If you’re going to make a list of the top comfort foods, I’d have to say that baked ziti is in the top 5. I’ve made traditional baked ziti before, but this time I wanted to try something a little different. Since I had a bottle of Cabernet Sauvignon, I decided to add a little into my ricotta mixture. The result is a delicious blend of red wine, cheese, and sauce! It adds a different hint of flavor that you don’t always encounter in ziti, but it doesn’t overwhelm the dish. I highly suggest you try this!
Things around here are going to be getting very busy (more on this later in the week). I’m going to try and be good about keeping up the blog next month, but don’t be surprised if I start to slack. I promise I’ll try and get everything back to normal in December!
-1 jar pasta sauce (or equivalent of homemade)
-1 1/2 teaspoons garlic powder
-1/2 teaspoon salt
-4 tablespoons ricotta
-2 tablespoons red wine (I used a Cabernet Sauvignon)
-1/2 cup shredded Mozzarella cheese
1. Cook penne pasta. In a small bowl, combine the ricotta, red wine, garlic, and salt.
2. When pasta is cooked, pour into casserole dish and cover with pasta sauce, stir to coat. Spoon red wine ricotta over top, and then top with shredded cheese.
3. Bake in 400 degree oven for 10 minutes. The broil 6-7 minutes for bubbly melted Mozzarella.
Well its time for another recipe swap! I apologize for things being a little quiet here lately, things will be getting back to normal soon.
As for the swap, this time I was given this blog. After browsing around, I chose a a bacon wrapped chicken that was stuffed with blue cheese and pecans. I swear my mouth was watering just reading that description! I only made a few slight changes. First, I substituted Gorgonzola for blue cheese, and stuffed the chicken with the cooked bacon instead of wrapping. I will definitely be making this again! This also falls into my “Cooking Comfort Zone” category since this is the first time I’ve made anything with Gorgonzola cheese! Thankfully, there is some leftover and I plan to make an pasta in a Gorgonzola cream sauce very soon.
Ingredients -2 chicken breasts, butterflied -3 strips of bacon, cooked and diced -Salt and Pepper -1/2 cup Gorgonzola cheese crumbles -1/3 cup chopped pecans -1 tablespoon EVOO -2 tablespoons butter -2 tablespoons all purpose flour -1 cup chicken stock -1/2 cup 1/2 &1/2 or Cream -2 tablespoons grainy mustard -1/2 teaspoon garlic powder
1. Preheat oven to 375.
2. Place butterflied chicken breasts on wax paper and pound until even thickness. Sprinkle each with cheese crumbles, pecans, and bacon pieces. Roll chicken breasts and secure with moistened tooth picks.
3. Place chicken in baking dish, season with salt, pepper, and a few dashes of garlic powder. Drizzle with EVOO, and bake 20 minutes, or until fully cooked and no longer pink.
4. While chicken is baking, melt butter in a sauce pan. Add flour and stir, cook 1 minute. Add chicken stock and thicken. Add half & half, mustard, salt, pepper, and garlic powder. To serve, spoon sauce over chicken.
So in December, I decided to make the “28 by 28” cooking list. When you have 10 months to accomplish something, it really seems quite easy to do. Well, I completed a whopping 12 of these items. I’m just going to rollover the things I didn’t make into a new list, my 28 while 28. Here’s what I got accomplished…
This has been in my recipe box for quite a while. I first made this back when I used to use All Recipes to browse recipes. Since I started blogging, I’ve gotten away from using All Recipes…mainly because I’ve found so many great blogs and I browse Foodgawker to find new delicious things to cook. However, this has always been a little gem from All Recipes. I love the combination of chocolate and the pumpkin, and all the warm spices of cinnamon, nutmeg, and a dash of cloves. You must make these this Fall!
Ingredients– Yields 3 dozen -1/2 cup shortening -1 and 1/2 cups sugar -1 cup canned pumpkin -1 egg -1 teaspoon vanilla -2 and 1/2 cups flour -1 teaspoon cinnamon -1 teaspoon nutmeg -1 teaspoon baking powder -1 teaspoon baking soda -1 teaspoon salt -1 cup chocolate chips -dash cloves
1. Preheat oven to 350 degrees.
2. Cream together the shortening and the sugar. Beat in egg and vanilla. Stir in pumpkin.
3. In a separate bowl, stir together the flour, spices, salt, baking powder, and baking soda. Slowly add to the pumpkin mixture and stir until fully incorporated. Add in chocolate chips. Drop cookies onto lightly greased cookie sheet and bake 15 minutes.
I know I’ve mentioned Foodgawker many times before. I love browsing through the delicious photos, and dreaming the one day when I get a camera that takes magazine-worthy pics I can one day grace the pages of Foodgawker. As I was scrolling through my favorites, I noticed I have “favorited” many recipes from the blog Closet Cooking. If you don’t know this blog, you need to read it now. His recipes are amazing. I think I love it so much because it’s not pretentious or trying to be adorable in the writing style. Just straight forward, awesome recipes written in a tone that doesn’t make me gag…now that’s rare!
I only made a few minor modifications to this recipe. First, it was originally a potato skin, but I added the potato into the mixture and made it more of a twice baked potato. I also omitted the bleu cheese dressing and used ranch instead since the husband doesn’t really care for bleu cheese. These are so so good! Another way to enjoy the incredibly addicting buffalo chicken flavor. I think next time, at the husband’s request, I may add a little bacon. I think the salty might be a good fit to cut all the creaminess. These will definitely be on the menu again!
-2 baking potatoes
-1 cup cooked chicken
-1 cup shredded cheddar cheese, plus a little more for topping
-1/3 cup ranch dressing
-1/4 cup hot sauce (I use Texas Pete)
-1 tablespoon butter
-Sale & pepper to taste
-1/4 teaspoon garlic powder
1. Prick potatoes and microwave for 13 minutes.
2. In a mixing bowl, combine the chicken, hot sauce, cheddar cheese, ranch dressing, salt, pepper, and garlic powder. When potatoes are cooked, slice length wise and scoop out inside. Add potato to mixture, then add butter and stir to combine. Scoop back into potato shells and sprinkle with more cheddar cheese.
3. Place on baking sheet under broiler 7-8 minutes until cheese is browned and bubbly, garnish with diced scallions.