Cannelloni by Jessi Prestage

This has a few steps to follow - but is so worth the trouble! Very pretty, yummy, and you can make half to freeze for a meal in a few weeks!


Ingredients
Bechamel sauce


Filling
1 pound ground veal
8 ounces Italian-style pork sausage, casings removed
1 large garlic clove, minced
2 10 ounce packages frozen, chopped spinach (thaw, drain, and squeeze dry)
Salt and pepper
1 cup freshly grated Parmigiano-Reggiano cheese


To Assemble
1 1/2 pounds fresh pasta (lasagna sheets, cut into 4 inch rectangles)
1/2 cup freshly grated Parmigiano-Reggiano cheese


Preparation
Prepare the bechamel and set aside (recipe at bottom).


To make the filling, heat a large skillet over medium heat. Add the meats and garlic and cook, stirring frequently with a wooden spoon, until the meat is no longer pink. Tip the pan and spoon off the excess fat. Stir in the spinach and 1 cup of the bechamel sauce. Taste for salt and pepper. Remove from the heat and let cool slightly, then stir in the cheese.


Bring a large pot of water to a boil and add salt to taste. Have ready a large bowl of cold water, and spread out some lint-free (paper) towels on a flat surface.


Add the pasta squares to the pot a few at a time and cook less than a minute. Scoop the pasta and dip in the cold water until cool enought to handle. Lay on the towels and continue to cook the rest of the pasta in the same way.


Preheat the oven to 350 degrees. Butter two 11x8x2 inch baking dishes.


To assemble the cannelloni, spread a thin layer of sauce over the bottom of each baking dish. Spread some of the filling over each pasta square, leaving a 1/2 inch border along one side. Loosely roll up each pasta square and place the rolls seam side down in the baking dishes. Spoon the remaining sauce over the pasta. Sprinkle with cheese. The cannelloni can be assembled up to one day ahead. Cover with plasic wrap and refrigerate.


Bake 30 minutes (longer if refrigerated) or until the sauce is bubbling and the top is golden brown. Serve hot.


Bechamel Sauce
Makes 4 cups


4 cups milk
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
Pinch of freshly grated nutmeg (so small, but so worth it!)
Salt and white pepper


Heat the milk in a medium saucepan until small bubbles form around the edges.


Meanwhile, melt the butter in a large saucepan over medium-low heat. Add the flour and stir well. Cook, stirring, 2 minutes.


Very slowly begin adding the hot milk in a thin stream, whisking constantly. It will smooth as you stir. When all milk is added, stir in the remaining seasoning. Cook 2 minutes more. Remove from heat and pour into a bowl.


If not used immediately, place a piece of plastic wrap directly on the surface to prevent a skin from forming. Can be made a day ahead.


***This recipe is taken from the Sopranos Cookbook. I love me some Italian food!!!

Baked Ziti by Jennifer McMurry

• 1 pound ziti pasta
• 1 onion, chopped
• 1 pound lean ground beef
• 2 (26 ounce) jars spaghetti sauce (I like Tomato and Basil)
• 6 oz. provolone cheese, sliced
• 1 1/2 cups light sour cream
• 1 cup of mozzarella cheese, shredded
• 2 to 3 tablespoons grated Parmesan cheese


Directions


1. Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook about 8 minutes; drain.
2. In a large skillet, brown onion and ground beef over medium heat. Add spaghetti sauce, and simmer 15 minutes.
3. Preheat the oven to 350 degrees. Spray Pam in a 9x13 inch baking dish. Layer as follows: 1/2 of the ziti, Provolone cheese, sour cream, 1/2 sauce mixture, remaining ziti, mozzarella cheese and remaining sauce mixture. Top with grated Parmesan cheese.
4. Bake for 30 minutes or until cheeses are melted.


Serve with garlic bread and salad. Easy and one of my husband's favorites!

Creamy Chicken Divan Soup by Jackie Mewbourne

Since it is going to snow this week and the highs are going to be in the 30's -
I thought this would be a great recipe to warm you up. I pull the "meat of the
soup" out and serve to the girls since they are not soup eaters just yet.


Creamy Chicken Divan Soup - from Southern Living.


* 2 tablespoons butter
* 1 medium-size sweet onion, chopped
* 1 garlic clove, chopped
* 1/4 teaspoon dried crushed red pepper
* 1 (48-oz.) container chicken broth
* 2 (12-oz.) packages fresh broccoli florets (about 12 cups)
* 1 (8-oz.) package cream cheese, cut into cubes (I use low-fat cream cheese
here)
* 4 cups chopped cooked chicken (get a rotisserie chicken for a quick fix)
* 2 cups cooked white rice (optional) - I added this to make it a little more
hearty and filling
* 1 (8-oz.) block sharp Cheddar cheese, shredded (you can also use reduced fat
cheese)
* Salt and pepper to taste
* Toasted slivered almonds (optional)
Preparation
1. Melt butter in a Dutch oven over medium-high heat; add onion, and sauté 5 to
6 minutes or until tender. Add garlic and red pepper, and cook 2 minutes. Stir
in chicken broth and broccoli. Cover and bring to a boil; reduce heat to medium,
and cook 10 to 15 minutes or until broccoli is tender. Stir in cream cheese.
2. Process mixture with a handheld blender until smooth. Add chicken, rice, and
shredded cheese. Cook, stirring occasionally, 5 minutes or until cheese is
melted. Season with salt and pepper to taste. Serve immediately with almonds, if
desired.
Note: If you don't have a handheld immersion blender, let mixture cool slightly;
process mixture, in batches, in a regular blender until smooth, stopping to
scrape down sides as needed. Return mixture to Dutch oven, and proceed as
directed.
Serve with side salad or steamed veggie and roll.

Baked Spaghetti by Melinda Patterson

This recipe has lots of different substitution options, so you can "make it
your own"


*Baked Spaghetti*


12 ounces pasta (we usually use spaghetti or penne)


1 cup chopped onions


1 cup chopped green bell peppers


1 pound lean ground beef


1 (16 ounce) can diced tomatoes


1 (4.5 ounce) can mushrooms, drained


1 teaspoon dried oregano


2 cups shredded mild cheddar cheese


1 (10.75 ounce) can condensed cream of mushroom soup


1/4 cup water


1/4 cup grated parmesan cheese


1/4 tsp chopped garlic or garlic powder to taste


Bring a large pot of lightly salted water to a boil. Add pasta and cook for
8 to 10 minutes, or until al dente. Drain and set aside


In a large skillet over medium-high heat, saute the onions, green peppers
and ground beef. Once beef is brown and onions and peppers softened, add
the tomatoes, mushrooms oregano, and garlic. Simmer uncovered for 10
minutes.


Preheat oven to 350 degrees. Spray cooking spray in a 9x13 inch baking
dish. Place half of the cooked spaghetti into the prepared dish. Top with
half of the meat mixture. Sprinkle with 1 cup of the mild cheddar cheese.
Repeat. In a medium bowl, mix together cream of mushroom soup and water
until smooth; pour over casserole. Sprinkle with parmesan cheese.


Bake in preheated oven for 30 to 35 minutes. Let stand 10 minutes before
serving.


*Healthier options (I've tried all of these and they are as good, if not
better, than the original)*


- *Substitute the ground beef with ground turkey (our favorite) or
shredded chicken*
- *Substitute the regular shredded cheese with shredded cheese made with
2% milk.*
- ***Substitute the regular cream of mushroom soup with fat free cream of
mushroom soup*
- *Substitute the regular pasta for whole wheat*


**Can be made made ahead of time and left in the fridge until ready to bake.
If pre-made, bake for 30 minutes covered and 30 minutes uncovered**

Scrumptious California Salmon by Karen Hande

We love Salmon and this recipe makes it even better. The sauce is tangy and sweet. I like to buy salmon at Publix in the fresh fish area. Sometimes they don't have salmon available so I grab it from the freezer next to the fresh fish and it is still very good. I prefer wild caught, Alaskan salmon. If you get frozen salmon, it can easily be defrosted overnight in the fridge or leave out for a few hours in the vacuum-sealed bag.


3 garlic cloves, minced
1 tsp minced shallot (I sometimes add more to taste)
1 C orange juice
1 T balsamic vinegar
3 T honey
1 T ground ancho chili pepper
1/4 tsp salt
1/8 tsp pepper
1 Salmon filet (1 pound)
2 tsp canola oil (or olive oil)
2 T minced fresh cilantro (I sometimes leave out)


1. In a small saucepan, coated with cooking spray, saute garlic and shallot until tender. Add orange juice and vinegar. Bring to boil and simmer, uncovered for about 20 minutes. Stir in honey , chili pepper, salt, and pepper.


2. In a large ovenproof skillet, brown the salmon in oil on both sides. Brush with 1/4 C of the sauce. Bake, uncovered, at 400 for 8-10 minutes or until flakes easily.


3. Brush with remaining sauce and sprinkle with cilantro.


I like to serve it with cous-cous or rice and green vegtable. enjoy! :)

Chicken Cobbler Casserole by Bryan Miller

This is one of my all-time favorite casseroles from Southern Living.
I usually bake the chicken and then shred it. It tastes better than
boiled chicken. It also doubles or triples very easily. All you need
is something green and you have a great meal!

CHICKEN COBBLER CASSEROLE


Prep Time: 10 minutes
Cook Time: 25 minutes
Bake: 15 minutes
Yield: Makes 4 servings


Ingredients
6 tablespoons melted butter, divided
4 cups cubed sourdough rolls
1/3 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley
2 medium-size sweet onions, sliced
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine
1 (10 3/4-ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken
Preparation
Toss 4 tablespoons melted butter with next 3 ingredients; set aside.


Sauté onions in remaining 2 tablespoons butter in a large skillet over
medium-high heat 15 minutes or until golden brown. Add mushrooms, and
sauté 5 minutes.


Stir in wine and next 3 ingredients; cook, stirring constantly, 5
minutes or until bubbly. Spoon mixture into a lightly greased 9-inch
square baking dish; top evenly with bread mixture.


Bake at 400° for 15 minutes or until golden brown.

Roman Chicken by Betsy Morris

This is a great recipe from Giada De Laurentiis. I like to make it
when we have house guests because it is hard to mess up and seems a little fancy.
It is great made the day before, and then just add the capers and parsley where
you reheat. Don't be afraid of the prosciutto (salt-cured Italian ham)- it really makes this dish. It's usually with the imported cheeses in the deli of most grocery stores, I've found it at Wal-Mart. You can substitute bacon though =) I usually serve with pasta or roasted potatoes.
Roman-Style Chicken


Ingredients


6 skinless chicken breasts (recipe calls for bone-in, which
end up super moist... I usually use boneless for convenience)


1/2 teaspoon salt, plus 1 teaspoon


1/2 teaspoon freshly ground black pepper, plus 1 teaspoon


1/4 cup olive oil


1 red bell pepper, sliced


1 yellow bell pepper, sliced


3 ounces prosciutto, chopped


2 cloves garlic, chopped


1 (15-ounce) can diced tomatoes


1/2 cup white wine


1 tablespoon fresh thyme leaves


1 teaspoon fresh oregano leaves


1/2 cup chicken stock (I usually add more to have extra sauce)


2 tablespoons capers


1/4 cup chopped fresh flat-leaf parsley leaves


Directions


Season the chicken with 1/2 teaspoon salt and 1/2 teaspoon
pepper. In a heavy, large skillet, heat the olive oil over medium heat. When
the oil is hot, cook the chicken until browned on both sides. Remove from the
pan and set aside.


Keeping the same pan over medium heat, add the peppers and
prosciutto and cook until the peppers have browned and the prosciutto is crisp,
about 5 minutes. Add the garlic and cook for 1 minute. Add the tomatoes, wine,
and herbs. Using a wooden spoon, scrape the browned bits off the bottom of the
pan. Return the chicken to the pan, add the stock, and bring the mixture to a
boil. Reduce the heat and simmer, covered, until the chicken is cooked through,
about 20 minutes.


If serving immediately, add the capers and the parsley. Stir
to combine and serve. If making ahead of time, transfer the chicken and sauce
to a storage container, cool, and refrigerate. The next day, reheat the chicken
to a simmer over medium heat. Stir in the capers and the parsley and serve.