Happy National Tortellini Day!!! – Cheesy Baked Tortellini by Giada De Laurentii

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Cheesy Baked Tortellini

CHEESY BAKED TORTELLINI BY GIADA DE LAURENTII  

Ingredients
Olive oil
2 cups marinara sauce
1/3 cup mascarpone cheese
1/4 cup chopped fresh Italian parsley leaves
2 teaspoons chopped fresh thyme leaves
1 pound purchased cheese tortellini
2 ounces thinly sliced smoked mozzarella
1/4 cup freshly grated Parmesan

Directions
Preheat the oven to 350 degrees F. Lightly oil an 8 by 8 by 2-inch baking dish.

Whisk the sauce, mascarpone cheese, parsley and thyme in a large bowl to blend. Cook the tortellini in a large pot of boiling salted water until just tender, about 2 minutes. Drain. Add the tortellini to the sauce and toss to coat. Transfer the tortellini mixture to the prepared baking dish. Top the mixture with the smoked mozzarella and Parmesan. Cover and bake until the sauce bubbles and the cheeses on top melt, about 30 minutes.

Credit: Food Network

Tasty Vegan – Spicy BBQ Chickpea Burgers & Lightened-Up Crispy Baked Fries Recipe

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veggieburger

Ingredients:

  • 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked chickpeas) + kombu (optional)
  • 1/2 cup dry brown rice (or 1 & 1/4 cup cooked rice)
  • 3 tbsp sunflower seeds + 1 tbsp pepita seeds, toasted
  • 2 large garlic cloves, minced
  • 1/2 cup diced red pepper
  • 1 jalapeno, seeded and diced
  • 1/4 cup diced red onion
  • 1 small carrot, grated
  • 1/4 cup minced fresh parsley
  • 3 tbsp BBQ sauce
  • 1/4 cup breadcrumbs, or more as needed (use GF breadcrumbs if necessary)
  • 2-3 tbsp ground flax
  • 1/4 tsp red pepper flakes
  • Fine grain sea salt, to taste (I used 1 tsp + Herbamare)

1. Methods to prepare chickpeas: 1) Soak dry chickpeas overnight, or for at least 8 hours, in a large bowl filled with water. When ready, drain and rinse the chickpeas. Place in a medium-sized pot with 3 cups of fresh water. Cover with lid and bring to a boil. Remove lid and place a small piece (~1” x 2”) of kombu (optional) into the pot with 1/8th tsp salt. Cover again and simmer on low-medium for about 50 minutes, watching carefully after about 35-40. When cooked, chickpeas will be tender and some may have split open. Drain and rinse. Discard kombu. 2) Alternatively, you can use canned chickpeas or 3) the quick-soak method: Add 3 cups water and 1 cup dry chickpeas into a pot. Cover, bring to a boil, and immediately turn heat off. Keep covered and let sit for 1 hour. After 1 hour, drain and rinse chickpeas. Add into rinsed pot with 3 cups fresh water. Cook the same as method 1) above.

2. To cook rice: In a strainer, rinse the rice. Add 1/2 cup dry rice into a pot with 1 cup water. Bring to a boil. Reduce heat to low, cover with lid, and simmer for about 25-30 minutes, watching closely and giving it a stir after 20. Add a touch more water if necessary.

3. Toast seeds: Preheat oven to 300F. Toast sunflower and pepita seeds for about 12 minutes, or until lightly golden in colour. Set aside.

4. Chop vegetables. Finely chop the garlic, peppers, onion, and parsley. Grate carrot. Stir in half the salt. Set aside.

5. Mash chickpeas and rice: When chickpeas are ready, drain and rinse. Add the cooked chickpeas and rice into a large bowl. Make sure your rice is HOT as it helps it stick together and bind. Do not use cold rice. With a potato masher, mash very well, leaving some chunks for texture. You will need to use a lot of elbow grease to mash this up, but you want it really sticky so it’s worth it! You can also pulse in a food processor.

6. Mix it all up: Preheat a large skillet over medium-high heat. With a wooden spoon, stir in the chopped vegetables into the mashed chickpea/rice mixture. Now stir in the seeds, BBQ sauce, breadcrumbs, and ground flax. Add the salt and red pepper flakes to taste.

7. Shape patties & cook: Form 6-8 patties and pack dough together tightly. Spray the preheated skillet with oil. Cook the patties for about 4-5 minutes per side over medium-high heat (time will vary based on your temp). Burgers should be browned and firm when ready. You can also try grilling the patties (try pre-baking patties for 15 mins in the oven at 350F before grilling).

Credit & Read more: http://ohsheglows.com/2012/07/03/spicy-bbq-chickpea-burgers-lightened-up-crispy-baked-fries/#ixzz3zyUmeiWe

Happy National Pizza Day!!! – What’s your favorite type of pizza? People Try Chicago Deep Dish Pizza For The First Time

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People Try Chicago Deep Dish Pizza For The First Time

Michelangelo’s love for Pizza

Happy National Bagel Day!!! – Steak and Cheese Bagel Sandwich Recipe

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Steak and Cheese Bagel Sandwich:
4 onion bagels

2 lb. shaved steak
1 1/2 tsp. salt
1 tsp. pepper
1/2 tsp. garlic powder
1/2 tsp. onion powder
8 slices of American cheese or cheese of your choice

Toast bagels. Optional step: wrap in aluminum foil for about 5 minutes to soften crust slightly. 

Heat a large skillet on medium high. To put a good sear on the steak, you don’t want to crowd the pan. Add half of the shaved steak and half of the seasonings. Cook until steak is no longer pink. Divide steak into 2 piles. Add two pieces of cheese on each pile and loosely cover with a lid or foil, avoiding touching cheese. Remove skillet from heat and allow to sit for a couple minutes until cheese melts. 

Transfer the steak and cheese piles onto 2 bagels and assemble the first two sandwiches. Loosely cover with foil to keep warm. Cook the remaining steak and assemble the remaining two sandwiches. Makes 4 sandwiches.

Tasty Vegan – Pasta With Roasted Red Peppers and Almonds Recipe

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INGREDIENTS

  1. 3/4pound campanelle or penne
  2. 4red or orange bell peppers, seeded and cut into quarters
  3. 3/4cup pitted kalamata olives
  4. 1/2cup coarsely chopped roasted almonds
  5. 1/4cup olive oil
  6. 1tablespoon fresh thyme leaves
  7. kosher salt and black pepper

DIRECTIONS

  1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water; drain the pasta and return it to the pot.
  2. Meanwhile, heat broiler. Place the peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes.
  3. Scrape the charred skin from the peppers with a paring knife and wipe clean with paper towels.. Cut the flesh into 1-inch pieces.
  4. Add the peppers, olives, almonds, oil, thyme, 2 tablespoons of the reserved cooking water, ½ teaspoon salt, and ¼ teaspoon black pepper to the pasta and toss to combine (add more cooking water as needed to loosen the sauce).

Credit: Real Simple

Your Welcome – Daniel Radcliffe Raps Blackalicious’ “Alphabet Aerobics”

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Oven-Fried Chicken Chimichangas

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INGREDIENTS

DIRECTIONS

  1. Mix chicken, picante sauce or salsa, cumin, oregano, cheese and onions.
  2. Place about 1/4 cup of the chicken mixture in the center of each tortilla.
  3. Fold opposite sides over filling.
  4. Roll up from bottom and place seam-side down on a baking sheet.
  5. Brush with melted margarine.
  6. Bake at 400°F for 25 minutes or until golden.
  7. Garnish with additional cheese and green onion and serve salsa on the side.

Credit: Food

Happy Croissants Day!!! – Bacon and Cheese Croissants Recipe

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Ingredients

1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls 
4 slices (1 oz each) Cheddar cheese
4 slices bacon, crisply cooked, crumbled 
1/4 cup chopped onion 
1 egg, beaten

Steps

Separate dough into 8 triangles. Cut cheese slices to fit on triangles; place 1 slice on each. Top with bacon and onion. Roll up loosely as directed on can. Brush with egg. Place on ungreased cookie sheet.

Bake at 375°F 12 to 15 minutes.
Credit: Pillsbury

Tasty Vegan – Spicy Pepper Breaded Cauliflower Bites/Wings with celery ranch Recipe

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Spicy Baked Cauliflower Bites | Vegan Richa

Ingredients:

2 to 3 Tbsp hot sauce
1 Tbsp evoo
1/2 to 3/4 tsp black pepper
1/2 to 3/4 tsp cayenne/ red chili powder
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 to 2 tsp paprika
1 tsp cumin powder
3/4 tsp salt
3 Tbsp cornstarch or arrowroot starch
1/3 cup flour
1/2 cup coconut milk (canned, preferably full fat)
1/4 cup water
3.5 to 4 cups cauliflower florets
 
Breadcrumb coating:
3/4 cup bread crumbs
2 tbsp flour
1/2 tsp cayenne 
1/2 tsp onion powder
1/2 tsp garlic
1/2 tsp paprika
1/4 tsp salt 
 
Celery Ranch Sauce:
1/2 cup ground cashew
1/2 to 3/4 cup almond milk
2 tbsp flour or 1 Tbsp arrowroot starch
2/3 tsp salt
1 Tbsp extra virgin olive oil
1 tablespoon nutritional yeast (can be omitted)
a very generous dash of black pepper
1/2 tsp garlic powder or 2 roasted garlic cloves
1 to 2 tsp ranch seasoning (equal amounts of dried parsley, dill, thyme, garlic powder and onion powder).
1 to 2 tsp apple cider vinegar
1/2 to 1 tsp celery seeds
 
Directions:
Make the Cauliflower bites:
In a bowl, mix everything except cauliflower for the batter. If the batter is too thin, add more flour or starch. 
In another shallow bowl, mix everything under breadcrumb coating.
Dip cauliflower in the batter, then coat in breadcrumbs and place on parchment lined sheet. (use gloves or a fork. the batter is spicy)
Drizzle any remaining batter on the cauliflower. Spray oil.
Bake at pre-heated 425 degrees F for 25 minutes or until a toothpick goes through the cauliflower easily. Serve warm with dip. 
 
Make the Celery Ranch dip:
Blend everything except celery seeds. Taste and adjust salt and flavor. Add celery seeds and blend for a few seconds or mix in with a spoon. Chill and serve. 
Credit: Vegan Richa

Happy National Blueberry Pancakes Day!!! – Todd’s Famous Blueberry Pancakes Recipes

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TODD’S FAMOUS BLUEBERRY PANCAKES

Ingredients

1 1/4 cups all-purpose flour

  • 
1/2 teaspoon salt
  • 
1 tablespoon baking powder
  • 
1 1/4 teaspoons white sugar
  • 
1 egg
  • 
1 cup milk
  • 
1/2 tablespoon butter, melted
  • 
1/2 cup frozen blueberries, thawed
  • PREP
10 mins
  • COOK
15 mins
  • READY IN
1 hr 15 mins

Directions

  • In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Credit All Receipes