Sam's Place: easy recipe

Showing posts with label easy recipe. Show all posts

Stuffed Portobello Mushrooms with Spinach and Artichoke Hearts

Last week, Fran came home from the grocery store with four beautiful portobello mushrooms. We stuffed these with a combination of veggies and cheese for a delicious meal.

These were easy to make, and we had them as a main dish. We had four mushrooms, and I could hardly finish the second one. So, four of these could easily feed four people.

Ingredients:

4 portobello mushrooms
2 tablespoons olive oil
2 cloves garlic, minced
1/2 of a large onion, chopped
1/4 cup diced red bell pepper
4 ounces cream cheese, softened
1/4 cup sour cream
1 can (14 oz.) artichoke hearts, chopped
1 package frozen spinach (thawed and squeezed dry)
1 cup shredded mozzarella (divided)
1/2 cup Parmesan cheese
Salt and pepper to taste
Mushroom stems, finely chopped

Instructions:

Remove the stems from the mushrooms and finely chop them. Scrape the gills from the underside of the mushrooms.
Brush both sides of the mushrooms with olive oil and place the cap-side down on a greased cookie sheet. Roast for 10 minutes at 425 degrees.
In a non-stick skillet, heat one tablespoon of olive oil. Add the onions, garlic, red bell pepper, and mushroom stems. Stir and cook until these are tender, about 6 minutes.
In a bowl, mix the cream cheese and sour cream with a hand mixer. Fold in the cooked mixture, artichoke hearts, drained spinach,1/2 mozzarella cheese, and parmesan cheese. Season with salt and pepper.
Flip the mushrooms and fill them with the mixture. Top off with mozzarella cheese.
Bake at 425 degrees for 15 minutes, until the cheese is browned.

These made a meal for Fran and me all by themselves. You could also serve these as an appetizer if you cut into smaller pieces.

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Italian Ricotta Cheese Dumplings

I’m always on the lookout for new and easy recipes, and when I saw this recipe on the Mr. Food segment of our local news network I just knew that I had to try it.

I don’t ever remember my grandmother or mother making these. After watching this I immediately began looking through all of their hand written recipes, but could not find it, so I decided to add this one to my Italian recipes.

Since I was making this for just two people I cut their recipe in half and slightly changed the spices. The original recipe will yield about 60 dumplings this is great if you have a large family or are expecting guests.

Here is what I used for the Italian Cheese Dumplings:

1 cup or 8oz. whole milk ricotta cheese

1 egg lightly beaten

1 egg yolk lightly beaten

¾ cup Parmesan cheese

½ teaspoon salt

½ teaspoon black pepper

½ cup all-purpose flour

1 stick butter

2 tablespoons parsley (Freshly chopped)

2 cloves garlic, minced

I changed the ingredients slightly but followed their instructions, and here is how:

In a large mixing bowl, I combined the ricotta cheese, eggs, Parmesan cheese, salt, pepper, and flour. Mix until it forms a ball, the mixture will be soft and a little sticky.

Then using a teaspoon I dropped them onto a cookie sheet dusted with flour, trying to do my best to make them oval shaped. When I was finished I dusted the dumplings with more flour.

The best I could do at making oval shaped

Now drop these in a large pot of salted boiling water 15 at a time, when they come to the top boil for about 4 more minutes, then remove them with a slotted spoon into a bowl or strainer, I think a strainer is best.

In a large skillet, melt the butter, add the garlic and parsley. Add the dumplings, salt, and pepper to taste, and cook over medium heat turning them as they cook, until golden brown.

I added some extra Parmesan cheese on top and served, you can even add your favorite marinara sauce if you like. If you’re having some guests over for dinner you might want to impress them with this Italian delight. Serve with a nice wine and salad for a complete meal.

This is how I made these tasty little dumplings. Here is the link to the Mr. Food recipe.

As always thanks for stopping by and I hope you enjoy!

Cook N Home 2480 Stockpot with Lid, 6.5 quart, Stainless

Lodge L8SK3 Cast Iron Skillet, Pre-Seasoned, 10.25-inch

Non-stick Copper Frying Pan with Ceramic Coating, 9.5 Inches By

Spinach Pizza Greens

This is an old family recipe, one that my grandmother made and one of my favorites. My grandmother called them pizza greens, and I like to keep these old recipes alive.

I’ve had them on my list to make for quite some time now, so I decided it was time to dust this one off. Pizza Greens from my grandmother’s kitchen to yours.

They consist of seasoned spinach wrapped in wonderful sweet and soft dough. The original recipe calls for cake yeast, which is very hard to find so I had to convert it to dry yeast. If you have read one my previous post All Purpose Dough Recipe, this is not the same dough this dough is much softer and sweeter.

Here is how we make this dough:

5 cups all-purpose flour

2 package dry yeast

1 Egg Beaten

¼ cup white sugar

½ stick butter

½ cup water (lukewarm)

1 cup warm milk (not too hot)

Add the flour, salt, and butter to a mixing bowl; I use my KitchenAid Stand mixer for the dough. Mix the sugar with the lukewarm water, add the yeast, milk, and egg. Add this to the flour mixture and knead until smooth. Cover and let the dough rise.

The Spinach Filling:

1 bag (16oz.) frozen chopped spinach

2 cloves garlic diced

Olive oil

Salt and pepper to taste

Crushed hot red pepper (optional)

¼ cup Grated Romano or Parmesan cheese

Coat the bottom of a 10-inch skillet with the olive oil, add all of your seasonings and cook until spinach is warm.

I pulled off pieces of the dough and rolled them to about 6 x 6 inches. Fill them with 2 tablespoons of the spinach filling. Fold over each side and pinch the dough together, pinch the corners and fold up, then flip over onto a greased cookie sheet.

Bake at 350 degrees for about 15 to 20 minutes until they are golden brown.

What I like about this recipe is that there are so many options to add to the spinach filling, such as mushrooms, sausage, ham, and pepperoni; you decide the options are endless.

This recipe yielded me eight nice pizza greens and I had enough dough left over to make six sandwich buns.

As always thanks for stopping by and I hope you enjoy.