Fresh Spinach Madeline

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Recipe courtesy of https://allrecipes.com

Ingredients for Fresh Spinach Madeline:

  • 1 (8 ounce) package baby spinach, roughly chopped
  • 2 tablespoons water
  • 1 tablespoon unsalted butter
  • 1 tablespoon all-purpose flour
  • 1 pinch salt
  • 1/2 cup half-and-hlaf
  • 1 teaspoon granulated onion
  • 1/2 teaspoon granulated garlic
  • 1/4 teaspoon ancho chile powder
  • 1 pinch cayenne pepper
  • 2/3 cup shredded habanero-flavored cheese (such as Cabot®)
  • 2 tablespoons panko bread crumbs

 

Instructions

  1. Place spinach and water in a microwave-safe steamer. Microwave until spinach is wilted down, about 2 minutes. Drain off liquid and set spinach aside.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Melt butter in a small saucepan over medium heat and whisk in flour to create a paste. Season with salt. Pour in half-and-half, whisking continuously until smooth. Add onion, garlic, ancho chile powder, and cayenne, whisking until incorporated. Add spinach.

  4. Set aside 2 tablespoons habanero-flavored cheese. Stir remaining cheese into the spinach mixture and spoon into a small oval baking dish. Sprinkle with reserved cheese and bread crumbs.

  5. Bake in the preheated oven for 20 minutes. Turn on the oven’s broiler and broil until golden brown, 1 to 2 minutes. Serve immediately.

    Quick Cranberry Pumpkin Muffins

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    Recipe courtesy of https://allrecipes.com

    Ingredients for Cranberry Pumpkin Muffins:

    • 2 eggs, slightly beaten
    • 2 cups white sugar
    • 1 cup solid pack pumpkin
    • 1/2 cup corn oil
    • 2 tablespoons orange zest
    • 2 1/2 cups all-purpose flour
    • 1 tablespoon pumpkin pie spice
    • 1 teaspoon basking soda
    • 1/2 teaspoon salt
    • 1 1/2 cups cranberries, halved

     

    Instructions

    1. Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners.

    2. Beat eggs, sugar, pumpkin, corn oil, and orange zest in a small mixing bowl until smooth.

    3. Mix flour, pumpkin pie spice, baking soda, and salt in a large mixing bowl with a fork. Make a well in the center of the flour mixture. Pour pumpkin mixture into the well; stir until the dry mixture is just moistened into a batter. Fold cranberries into the batter.

    4. Scoop batter into prepared muffin cups.

    5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 20 to 25 minutes.

      Spaghetti Squash Carbonara

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      Recipe courtesy of https://allrecipes.com

      Ingredients for Spaghetti Squash Carbonara:

      • 1 large spaghetti squash (4 to 5 pounds)
      • 3 tablespoons olive oil, divided
      • salt to taste
      • 8 ounces pancetta, cut into 1/4-inch dice
      • 2 large egg yolks
      • 1/2 cup water
      • 1 tablespoon freshly ground black pepper
      • 2 tablespoons unsalted butter, cubed
      • 1/2 cup grated Parmigiano Reggiano cheese, plus more for serving
      • 1/2 cup grated pecorino Romano cheese
      • 2 tablespoons chopped fresh Italian parsley, for garnish

       

      Instructions

      1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.

      2. Cut 1 inch off each end of squash. Carefully cut squash crosswise into 3 equal sections. Use a spoon to scrape out all the seeds.

      3. Place squash pieces on the prepared baking sheet. Coat both sides of each section with 1 tablespoon olive oil. Generously season both sides with salt.

      4. Roast in the preheated oven until squash is tender, and strands can be easily pulled apart, 1 to 2 hours. Separate strands with two forks into “spaghetti.”

      5. Meanwhile, cook pancetta in remaining 2 tablespoons olive oil until lightly browned, or as browned as you like, 5 to 10 minutes. Remove from heat; set aside.

      6. Add egg yolks, water, and freshly ground black pepper to a large mixing bowl, and whisk thoroughly.

      7. Transfer hot squash “spaghetti” into the bowl, and add butter and cooked pancetta, along with all rendered fat in the pan. Toss thoroughly with forks until evenly mixed. If desired, reserve a tablespoon or two of cooked pancetta to garnish the top once the final dish is baked.

      8. Add the Parmigiano and pecorino cheeses, and toss again. Taste for salt and add more if needed. Transfer into a shallow baking dish, and top with a little more grated Parmigiano Reggiano.
      9. Return to the oven at 400 degrees F (200 degrees C) until heated through, about 15 minutes. To serve, scatter reserved pancetta over the top and sprinkle with a little more grated cheese and parsley.

      Grilled Prosciutto-Wrapped Peaches with Burrata and Basil

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      Recipe courtesy of https://allrecipes.com

      Ingredients for Grilled Prosciutto-Wrapped Peaches with Burrata and Basil:

      • 2 ripe, sweet (but not soft) freestone peaches
      • 3 thin slices prosciutto, or more as needed, torn into ribbons
      • 8 small bamboo skewers, soaked in water 20 minutes
      • 6 ounces burrata cheese
      • 1 tablespoon extra virgin olive oil, for drizzling
      • Coarse sea salt to taste
      • Freshly ground black pepper, to taste
      • 1 tablespoon finely sliced fresh basil leaves

       

      Instructions

      1. Preheat an outdoor grill at medium-high heat and lightly oil the grate.
      2. Cut peaches in half and remove peach stones. Cut each half in half again.
      3. Wrap prosciutto around each peach section; secure with small bamboo skewers.
      4. Grill peaches, turning often, until prosciutto gets a little crisp around the edges and peaches begin to caramelize, about 6 minutes.
      5. To serve, spoon burrata onto serving plates. Remove peaches from skewers; place several grilled peaches around cheese. Drizzle with olive oil. Top with a sprinkle of sea salt and pepper; garnish with basil.

      Stuffed Eggplant

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      Recipe courtesy of https://allrecipes.com

      Ingredients for Stuffed Eggplant:

      • 1 (1½ pound) eggplant, halved lengthwise
      • 3 tablespoons olive oil, divided
      • 1/2 teaspoon salt
      • 1/2 teaspoon ground black pepper
      • 1/2 pound sweet Italian sausage, casings removed
      • 1 cup chopped onion
      • 1 cup sliced fresh mushrooms
      • 4 cloves garlic, minced
      • 2 tablespoons chopped fresh basil
      • 1 cup tomato-basil pasta sauce
      • 3/4 cup Italian seasoned panko bread crumbs, divided
      • 1/2 cup grated Parmesan cheese, divided

       

      Instructions

      1. Gather ingredients. Preheat the oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with foil.
      2. Cut around the edge of the flesh in each eggplant half using a sharp paring knife, leaving a 1/2-inch border. Scoop out flesh using a spoon, leaving 1/2-inch-thick shell; reserve flesh and chop into bite-size pieces.
      3. Brush shells with 2 tablespoons olive oil and season with salt and pepper; set aside.
      4. Heat remaining 1 tablespoon olive oil in a large, deep skillet over medium high heat. Add sausage, onion, mushrooms, and garlic; cook and stir until sausage is evenly brown. Stir in reserved chopped eggplant and basil. Add pasta sauce; cook and stir for 5 minutes. Mix in 1/2 cup of panko and 1/4 cup Parmesan cheese.
      5. Stuff mixture into eggplant shells. Combine remaining panko and cheese in a small bowl; sprinkle over stuffing.
      6. Bake in the preheated oven until eggplant is tender, 45 to 50 minutes.

      Sweet Potato Oranges

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      Recipe courtesy of https://allrecipes.com

      Ingredients for Sweet Potato Oranges:

      • 6 medium oranges
      • 3 cups cooked, mashed sweet potatoes
      • 1 cup white sugar
      • 1 cup unsalted butter, softened
      • ¼ cup orange juice
      • 2 large eggs, lightly beaten
      • 1 teaspoon vanilla extract
      • 1 tablespoon grated orange zest
      • 1 cup brown sugar
      • 1 cup chopped pecans
      • ½ teaspoon all-purpose flour

       

      Instructions

      1. Preheat the oven to 350 degrees F (175 degrees C).
      2. Cut 1/2 inch off one end of each orange and spoon out flesh. Place orange shells into a deep casserole dish.
      3. Mix sweet potatoes, white sugar, 1/2 cup softened butter, orange juice, eggs, vanilla, and orange zest in a large bowl with an electric mixer until smooth. Spoon into orange shells.
      4. Combine remaining 1/2 cup butter, brown sugar, pecans, and flour in a small saucepan over medium heat. Cook, stirring occasionally, until sugar dissolves and butter melts, 3 to 4 minutes; spoon mixture over oranges. Add 1/2 inch water around orange shells in the casserole dish.
      5. Bake in the preheated oven for 30 minutes.