Monday, September 26, 2016

Spinach and Ricotta Stuffed Pockets

Yum


Quick and easy spinach and ricotta stuffed pockets are a snack or meatless meal.
I try to strive to put a meatless dishes every Monday here on the blog for Meatless Mondays.  It's hard for me since I live with two big carnivores (my husband and son) that feel like they have to have meat with each meal.  Since I basically blog about the food I cook at home for the family... getting a meatless dish can be hard.

Now this was a big hit with the meat eaters and my daughter who loves vegetarian food.   It was also really easy to make since the tube biscuit dough helps make the pocket.  

You can make these for the next football game or movie night and no matter who wins or how bad the movie is... these will be a hit.





Spinach and Ricotta Stuffed Pockets

by Curry and Comfort
Prep Time: 10
Cook Time: 40
(serves 16)
Ingredients 

For the Pocket

  • 2 tubes large size refrigerator biscuits (I used Pillsbury Grands)
  • 1 cup mozzarella cheese (optional)
  • 1 egg with a little water to create an egg wash
Filling

  • 1 bag frozen spinach
  • 1 large onion finely diced
  • 2 cloves garlic finely minced or grated
  • 1 tsp dried oregano flakes
  • 1 tsp dried basil flakes
  • salt and black pepper to taste
  • red chili flakes (to taste)
  • 1/8 tsp freshly grated nutmeg
  • 2 cups ricotta cheese
  • 1 cup Parmesan cheese
Sauce

  • 1 cup jarred pasta/marinara sauce
  • red chili flakes to taste
  • 1/4 tsp garlic powder
  • 1/4 tsp dried basil
  • 1/4 tsp dried oregano
  • salt and black pepper to taste
Instructions
1. Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water. Move spinach to the sides of the pan and put 1 Tbs canola oil into center. Add onions and garlic and saute with thawed spinach. Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.
2. Next add the ricotta cheese and Parmesan cheese. Mix well with the seasoned spinach. Allow mixture to cool down slightly before proceeding.
3. Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough. Place about 2-3 Tbs of filling onto dough and fold over and seal the edge. Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.
4. Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese. Bake for 17-20 minutes or until biscuit is nicely browned.
5. Make sauce by adding all ingredients to a pan and stirring until sauce is warmed. Serve hot or warm. Enjoy.
Powered by Recipage


 Step by Step Directions :
Place frozen spinach in pan on medium heat and allow spinach to thaw in pan. This will also evaporate any water.  Move spinach to the sides of the pan and put 1 Tbs canola oil into center.  Add onions and garlic and saute with thawed spinach.  Then add the chili flakes, basil, oregano, nutmeg , salt and black pepper.

Next add the ricotta cheese and Parmesan cheese.  Mix well with the seasoned spinach.  Allow mixture to cool down slightly before proceeding.



Take a large biscuit and press down until it is large and flat (like a small pizza crust). Careful not to tear the dough.   Place about 2-3 Tbs of filling onto dough and fold over and seal the edge.  Seal again by pressing down the edge with a fork. Place on a sprayed baking sheet.

Preheat oven to 400 degrees. Apply egg wash over each pocket then top with the mozzarella cheese.  Bake for 17-20 minutes or until biscuit is nicely browned.  Make sauce by adding all ingredients to a pan and stirring until sauce is warmed.  Serve hot or warm.  Enjoy.

 


  

Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Friday, September 23, 2016

Roasted Tomato and Sausage Pasta

Yum


This roasted tomato and sausage pasta is a perfect weeknight meal that will have your whole family running to the table. 
 
During the summer, cooking dinner was a time I could spend in the kitchen and concentrate on the meal ahead.  These days dinner time is not only about cooking.  I am also helping my two kids with homework while I cook dinner.  So I came up with this great pasta dish that gets done in the oven while I spend time looking over homework and helping practice multiplication tables.  
 
All I have to do to finish off the dish is boil the pasta and toss all the ingredients together before dinner is ready.  This meal was a big hit with the family. That's a good thing because I see this meal happening a lot this school year. 



Roasted Tomato and Sausage Pasta

by Curry and Comfort
Prep Time: 20
Cook Time: 70 minutes
Serves 6-8
Ingredients
  • 1 (12oz) box of spaghetti or linguine pasta
  • 1lb of kielbasa sausage (any flavor you like)
  • 2 pints of grape tomatoes
  • 8-10 fresh cloves of garlic
  • 1 medium onion sliced
  • 1 large handful of fresh basil leaves torn into small pieces
  • red chili flakes to taste
  • 1 tsp dried oregano
  • salt and black pepper to taste
  • 1 cup grated Parmesan cheese
  • 1 cup starchy pasta water
Instructions
In a 375 degree oven back the sliced kielbasa, sliced onion, grape tomatoes and garlic for 45-55 minutes. Separate the kielbasa from the rest of the ingredients.
Boil pasta in salted water until 90% cooked. Then remove 1 cup of starchy pasta water and set aside. Drain pasta. In the same pot you boiled the pasta add the roasted tomatoes, onions, garlic and starchy pasta water. Smash with a potato masher.
Then add the salt, black pepper, red chili flakes, dried oregano, kielbasa, torn basil leaves and cook for a minute. Toss with cooked pasta and Parmesan cheese for a few more minutes. Serve hot. Enjoy.
Powered by Recipage



 Step by Step Directions:
In a 375 degree oven back the sliced kielbasa, sliced onion, grape tomatoes and garlic for 45-55 minutes.  Separate the kielbasa from the rest of the ingredients.






Boil pasta in salted water until 90% cooked.  Then remove 1 cup of starchy pasta water and set aside.  Drain pasta.   In the same pot you boiled the pasta add the roasted tomatoes, onions, garlic and starchy pasta water.  Smash with a potato masher.

Then add the salt, black pepper, red chili flakes, dried oregano, kielbasa, torn basil leaves and cook for a minute.  Toss with cooked pasta and Parmesan cheese for a few more minutes.  Serve hot.  Enjoy.






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Monday, September 19, 2016

Apple Pie Cupcakes

Yum


A wonderful bite of apple pie in a cupcake... now that's what I call double heaven!  Apples, apples and more apples; I just love apple season!  

I took some apples sitting in my fruit bowl and decided to make some apple pie filling. Then, I looked in my pantry and saw a box of vanilla cake mix.  My next thought was of me biting into a cupcake and getting a mouthful of apple pie... yes, that's how my brain works.  It tasted good in my imagination so I had to make it.

These cupcakes are really super easy make since you use the box of cake mix.  You don't need a frosting for them and even the glaze that I gave is totally optional.  I took a bunch over to my mother and sister's house.  I had to share this delicious and easy fall treat and see if they loved it as much as my family and I did.   They all loved this dessert....  now I have an excuse to go buy more apples. :)





Apple Pie Cupcakes

by Kitchen Simmer
Prep Time: 25
Cook Time: 17-20
  (24 cupcakes)
Ingredients
Cupcake Batter:
  • 1 box yellow cake mix
  • 3 eggs
  • 1 cup water
  • 1/2 cup vegetable or canola oil
Apple Pie Filling
  • 6-7 apples ( about 5 cups diced apples)
  • 1/4 cup butter or margarine
  • 1/3 cup brown sugar
  • 1/4 tsp salt
  • 1-2 tsp lemon juice (to taste)
  • 1/2 Tbs cinnamon powder
  • 1/8 tsp grated fresh nutmeg
Glaze
  • 1 cup powdered sugar
  • 1Tbs water(or more as needed)


Instructions

1. Peel and core apples. Cut into a small dice.

2. Place apples into saute pan with butter, sugar, lemon juice, cinnamon, nutmeg and salt. Cook on medium heat and stir occasionally for 15-20 minutes until apples are cooked, but still maintain their shape. Taste and set aside.

3. Mix cupcake batter by following directions on box package. (My box required 3 eggs, 1 cup water and 1/2 cup vegetable oil).

4. Line cupcake pan with cupcake liners. Fill each cupcake liner with batter, but only less than half way up and leave room for apple pie filling.

5. Top with a heaping tablespoon of apple filling and place in 350 degree oven for 17-20 minutes or until toothpick comes out clean.

6. Serve hot out the oven or allow to cool and glaze with powdered sugar glaze. The glaze is optional.


 
 






Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.

Wednesday, September 14, 2016

Chocolate Cheesecake Minis

Yum


Chocolate mini cheesecakes are a decadent and rich sweet treat that can definitely satisfy your sweet tooth.  They are perfect for a party or buffet table this coming holiday season.
 
Okay... I'm all about low carb these days... but I still like to have a small treat from time to time. Chocolate is my downfall and I absolutely crave it after a savory/spicy meal.   
 
I like to make these portion control mini cheesecakes so I can have my cake and eat it too (without all the guilt).   I used reduced fat (not non-fat) cream cheese and sour cream and splenda for the sugar to help with the calorie count as well.  Of course, if you are not counting calories... do all full fat and sugar and really go for it. 
 
This recipe make 24 regular size cupcakes.  Now if you want to make these even more guilt free, use the mini muffin pans with the mini Oreos and make them bite-size. 



Ingredients:
12 oz bag semi-sweet or milk chocolate (melted)
2 (8oz) bricks cream cheese (softened at room temperature)
1 cup sour cream
4 large eggs
1 cup sugar (or splenda for lower sugar version)
1/4 cup all purpose flour
2 tsp vanilla
small pinch salt
12 Oreo cookies split apart

Ganache:
6oz chocolate chips (semi-sweet or milk)
2 Tbs butter -softened
1/3 cup milk (warmed up)

Toppings:
Fresh fruit (raspberries, strawberries)
Whipped Topping


Directions:
Melt chocolate over a double boiler.  Simply make a double boiler by placing a heat proof bowl like a pyrex dish over a pot of boiling water.  Do no let the bowl touch the water.   Stir until chocolate is fully melted. 

Allow cream cheese to soften at room temperature for at least 30 minutes.  Then use an electric mixer to blend together the cream cheese, eggs, flour, sugar, salt, vanilla and sour cream.   Next slowly add a ladle of chocolate into cream cheese mixture until it is fully combined.

Then fill a cupcake pan with foil liners (for best result) and add a half of an Oreo cookie at the bottom of each one.  The Oreo cookie acts like the crust.


Fill each well with a scoop of chocolate cheesecake filling.  I used an ice cream scoop to make quick and easy work here, plus it gives you the equal portions.  You will get exactly 24 cheesecakes (use two cupcake pans).  Bake in a 320 degree oven for 30-35 minutes or until cooked. Allow cheesecakes to sit for 1 hour to finish setting up.  
 
  Then chill the cheesecakes for 4-6 hours (or overnight).  30 minutes before you are ready to serve, make the chocolate ganache over a double boiler.  Spoon some ganache over each cheesecake.  Allow ganache to set up.  Top each cheesecake with fresh fruit and/or whipped topping. Served chilled.  Enjoy.










Copyright: All recipes, content, and images (unless otherwise stated) are the sole property of Kitchen Simmer formerly known as Curry and Comfort. Please do not use without prior written consent. Unauthorized reproduction is strictly prohibited.