"Turn Up the Heat" Deviled Eggs

The term "deviled" when referring to food, was first used in the 18th century. And in the 19th century, it was commonly associated with spicy food; including eggs prepared with mustard, pepper or other ingredients stuffed in the yolk cavity. Deviled Eggs were a highly popular appetizer or party food back in the 1970's when I was a young girl and we couldn't go to any family gathering without seeing them on the table. Now, I only tend to make them during our Easter celebration when I'm cooking my other eggs. 

Rosemary & Goat Cheese Mac n' Cheese

Sometimes all it takes is just a small taste of something and my mind starts wandering with all of the different combinations of food I could possibly make. Such is the case with this Rosemary & Goat Cheese Mac n' Cheese.

I attended a small gathering recently to celebrate a close family friends' 75th birthday. At the party, which was hosted by his son and daughter in law, they had figs topped with goat cheese, rosemary and a jam (I can't remember what it was, but think it might have been apple) as one of the appetizers. They were amazing! I just loved the flavor combination and knew it would make a wonderful mixture in some other of our favorite dishes as well.

Well...my first attempt was a success! Everyone loved this Mac n' Cheese variation, even my 11 year old. She can't wait to try my new experiments when she gets home from school and we have a deal that I don't share what's inside the dish until she tries it. Even she was pleasantly surprised that it contained Goat cheese (which she never wanted to try before), but mixed with the cream cheese and rosemary, it was very subtle, yet rich and filling. If you want to impress your family and friends, you can make this as a main entree or as a side dish. It would also make an elegant addition to a buffet selection during the upcoming holidays.

Rosemary & Goat Cheese Mac n' Cheese
Prep Time: 15 minutes  Cook Time: 15 minutes  Total Time: 30 minutes  Servings: 8

Ingredients

• 14.5oz. Box Multigrain Macaroni
• 4 tbsp. Butter
• 2 tbsp. All-Purpose Flour
• 1 1/2 c. Milk (I used 2%)
• 8oz. Cream Cheese
• 3.5oz. Crumbled Goat Cheese (I used Alouette)
• 1 tbsp. Fresh Rosemary, chopped
• 1 c. Italian Flavored Breadcrumbs
• Kosher Salt, to taste
• Fresh Ground Black Pepper, to taste

Directions

1. Preheat oven to 375 degrees. 
2. Cook pasta according to package instructions until al dente; then drain and place back in the pot. 
3. While the pasta is cooking, melt 2 tbsp. of butter in a small saucepan over medium heat; then whisk in the flour forming a roux. 
4. Gradually whisk in the milk until the roux has broken up and there are no lumps. 
5. Next, add the cream cheese, goat cheese and rosemary. Keep whisking until the cheese has completely melted and the sauce is creamy. 
6. Add the sauce to the cooked macaroni and mix well; then place in an oven safe baking dish (8"x8"). 
7. Place the breadcrumbs in a small bowl; then melt the remaining 2 tbsp. butter (either in the microwave or a small pan). Add the butter to the breadcrumbs, mix together and sprinkle on top of the macaroni.
8. Place in the oven and bake for 15-20 minutes until the breadcrumbs are lightly brown and the macaroni is bubbly. 

Enjoy! 

Nutrition Facts 

Calories 465, Carbs 51.7g, Fat 21.4g, Protein 17.9g, Fiber 4.9g, Sugar 4.1g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Rosemary & Goat Cheese Mac n' Cheese Shopping List

Gab's Caprese Shrimp Stuffed Tomatoes (Guest Post)

Today I'm honored to have my youngest daughter back here on the blog to share her latest experiment with all of you. AND...she chose seafood since I don't prepare it very often myself. It looks great and the rest of the family really loved these tomatoes. Take it away Gab.... xo 

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Hello everybody! It’s Gab again and I’m happy to be back on the blog. Ever since I was on the blog two summers ago with my Homemade Gnocchi with Sausage Bolognese Sauce, I could not wait to get back into the kitchen to share another original recipe with you. This summer I was busy learning kitchen basics with my mother and helping her on the blog. My favorite task was to pin fantastic looking food to all of her Pinterest food boards and I can't wait to try some of them in the coming months!

I knew what I wanted to make as soon as I tasted my mom's Spinach, Mushroom & Brie Stuffed Tomatoes. They were SO good and I wanted to make my own unique version. These Caprese Shrimp Stuffed Tomatoes were DELICIOUS and had such a rich flavor, but not too "shrimpy" tasting. It made me feel like I was back in Italy and eating such wonderful Italian foods. This recipe can also be made without shrimp if you dont like shrimp or seafood. I had so much fun making this recipe, but the fun part is eating it together as a family. I hope you like it as much as we did. Bon Appetit! 

Gab’s Caprese Shrimp Stuffed Tomatoes

Prep Time:  15 minutes           Yield: 4
Cook Time: 15 minutes            Serving: 1 each
Total Time:  30 minutes

Ingredients

• 4 Large Tomatoes
• 12 Extra Large Shrimp, cleaned and deveined
• 1 tbsp. Extra Virgin Olive Oil
• 2 Garlic Cloves, chopped
• 1 tbsp. Fresh Basil, chopped
• 1/2 c. Shredded Mozzarella Cheese (I used part skim)
• 2 tbsp. Parmesan cheese
• 3/4 c. of Italian Flavored Breadcrumbs

Directions

1. Preheat oven to 350 degrees. 
2. Add the oil to a small saute pan, heat over medium heat; then add the shrimp. Cook until the shrimp is cooked through and pink for approximately 3-5 minutes(should not be clear or gray). Remove from pan, allow to cool slightly and cut in half. 
3. Place your tomatoes on a flat surface, slicing a thin slice off of the bottom if necessary so it sits flat; then take a sharp knife and cut a circle in the top of the tomato. Remove the inside pulp and even out the inside of the tomato shell using a spoon. 
4. Chop the tomato pulp and place in a bowl; then add the shrimp, garlic, basil, both cheeses and the breadcrumbs. Mix well. (You may need to adjust your breadcrumbs if the mixture is too dry/moist, it depends on how much tomato pulp/juice each tomato yields). 
5. Stuff the tomato mixture into the tomato shells and place in an oven safe baking dish. 
6. Bake for 15-20 minutes or until the breading is lightly brown. 

Enjoy! 

Nutrition Facts

Calories 228, Carbs 24.5g, Fat 7.8g, Protein 7.6g, Fiber 2.8g, Sugar 1.5g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Gab's Caprese Shrimp Stuffed Tomatoes Shopping List

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps

I know. It's a mouthful to say. But I had to find some way to describe all of the goodness stuffed in these Portobello mushroom caps! I'm usually so busy running around during the day I don't have much time to eat lunch. I'm a "grab and go" type of person. However, this also tends to get me in trouble if I haven't had time to plan ahead. So one or two days a week, I'll make something that I can reheat for lunch for when those hunger pangs come calling.

While shopping, I had purchased some mushroom caps and knew I wanted to make something with those, but wasn't quite sure what until I went rummaging through the pantry and refrigerator to see what I could find. I came up with this mixture and let me tell you, not only was one mushroom cap filling, the texture and flavor were fantastic. These made a perfect light lunch, but would also make a fabulous appetizer for family and friends.

Blueberry, Pecan & Goat Cheese Quinoa Stuffed Portobello Mushroom Caps
Prep Time:  15 minutes             Yield: 4
Cook Time: 15 minutes             Serving: 1 mushroom cap
Total Time: 30 minutes

Ingredients

• 4 Portobello Mushroom Caps
• 1 c. Water
• 1/2 c. Quinoa
• 1/4 c. Pecans, chopped
• 1/2 c. Mariani Wild Blueberries
• 2 oz. Crumbled Goat Cheese
• 1 tbsp. Fresh Parsley, chopped

Directions

1. Add the water to a pot and bring to a boil; then stir in the quinoa. Reduce heat to low, cover pot and simmer approximately 10 minutes or until the liquid has been absorbed. Drain the quinoa and  rinse with cold water. 
2. Preheat oven to 350 degrees. 
3. Next, add the quinoa to a bowl and mix in the pecans, blueberries, cheese and parsley. Mix well. 
4. Top each mushroom cap with the quinoa mixture, place on a baking sheet and bake for 15-20 minutes. 

Enjoy! 

Nutrition Facts

Calories 267, Carbs 35.1g, Fat 10g, Protein 9g, Fiber 3.2g, Sugar 15.3g

*Calculations based on ingredients entered into Calorie Count and may not be 100% accurate. 

Blueberry, Pecan & Goat Cheese Stuffed Portobello Mushroom Caps Shopping List

Whole Grain Spaghetti with Bruschetta and Chick Peas

Remember when I did a photo retake of one of my favorite recipes for Bruschetta last month? In that post, I also mentioned how bruschetta can be used for other dishes other than to top toasted bread as an appetizer. One of those suggestions was to mix it with pasta; which is what I did with the leftovers from my last batch. This Mediterranean inspired meal has so many wonderful flavors and the chick peas just add another dimension of texture to the dish; not to mention added protein! It is also a quick meal to throw together during a busy weeknight. 

Whole Grain Spaghetti with Bruschetta and Chick Peas

1 lb. Spaghetti (I used Barilla Plus)
2 c. Prepared Bruschetta
15oz. Can Chick Peas, rinsed and drained
1/2 c. Pecorino Romano Cheese, shredded
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions:
1. Prepare pasta according to package instructions. Drain water reserving 1 cup to use in the pasta. 
2. Add the bruschetta and chick peas to the pot and allow to heat through for about 5 minutes. 
3. Add the pasta, pasta water and cheese; mix well and season with salt and pepper. Serves 6. 

*Nutritional Information per Serving: Calories 441, Carbs 58.9g, Fat 14.2g, Protein 20.4g, Fiber 8.1g, Sugar 5.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

This will be my last new recipe post this week as the kids are off from school on their Spring Break. I'll be back with a new post on Monday, April 8th. In the meantime, take a look around the site and catch up on some posts you might have missed. There are also two giveaways happening so if you didn't enter yet, now's your chance!

• Spring Celebration KitchenAid Giveaway-Enter for your chance to win a shiny, new, red KitchenAid Stand Mixer. Contest ends 4/23/13. 
• Catching Fireflies Giveaway-Enter for your chance to win a $43 Gift Certificate. Contest ends 4/7/13. 

Enjoy the rest of your week! 

Creamy Rigatoni with Portobello Mushrooms and Spinach

Are you looking for a quick and easy weeknight meal? Whether it's for Meatless Monday, Friday during Lent or any night in between, this meatless recipe for Creamy Rigatoni with Portobello Mushrooms and Spinach is perfect! 

Cream cheese adds a wonderful, creamy texture and flavor when mixed with fresh garlic, spinach and Portobello mushrooms and your family will love it. I served mine with a tossed salad and it even reheated beautifully when I had to take this one on-the-go for Rachael's dinner. If you like your food a little on the spicier side, add more crushed red pepper. 

Creamy Rigatoni with Portobello Mushrooms & Spinach
1 lb. Rigatoni Pasta
1 tbsp. Extra Virgin Olive Oil
1 Portobello Mushroom Cap, diced
2 Garlic Cloves, chopped
1/2 c. Frozen Chopped Spinach, defrosted
4 oz. Light Cream Cheese
1/2 c. Pasta Water
1/2 c. Pecorino Romano Cheese, shredded
1 tsp. Crushed Red Pepper
Kosher Salt, to taste

Directions:
1. Cook pasta according to package directions; drain all water except for 1/2 cup. 
2. While the pasta is cooking, heat the oil in a large saute pan and add the mushrooms and garlic. 
3. Saute until the mushrooms start to soften; then add in the spinach, cream cheese, pasta water, Pecorino Romano cheese, and red pepper. 
4. Add in the cooked pasta and mix until well blended. Serves 6. 

*Nutritional Information per Serving: Calories 382, Carbs 53.5g, Fat 12.4g, Protein 16.3g, Fiber 3.2g, Sugar 3.7g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

On another note, Happy Anniversary to my hubby of 18 years!  I love you and the life we've made together and would do it all over again and again. It hasn't always been easy, but I wouldn't change a thing. xo  

Ravioli with Spinach Pesto

As a kid, I'd spend a complete day at my father and step mother's home making homemade ravioli for Christmas each year and it was definitely a "labor of love". The house would be buzzing with lots of noise; mainly laughter, as one person would be mixing the dough and another would be rolling out the dough using an old wooden closet rod that had been passed down. Usually it was my dad and grandfather that would take turns as it's a very stiff dough and hard to roll out. Then the rest of us would make the filling, fill, cut and seal the ravioli and place in cornmeal lined shirt boxes so that we could freeze them for the special day. 

The last time I made homemade ravioli was when we first got married and were living in our townhouse. It was the blizzard of 1995 and my best friend Barbara (who also lived in the same townhouse community) and I pooled our resources and managed to find all of the ingredients to make ravioli to keep us busy while we were snowed in. So we spent the day making several different varieties; then treated our new husbands to an Italian treat. I don't think I've made them since, but will have to try it again soon. It's a little hard for me to roll out the dough as my wrists are too weak, but I got a new pasta attachment for my mixer recently so I do want to give it another try soon. 

Ravioli are a type of Italian filled pasta and are made by creating a filling inside two layers of egg pasta dough; then sealed shut. You can fill it with just about anything you wish, but the most popular (or at least the kind we made from scratch) were cheese filled. Since today is National Ravioli Day, I thought I'd share a quick and easy ravioli recipe that has such a robust flavor. Serve with a tossed salad and you'll have a quick, restaurant quality weeknight meal your family will love in minutes! 

Ravioli with Spinach Pesto
24-1oz. Cheese Ravioli
1 tsp. Salt
1/4 c. Prepared Spinach Pesto (see below)

Directions:
1. Add water and salt to a large pot and bring to a boil. 
2. Slowly drop in the ravioli and cook until they start to float to the top. Times may vary depending on whether you're using fresh or frozen ravioli. 
3. Remove ravioli with a slotted spoon and place in a serving bowl. 
4. Add the pesto and mix well. Serves 6 (4 ravioli per serving). 

*Nutritional Information per Serving: Calories 248, Carbs 34.5g, Fat 7.1g, Protein 11.7g, Fiber 2.2g, Sugar 1.1g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Spinach Pesto
2 c. Fresh Baby Spinach; rinsed, stems removed, firmly packed
1/4 c. Fresh Parsley; rinsed, stems removed, firmly packed
1/4 c. Pine Nuts
2 Cloves Garlic
1/4 c. Asiago Cheese
2 tbsp. Extra Virgin Olive Oil
Kosher Salt, to taste
Fresh Ground Black Pepper, to taste

Directions: 
1. Add the spinach, parsley, pine nuts, garlic and cheese to a food processor and blend together.
2. Gradually pour in the oil and pulse until smooth. Stop the machine in the middle to scrape down the sides. Makes 3/4 cup. (You can also make this ahead of time and freeze in an airtight container until you're ready to use).

*Nutritional Information per Tablespoon: Calories 43, Carbs .8g, Fat 3.9g, Protein 1.1g, Fiber .2g, Sugar .1g

*Calculations based on ingredients entered into CalorieCount and may not be 100% accurate.

Happy 1st Day of Spring!