Spinach Pie

Ingredients

  • 1 Tbsp olive oil
  • 1 small yellow onion
  • 1 clove garlic
  • 1 cup cottage cheese
  • ¼ cup parmesan cheese
  • ⅛ tsp ground nutmeg
  • ½ tsp salt
  • 10-15 cranks fresh cracked pepper
  • 2 large eggs
  • 16 oz. frozen cut spinach
  • 1 sheet (8 oz.) puff pastry
  • 2 Tbsp flour for dusting
  • 1 large egg

Instructions

  1. Preheat the oven to 375 degrees. Dice the onion into small pieces and mince the garlic. Cook both in a small skillet with 1 tablespoon of olive oil over medium heat until soft and transparent (about five minutes).
  2. While the onions and garlic are cooking, prepare the rest of the filling. In a bowl combine the cottage cheese, parmesan cheese, eggs, salt, pepper, and nutmeg. Mix well. Before adding the spinach, strain it in a colander and press out as much moisture as possible (squeezing handfuls in a fist works well too).
  3. Once the onions have softened, add them to the cheese/egg mixture along with the squeeze dried spinach. Stir until well combined.
  4. Dust a clean work surface with flour and unfold a sheet of puff pastry onto it. Using a rolling pin, roll the puff pastry into a 12 inch by 12 inch square. Drape the rolled dough over a standard 9 inch pie dish.
  5. Spread the spinach filling evenly inside the pastry lined pie dish. Fold the corners of the pastry back over top of the filling. It’s okay if they do not fully reach to meet each other. If desired, brush a whisked egg over the top (this will give the surface a glossy appearance after cooking).
  6. Bake the pie for 45 minutes in a preheated 375 degree oven. Allow the pie to rest for about 5 minutes before cutting to allow the filling to set.

Creamy Homemade Mac ‘N Cheese

Ingredients

  • 2 cups uncooked elbow macaroni (an 8-ounce box isn’t quite 2 cups)
  • 4 tablespoons (1/2 stuck) butter, cut into pieces
  • 2 1/2 cups (about 10 ounces) grated sharp Cheddar cheese
  • 3 eggs, beaten
  • 1/2 cup sour cream
  • 1 (10 3/4-ounce) can condensed Cheddar cheese soup
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon black pepper

Instructions

  1. Boil the macaroni in a 2 quart saucepan in plenty of water until tender, about 7 minutes. Drain. In a medium saucepan, mix butter and cheese. Stir until the cheese melts. In a slow cooker, combine cheese/butter mixture and add the eggs, sour cream, soup, salt, milk, mustard and pepper and stir well. Then add drained macaroni and stir again. Set the slow cooker on low setting and cook for 3 hours, stirring occasionally.

Breads

Simply Perfect Banana Bread Recipe

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Dessert

Basic Chocolate Truffle Recipe

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Sides

Dijon Stout Soft Pretzels Recipe

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Sauces

Gluten-Free Alfredo Sauce Recipe

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Drinks

Slow Cooker Apple Cider Recipe

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Breads

Honey Oat Bread Recipe

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Delicious Cauliflower Crust Stromboli

Easy To Do Cauliflower Crust Stromboli

Cauliflower Crust Stromboli

 

Ingredients Needed To make Cauliflower Crust Stromboli:

  • Cauliflower crust
  • 1 small head cauliflower, cut into small florets
  • 1 free-range organic egg, lightly beaten
  • ½ cup / 1.7 oz / 50 gr shredded mozzarella cheese
  • ½ teaspoon fine grain sea salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon ground black pepper
  • Filling
  • 3 tablespoons tomato sauce
  • ½ cup mozzarella cheese
  • Ham, pepperoni, salami or any other meat of your choice
  • Grated Parmesan cheese and dried oregano to taste

Instructions to make Cauliflower Crust Stromboli 

  1. Preheat oven to 450°F (220°C) and place a rack in the middle.
  2. Line a baking sheet with parchment paper and liberally grease it with olive oil. Set aside.
  3. In a food processor rice the cauliflower florets (it should be evenly chopped but not completely pulverized).
  4. Transfer cauliflower rice (3 cups) to a microwave-safe dish and microwave on high for 8 minutes, until cooked.
  5. Place the cauliflower rice in a tea towel and twist it to squeeze as much moisture as you can (I usually squeeze out over a cup of liquid). This is very important. The cauliflower rice needs to be dry. Otherwise, you’ll end up with mushy dough, impossible to roll into a stromboli.
  6. Transfer the cauliflower rice to a mixing bowl, add egg, mozzarella, oregano, salt, and pepper, and mix well.
  7. Spread the cauliflower mixture onto the lined baking sheet and form into a large rectangle.
  8. Place in the oven and bake for exactly 10 minutes (no more, no less, 10 minutes).
  9. Remove from the oven and spread tomato sauce over most of the dough, leaving a 2-inch border on one side.
  10. Spread half of the mozzarella, then the meat (I used ham), then the remaining cheese.
  11. With a large spatula lift the longer sides of the crust and roll into stromboli shape (you may also use the parchment paper to help you do this!)
  12. Flip them seam down and tuck/fold the shorter side to close the stromboli.
  13. Cut slats in the top, and sprinkle with some grated Parmesan cheese and oregano.
  14. Return to the oven and bake for an additional 12 minutes.
  15. Wait a few minutes before you slice and serve.
  16. And beware of all that raging ooey gooey cheese. Right out of the oven, it’s thermonuclear hot. So, watch yourself.
  17. Serve with extra sauce if you feel so inclined.

Pizza Stuffed Mushrooms Recipe

Ingredients

  • 10 whole Baby Bella Or Crimini Mushrooms
  • 4 ounces, weight Cream Cheese, softened
  • ¼ cups Grated Parmesan Or Mozzarella Cheese
  • ¼ teaspoons Dried Basil
  • ⅛ teaspoons Dried Oregano
  • Garlic Salt And Pepper, To Taste
  • ¼ cups Finely Diced Pepperoni
  • 2 Tablespoons Finely Chopped Green Pepper
  • 2 Tablespoons Finely Chopped Red Onion
  • 2 Tablespoons Finely Chopped Black Olives

Instructions

  1. Preheat oven to 350ºF. Spray two mini iron skillets with non stick cooking spray and set aside. (A sheet tray will work just fine, too!)
  2. Wash mushrooms with a damp cloth and remove stems. (They should just pop out!) Set aside.
  3. In a small bowl, stir cream cheese, parmesan, basil, oregano, garlic salt and pepper together until combined. Stir in remaining ingredients, excluding the mushrooms.
  4. Spoon into prepared mushroom caps by the heaping teaspoonful. Place 5 in each skillet and bake 20 minutes. After 20 minutes, switch your oven from bake to broil and brown the tops of each mushroom. Remove and serve hot.