 ounce) can artichoke hearts, rinsed in a colander, patted dry and chopped
1 teaspoon Italian seasoning
coarse salt and fresh black pepper
red pepper flakes, optional
3 cups fresh baby spinach leaves
1 pound pizza dough
1 + 1/2 cups cooked chicken, cubed
1 + 1/2 cups ricotta cheese
1 cup shredded mozzarella cheese
flour, for dusting
1 egg, beaten with 1 tablespoon water
Parmesan cheese, for sprinkling on top
pizza sauce, for serving

Instructions:

  1. Heat the oil in a large skillet or frying pan over medium heat. Add the garlic, onion, artichokes, Italian seasoning, a couple pinches each of salt and pepper and red pepper flakes, if using. Cook about ten minutes, stirring often until the artichokes are soft with some golden color to them. Turn off the heat and lay the spinach leaves on top. Let cool.
  2. Meanwhile divide the dough into four pieces as equal as you can make them. Roll them out on a floured surface to about an 8-inch roundish oval. If the dough is hard to work with let it rest 5 - 10 minutes.
  3. Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper or grease it well with olive oil.
  4. Once the artichoke mixture is mostly cooled mix in the chicken, ricotta and mozzarella - it will be thick. Season with salt and pepper to taste.
  5. Scoop up a quarter of the chicken filling and place it on one half of one of the dough rounds, leaving a small border. Brush the edges all the way around with egg and then fold the dough over the filling, pinch the ends or roll it up over itself and crimp with a fork.
  6. Brush it lightly all over with egg, make a slit in the top with a knife then sprinkle sea salt and Parmesan on the top.
  7. Use a big spatula to gently scoop it up and place it on the baking sheet. Repeat until all the calzones are made.
  8. Bake 26 - 30 minutes until golden brown and bubbly in the center. Let set 5 - 10 minutes before serving with warm sauce for dipping.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/chicken-spinach-and-artichoke-calzones-personal-size/

Chicken Calzones

Baked Chicken Ziti Stuffed Peppers

Baked Chicken Ziti Stuffed Peppers

Colorful bell peppers stuffed with a skillet chicken ziti for a delicious twist that brings two classics together in a new way. The stuffing is made of diced tomato sauce, ricotta and mozzarella with vegetable rotini pasta and bites of tender chicken.

The filling comes together in a skillet and then gets stuffed into the peppers and baked. For ease you can use leftover or rotisserie chicken but if you don’t have either on hand it’s simple to bake up the chicken while you’re making the sauce and pasta.

If you’re looking for a way to shake up your baked ziti routine then this is a great way to do it. The natural sweetness of the peppers and the acidic tomatoes balance each other out and are perfect with the chicken and chewy pasta. Stuffing peppers is becoming routine in my house.

I love reinventing them.

Chicken Ziti Stuffed Peppers

Baked Chicken Ziti Stuffed Peppers

Rating: 51

Prep Time: 30 minutes

Cook Time: 45 minutes

Yield: 6 servings

Baked Chicken Ziti Stuffed Peppers

Colorful bell peppers stuffed with a skillet chicken ziti for a delicious twist that brings two classics together in a new way. The stuffing is made of diced tomatoes, ricotta and mozzarella with vegetable rotini pasta and bites of tender chicken.

Ingredients:

1 + 1/4 pounds chicken breast (about 2 + 1/2 cups cooked & chopped)
coarse salt and fresh black pepper
2 tablespoons olive oil
1 small yellow onion, diced
4 cloves garlic, minced
2 (14 ounce) cans petite-diced tomatoes
1 teaspoon dried Italian seasoning, crushed between fingertips
6 ounces vegetable rotini pasta (or any medium-sized pasta)
1 cup ricotta cheese
1 + 1/2 cups mozzarella cheese, divided
2 tablespoons grated Parmesan cheese
1/3 cup half & half
6 bell peppers, sliced in half lengthwise or with the tops cut off, seeds removed

Instructions:

  1. Preheat oven to 400 degrees F. Season the chicken well with salt and pepper and bake until cooked through.
  2. Meanwhile in a large saucepan heat the oil over medium-low heat and saute the onion and garlic until softened. Add the tomatoes, Italian seasoning, about a teaspoon salt and 1/8 teaspoon black pepper. Bring to a simmer and stir often.
  3. Meanwhile, cook the pasta to al dente according to package directions.
  4. On a cutting board slice the chicken into bite-sized pieces.
  5. Turn off the sauce and remove about 3/4 cup of it - set it aside. Mix the ricotta, 1 cup mozzarella, Parmesan and half & half into the sauce. Stir in the chicken and cooked pasta.
  6. Lightly grease the bottom of a deep-sided roasting pan and spread the cup of sauce in the bottom. Spoon the filling into the peppers and set them in the roasting pan, if they're touching that's ok.
  7. Cover with foil and bake 25 - 30 minutes. Remove the foil and sprinkle the tops with mozzarella. Bake 10 - 15 more minutes.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/baked-chicken-ziti-stuffed-peppers/

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut Squash Lasagna with Parmesan Spinach Sauce

Lasagna takes on a unique twist with butternut squash and a Parmesan spinach sauce. I hope the vegetables won’t turn you off because it’s everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles. Even vegetable haters will like it, if you can convince them to give it a chance.

The butternut squash finds its way into the filling along with a trio of vegetables including onion, roasted red pepper and garlic. There’s also the requisite ricotta cheese, mozzarella, fresh parsley, Italian seasoning and a couple pinches of nutmeg.

The spinach sauce is crazy-easy to make and so moreish you could pour it right into a bowl and eat it straightaway with a spoon. Or a straw.

Running down the short list of ingredients you may not get the impression that the total sum of their parts could be so delicious. All you do is whiz together chicken broth, fresh baby spinach and sour cream in a food processor then stir in Parmesan cheese and a touch of red pepper flakes for an optional albeit subtle kick of heat. That’s it. Use as is. No cooking needed, it will thicken up all on its own as it bakes.

Butternut Squash Lasagna

Let’s talk noodles. There’s three different types: fresh, oven-ready and dried. I prefer to use fresh ones. There’s no worries over whether they’re cooked enough like with oven-ready noodles. The dried noodles add extra time to an already time-consuming recipe plus you have to deal with breakage and noodles sticking together. The fresh ones are the easiest to work with and, I think, the best tasting. Plus, they’re time savers because you can use them straight from the package. Look for them in the refrigerated section where the fresh tortellini and ravioli are found.

The squash gives it a subtle sweetness that is well-balanced by all the savory goodness of the gooey cheese and the creamy, spicy spinach sauce that helps brighten everything up.

Truth be known, if this were to replace the traditional lasagna I’ve eaten my entire life, from here on out, I might not miss it at all.

Don’t tell my Mom.

Butternut Squash & Spinach Lasagna

Butternut Squash Lasagna with Parmesan Spinach Sauce

Rating: 51

Prep Time: 30 minutes

Cook Time: 1 hour

Yield: 8 servings

Butternut Squash Lasagna with Parmesan Spinach Sauce

Butternut squash lasagna with a creamy Parmesan spinach sauce. I hope the vegetables won't turn you off, it's everything you would expect from a traditional lasagna and more with layers of gooey cheese and carb-laden noodles.

Ingredients:

2 tablespoons olive oil
1 small yellow onion, diced
1 roasted red pepper, diced
4 cloves garlic, minced
1/2 teaspoon Italian seasoning
salt and fresh black pepper
butter, for greasing the pan
3 cups firm cooked butternut squash, diced small or lightly mashed
15 ounces ricotta cheese
2 eggs, lightly beaten
1 tablespoon fresh chopped parsley
1/8 teaspoon of fresh grated nutmeg or ground cinnamon
1 pound mozzarella cheese, shredded, divided
12 ounces fresh lasagna noodles (or 9-10 ounce oven ready - no cook noodles)
Sauce:
1 can (14 ounces) reduced sodium chicken broth
3 cups fresh, uncooked baby spinach leaves
1/2 cup sour cream
1/4 teaspoon red pepper flakes, optional
1/2 cup fresh grated Parmesan cheese, plus more for serving

Instructions:

  1. In a medium skillet or saute pan heat the oil over medium low heat and cook the onion, pepper, garlic and Italian seasoning until soft, seasoning well with salt and pepper and stirring often. Allow to cool.
  2. Preheat the oven to 375 degrees F. and butter a 9x13 lasagna or casserole pan with deep sides.
  3. Meanwhile, make the sauce:
  4. Add the broth, spinach, sour cream and red pepper flakes to the bowl of a food processor or blender. Pulse until smooth with some flecks of spinach. Stir in the Parmesan cheese. Season with salt and pepper to taste.
  5. In a medium bowl mix the squash, eggs, ricotta, parsley, nutmeg, the sauteed onion mixture, and a 1/2 cup of the mozzarella together with a couple dashes of salt and pepper.
  6. Cover the bottom of the pan with a thin layer of the sauce then cover with noodles. Spoon half the squash mixture over the noodles and spread out evenly with the back of the spoon. Cover generously with a layer of sauce. Sprinkle with a third of the mozzarella.
  7. Repeat the layering - start with a layer of noodles, the remaining squash mixture, more sauce and another third of the cheese.
  8. To finish top with another layer of noodles, a generous layer of sauce and the remaining mozzarella. You may have a little sauce left, you can simmer that in a small saucepan for five minutes to serve with the lasagna.
  9. Cover with aluminum foil and bake 50 - 60 minutes until piping hot in the center. Remove the foil 20-25 minutes into the cooking time so the top can brown. Allow to set for 10 minutes before cutting. Slice into squares and serve with a ladle of sauce if you have any leftover and fresh grated Parmesan cheese.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/butternut-squash-lasagna-parmesan-spinach-sauce/

Lemon Ricotta Chicken Parmesan

Lemon Ricotta Chicken Parmesan

A combination of panko and seasoned bread crumbs form the crunchy coating on chicken cutlets that are pan-fried  and topped with lemony ricotta and mozzarella cheese. They then bake until the ricotta reaches a molten hot state and the mozzarella melts and gets some wonderful caramelized spots on it.

Rather than the traditional tomato sauce chicken parmesan is served with, the very same one I’m bored with, this has a lemon sauce that you can add a little white wine to. . . or not. It’s perfectly delicious all on its own flavored with a little garlic, a little parmesan cheese, chicken broth and fresh-squeezed lemon juice.

Bright, fresh flavors that make old-fashioned chicken parmesan new again. Chicken parmesan reinvented.

You’re welcome.

Lemon Ricotta Chicken Parmesan

Rating: 51

Prep Time: 30 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

Lemon Ricotta Chicken Parmesan

Crunchy chicken cutlets topped with lemony ricotta and mozzarella cheee served over with linguine with lemon sauce.

Ingredients:

2 eggs
1/2 cup panko crumbs (Japanese bread crumbs)
1 cup seasoned bread crumbs
vegetable oil, for pan-frying the chicken
1 + 1/4 pounds chicken cutlets
salt and fresh black pepper
1 + 1/2 cups ricotta cheese
1 teaspoon fresh grated lemon zest (just the yellow part not the white pith)
1 teaspoon fresh grated parsley
8 ounces mozzarella cheese, thinly sliced
Sauce:
3 cloves garlic, minced
2 tablespoons butter
2 tablespoons flour
1 can (14 ounce) chicken broth
1/4 cup white wine, optional
1/3 cup fresh grated Parmesan cheese, plus more for serving
1/4 cup fresh squeezed lemon juice
12 ounces linguine (I like whole-grain Barila)

Instructions:

    Make the chicken:
  1. Set up a dredging station: beat the eggs with a tablespoon of water in a wide, shallow bowl. On a large dish mix the panko and seasoned bread crumbs together.
  2. In a large deep-sided saute pan or skillet (big enough to pan-fry half the chicken at once) pour in enough oil to generously cover the bottom (about 1/8-inch) and heat over medium heat.
  3. Season both sides of the chicken cutlets with salt and pepper and working one at a time, using tongs, dip them in the egg, allow excess to drip off then coat them with the bread crumbs, patting them on with your hands.
  4. Cook 2 - 3 minutes until golden brown then turn over and repeat. You don't have to cook them all the way through you just want to cook until crispy. Remove to paper towels to drain. Add more oil to the pan as needed and cook in batches.
  5. Preheat oven to 375 degrees F. Grease a large roasting pan or baking sheet with sides lightly with oil. Place the cooked chicken on it an inch apart.
  6. In a small bowl mix the ricotta with the lemon and parsley. Spoon it over the chicken and spread across the top edge to edge. Top with mozzarella. Bake about 25 minutes or until cheese is melted with some brown spots.
  7. Meanwhile make the sauce and cook the spaghetti:
  8. In a medium saucepan melt the butter over low heat, add the garlic and saute 1 - 2 minutes. Whisk in the flour and continue cooking 2 - 3 minutes, stirring often. Slowly whisk in the chicken broth then the wine, if using.
  9. Turn heat up to medium-high and bring to a simmer. Maintain simmer for 3 minutes, stirring often. Whisk in the Parmesan and continue cooking 2 minutes. Remove from heat and whisk in the lemon juice, about 1/2 teaspoon of salt and 1/8 teaspoon black pepper.
  10. Meanwhile cook the pasta in plenty of salted water according to package directions. Reserve 1/4 cup of the cooking water before draining.
  11. Drain the pasta and add it to the sauce with the reserved cooking water. Set the pan over low heat. Gently stir to coat the pasta with the sauce, continue for 2 minutes or so then remove from heat.
  12. To serve: top the pasta with a chicken cutlet and lots of fresh grated Parmesan.

Notes:

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

http://www.cinnamonspiceandeverythingnice.com/lemon-ricotta-chicken-parmesan/

Crash Hot Parmesan Meatballs for Spaghetti or Sliders

Crash Hot Meatball Parm Sliders

Baked Italian meatballs smashed flat and topped with tomato sauce, ricotta and mozzarella. You can serve them with spaghetti for a special treat or make mouth-watering sliders (or heroes) out of them. They’re the perfect size.… 

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