Rotini with Kale, Prosciutto & Ricotta

I feel like I haven't been cooking much lately.  I don't know if it's because I've been busier at work, because I was sick for a while, or because it's approaching summertime and we're out more.  Whatever the case, it just hasn't been happening as much.

All the more reason to motivate myself with quick, easy, and super delicious dishes like this one.

How can you go wrong with this combination?  Crispy prosciutto, hearty kale and creamy ricotta.  Light enough for warm weather, too!  Love it.

This should be enough to snap me out of my mini-rut :)

Rotini with Kale, Prosciutto & Ricotta
slightly adapted from Wit + Delight

1 pound rotini (or whatever pasta you like)
5 slices prosciutto (estimate), chopped
1 bunch kale, ends trimmed, rinsed thoroughly
1 lemon
2 tablespoons extra virgin olive oil
3/4 cup ricotta cheese
2 teaspoons crushed red pepper
5 garlic cloves, chopped
salt and pepper

Cook pasta according to package directions.  Meanwhile, saute prosciutto in some of the oil in a pan until crispy.  Set aside.

Chop kale and add to pan that prosciutto was in with garlic and a little more oil.  Cook until wilted, then squeeze half the lemon on top.

Reserve about 3/4 cup of pasta water before draining.  Add pasta and prosciutto to pan with kale, then ricotta.  Slowly add pasta water until dish reaches desired consistency.  Finish off with remaining half of lemon, red pepper, and salt and pepper to taste.  Toss and serve.

Pepperoni Calzones

Can you name your top 10 favorite foods off the top of your head?  It's harder than you might think...at least it is for me. 

Go ahead, try it...matter of fact, I'd love to see it in the comments!

I can safely say that calzones rank pretty high on my list.  I don't eat them very often, but when I do, I thoroughly enjoy every bite.  And I love that I can put anything I want in them.  But this version is my absolute favorite.

So go ahead...give me your lists!  Then try this recipe.  I can guarantee you'll be doing some editing :)

Pepperoni Calzones

adapted from Real Simple

1 pound pizza dough (homemade or store bought)

1 cup ricotta

1 cup grated mozzarella

1/3 cup grated pecorino romano cheese

pepper

1/2 cup pepperoni, thinly sliced

2 tablespoons extra virgin olive oil

1 cup marinara, warmed

Preheat oven to 400 degrees.  Divide dough into 4 equal parts and roll and stretch on a lightly floured surface into rounds, about 8 inches wide.

Combine ricotta and pecorino romano cheeses and pepper in a bowl.  Layer mozzarella on one side of dough, then top with pepperoni, then ricotta mixture.  Fold dough over filling and pinch edges to seal.

Brush tops of calzones with oil.  Transfer to foil lined baking sheet and bake for 12-15 minutes, until golden.  Top with marinara or serve on side.

Linked to:  Pizza/Calzone Blog Hop

Cannoli Cheesecake

We celebrated Easter at my sister-in-law and future brother-in-law's house this weekend.  Since Joe's birthday was yesterday, I told him to pick a cake that he wanted me to make to bring to dinner.

His answer, "either a cannoli cake or a cheesecake".

My decision?  A cannoli cheesecake.  Naturally.

The only problem with this cake is that we didn't bring home any leftovers :)  Oh, and I guess the fact that the crust didn't go as high as the cake might be another minor infraction.  I think next time I'll keep it strictly on the bottom...no need for it on the sides anyway.

Frank has already requested this for his birthday in June...I may need to make it again before that :)

Cannoli Cheesecake
barely adapted from Fine Cooking

2 cups crushed vanilla wafers
3 tablespoons sugar
7 tablespoons butter, melted
3 (8 ounce) packages cream cheese, at room temperature
1 cup ricotta cheese
2 tablespoons AP flour
pinch of salt
1 1/4 cups sugar
1/2 cup mini chocolate chips
2 tablespoons finely grated orange zest
1 tablespoon pure vanilla extract
4 eggs, at room temperature
confectioners' sugar, for garnish

Position oven rack to middle of oven and preheat to 375 degrees.  Stir cookie crumbs and 3 tablespoons sugar together in a bowl, then mix in melted butter until crumbs get slightly clumpy.  Transfer to a 9 inch springform pan and press evenly along the bottom and 2 inches up the sides of the pan (like I said, I'll probably just cover the bottom next time).  Use a plastic bag or wrap to press gently.  Bake for about 10 minutes, or until slightly brown.  Let cool on a rack.  Lower oven temperature to 300 degrees.

Put paddle attachment on stand mixer.  Mix cream cheese, ricotta, flour and salt on medium speed, scraping sides of bowl frequently, until very smooth and fluffy, about 5 minutes.  Make sure cheese has no lumps.  Add sugar and beat until well blended and smooth.

Add chocolate chips, orange zest and vanilla.  Beat until just combined, about 30 seconds.  Add eggs, one at a time, also beating until just blended.  Do not overbeat.  Pour filling into cooled crust and smooth top.

Bake for about 55-65 minutes.  The sides will be puffy and the center will look soft and jiggle.  Set on rack and cool completely.  Cover and refrigerate, at least 8 hours and up to 3 days.  (it can also be frozen at this point for up to one month...see original recipe for freezing tips)

Unclasp and remove side of pan and run a long, thin spatula under the crust.  Slide onto flat serving plate carefully (or leave it on the bottom of the springform pan like I did!).  Garnish with confectioners' sugar.  Dip knife in warm water before cutting each slice, wiping inbetween cuts.

Linked to:  Sweets for a Saturday

Guest posting today!

Hi everyone!  Head on over to Dainty Chef to see what I've got cooking today.  Here's a hint:

If you aren't familiar with Krissy's blog, now's your chance to make it happen :)  She's got some great recipes that I think you'd all enjoy - check them out!

Busy, busy, busy

When you're running out of time, make pasta.  It's as simple as that.

And when you get tired of the usual pasta, make gnocchi.

Gnocchi Florentine with Sausage
1 pound gnocchi
4 chicken sausage (or Italian, doesn't matter...use your favorite), cooked, cut into bite size pieces
Marinara
1 cup frozen spinach, cooked and well drained
1 1/2 cups part skim ricotta cheese
1 cup shredded mozzarella cheese
grated pecorino romano cheese (for topping)

Preheat oven to 350 degrees.  Cook gnocchi until al dente.  Drain, add marinara (enough to coat) and place in baking dish.  Add sausage, spinach, ricotta and mozzarella.  Stir until combined.  Top with pecorino romano.

Bake for 20 minutes or until sauce starts lightly bubbling and top begins to brown.

Linked to:  These Chicks Cooked

Using your bounty

WARNING - this is another of several zucchini recipes you'll be seeing.  I'm one of "those" people who has been bombarded.  And I'm not complaining :)

These little treasures are perfect as an appetizer or side dish (especially with some tzatziki, and/or hot sauce).  They're easy to make, a great way to use up your squash surplus, and best of all...delicious.

Once again, Mario Batali rocks.

Zucchini-Ricotta Fritters
from Food & Wine

2 zucchini, shredded
3 scallions, chopped
1/2 cup ricotta cheese
2 tablespoons grated lemon zest
3 cloves garlic, grated
2 large eggs
3/4 cup AP flour
extra virgin olive oil, for frying
lemon wedges
salt and pepper

Mix all ingredients together and form into patties.  Put some extra virgin olive oil in a hot skillet and fry away.  Place on paper towel to drain when removing from pan.  Squeeze fresh lemon over patties and serve.

Makes approximately 20 fritters.

Fun stuff

Ah, chicken.  I think I've mentioned once or twice how much I love it, haven't I?  The possibilities are endless...especially when you're looking for ways to use up ingredients that you have.

In this case, I had some ricotta that I wanted to use before it went bad.  Stuffed chicken to the rescue!  I've made this several times and it's always been a hit.

This is another recipe that works with pretty much anything you have on hand.  Try it with different veggies, cheese, or even meats like prosciutto or pepperoni.  It's simple enough for a weeknight meal or impressive enough for guests.

Stuffed Chicken Breasts
3 chicken breasts
1 cup part skim ricotta cheese
1 egg
1/4 cup chopped sundried tomatoes
1/2 cup baby spinach leaves
salt and pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried basil
extra virgin olive oil


Depending on what your chicken looks like, you can follow this recipe one of two ways...


-if it's thin, put the stuffing on top, roll it up and close with toothpicks
-if it's thick, butterfly it so there's a pocket in the middle, fill with stuffing, and secure with toothpicks


Preheat oven to 350 degrees.  Put ricotta in a bowl and add sundried tomatoes, egg, garlic powder and basil.  Mix until combined.

Season chicken with salt and pepper.  Place spinach leaves on top of chicken, then add stuffing.  Secure with toothpicks and place chicken in a baking pan sprayed with cooking spray.

Drizzle chicken with oil and bake for 45 minutes.

Serves 3.
WW Points+ per serving = approximately 10

Don't skip breakfast!

We're all busy.  Too busy for breakfast?  Unfortunately, yes, sometimes.

So what happens?

You skip it entirely.  WRONG.
You head to the nearest deli and order a buttered roll or bagel.  WRONG AGAIN.
You have 5 cups of coffee and hope you can jitter your way to lunchtime.  NOPE.

Well then, what?

These little frittate are the perfect trifecta - easy to make, freezer friendly and delicious.  Use any ingredients you like or have on hand.  They can be taken out of the freezer ahead of time to defrost, or popped in the microwave for just seconds.  No more excuses!

Healthy Mini Frittate
4 egg whites
4 eggs
1/2 cup skim milk
1/2 teaspoon salt
1 teaspoon garlic powder
1 1/2 teaspoons cayenne pepper
one small yellow onion, chopped
8 oz frozen chopped spinach, cooked, well drained
3/4 cup part skim ricotta cheese
grated pecorino romano cheese

Preheat oven to 350 degrees.  Spray two large muffin tins to accommodate 18 mini frittate.

In a bowl, beat eggs, milk and seasonings together.  Add onion and spinach and mix, followed by ricotta.  Pour mixture into muffin tins, filling each 3/4 of the way.  Top with pecorino romano and bake for approximately 25 minutes.  Let cool before freezing.

Approximately ONE WW Point+ per frittata!

Shelling out some good food

More recipe swapping!  This week's theme with one of my online groups was pasta.  I received a recipe from Kate, author of Kate's Recipe Box, for stuffed shells (which look delicious!).

Although I love stuffed shells, it's been a while since I've made them.  I was pregnant, and I brought them to a friend who just had a baby (they freeze very well and can be easily portioned out - perfect for exhausted new parents!). When I do make them I like to jazz them up a bit, depending on what I have in the fridge.  Sometimes I add meat, sometimes different vegetables (spinach, mushrooms, etc), and usually I use a blend of cheeses.

Below you'll find the version I made this time around.  Thanks for the inspiration, Kate!

4 Cheese Stuffed Shells
20 large shells
marinara sauce
2 cups part skim ricotta cheese
1 cup part skim mozzarella cheese, shredded
1/2 cup fontina cheese, diced
1 egg
1/4 cup Italian parsley, chopped
1/2 teaspoon salt
1/2 teaspoon pepper
grated pecorino romano cheese

Preheat oven to 375 degrees.  Prepare 9x9 baking pan by spreading a thin layer of marinara sauce on the bottom.  Cook shells until al dente, then drain carefully.

Combine all cheeses in a bowl with egg, parsley, salt and pepper.  Mix until smooth.

Fill each shell with cheese mixture and place in pan.  Top shells with pecorino romano, followed by marinara. Cover and bake for about 25 minutes.

Serves 5
WW Points+ = approximately 10

Playing around with pasta

I had a lot of ricotta cheese leftover from the Cassata cake, so of course, pasta came to mind.  I also had a bag of spinach I needed to use.  Hmmm.

We had lasagna last night and I wanted to stay away from marinara, so I experimented between making a low fat alfredo sauce and a bechamel...

I needed to bring lots flavor to the dish since I didn't want to use butter or a lot of oil.  The nutmeg gives it a nice touch and of course, lots of garlic always helps :)  I'm definitely going to use this in lasagna soon...it would work really well.

This took about 15 minutes to make...can't beat it for a healthy and easy weeknight meal!

Rotini with Spinach and Ricotta
1 box rotini pasta (Dreamfield, as usual)

2 tsp extra virgin olive oil

5 garlic cloves, minced

1 bag (6 oz) fresh spinach
1/4 teaspoon crushed red pepper 

1 1/2 cups ricotta cheese

3/4 cup skim milk

1 tablespoon thyme

2 teaspoons nutmeg

pepper to taste

Cook pasta according to package directions.  Meanwhile, add oil to a hot dutch oven, followed by garlic and crushed red pepper.  Add spinach and cook until wilted.  Turn off the heat.

Drain pasta and add it to the spinach.  Return the pasta pot to the stove.  Combine ricotta, milk, thyme, nutmeg and pepper.  Whisk until heated through, about 2 minutes.  Pour cheese mixture into the other pot, and stir until everything is combined.  Serve immediately.

Serves 4
WW Points Plus = 10 (which would lower drastically if using lowfat or nonfat ricotta...next time that's what I'll do)

Happy Birthday Dad! (What's Baking)

Today is my Dad's 65th birthday!  We celebrated yesterday with a typical Sunday dinner...cheese, olives, salami, focaccia...lasagna, meatballs, braciole, pork, sausage, salad...and then...

Sicilian Cassata Cake.

OMG.

My father's family is from Sicily (and if you haven't been there, GO!) and we really enjoy Sicilian cuisine.  For those who don't know, Sicily is the little island at the bottom of Italy that the "boot" is kicking.  The food differs from the mainland in terms of the ingredients that are commonly used, but moreso with cooking than baking.

Coincidentally, our What's Baking theme this month (hosted by Amanda of Our Italian Kitchen) was to bake something that represents your heritage.  Thanks Dad...you made my decision for me! :)

I found a great recipe on Tartelette and instead of using her suggestion of stabilized whipped cream frosting, I made the frosting from the cake I made for my birthday last month.  We're big chocolate fans.

Frank and I didn't hesitate for a second when deciding what filling to have for our wedding cake - cannoli cream is our absolute favorite.  So, I was happy when Dad chose this cake for his special day.  The balance between the sponge cake, chocolate and cannoli cream was seriously amazing!

Yes, there are a lot of components, but it was totally worth the work...especially when you have a husband to help you chop pistachios and grate chocolate.  The recipe may seem complicated but it really isn't at all.

Oh, and to Tony, and any of Mom's coworkers reading this, you're welcome in advance.  Enjoy the leftovers today!

Enjoy your day, Pop Pop!

Linked to: Sweets for a Saturday, hosted by Sweet As Sugar Cookies

                Sweet Tooth Friday, hosted by Alli 'n Son

Cleaning out the fridge again (Lent friendly dish)

***Don't forget to enter my giveaway HERE!***

Every once in a while I open up the door to the fridge (and freezer) and think, okay, what can I concoct today?  I get these sudden urges to throw something together that will use up what we have (I HATE wasting food!) and of course, still taste delicious.

One of my 'must have' items from Trader Joe's is their eggplant cutlets (pictured here, in the middle of the page)...it's great to have in the freezer for shortcut nights.  I took out what was left and added it to some fresh veggies for a makeshift veggie 'lasagna' (minus the pasta).

It ain't pretty, but it tasted very good.  I served pasta on the side to satisfy the carb fiend man of the house.

This dish also gets easier if you make marinara and freeze it in small batches...I always have some in the freezer.  ALWAYS.  In this case, though, I had some leftover in the fridge that I used.

It's a great idea for meatless Fridays, for those of you observing Lent.  It's also very versatile, so you too can clean out your fridge/freezer and add whatever you have on hand.

Veggie "Lasagna"
1/2 box Trader Joe's eggplant (enough to cover bottom of pan)
1 zucchini, cut lengthwise in thin slices
2 large portobello mushroom caps, broken in large pieces
marinara
fresh mozzarella, broken into pieces
ricotta
pecorino romano

Preheat oven to 400 degrees.  Coat a 9x9 baking pan with cooking spray.  Cover the bottom with a thin layer of marinara, then eggplant slices.

Cover eggplant with a small layer of mozzarella and a few spoons of ricotta, then more sauce.  Add mushroom chunks, then cover with more cheese and sauce...followed by zucchini, cheese, sauce.

Top the dish off with pecorino romano, place in the oven and cook for 22-25 minutes, or until brown on top.

Guess who made a pizza today?

Bella and I took our first cooking class today...we made pizza at Whole Foods!  Bella's friend Max is in town from NH and met us there...they were both so excited to get things going!  They waited very patiently for the class to start...

The instructors did a great job showing the toddlers each step, from the flour all the way to the toppings - pepperoni, spinach leaves, shredded chicken, broccoli and mushrooms.  And a little tasting along the way never hurt anyone :)

 While we waited for them to cook, we had a "snack"...salad.

And then the pizzas arrived, fresh out of the oven!  They were delicious...we even brought most of it home for Daddy to try.  It was a success!  Can't wait to go to the next toddler cooking class.

My plans to go out to dinner changed, and since I hadn't taken anything out to defrost I knew I'd be throwing together a quick pasta meal.  I had some of my marinara in the fridge, along with lots of cheese (mozzarella, ricotta, and pecorino romano) so baked ziti (well, penne) was the call.

As long as you have good ingredients and a great sauce, the biggest novice can even make a great baked ziti.  It's all about the quality, as it is with most Italian dishes.  There aren't many Italian recipes that have a lot of ingredients...many are quite simple because you don't need much when the high quality is there.

Basically, you boil your pasta (I used a box of Dreamfield penne) until it's al dente, drain it and add it to a baking pan, which you should lightly coat with marinara.  I used an 8x8 pan since it was just the two of us - we ate half and saved the other half for another time.

Add the mozzarella and ricotta and toss it so that the cheese is evenly distributed throughout the pasta...then do the same with more of the sauce.  Top with grated cheese and more mozzarella.  Put it in a preheated 350 degree oven and let it bake for about 18-20 minutes.

Expecting more?  Nope, sorry.  That's it!

Oh, and don't forget to keep spreading the word about my giveaway...please "share" my Facebook page or email my blog link to your friends.  Less than 30 more fans are needed on my FB page before my next giveaway begins - which means it could be as early as tomorrow :)

Stay warm, everyone...we're hunkering down for another big snowstorm here in NJ!

Waste not, want not

Like every good Italian family, we always have ricotta cheese in our fridge.  Normally we buy the 15 oz. container, but recently we had a large one that needed to be used up before it went bad.  I wasn't in the mood for lasagna, baked ziti, or anything savory...so I opted for these.

They were delicious, but I think adding a LITTLE bit more flour might lessen the gooeyness (is that a word?), which would make them easier to handle.  A few of my friends have already tried this recipe and were happy with the results too.  And, it made a TON of cookies, so be prepared to share!

Ricotta Cookies
from Italian Recipes

15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 pound butter
1 3/4 cups white sugar
2 eggs
5 tablespoons milk
1 1/2 cups confectioners’ sugar
1 teaspoon almond extract
1/4 cup colored candy sprinkles


Preheat the oven to 350 degrees.  Mix together butter, sugar, eggs, ricotta cheese and vanilla extract in a bowl. Combine the flour, baking powder and baking soda, then mix it into the wet ingredients thoroughly to form a creamed mixture. Add some flour to keep it from becoming sticky. 


Shape the dough to form balls the size of a teaspoon. Place them on a cookie sheet and bake for 10 minutes, or until they turn light brown. 


Beat the milk, confectioners’ sugar and almond extract in a bowl until smooth. Pour the mixture over warm cookies with a spoon and sprinkle with colored candy sprinkles.