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Eggplant Mixed Grill

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Recipe courtesy of https://allrecipes.com

Ingredients for Eggplant Mixed Grill:

  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh oregano
  • 2 tablespoons chopped fresh basil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 6 cloves garlic, minced
  • 1 red onion, cut into wedges
  • 18 spears fresh asparagus, trimmed
  • 12 crimini mushrooms, stems removed
  • 1 (1 pound) eggplant, sliced into 1/4 inch rounds
  • 1 red bell pepper, cut into wedges
  • 1 yellow bell pepper, cut into wedges

 

Instructions

  1. In a large resealable plastic bag, mix the olive oil, parsley, oregano, basil, vinegar, kosher salt, pepper, and garlic. Place the onion, asparagus, mushrooms, eggplant, red bell pepper, and yellow bell pepper into the bag. Seal, and marinate 2 hours in the refrigerator, turning occasionally
  2. Preheat the grill for high heat.
  3. Lightly oil the grill grate. Grill the vegetables 6 minutes on each side, until tender.
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Scallops Mascarpone

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Recipe courtesy of https://allrecipes.com

Ingredients for Scallops Mascarpone:

  • 1 (16 ounce) package medium seashell pasta
  • 8 tablespoons butter, divided
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 clove garlic, chopped
  • 1 (10 ounce) package sliced fresh button mushrooms
  • 1 bunch asparagus, trimmed and cut into 1 inch pieces
  • ½ teaspoon onion powder
  • salt and ground black pepper to taste
  • 1 pound scallops, rinsed and patted dry
  • 1 (8 ounce) container mascarpone cheese
  • ¼ cup milk

 

Instructions

  1. Bring a large pot of lightly salted water to a boil. Add pasta; cook in boiling water until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
  2. Meanwhile, melt 6 tablespoons butter with olive oil in a large skillet over medium heat. Mix in parsley and garlic and cook until fragrant, about 2 minutes. Add mushrooms and asparagus; season with onion powder, salt, and pepper. Cook, stirring occasionally, until asparagus is tender, about 5 minutes depending on the thickness.
  3. Place scallops in the pan with vegetables and cook briefly on each side until lightly browned and the center is cooked through, about 3 minutes per side. Remove from heat when scallops are just finished.
  4. While scallops are cooking, combine mascarpone cheese, milk, and remaining 2 tablespoons butter in a small saucepan over medium heat. Cook and stir until sauce is warm and butter is completely melted and blended in.
  5. Stir sauce and drained pasta into scallops-vegetable mixture. Mix until evenly combined and serve hot.
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Italian Wedding Soup

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Recipe courtesy of https://allrecipes.com

Ingredients for Italian Wedding Soup:

  • ½ pound extra-lean ground beef
  • 1 large egg, lightly beaten
  • 2 tablespoons dry bread crumbs
  • 1 tablespoon grated Parmesan cheese
  • ½ teaspoon dried basil
  • ½ teaspoon onion powder
  • 5 ¾ cups chicken broth
  • 2 cups thinly sliced escarole
  • 1 cup uncooked orzo pasta
  • ⅓ cup finely chopped carrot

 

Instructions

  1. Combine ground beef, egg, bread crumbs, Parmesan cheese, basil, and onion powder in a bowl.
  2. Shape beef mixture into 3/4-inch balls and place on a parchment-lined tray.
  3. Heat broth in a large pot over medium-high heat until boiling. Stir in escarole, orzo, carrot, and meatballs and return to boil. Reduce heat to medium and cook at slow boil, stirring frequently to prevent sticking, until pasta is tender yet firm to the bite, about 10 minutes.
  4. Serve hot and enjoy!
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Quick and Easy Cinnamon Roll Casserole

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Recipe courtesy of https://allrecipes.com

Ingredients for Cinnamon Roll Casserole:

  • 2 (12.4 ounce) packages refrigerated cinnamon roll dough with icing
  • 4 tablespoons butter, melted
  • ½ cup heavy whipping cream
  • 4 large eggs
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • ½ cup maple syrup
  • ½ cup brown sugar

 

Instructions

  1. Preheat the oven to 375 degrees F (190 degrees C). Open cinnamon roll packages and set icing packs aside.
  2. Chop cinnamon roll dough into 1/2-inch cubes and place in the bottom of a 9×13-inch baking dish. Pour melted butter over dough pieces and toss lightly; spread into an even layer.
  3. Whisk cream, eggs, cinnamon, and vanilla together in a small bowl; pour evenly over the dough pieces. Drizzle maple syrup over top and sprinkle with brown sugar.
  4. Bake in the preheated oven until golden brown, about 22 minutes. Drizzle icing over the top and serve.

Cook’s Note:

You can substitute milk for the heavy cream if preferred.

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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.

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    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.