Tag Archives: cheese

Baked Pumpkin and Sausage Penne

October is my favorite month by far. I love sitting outside on a cool night with a fire pit and have my clothes smell like woody smoke. I love freaking myself out by watching random horror movies which can always be found somewhere on cable all month. I love putting an extra blanket on my bed and crawling under the covers on a chilly Sunday to watch football. And I love the scent that comes wafting to my nose the first time I break open a can of pumpkin for the season. Since I’ve had pumpkin in pasta before and liked it, I figured this recipe for Baked Pumpkin and Sausage Penne would be right up my alley. Pasta, yum. Pumpkin, yum. Sausage, yum.

Fresh sage is added to browned spicy sausage and set aside. While the pasta is cooking, canned pumpkin is mixed with milk, egg yolks, cream cheese and spices to create a rich sauce. The pumpkin mixture is added to the sausage and pasta and poured into a baking dish where it’s topped with panko crumbs and more cheese. Fresh sage, which mixes so perfectly with pumpkin, adds an earthy, herby flavor boost and the panko topping creates a crispy topping. As much as I love pumpkin, this was a little bit too pumpkin for me. I think a little less pumpkin and maybe the addition of ricotta might make for a better dish. I used parmesan cheese instead of Asiago cheese and used less than half of what the recipe called for so maybe that would have made a difference. This makes 8 big portions so by the last bite, I’d had enough. Next time I’m craving pumpkin and pasta, I think I’ll make Pumpkin-Ricotta Stuffed Shells instead.

The ingredients:

In a large skillet, cook sausage over medium heat. Cook until browned, about 8 to 10 minutes, breaking apart with a wooden spoon. Stir in sage and cook 1 minute. Remove with a slotted spoon; set aside. Pour off and discard drippings.

In the same skillet, whisk pumpkin, milk, cream cheese, egg yolks, 1 cup of the Asiago, the nutmeg, pumpkin pie spice and salt. Stir over medium heat until cheeses are melted.

Meanwhile, cook pasta in boiling water 1 minute less than package directions, about 9 minutes. Drain, reserving 1 cup of the pasta water. Return pasta to pot. Stir in sausage, pumpkin mixture and reserved pasta water. Mix well to combine.

Transfer to a 13 x 9 x 2-inch dish and top with panko and remaining 2 tbsp Asiago.

Bake at 350 degrees F for 20 minutes. Turn broiler on HIGH and broil 1 to 2 minutes or until top is lightly browned.

Additions: None

Omissions: None

Substitutions:

  • Whole-wheat penne
  • Grated parmesan cheese

Overall Rating: So-So

Source: Family Circle Magazine

Grilled Zucchini Caprese Sandwiches

This summer – this year – is flying by and I can’t believe it’s August already.  August is usually when the humidity gets as angry as ever and I begin my death-to-summer bitchfest.  I pray for the day temperatures drop a bit and when I see the forecast get anywhere lower than 85º, I deliriously wonder if it’s cold enough for a lightweight cardigan.  I mean seriously, the heat and humidity make me crazy.  However, one summer perk I’m forever in love with is the colorful and vibrant produce.  Even though I can get zucchini and tomatoes any time of year, they just don’t taste as good as they do in the dead of summer.  So, in appreciation, I make a deal with our beloved summer and tell her that I’ll endure her for as long as I have to as long as she keeps giving us such lovely food.  Since I’m a caprese freak, these Grilled Zucchini Caprese Sandwiches are a perfect marriage between veggies and mozzarella and one of the best summer combinations I can ask for.

Grilled zucchini, juicy tomato slices, fresh mozzarella and basil are sandwiched between two pieces of bread and grilled lightly, until gooey and warm.  Tangy balsamic vinegar and aromatic minced garlic add punches of flavor which leaves this sandwich tasty as-is with no need for any other condiments.  The recipe calls for ciabatta bread but I used bagel thins because I had them on hand so use any bread you like.  I think I barely breathed as I devoured this sandwich and it took every ounce of restraint to not eat another one.  As much as I tire of the heat and humidity, I love nothing better than summer’s flavors dripping down my chin.

The ingredients:

Toss zucchini in a shallow dish with olive oil and garlic.  Arrange zucchini on a grill or grill pan and cook for 2 minutes on each side or until grill marks appear.

Cut each zucchini piece in half crosswise and return to shallow dish.  Drizzle zucchini with balsamic vinegar and sprinkle with salt and black pepper.

Brush bottom halves of bread with the remaining olive oil.  Top evenly with zucchini, basil, tomatoes, and mozzarella.  Place sandwiches on a grill or grill pan and heat until warmed through.

Additions:  None

Omissions:  None

Substititutions:

  • Whole-wheat bagel thin

Overall Rating:  Love It

Source:  Cooking Light Magazine

Summer Grilled Vegetable Pizza

I was hungry for pizza the other night but I’m not a big take-out pizza person.  I love take-out pizza, but I never order it unless I have someone else to eat it with me.  Otherwise, I’ll end up eating the whole greasy, cheesy, decadent pie and I don’t have enough willpower to not do that.  So, since I’m on a bit of a veggie kick this week, I decided to make one of the many pizza recipes that I’ve collected.  This Summer Grilled Vegetable Pizza is a perfectly light pizza that uses up the last of the zucchini and squash in my fridge.

Zucchini, summer squash and red pepper are grilled until soft and browned and placed over a store-bought pizza crust layered with marinara sauce.  Fresh mozzarella cheese and red pepper flake are a dotted over the veggies before the whole pie is baked on a pizza stone until golden brown (or slightly darker brown, in my case).  Don’t have a pizza stone?  Just use a pizza pan or cookie sheet.  The veggies are crisp-tender while the mozzarella cheese is salty and creamy and the red pepper flake adds a punch of heat here and there.  Use your favorite marinara, pasta sauce, pizza sauce, or fresh tomatoes as your base here.  Play with any veggies you like to get a lesser-fat pizza that won’t leave you feeling too guilty.  You won’t even miss the fact that it’s not take-out pizza.

The ingredients:

Arrange all the vegetables in a single layer on a large cutting board or baking sheet and brush both sides with olive oil.  Arrange vegetables on a grill rack preheated to medium-high heat and coated with cooking spray.  Grill for 3 minutes on each side or until crisp-tender and grill marks appear.  Remove from grill.  Coarsely chop bell pepper.

Sprinkle cornmeal over a pizza stone which has been preheated in a  500°F oven.  Carefully place dough on pizza stone and bake for 5 minutes. Remove the partially baked crust from oven.

Spread sauce over crust, leaving a 1/2-inch border.  Arrange the vegetables over dough, and sprinkle evenly with salt and crushed red pepper.

Top evenly with cheese.  Bake at 500°F for an additional 12 minutes or until the crust and cheese are browned.

Cut into 6 slices and top with fresh basil (if desired).

Additions:  None

Omissions:

  • Red onion

Substitutions:  None

Overall Rating:  Love It

Source:  Cooking Light Magazine

1 … 11 12 13 … 17
Blog at WordPress.com.