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Slow Cooker Apple BBQ Bacon-Wrapped Chicken

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Apple BBQ Bacon Wrapped Chicken

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Slow Cooker Apple BBQ Bacon-Wrapped Chicken

The flavors in this dish are simply amazing! Chicken breast wrapped in bacon, then slow cooked in a chunky apple BBQ sauce.
Course: Entrée
Cuisine: American
Servings: 4

Ingredients

  • 4-6 frozen, boneless, skinless chicken breasts
  • 1 lb. bacon
  • 1 1/2 c. BBQ sauce your choice
  • 1/4 c. brown sugar
  • 5 sm. apples peeled and chopped
  • 3 T. lemon juice

Instructions

  • Wrap each chicken breast in 2-3 pieces of bacon and place in a slow cooker.
  • In a large bowl, combine BBQ sauce, brown sugar, chopped apples and lemon juice. Pour mixture over chicken.
  • Cover and cook on LOW for 6-8 hours.

Slow Cooker Pumpkin Pie Oatmeal

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Slow Cooker Pumpkin Pie Oatmeal

Wake up to a warm bowl of our healthy overnight pumpkin and spice steel cut oats, topped with pure maple syrup and chopped pecans. Your house will smell amazing!
Course: Breakfast
Cuisine: American
Servings: 6

Ingredients

  • 1 c. steel cut oats
  • 1 (12 oz.) can evaporated milk
  • 3 c. water
  • 1 c. pumpkin
  • 1/2 c. brown sugar
  • 3 T. pure maple syrup
  • 1 tsp. vanilla extract
  • 1 1/2 tsp. cinnamon
  • 1/4 tsp. nutmeg
  • chopped pecans for serving
  • pure maple syrup for serving

Instructions

  • Spray the inside of your slow cooker with non-stick cooking spray.
  • In a large bowl, stir together steel cut oats, evaporated milk, water, pumpkin, brown sugar, 3 tablespoons pure maple syrup, vanilla extract, cinnamon and nutmeg.
  • Pour oatmeal mixture into the slow cooker. Cover and cook on LOW overnight for 6-7 hours.
  • Serve warm, drizzled with maple syrup and chopped pecans.

Lasagna Roll-Ups

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Lasagna Roll-Ups

Pasta noodles filled with meat, cheese, and veggies, topped with pasta sauce, mozzarella cheese, and fresh basil. Perfectly portioned for individual serving!
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • 8 lasagna noodles
  • 1 lb. lean ground beef, turkey or sausage
  • 1 T. olive oil
  • 1 clove garlic minced
  • 1/2 med. onion chopped
  • 4 c. prepared spaghetti sauce divided
  • 1/2 tsp. Italian seasoning
  • 1 (12 oz.) cont. Darigold Trim 2% cottage cheese
  • 2 c. shredded mozzarella cheese divided
  • Fresh chopped basil for garnish, if desired

Instructions

  • Cook lasagna noodles 8 to 10 minutes or according to package directions, until al dente. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on sheets of waxed or parchment paper. Pat dry, if needed.
  • Meanwhile in a large skillet, heat olive oil over medium heat. Add garlic and onions and sauté for 2-3 minutes. Add ground meat and brown. Drain off excess fat. Add 1 cup spaghetti sauce and Italian seasoning, stir to combine; reduce heat to medium low. Simmer for about 5-10 minutes.
  • Spread 2 cups of spaghetti sauce in bottom of a 13 x 9-inch baking dish or pan.
  • In a large bowl, combine cottage cheese and 1 cup mozzarella cheese together. Evenly spread the cheese mixture and meat sauce down the center of each lasagna noodle. Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining 1 cup spaghetti sauce over rolls and sprinkle with remaining 1 cup mozzarella cheese.
  • Loosely cover dish with foil and bake in a preheated 375 degree oven for 35-40 minutes or until hot and bubbly and the cheese is melted. Garnish with basil, if desired. Serve with a green salad and crusty French bread.

Notes

I like to cook a few extra lasagna noodles in case they tear. Sautéed mushrooms, green pepper, or celery would be a great addition to the meat filling. If you like heat, add a pinch of red pepper flakes.

Oven Roasted Tomatoes with Bacon and Blue Cheese

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Oven Roasted Tomatoes with Bacon and Blue Cheese

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Oven Roasted Tomatoes with Bacon and Blue Cheese

Heirloom or Beefsteak tomatoes topped with crushed buttery crackers, bacon, bleu cheese, and spring onions. Serve alongside a juicy steak, pork chop or grilled chicken. Use Cherry tomatoes to make cute lil' appetizers!
Course: Side Dish
Cuisine: American
Servings: 6

Ingredients

  • 1 sleeve Ritz crackers crushed
  • 1 (5 oz.) container blue cheese crumbled
  • 1/2 lb. bacon cooked and crumbled
  • 1/4 c. green onions finely chopped
  • 1/2 c. butter melted
  • 3 lg. tomatoes cut in half crosswise
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper

Instructions

  • Preheat the oven to broil. Line a small rimmed baking sheet with aluminum foil.
  • In a small bowl, combine the cracker crumbs, blue cheese, bacon, and green onions. Add the melted butter, stirring to mix well.
  • Place the tomatoes, cut sides up, on the prepared baking sheet. Sprinkle the tomato halves evenly with the salt and pepper. Divide the cracker mixture evenly among the tomato halves. Broil 5 inches from the heat with the oven door cracked open until lightly browned, 5 to 7 minutes.
  • Cook's Note: Use cherry tomatoes to make cute lil' appetizers!

Salmon Chowder

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Salmon Chowder

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Salmon Chowder

Mashed potatoes gives this soup a thick, creamy texture, without the added calories from heavy cream or butter.
Course: Soup
Cuisine: American
Servings: 6

Ingredients

  • 1 T. canola oil
  • 1/3 c. carrot chopped
  • 1/3 c. celery chopped
  • 4 c. reduced-sodium chicken broth
  • 1 1/2 c. water
  • 1 (12 oz.) wild salmon fillet skinned
  • 2 1/2 c. frozen cauliflower florets thawed and coarsely chopped
  • 3 T. fresh chives or scallions chopped, or 1 1/2 T. dried chives
  • 1 1/3 c. instant potatoes or 2 c. leftover mashed potatoes
  • 1/4 c. fresh dill chopped, or 2 tsp. dried tarragon
  • 1 T. Dijon mustard
  • 1/4 tsp. salt
  • freshly ground pepper to taste

Instructions

  • Heat oil in a large saucepan or Dutch oven over medium heat. Add carrot and celery and cook, stirring frequently, until the vegetables just begin to brown, 3 to 4 minutes. Add broth, water, salmon, cauliflower and chives (or scallions) and bring to a simmer. Cover and cook, maintaining a gentle simmer, until the salmon is just cooked through, 5 to 8 minutes. Remove the salmon to a clean cutting board. Flake into bite-size pieces with a fork.
  • Stir instant potatoes (or leftover mashed potatoes), dill (or tarragon) and mustard into the soup until well blended. Return to a simmer. Add the salmon and reheat. Season with salt and pepper.

Slow Cooker Chocolate Brownies

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Slow Cooker Chocolate Brownies

These sweet, chewy, triple chocolate brownies are definitely a crowd pleaser!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 1/4 c. all-purpose flour
  • 1/4 c. unsweetened cocoa powder
  • 3/4 tsp. baking powder
  • 1/2 tsp. coarse salt
  • 1/2 c. unsalted butter cut into pieces
  • 8 oz. bittersweet chocolate chopped
  • 1 c. granulated sugar
  • 3 lg. eggs
  • 1 c. walnut halves coarsely chopped
  • 1 c. semisweet chocolate chips

Instructions

  • Lightly coat a 5-quart slow-cooker insert with cooking spray. Line bottom with parchment paper and lightly coat with spray. In a small bowl, whisk together flour, cocoa, baking powder, and salt.
  • Place butter and chocolate in a medium microwave-safe bowl and microwave in 30-second increments, stirring after each, until chocolate is melted. Add sugar; stir to combine. Stir in eggs. Add flour mixture, walnuts, and chocolate chips and stir just until moistened (do not over-mix). Transfer to the slow cooker and smooth top.
  • Cover and cook on LOW for 3 1/2 hours. Uncover and cook for 20 minutes more. Remove the insert from the slow cooker and run a knife around the edge to loosen the brownies. Let cool completely in the insert on a wire rack for about 2 hours. Turn out onto a work surface and cut into desired shapes.
  • Cook's Note: The center may look undercooked when time is up, but it will be perfect once cooled

Mediterranean Chickpea Salad

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Mediterranean Chickpea Salad

Chickpeas, tomato, red onion, cucumber, Kalamata olives and feta cheese are the main characters in this easy, flavorful, Mediterranean inspired salad!
Course: Salad
Cuisine: Mediterranean
Servings: 6

Ingredients

  • 2 (15 oz.) cans chickpeas (garbanzo beans) drained and rinsed
  • 1 lg. tomato seeded and chopped
  • 1 c. feta cheese crumbled
  • 1 small red onion chopped
  • 1 c. English cucumber chopped
  • 1 c. kalamata olives or black olives, pitted
  • 2 cloves garlic minced
  • 1/4 c. fresh cilantro chopped
  • 2 T. olive oil
  • 2 T. lemon juice
  • Salt and fresh black pepper to taste

Instructions

  • In a large bowl, toss together the garbanzo beans, tomatoes, feta cheese, onion, cucumber, olives, garlic, and cilantro.
  • In a separate bowl, whisk together the olive oil and lemon juice; season with salt and pepper and pour over the salad. Refrigerate at least 4 hours before serving.

Sweet Potato Pie with Cinnamon Roll Crust

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Sweet Potato Pie Cinnamon Roll Crust

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Sweet Potato Pie with Cinnamon Roll Crust

My favorite way to eat this pie is chilled with homemade whipped cream OR you can cover it with toasted marshmallows, either way, it's absolutely delicious!
Course: Dessert
Cuisine: American
Servings: 8

Ingredients

  • 1 recipe Papa's Pie Crust (makes 2 pie shells) freeze remaining crust
  • 1 T. unsalted butter melted
  • 2 tsp. cinnamon
  • 1 1/2 c. sweet potato cooked, mashed and cooled
  • 1 c. light brown sugar packed
  • 1/2 c. heavy cream
  • 1/2 c. half and half
  • 3 lg. eggs
  • 1 tsp. pure vanilla extract
  • 3/4 tsp. cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. salt
  • 1 lg. egg white plus 1 tsp. water, beaten
  • 13 large marshmallows cut in half width wise for topping

Instructions

  • Preheat oven to 400 degrees. Prepare Papa's Pie Crust recipe according to directions. Roll out one pie disk onto a lightly floured surface into a 12-inch circle. Brush with melted butter and sprinkle evenly with 2 teaspoons of cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
  • Arrange and press miniature cinnamon rolls, flat side down, evenly into the bottom and up the sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Set aside.
  • In a large bowl, whisk together mashed sweet potato, brown sugar, heavy cream, half and half, eggs, vanilla, cinnamon, cloves and salt. Using a whisk or switching to a hand mixer, whisk ingredients until smooth and thoroughly combined.
  • Brush pie crust lightly with egg white/water mixture. Then, pour sweet potato mixture carefully on top of pie crust. Bake for about 40 minutes, or until filling has puffed up slightly and a toothpick inserted in the center comes out clean.
  • Remove pie from oven and heat broiler. Top pie with halved marshmallows and place under broiler until marshmallows are a golden brown, about 1 minute. Cool pie on a cooling rack before serving.
  • Cook's Note: Place 16 sliced marshmallows around the outside edge of the pie, follow by 8 slices in the middle then 1 in the center OR simply top with whipped cream when pie is cooled, if desired.

Notes

Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust/

Bok Choy Soup

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5 from 2 votes

Bok Choy Soup

This truly is "Soup for the Soul." If you're feeling under the weather or just want a GREAT tasting soup, then try this delicious Asian-inspired soup with chicken, rice, and Bok Choy!
Course: Soup
Cuisine: Chinese
Servings: 6
Author: Monica Wofford-Andres

Ingredients

  • 3 lg. stalks Bok Choy washed, separated, and chopped
  • 1 T. olive oil
  • 1 c. diced onion
  • 2 cloves garlic minced
  • 1 knob fresh ginger peeled and thinly sliced
  • 2-3 skinless, boneless chicken breasts
  • 6 c. water
  • 5 T. chicken bouillon crystals or 5-7 bouillon cubes
  • 1 c. diced carrots
  • hot cooked rice for serving, if desired

Instructions

  • Wash Bok Choy, separate dark greens from white stalks, and cut both into bite-size pieces; set aside.
  • In a large stockpot, over medium heat, add olive oil. Sauté onions, garlic, and ginger.
  • Add chicken, brown on each side. Cover with 6 cups water and add bouillon, bring to a boil reduce heat and simmer for about 45-minutes to an hour. Skim off foam with a spoon and discard. Remove chicken to a cutting board and dice or shred; return to the pot.
  • Add Bok Choy dark greens and carrots, cook for about 20 minutes. Add Bok Choy white stalks, boil for another 10 minutes.
  • Serve over hot cooked rice, if desired.

Notes

You can easily substitute chicken broth or stock for water and chicken bouillon. 

Quick and Easy Alfredo Sauce

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Alfredo Sauce

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Quick and Easy Alfredo Sauce

This sauce is the easiest, tastiest, Alfredo sauce I have ever made! You won't be disappointed!!
Course: Entrée
Cuisine: Italian
Servings: 2 1/2 cups

Ingredients

  • 1/2 c. butter room temperature
  • 1 (8 oz.) pkg. cream cheese cubed, room temperature
  • 1 tsp. minced garlic
  • 1 1/3 c. warm milk
  • 1/2 c. grated Parmesan cheese
  • pepper to taste

Instructions

  • Melt butter in a medium, non-stick saucepan over medium heat.
  • Add cream cheese and garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper.
  • Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with more milk if needed.

Chicken Alfredo Lasagna Roll Ups

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Chicken Alfredo Lasagna Roll-Ups

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Chicken Alfredo Lasagna Roll Ups

These make a wonderful presentation! Lasagna noodles filled with a spinach, ricotta cheese, and shredded chicken, then baked in a rich, creamy homemade Alfredo sauce. Serve with a green salad and crusty French bread!
Course: Entrée
Cuisine: Italian
Servings: 8

Ingredients

  • Quick and Easy Alfredo sauce (below)
  • 8 lasagna noodles
  • 1 (10 oz.) pkg. frozen chopped spinach thawed and squeezed
  • 2 T. green onions thinly sliced, optional
  • 1 pint part-skim ricotta cheese
  • 1/4 c. grated Parmesan cheese
  • 1/2 tsp. salt
  • 1 egg
  • 2 c. shredded cooked chicken seasoned with salt and pepper
  • 1 c. mozzarella cheese shredded
  • Basil ribbons for garnish, if desired
  • Quick and Easy Alfredo sauce
  • 1/2 c. butter room temperature
  • 1 (8 oz.) pkg. cream cheese cubed, room temperature
  • 1 tsp. minced garlic
  • 1 1/3 c. warm milk
  • 1/2 c. grated Parmesan cheese
  • pepper to taste

Instructions

  • Prepare Alfredo sauce below, set aside.
  • Cook lasagna noodles 8 to 10 minutes or according to package directions, until al dente. Drain; rinse under cold water to stop the cooking. Arrange cooked noodles on sheets of waxed or parchment paper. Pat dry, if needed.
  • Meanwhile, spread about 2/3 of the Alfredo sauce in bottom of a 13 x 9-inch baking dish or pan.
  • In a large bowl, combine spinach, green onions, ricotta cheese, Parmesan cheese, salt and egg; mix well. Evenly spread the ricotta cheese mixture and shredded chicken down the center of each lasagna noodle. Roll up, jelly-roll style; place seam-side down in dish. Spoon remaining sauce over rolls and sprinkle with mozzarella cheese.
  • Cover dish with foil and bake in a preheated 375 degree oven for 30 minutes or until hot and bubbly and the cheese is melted. Garnish with basil, if desired. Serve with a green salad and crusty French bread.
  • ALFREDO SAUCE: Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long.
  • Cook's Note: I like to cook a few extra lasagna noodles in case they tear. Sautéed mushrooms would be a great addition to the filling.

Pear, Blue Cheese, and Walnut Salad with Maple Syrup Vinaigrette

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Pear, Blue Cheese, and Walnut Salad with Maple Syrup Vinaigrette

Sweet juicy pears, salty blue cheese crumbles and crunchy walnuts, served over a bed of peppery arugula and spinach, then drizzled with Maple Syrup Vinaigrette!!
Course: Salad
Cuisine: American
Servings: 4

Ingredients

  • 2 handfuls spinach/arugula mix or other leafy greens
  • 2 pears sliced
  • 6 oz. blue cheese
  • 1/3 c. chopped walnuts for sprinkling
  • Maple Syrup Vinaigrette for drizzling (recipe below)
  • VINAIGRETTE :
  • 4 T. olive oil
  • 2 T. red wine vinegar
  • 1 T. plus 1 tsp. Maple syrup
  • 1/2 tsp. Dijon mustard
  • salt to taste

Instructions

  • Dress 4 chilled salad plates with your choice of leafy greens. (I think arugula and spinach work nicely here, it adds a peppery dimension to the sweet and salty flavors.) Add sliced pears, chunks of blue cheese, crunchy walnuts, and a drizzle of Maple Syrup Vinaigrette and there you have it!
  • VINAIGRETTE: Place olive oil, red wine vinegar, maple syrup, Dijon mustard and salt in a small jar. Cover with a lid, shake to combine. Drizzle over the salad.
  • Cook's Note: Make this salad just before serving, as pears go brown very quickly.

Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

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Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

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Pumpkin Whoopie Pies with Cinnamon Cream Cheese Filling

Cinnamon cream cheese frosting, sandwiched between two pumpkin cake-like cookies!
Course: Dessert
Cuisine: American

Ingredients

  • WHOOPIE PIES :
  • 1 c. brown sugar
  • 1 c. granulated sugar
  • 1 c. vegetable oil
  • 1 (15 oz.) can pumpkin
  • 1 tsp. vanilla extract
  • 2 lg. eggs
  • 3 c. all-purpose flour
  • 1 T. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. ground ginger
  • 1/2 tsp. salt
  • 1/2 tsp. ground nutmeg
  • 1/4 tsp. ground cloves
  • Cinnamon Cream Cheese Filling :
  • 1 (8 oz.) pkg. cream cheese softened
  • 1/2 c. unsalted butter room temperature
  • 1 (16 oz.) pkg. confectioner's sugar
  • 1 tsp. vanilla extract
  • 1/2 tsp. cinnamon

Instructions

  • Preheat oven to 350 degrees.
  • In a large bowl, beat together brown sugar, granulated sugar, oil, pumpkin and vanilla. Add eggs one at time, mixing well after each addition.
  • In a separate bowl, shift together the dry ingredients. Slowly incorporate the dry ingredients into the wet until just combined.
  • Using a pastry bag with a round tip, or a big zip top plastic bag with one corner snipped, squeeze out concentric circles of batter, starting from the middle and working outward until the circles are about 2 inches in diameter. Bake for 11 minutes and cool on a rack.
  • FILLING: In a large bowl, beat together cream cheese and butter. Add powdered sugar, vanilla and cinnamon, beat until smooth and creamy.
  • Frost the flat side of half the pies, top with remaining pies and sandwich together. Enjoy right away or chill overnight.

Jalapeno Cheddar Focaccia Bread

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Jalapeno Cheddar Focaccia Bread

This Italian bread is full of fantastic flavors. Topped with jalapenos and cheddar cheese. Crispy on the outside, chewy on the inside. Great for sandwiches!
Course: Bread
Cuisine: Italian
Servings: 8

Ingredients

  • 2 1/2 tsp. dry active yeast (1 packet)
  • 1 1/2 c. warm water (110 degrees )
  • 1 tsp. salt
  • 3 to 3 1/2 c. all-purpose flour
  • 1/4 c. olive oil divided
  • 1 to 1 1/2 c. cheddar cheese shredded
  • Pickled jalapeno slices to taste
  • 1 tsp. dried Italian herbs

Instructions

  • In a large mixing bowl, dissolve yeast in warm water; stir in salt. Slowly add 1 cup flour, stir until thoroughly mixed. Gradually add remaining flour, add enough flour, just until dough begins to form a ball and pulls away from side of bowl.
  • Knead on a lightly floured surface until dough is smooth and elastic. Place dough in a bowl greased with olive oil. Cover bowl and let rise in a warm place (about 80 degrees) until doubled in size, about 40 minutes.
  • Generously grease a 10x15-inch jelly-roll pan with 2 tablespoons olive oil. Punch down dough and roll out about 1/2-inch thick. Transfer dough to pan and pat out to pan edges.
  • Using fingers, firmly press the cheddar cheese and jalapenos into dough. Brush with remaining olive oil and sprinkle with herbs. Rise again, about 15 minutes.
  • Preheat oven to 400 degrees. Bake in the lower third of oven for 20 to 25 minutes or until edges of crust are well browned. Cut into 4-inch squares; serve hot.

Lemon Blueberry Bars

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Lemon Blueberry Bars

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Lemon Blueberry Bars

Sweet, tangy, lemon cream cheese bars with fresh blueberries and crumb topping.
Course: Dessert
Cuisine: American

Ingredients

  • 1 (18.25 oz.) pkg. yellow cake mix
  • 1/2 c. butter melted
  • 2 eggs divided
  • 2 (8 oz.) pkg. cream cheese softened
  • 1/2 c. sugar
  • 1 T. zest plus 3 T. juice from 1 lemon
  • 2 1/2 c, fresh blueberries

Instructions

  • Heat oven to 350 degrees. Line 13x9-inch pan with foil, with ends of foil extending over sides. In a large bowl, combine cake mix, melted butter and 1 egg; beat with an electric mixer until well blended. Press 2/3 of the mixture onto bottom of prepared pan.
  • In a separate bowl, beat cream cheese and sugar together until well blended. Add remaining egg, lemon zest and juice; mix well. Pour over crust; top with berries. Pinch small pieces of the remaining cake mixture between your fingers and sprinkle over the berries; lightly press into cream cheese layer.
  • Bake 55 to 60 minutes or until toothpick inserted in center comes out clean. Cool completely. Use foil handles to lift dessert from pan before cutting into bars. Keep refrigerated.
  • Cook's Note: For best results, refrigerate the cooled dessert before cutting into bars.

Slow Cooker Ranch Chicken

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Slow Cooker Ranch Chicken

Tender chicken smothered in gravy, served over hot cooked Jasmine rice. This recipe is the cousin to "Slow Cooker Ranch Pork Chops with Parmesan Mashed Potatoes." I spaced one day and used chicken breast instead of pork chops, Viola, a new recipe was born! My family really LIKES the original recipe, but absolutely LOVES this one!!
Course: Entrée
Cuisine: American
Servings: 6

Ingredients

  • 5-6 chicken breasts boneless, skinless
  • 1 packet dry ranch dressing seasoning
  • 1 (10 oz.) can cream of chicken soup
  • Fresh black pepper to taste
  • Hot cooked Jasmine rice for serving

Instructions

  • Place chicken, ranch seasoning, and soup into a medium-sized slow cooker on LOW for 6 hours or on HIGH for 4 hours. With a fork cut/shred chicken and stir into gravy.
  • Cook rice according to package directions for 5-6 servings. Scoop rice onto serving plates, top with shredded chicken and gravy. Season with pepper and garnish with parsley, if desired.

Spaghetti with Mussels

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Spaghetti with Mussels

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Spaghetti with Mussels

Steamed Penn Cove Mussels tossed with spaghetti, shallots, red pepper flakes, lemon zest and parsley.
Course: Entrée
Cuisine: Italian
Servings: 6

Ingredients

  • Coarse salt
  • 1 lb. spaghetti
  • 6 T. olive oil divided
  • 3/4 c. (4 large) shallots diced
  • 1 tsp. red pepper flakes
  • 3/4 c. dry white wine
  • 2 lbs. Penn Cove Mussels scrubbed and beards removed
  • 1 c. fresh flat-leaf parsley leaves chopped
  • 1/2 lemon zested and juiced

Instructions

  • Bring a large pot of salted water to a boil, and cook pasta until al dente. Drain pasta, reserving 1 cup pasta water.
  • Meanwhile, in another large pot, heat 4 tablespoons oil over medium-high heat; sauté shallots, red-pepper flakes until tender, about 5 minutes. Add wine; cook until liquid is reduced by one-third, about 2 minutes. Add mussels, cover with a tight-fitting lid, and steam until they open, 5 to 6 minutes; discard any that do not open after 6 minutes.
  • Add pasta to mussels, tossing until well combined. Add pasta water, and continue to toss and cook over medium-high heat until sauce has reduced and coats pasta. Stir in parsley leaves and lemon zest and juice. Stir in remaining oil, and serve immediately with crusty French Bread.

Cinnamon Roll Pie Crust

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Cinnamon Roll Pie Crust

Perfect pastry for Sweet Potato, Pumpkin or Apple Pies!
Course: Dessert
Cuisine: American
Servings: 1 pastry

Ingredients

  • 1 recipe Papa's Pie Crust (makes 2 pie shells) freeze remaining crust
  • 1 T. unsalted butter melted
  • 2 tsp. cinnamon

Instructions

  • Roll out one pie disk onto a lightly floured surface into a 12-inch circle. Brush with melted butter and sprinkle evenly with cinnamon. Roll up tightly and slice into 1/2-inch rounds, like miniature cinnamon rolls.
  • Arrange and press miniature cinnamon rolls, flat side down, evenly into the bottom and up the sides of a 9-inch glass pie plate, making sure there are no spaces between the rolls. Fill with desired filling and bake according to pie instructions.
  • Papa's Pie Crust Recipe: http://www.cookingmamas.com/papas-pie-crust.html