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