Thursday, February 23, 2017

Baked Ricotta Cannelloni with Romaine Salad


  • 6 Fresh pasta sheets
  • 1-14 ounce can whole peeled  tomatoes
  • 1 cup part-skim ricotta cheese
  • 1 Meyer lemon
  • Romaine heart
  • 4 cloves garlic
  • 2 tablespoons Mascarpone cheese
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon crushed red pepper flakes

  1. Prepare the ingredients and make the filling: Preheat the oven to 475 degrees. Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic. Place the tomatoes in a bowl; gently break apart with your hands. Cut off and discard the root end of the romaine; roughly chop the leaves. Quarter and de-seed the lemon. In a large bowl, combine the ricotta cheese and the juice of 2 lemon wedges. Drizzle with olive oil and season with salt and pepper to taste.
  2. Make the sauce: In a medium nonstick pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the garlic and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Cook, stirring constantly, 30 seconds to 1 minute, or until softened and fragrant. Add the tomatoes; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until slightly reduced in volume. Season with salt and pepper to taste.
  3. Cook the pasta: While the sauce cooks, using your hands, separate the sheets of the pasta; add to the pot of boiling water and cook 1 to 2 minutes, or until just shy of al dente. Drain thoroughly and rinse under cold water to stop the cooking process. Transfer to a clean, dry work surface.
  4. Assemble and bake the cannelloni: Spread about 1/3 of the sauce into the bottom of a baking dish. Divide the filling between the centers of each cooked pasta sheet. Roll the pasta sheets around the filling; carefully placing into the baking dish, seam sides down. Evenly top the cannelloni with the remaining sauce and half the Parmesan cheese. Bake 7 to 9 minutes, or until heated through. Remove from the oven and let stand for at least 2 minutes before serving.
  5. Make the dressing: While the cannelloni bake, in a large bowl, combine the Mascarpone cheese, remaining Parmesan cheese and the juice of the remaining lemon wedges. Slowly whisk in 2 teaspoons of olive oil until well combined; season with salt and pepper to taste.
  6. Make the salad and plate your dish: Just before serving, add the romaine to the bowl of dressing. Toss to combine. Season with salt and pepper to taste. Divide the baked cannelloni and salad between 2 dishes. Enjoy!

Recipe from the kitchen of Blue Apron.

Friday, February 10, 2017

Instant Pot Chicken Taco Bowls


  • 4-5 uncooked boneless, skinless chicken breasts
  • 1 packet taco seasoning
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (12 oz) bag frozen corn
  • 1 (15.5 oz) jar salsa
  • 3 cups uncooked jasmine rice, rinsed
  • 3 cups water or chicken broth
  • cheddar cheese
  • sour cream (optional)


  1. Place chicken breasts in bottom of pressure cooker. Sprinkle with taco seasoning. Top with beans and corn. Then, pour salsa over everything.
  2. Add rice, then liquid (water or broth).
  3. Cook on manual high pressure for 12 minutes, then use quick release to release the pressure.
  4. Once the pressure has been fully released, remove lid carefully.
  5. Shred chicken. Serve immediately. Top with cheddar cheese and sour cream as desired.

Recipe from the kitchen of WonderMomWannabe

Saturday, January 21, 2017

Jen Hatmaker's Beef Bourguignon

  • 1 tablespoon olive oil
  • 8 oz. bacon, diced
  • 2-1/2 pounds chuck beef cut into one-inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 pound carrots, sliced diagonally into one-inch chunks
  • 2 yellow onions, sliced
  • 2 teaspoons chopped garlic
  • 1 bottle dry red wine (like a Pinot Noir)
  • 1 can (2 cups) beef broth
  • 1 tablespoon tomato paste
  • 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
  • 4 tablespoons unsalted butter at room temperature
  • 3 tablespoons all-purpose flour
  • 1 pound fresh mushrooms, thickly sliced

  1. Preheat the oven to 350 degrees. Heat olive oil in a Dutch oven. Add bacon and cook over medium heat about ten minutes, stirring a bit until it is brown. Remove with a slotted spoon to a large plate (but leave the bacon grease in the pot). Dry the beef cubes with a paper towel and give them a hefty douse of salt and pepper. In single layer batches, sear the beef cubes on all four sides in the bacon grease (about 3-5 minutes). Remove the cubes to the plate with the bacon and keep this up until all of the beef is browned.
  2. Into the juice and drippings, toss in the carrots, onions, a tablespoon of salt, and two teaspoons of pepper. Cook for ten to fifteen minutes, stirring occasionally. Add the garlic and cook for another minute. Put the meat and bacon back in the pot. Add the bottle of wine plus enough beef broth to cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a lid, and slide in the oven for about two hours until the meat and vegetables are fork-tender.
  3. Back on the stove top, combine two tablespoons of butter and the flour with a fork. Stir the product into the stew (this will thicken it and add creaminess). Saute the mushrooms in two more tablespoons of butter until lightly browned, and add to the stew. Bring to a boil, then lower the heat and simmer for fifteen minutes. Season to taste.
Serve with thick slices of bread or over mashed potatoes or egg noodles. Add a glass of rich, spicy Cabernet and a fire in the fireplace. You can make this the day before and heat to serve.

From the kitchen of Jen Hatmaker

Saturday, January 14, 2017

General Tso Instant Pot Chinese Chicken


  • 1-1/2 pounds cubed chicken
  • 1 tsp Sesame Oil
  • 6 tbsp Rice Vinegar
  • 6 tbsp soy sauce
  • ¾ cup Hoisin Sauce
  • 4 tbsp Brown Sugar
  • 2 tbsp corn starch
  • ¼ tsp ginger
  • 1 clove garlic chopped
  • ¼ tsp red pepper flakes
  • Sesame seeds
  • 1 chopped green onion
  • 2 cups Cooked white Rice


  1. Place pot on saute. Saute chicken cubes in sesame oil for 1-2 minutes or until chicken is white no need to cook all the way.
  2. In a separate bowl mix together rice vinegar, soy sauce, garlic, ginger,red pepper flakes, hoisin sauce, and brown sugar.
  3. Pour mixture into the Instant pot over the chicken.
  4. Place on manual high power for 10 minutes.
  5. Do a quick release.
  6. Place your pot back on saute bring to a slight boil and whisk in cornstarch until mixture turns thick and bubbly. About 2 minutes.
  7. Serve over rice. Sprinkle with green onions and sesame seeds.
Recipe from the kitchen of Adventures of a Nurse.

Sunday, December 25, 2016

Instant Pot Mashed Potatoes


  • 4 russet potatoes, peeled and quartered
  • 1 cup water
  • 1/2 cup milk
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • Salt & pepper to taste


  1. Fill the Instant Pot with 1 cup of water.
  2. Place the steamer trivet in the pot and add quartered potatoes in the steamer trivet.
  3. Close the lid. Cook in high pressure for 8 minutes, then quick release.
  4. While the potatoes are cooking, heat a small sauce pan over medium heat. Melt the butter and add the garlic. Add a pinch of salt. Sauté the garlic for 1 to 2 minutes until fragrant and golden in color. Add the milk and deglaze the pan. Remove mixture from heat when it is hot.
  5. When the potatoes are done, remove the lid of the Instant Pot. Mash the cooked potatoes in a medium mixing bowl with a potato masher. Add half of the garlic butter mixture to the bowl. Continue to mash, stir, and add the mixture until desired consistency. Add Parmesan cheese. Taste and season with salt and pepper.

Saturday, December 24, 2016

Tuscan Chicken Spaghetti


  • 3 chicken breasts
  • 8 strips uncooked bacon
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 1 cup heavy cream
  • 2 tomatoes, chopped
  • spaghetti, cooked, for two people
  • 1 bag spinach
  • salt and pepper
  • 1/2 cup Parmesan, grated
  • a few basil leaves


  1. Fry chicken breasts in olive oil over medium heat for 6 minutes each side. Season with salt and pepper as you go. Set aside.
  2. Add bacon to the same pan and fry until crisp. Remove.
  3. Add garlic to the same pan, fry briefly, then add tomatoes. Cook down for 5 minutes before adding the spinach and cream. Cook until the spinach has mostly wilted.
  4. Cut the chicken and bacon into bite-sized pieces. Add to the pan, then add the Pand basil. Finally add the pasta and a little reserved pasta water as needed for desired thickness.
  5. Toss to coat, top with a little more Parmesan.

Friday, December 23, 2016

Instant Pot Ziti

I got an Instant Pot for Christmas this year. So you may be seeing lots more Instant Pot recipes on my blog. If you have any good recipes to share, please send them my way.


  • 1 small onion
  • 1-1/4 pounds ground beef (or ground sausage, or a combination)
  • 24 oz jar pasta sauce
  • 16-ounces ziti (or penne pasta)
  • 4 oz shredded mozzarella
  • salt and pepper


  1. Saute the onion in your Instant Pot.
  2. Add the ground beef and brown. Drain off the fat and return to the Instant Pot.
  3. Add the entire jar of sauce, plus 24 ounces of water.
  4. Add the ziti.
  5. Set the Instant Pot to steam for 5 minutes.
  6. When the Instant Pot is finished cooking let off all of the steam.
  7. Add the shredded mozzarella and mix.
  8. Serve with salt and pepper to taste.