Baked Ziti and Summer Veggies
• 4 ounces uncooked ziti
• 1 tablespoon olive oil
• 2 cups chopped yellow squash
• 1 cup chopped zucchini
• 1/2 cup chopped onion
• 2 cups chopped tomato
• 2 garlic cloves, minced
• 1 cup (4 ounces) shredded part-skim
mozzarella cheese, divided
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 3/4 teaspoon salt, divided
• 1/8 teaspoon crushed red pepper
• 1/4 cup (2 ounces) part-skim ricotta
• 1 large egg, lightly beaten
• Cooking spray
1. Cook pasta according to package directions, omitting salt and fat; drain.
2. Preheat oven to 400°.
3. Heat a large skillet over medium-high heat. Add oil to pan. Add squash, zucchini, and onion; sauté 5 minutes. Add tomato and garlic; sauté 3 minutes. Remove from heat; stir in pasta, 1/2 cup mozzarella, herbs, 1/2 teaspoon salt, and pepper.
4. Combine ricotta, remaining salt, and egg. Stir into pasta mixture. Spoon into an 8-inch square glass or ceramic baking dish coated with cooking spray; sprinkle with remaining mozzarella. Bake at 400° for 15 minutes or until bubbly and browned.
I love desserts and my favorite dessert is brownies! Usually people get the batter read brownies but I suggest everyone try out the homemade brownies! It makes a big difference and its so much better! Hope you enjoy!
Ingredients:3/4 cup all-purpose flour
1/3 cup plus 3 tablespoons unsweetened cocoa powder
1/4 teaspoon + 1/8 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon salt
3/4 cup canola oil (or vegetable oil)
1 and 1/2 cups granulated sugar
pinch of vanilla powder (or 1 and 1/2 teaspoons vanilla extract)
3 eggs, room temperature
Directions:Preheat oven to 325 degrees F. Lightly spray an 8×8-inch glass baking dish with nonstick spray, then line with parchment paper, leaving an overhang on two opposite sides. Lightly spray again and set aside.
In a medium sized bowl, whisk together flour, cocoa powder, baking powder, and salt. Set aside.
In another bowl, using an electric hand mixer, beat together oil, sugar, and vanilla until light and fluffy. Add eggs and beat until well blended. Using a spoon, gradually stir in dry ingredients, until completely combined.
Pour batter evenly into prepared pan. Bake for 30-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Transfer to a wire rack to cool completely before cutting into squares.
Note: If you are using a metal baking pan, increase oven temperature to 350 degrees
• 1-1/2C. Semi-sweet chocolate chips
• 1C. heavy whipping cream
• 1T. granulated white sugar
• 2 egg whites
• Melt chocolate chips over double boiler (a bowl on top of a sauce pan filled w/ 1-2C. water; low-med. Heat).
• Beat whipping cream in an electric mixer (med-high speed) until it begins to thicken; add sugar to whipping cream then continue beating until stiff peak forms; should look like whip cream (keep refrigerated). If no electric mixer available use a wire whip.
• Beat egg whites until stiff peak forms.
• Gently fold melted chocolate and mousse together; fold in egg whites.
• Garnish with whip cream (optional).
Prep time: 20 minutes
Cook: 12 minutes
1 cup of unsweetened cocoa powder
2 cup of sugar
½ cup of vegetable oil
2 teaspoons of vanilla extract
2 cups of flour
2 teaspoons of baking powder
½ teaspoon of salt
½ cup powdered sugar
1. In large bowl, mix oil, chocolate, granulated sugar and vanilla. Stir in eggs, one at a time. Stir in flour, baking powder and salt. Cover; refrigerate at least 3 hours.
2. Heat oven to 350°F. Line cookie sheets with parchment paper. Roll dough into 1 inch balls. Coat each ball in powdered sugar before placing on the cookie sheets.
3. Bake in preheated oven for 10 to 12 minutes. Let stand on the cookie sheet for a minute before transferring to wire racks to cool.
My dad makes this all the time for me and my family! He really knows how to make pasta very well and if you haven’t tried this kind of pasta you definitely are missing out! It’s quick and easy to make! Here’s the recipe if you ever wanna try it out!
1/2 (16 ounce) package penne pasta
4 T butter
2 C whipping cream
1 C whole milk
2 C parmesan cheese, grated
3 C rotisserie chicken, chopped
1/2 C chicken broth
1/8 t granulated garlic
1/2 t thyme
1/2 t oregano
salt and pepper
1 C mozzarella cheese, grated
1/2 C panko bread crumbs (optional)
1. Boil yourself some water, salt it generously and cook half of a 16 ounce package of penne pasta
2. In a large skillet melt 4 tablespoons of butter over medium high heat.
3. Add 2 cups whipping cream and 1 cup whole milk.
4. Sprinkle in 2 cups shredded parmesan cheese
5. and stir it in with a nice wisk. Bring the mixture to a simmer, over medium high heat, stirring occasionally. The sauce will start to thicken after several minutes. Turn your oven on to the broil setting.
6. Find yourself a nice rotisserie chicken
7. Remove the skin and take out the breast meat. Chop the chicken into medium-sized chunks. Toss the chicken into the sauce. Add 1/2 cup chicken broth, 1/8 teaspoon granulated garlic, 1/2 teaspoon thyme and 1/2 teaspoon oregano. Give it all a nice stir, taste it and add salt and pepper to your liking. Let it come to a simmer again and let the sauce cook for about 3-4 more minutes. You want the chicken to get nice and hot and the sauce to thicken just a bit.
8. Spray a 4 quart casserole dish (or a very deep 9×9 pan) with cooking spray. Place your cooked pasta into the dish and pour the sauce over the top.
9. Grate 1 cup of mozzarella cheese and sprinkle it all over the top of the saucy pasta.
10. If you like your pasta with a crispy top, then sprinkle 1/2 cup panko bread crumbs over the top of the mozzarella cheese.
11. Turn your oven to broil. When the oven is hot, pop the dish in. Watch it carefully here, you want to be sure not to let the panko crumbs get burned. When the cheese is bubbly and the crumbs are toasted (should only take about 5 minutes) remove the pan from the oven and serve immediately.
1 cubed Hass avocado
3 Tbsp chopped red onion
2 Tbsp chopped fresh cilantro
1/2 jalapeno pepper, finely chopped
1 Tbsp fresh lime juice
1/2 tsp salt
1 pound medium shrimp, peeled
1 1/2 tsps chile powder
1 Tbsp olive oil
8 6-inch corn tortillas
1 c shredded romaine
1. Combine the avocado, onion, cilantro, pepper, lime juice and ¼ tbsp of salt in a bowl
2. Comine the shrimp, chile powder and remaining ¼ tbsp of salt into a separate bowl.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add the shrimp and cook for 2 1/2 to 3 minutes per side, or until opaque. Transfer to a plate and keep warm.
4. Heat the tortillas in a skillet over medium heat for about 30 seconds per side, until hot and lightly toasted.
5. Top each tortilla with the romaine, avocado mixture, and shrimp.