This dish is delicious and decadent. The perfect side dish for Thanksgiving or any special dinner. They bake in a rich butter sauce so they absorb all of the flavor with none of the fluff of the traditional Sweet Potato and marshmallow casserole. Try this as an elegant alternative this year.
Baked Maple Mascarpone Sweet Potatoes
3 large sweet potatoes peeled and sliced in 1/4 ” rounds
4 T butter
8 0z mascarpone cheese
1 t chopped rosemary
2 T maple syrup
1/2 c milk.
Preheat the oven to 350. Arrange sweet potato slices in layers in an oven proof dish ( I used a 8×8)
In a sauce pan melt butter and mascarpone cheese together over medium heat. Add maple syrup, milk and rosemary and stir to combine.
Pour mixture over potatoes and cover with foil. Bake for 45 minutes or until potatoes are tender. Serve on the plate with a spoonful of the butter sauce from pan over the top.
Think of this as a Greek Bolognese Sauce, it is a hearty and comforting dish. I served it with a salad of lettuce, radishes and beets and toasted pita with garlic.
Greek Pasta Casserole
16 oz of cooked pasta ( I used rigatoni)
1 lb ground Turkey (you could use lamb, beef or chicken)
1 can diced tomatoes (Undrained)
2 c chopped fresh spinach
2 T greek seasoning
2 cloves garlic chopped
2 T red wine vinegar
1 c cream
1 c crumbled feta
1 c mozzarella cheese
in a large skillet saute ground turkey until no longer pink, add 1 T greek seasoning, garlic, and spinach, cook over med until spinach is wilted and add tomatoes and vinegar.
Mix together with drained pasta and add to a large 9×12 baking dish. Add cream and feta and mozzarella cheese and remaining Greek Seasoning.
Cover with foil and bake at 350 for 20 minutes, stirring occasionally so pasta on top doesn’t get dry. Sauce will thicken and cheese will melt.
Cheesy Chipotle Chicken
4 chicken breasts
1 c mexican creama, found in the dairy section ( or 3/4 c sour cream and 1/4 c mayo mixed)
2 chipotle chilis in adobo chopped
1 1/2 c queso fresco (mexican cheese found in the dairy section), crumbled
Preheat oven to 350, mixed chopped chipotle chilis with crema in a shallow bowl/dish. Crumble queso fresco onto a plate or shallow dish. Dredge chicken breast in creama mixture, then dredge into cheese and place in a baking pan.
Bake for 30 minutes or until chicken in no longer pink ( use a meat thermometer)
A great accompaniment to this dish is a Corn, Tomato and Avocado Salad. Mix one bag cooked frozen corn with 1 c chopped cherry tomatoes and 1/2 chopped avocado. Add 1 T chopped cilantro. Squeeze the juice from half a lime over the top and add salt and pepper.
I love pumpkin ravioli but who has time or energy to make that, get all the flavor with none of the work with this baked ziti dish.
Baked Pumpkin and Sage Ziti
1 16 0z package of ziti or other pasta cooked and drained
2 c pumpkin puree
2 c ricotta cheese
1/4 c shredded parmesan cheese
1 T honey
1/2 t ground nutmeg
1 T chopped fresh sage
1 T butter
1/2 t salt
1/4 t pepper
1/4 c shredded mozzarella cheese
While pasta is cooking, mix pumpkin, ricotta and parmesan cheeses, honey, egg, nutmeg and sage in a bowl. When pasta is done drain and return to pot, add butter and stir over low heat until melted. Add pumpkin/cheese mixture and stir until evenly mixed. Stir in salt and pepper. Add to a large baking pan and sprinkle with shredded mozzarella. Bake for 20 min at 325 or until cheese is melted.
MMM, this is delicious.
Cheesy Kale, Sausage, and White Bean Casserole
1T olive oil
4 smoked sausage links sliced into 1/2 ” rounds
1 carrot peeled and diced
1/2 c diced yellow onion
1 rib celery diced
1 can white beans rinsed and drained
3 c fresh baby kale
2 T flour
1/4 t salt
1/8 t black pepper
1 c chicken stock
3/4 shredded cheddar cheese
1/2 c panko bread crumbs
In a large saute pan heat olive oil over med h high heat. Add sausage, carrot, onion and celery, saute until onion is soft. Add Beans and kale, continue to saute until kale is wilted. Add flour and stir and cook about 2 more minutes. Add stock and bring to a simmer, sauce will thicken, add 1/2 c cheddar cheese and stir until melted.
Preheat oven to 350
Pour mixture into a baking dish, top with panko and remaining cheese.
Bake for 30 minutes.
I love figs, I didn’t used to. I thought all figs tasted like Fig Newtons. Then I tried a fresh fig, delicious, juicy and just the right amount of sweetness to be the perfect accompaniment to any kind of cheese. Unfortunately they are hard to find around here so when I do I buy some. I found them at Fresh Market the other day and made this delicious appetizer. I would also be great with a salad for a light, vegetarian dinner or lunch.
1 loaf French Bread
6 figs sliced into 1/4 ‘ pieces
1 c crumbled goat cheese
1/3 c pistachios crushed
2-3 T olive oil
2 T honey
Preheat the oven to 400 degrees, slice the bread in half horizontally. Place on a baking sheet and drizzle or brush with olive oil, sprinkle on the goat cheese and then place the figs on top and sprinkle with pistachios. Place in the oven and bake for about 10 minutes 0r until cheese starts to melt. remove from oven and drizzle with honey. Cut into slices for appetizers or halves for meal portions.
I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.
Orange Buttermilk Chicken
4 chicken cutlets
1/2 c buttermilk
1/4 c orange juice (I used Florida fresh squeezed)
1 t hot sauce
1/4 t pepper
1 t salt
1 1/2 c panko bread crumbs
2T olive oil
Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.
Here is a menu for an easy, yet elegant Sunday dinner. Montreal Seasoned Top Sirloin Filets, Cheesy Hasselback Potatoes and Prosciutto Wrapped Asparagus
For the steak liberally sprinkle both sides with Montreal steak seasoning (found in the spice aisle at the grocery store). Grill to your desired doneness. See so far so easy.
5 large baking potatoes
6T melted butter
1 t chopped garlic
1 t dried parsley
1/2 t salt
1/4 t black pepper
1/2 c shredded cheddar cheese
Pre heat oven to 400. Peel and dry potatoes. carefully slice potatoes 3/4 of the way down, making sure not to slice all the way through in 1/4 ” slices (this is the hardest part of the meal) In a small bowl combine butter, garlic, parsley, salt and pepper. Place potatoes in an oven proof baking dish and pour butter mixture over top making sure to get into all the crevices.
Cook for 1 hour, basting the potatoes every 15 minutes. Using a hot pad, tilt baking pan to the side and use a spoon to catch the butter, spoon back over potatoes.
Remove from oven, sprinkle cheddar cheese on top and place back into the oven until cheese is melted
Prosciutto Wrapped Asparagus
16-20 spears of asparagus
4 slices of Prosciutto Ham
Preheat oven to 400. Bundle 4-5 spears of asparagus together and wrap with prosciutto. Place on a baking sheet.
Cook for about 10 minutes or until ham is crispy.
Serve meal with sour cream and bernaise sauce if desired.
Potatoes are my favorite food!
Loaded Baked Potato Casserole
1 bag small (petite) yukon gold potatoes cut in 1/8″ slices
1/4 c green onion or chives chopped
5 sliced cooked bacon
2 t salt
1/2 stick of butter
2 c milk
1/4 c flour
1 c shredded cheese
Pre heat oven to 350
Add potatoes, green onion and bacon to an oven proof baking dish
in a sauce pan melt butter over med heat, add flour and stir. Slowly add milk and continue cooking over med high heat until mixture starts to bubble, turn heat to low and continue stirring until liquid thickens into a sauce. Add salt and cheese, stir until cheese is melted. Pour mixture over potatoes in baking dish. Cover with foil and cook for 45 minutes or until potatoes are tender, remove foil and cook 15-20 minutes more or until top is golden.
Add a little zip to your stuffed shells recipe with pepperoni and arugula.
Pepperoni and Cheese Stuffed Shells
12 oz box of large shell shaped pasta
2 lb container of ricotta cheese
2 cups chopped pepperoni
3 c grated mozzarella cheese
1/4 c chopped arugula
1 T lemon juice
1 t lemon zest
2 T chopped basil
1 t crushed red pepper
1 t salt
1/2 t ground black pepper
1 1/2 c grated parmesan cheese
1 jar of your favorite tomato sauce
In a large pot boil shells until done, drain and rinse with cold water. Meanwhile prepare filling in a large mixing bowl. Add ricotta cheese, eggs, 1 cup pepperoni, arugula, lemon juice, lemon zest, salt, pepper, 1 cup parmesan cheese and 1 1/2 c mozzarella cheese, stir until combined.
Pre heat oven to 350. Pour about 1/2 c of tomato sauce onto the bottom of a large glass casserole pan to prevent shells from sticking. Use a heaping tablespoon to stuff each past shell with cheese mixture. Line them up in your casserole pan.
Top with tomato sauce and remaining pepperoni, mozzarella and parmesan cheese.
Bake for about 30 minutes or until sauce is bubbling and cheese is melted. Let cool in pan for 10 minutes and serve. Top with chopped basil and arugula if desired.