15 oz. part-skim ricotta cheese
1 cup shredded cheese of your choice (I used cheddar)
1 pkg frozen chopped frozen spinach thawed and squeezed dry
4 eggs, beaten
1 small onion diced
salt/pepper to taste
a little Frank's hot sauce
(optional: diced peppers, ham, bacon, shredded zucchini, mushrooms, sausage etc).
Mix all the ingredients together.
Pour into greased muffin tin.
Bake at 350 for 40 minutes or until top is golden brown.
| Serves 8 to 10.  a 5- to 6-pound first-cut beef brisket 3 tablespoons vegetable oil 3 large yellow onions, cut into 1/2-inch pieces (about 5 cups or 3 pounds) 2 or 3 large garlic cloves, or to taste, minced 1 teaspoon paprika, preferably Hungarian 3/4 teaspoon salt 3/4 teaspoon freshly ground pepper  Preheat oven to 375°F. In a Dutch oven or other heavy baking pan large enough to hold brisket heat 1 tablespoon oil in oven 10 minutes. Pat brisket dry and season with salt and pepper. Roast brisket in pan, uncovered, 30 minutes.While brisket is roasting, in a large heavy skillet cook onions in remaining 2 tablespoons oil over moderately high heat, stirring, until softened and beginning to turn golden. Reduce heat and cook onions, stirring occasionally and reducing heat if necessary, until deep golden, about 20 minutes more. Stir in garlic, paprika, salt, and pepper and cook 1 minute. Stir in 3 cups water and bring to a boil.Spoon onion mixture over brisket and bake, covered, with lid 1/2 inch ajar, 3 1/2 hours, or until brisket is tender. (Check pan every hour and if necessary add more water.) Remove brisket from oven and let cool in onion mixture 1 hour.Remove brisket from pan, scraping onion mixture back into pan, and chill, wrapped in foil, overnight. Spoon onion mixture into a 1-quart measure and chill, covered, overnight. |
Preheat oven to 350°F.
Discard fat from onion mixture, add enough water to mixture to measure 3 cups total, and in a blender blend gravy until smooth.
Slice brisket against the grain (thick or thin, as you prefer). In a large ovenproof skillet heat gravy until hot, add brisket, and heat in oven 30 minutes.Preheat oven to 350°F.
1 19-oz can black beans, drained & rinsed
2 large garlic cloves, coarsely chopped
2 Tbsp.coarsely chopped onion
½ cup loosely packed fresh cilantro [leaves & stems]
1 Tbsp. fresh lime juice
2 Tbsp. low- or nonfat sour cream or yogurt
1-2 chipotle chiles in adobo, coarsely chopped [amount depends on heat preference]
1 tsp. ground cumin
½ tsp. red chili powder
½ tsp. smoked paprika [pimentón de la vera]
salt and freshly ground pepper
in a food processor, combine all ingredients except salt & pepper. process until smooth. taste for seasoning, add salt & pepper to taste, and blend thoroughly. if you prefer a thinner dip continue processing and add water 1 Tbsp. at a time until desired consistency is reached.
transfer to a serving bowl, garnish with 2 Tbsp. of chopped cilantro if desired, and serve with homemade chips [see below], and/or crudités.
a couple of notes:
re: consistency...i like my dips VERY thick, so depending on your preference you'll probably want to add some water to loosen it up a bit
re: heat...i love it, so i always go heavy on the pepper & chiles...but if you're not into spicy, start off with just a little. you can always add more.
8 oz. mini penne pasta
2 tablespoons olive oil
1 pound cubed chicken breast (two chicken breasts) cut into 1-inch cubes
1 small onion, diced
2 cloves garlic, minced
1 (14.5-ounce) can diced tomatoes with juice ( I used Tomatoes with Basil, Garlic and Oregano)
1 cup chicken broth
1 cup shredded mozzarella
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup bread crumbs
1/4 cup grated Parmesan
1 tablespoon butter, plus more for buttering the baking dish
Preheat the oven to 375 degrees F.
Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until barely tender, stirring occasionally, about 7 minutes. Drain pasta into a large mixing bowl.
Meanwhile, put the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, chicken broth, mozzarella cheese, salt, and pepper. Stir to combine. Place the mixture in a buttered 13x9-inch baking dish. In a small bowl, melt 1 tbsp butter then stir in the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Bake until the top is golden brown, about 30 minutes.
