sunday ham & cheese pasta salad

This was so crazy good. I didn't have spinach the first time around, but it called for it and I wished I had it! Next time I make it, I will be sure I do, and I may even experiment with adding a bit of Dijon mustard to the dressing. Served with a bright, green salad (using leftover scallion vinaigrette), this made a quick and tasty meal - though, eater beware, it is high in fat due to the dressing and cheeses. I also brought it for lunch the next day, as shown in the photo below, at work served over spring mix and it was delicious. This would also be great to bring to a party or picnic. Enjoy!

Sunday Ham & Cheese Pasta Salad 
Yield 4 to 6 servings
Ingredients:

• 1 egg*
• 1 cup extra virgin olive oil
• 1/2 cup grated Parmesan cheese 
• 1/4 cup white wine vinegar
• 1/4 teaspoon ground cloves (trust me, it's good!)
• 8 ounces corkscrew, whole-grain pasta
• 10 ounces fresh spinach, stemmed and roughly chopped
• 8 ounces cubed cheese, such as Colby-jack or mozzarella
• 8 ounces ham, chopped (from the deli is fine)
• 1 pint grape tomatoes, cut in half
• 2 ounces Parmesan cheese, for garnish 
• Salt and pepper, to taste

1. To make the dressing, place egg in a bowl. Whisking constantly, slowly add the oil to the egg and whisk until thickened. Add the Parmesan cheese, white wine vinegar, and ground cloves and whisk until fully incorporated. Season with salt and pepper. Set aside.
2. Cook corkscrew pasta according to the directions on the package. Drain well. Toss the hot pasta with the dressing until the pasta is well coated. Add the mozzarella, ham, spinach and tomatoes and toss to combine the dressing. Cover and chill for 4-5 hours.
3. Garnish with more Parmesan cheese before serving.

I brought leftovers (served over greens) with me to lunch the next day, as shown below:

*Note: The dressing contains a raw egg which is incorporated into the hot pasta. 

simple greens with tomatoes, mozzarella and basil-garlic dressing

Who doesn't love tomatoes and basil together? This simple salad takes those two flavors and brings in creamy mozzarella over spring greens. The combination is over the top, but is so, so simple to make. I made this salad for a gathering in advance, and whipped it out of the fridge when it was time to eat. Elegant, simple and delicious - what's not to love?

Tomatoes and basil are also well known as super healthy foods. Basil is full of Vitamin A and is said to promote cardiovascular health. Tomatoes are rich in lycopene, also good for the heart, Vitamin C and more. Adding a quality olive oil to the mix helps the body to absorb these nutrients and even fight cancer.

Simple Greens with Tomatoes, Mozzarella and Basil-Garlic Dressing
This salad has no set amount of ingredients. Make it as large or small as you need it.

1. Mix spring mix or spinach with halved cherry tomatoes. Cube desired amount of fresh mozzarella (I buy the ball) and add to the mix. Toss gently. Top with fresh-ground black pepper.
2. Make the Basil-Garlic Dressing as directed. This recipe makes about a cup of dressing, so reduce or double it as needed. (Save any leftover dressing for an easy Grilled Shrimp Salad later in the week, as shown in the Basil-Garlic Dressing recipe post above!)

stuffed sweet potatoes with spinach and bacon

Yeah. I said it: sweet potatoes and bacon. They've officially entered each other's worlds. Yeah. This recipe manages to blend sweet and savory all in one healthy side dish. And for those who love nutmeg, it really adds a lot to this dish. I am not a huge fan of it when it is overdone, but this is the perfect amount to add an earthy, "something-in-the-background" flavor. This would be awesome with a steak or pork.

Stuffed Sweet Potatoes with Spinach and Bacon
Ingredients

• 4 sweet potatoes (about 8 ounces each)
• 4 thick slices of natural bacon or 2 ounces sliced pancetta (about 8 thin slices)
• Handful of spinach or 1 bunch broccoli rabe, tough stems trimmed, roughly chopped
• 8 ounces mushrooms, stemmed and sliced
• 2 cloves garlic, thinly sliced  
• 1/8 teaspoon red pepper flakes  
• 1/2 cup part-skim ricotta cheese  
• 2 tablespoon finely grated Parmesan cheese
• Freshly grated nutmeg
• Salt and pepper
  
  

1. Wash, dry, prick the sweet potatoes with a fork and bake the sweet potatoes for 45 minutes to an hour, or until soft. Meanwhile, cook the bacon in a large skillet over medium heat, turning once, until crisp, about four minutes. Remove from the skillet and drain on paper towels. Increase the heat to medium high; add the spinach and 1/4 teaspoon salt and pepper to the skillet and cook, stirring occasionally, about three minutes. Add the mushrooms, garlic and red pepper flakes and cook, stirring occasionally, until the vegetables are tender, about three more minutes.
2. Mix the ricotta, Parmesan, and nutmeg to taste in a small bowl. Split open the sweet potatoes lengthwise and fluff the flesh with a fork. Top each with 1/8 of the ricotta mixture, then top evenly with the spinach mixture and the remaining ricotta mixture. Chop the bacon and sprinkle evenly on top.

Pin It

battered and baked parmesan wedges

This is kind of a cop-out post because technically I made these wedges to go with our Superbowl grilled wings. But these are worthy of their own post! For those of you who like battered fries as much as I do, here is a baked approach that is just as satisfying. Cheesy and crunchy, these will taste like you're eating junk food.

Here's how you do it:

Start with four (~8 oz.) cleaned, white potatoes. Slice in half and then into wedges (I can usually get about 8-10 wedges per potato, but eyeball it).

Spray a baking sheet and set up your dredging station with the following shallow dishes:

• 1/3 c flour and 3/4 tsp salt
• 3 large egg whites and 1 tbsp. water
• 3/4 c Parmesan cheese with 1/2 c panko breadcrumbs

Preheat the oven to 425. Dip the pieces individually in the flour, then the egg and then into the breadcrumb mixture, pressing to help them stick. Place each wedge on a greased baking sheet. Bake for 30 minutes or until golden, rotating pan after 20 minutes.

ooey-gooey potatoes au gratin

The hubs wanted steak tonight. (Pull my arm, why don't-cha?) He selected a great-looking porterhouse to sear in a cast-iron skillet with a little butter and garlic, and I set out to determine how to use the four Russets I had sitting on my counter. It is the weekend, after all, so easy mash was out. It was time to pull out the big guns: potatoes au gratin.

I've had this recipe for years, and frequently pull it out for family get-togethers - even though it's lighter than the traditional, buttery version. It's always great and can be modified to fit in with the meal and what you have on hand. Enjoy!

Potatoes au Gratin
Ingredients

• 2 garlic cloves, chopped
• 1 tbsp unsalted butter
• 2 1/2 c 2% milk (in a pinch 2 c skim milk, 1/2 c half-and-half can be used)
• 2 tbsp finely chopped shallots (or yellow onion if you don't have shallots)
• 1/2 tsp salt
• 1/4 tsp pepper
• Dash of nutmeg
• 2 Yukon or Russet potatoes, sliced into 1/8-inch thick slices
• 1/8 c sliced chives (optional)
• 1/2 c Gruyere cheese*
• 1/4 c grated Parmesan cheese*

Directions

1. Preheat the oven to 375. Grease an 11x17-inch baking dish.
2. Combine butter through potatoes in a heavy pot over medium heat. Bring to a boil and reduce to a simmer. Cook for 8 minutes or until potatoes are soft. Add the chives, reserving a few pieces for garnish.
3. Pour potato mixture into the baking dish and top with cheese. Sprinkle with chives. Bake 35 minutes.
4. Turn on the broiler and broil for three minutes until golden. Let stand for 10 minutes and serve.

*I would also suggest 3/4 c sharp cheddar or swapping in smoked Gruyere cheese.

Need other side dish ideas? Click here.
Still need more ideas? Check out these ideas:

• Spring risotto
• Zucchini-parmesan fritters
• Smokey black-eyed peas
• Easy, healthy side dishes
• Cumin-roasted carrots
• Sauteed snow peas with red onion
• Cheesy garlic smashed potatoes
• Creamy polenta
• Roasted roma tomatoes

cowboy steak with coffee and ancho rub

This Ellie Krieger recipe has been on my to-make list for quite some time. I've never made a coffee rub for beef, but I've heard so many great things. And I really have no excuse: I have a coffee grinder to ensure the most flavorful coffee-scented rub. So, finally, after nabbing an on-sale porterhouse (thus ensuring both a taste of filet AND N.Y. strip - two of my favorite cuts), I had my excuse. Plus it gave me the opportunity to use up the fresh veggies from my produce box, rounding out the meal with some simple roasted tomatoes and sauteed spinach. This is easy enough for a weeknight, folks. I'm living proof. Enjoy!

Cowboy Steak with Coffee and Ancho Rub

• 1 1/2 tsp. ancho chili or regular chili powder
• 1 1/2 tsp. finely ground coffee or espresso beans
• 1/2 tsp dark brown sugar
• 1/4 tsp. mustard powder
• 1/4 tsp. ground coriander (a little-known fact: coriander is the seed of the cilantro plant)
• 1/4 tsp. salt
• 1/4 tsp. pepper
• Optional: 1/4 tsp cayenne
• 1 to 1 1/4 lb. beef, such as a porterhouse steak

1. Combine chili through pepper(s) in a small bowl. Rub evenly into both sides of the steak. Allow to sit for 10-15 minutes before cooking.
2. Grill the steak to desired doneness. Allow it to sit for five minutes before cutting into it.

Roasted Romas with Parmesan and Basil

• Roma tomatoes, cleaned and quartered lengthwise
• Fresh-chopped garlic
• Olive oil
• Salt and pepper
• Parmesan
• Freshly julienned (thinly sliced) basil leaves

1. Preheat oven to 400.* Toss the tomato quarters with a little olive oil and a little fresh garlic. Season with salt and pepper.
2. Roast for 20 minutes, stirring every five to ten minutes, very gently.
3. Remove from oven and sprinkle with cheese and basil. Serve immediately.