Carmelized Apple and Cheddar Panini

Apples are another classic fall flavor, and though our apple-picking bounty is gone, I still haven't grown tired of adding Fujis into my cooking.

I absolutely loved this grilled cheese twist, though I can't say the same for my kids.  Apparently, "things" don't belong in grilled cheese, and I should have served the apples on the side.

Regardless, I liked this, and think this makes a great lunch.

Carmelized Apple and Cheddar Panini

very slightly tweaked from Beantown Baker

Ingredients

• 1 Tbsp butter
  
• 1 Tbsp brown sugar
  
• 1 dash of cinnamon
  
• 1 apple (peeled, cored and sliced)
  
• 1 cup shredded cheddar
• 6 slices of good bread
  
• 1 Tbsp butter
  

Preheat panini press.  Melt the butter in a non-stick pan.

Add the sugar and cinnamon and cook until bubbly.  Add the apples and saute until tender, about 5 minutes.

To assemble sandwiches, divide shredded cheese and apples between 3 slices of bread.  Top each with another slice of bread and grill until golden brown on both sides, about 2-4 minutes per side.

Springy Shells

I think it's obvious from the title that I'm a little late in posting this one! I actually had to do some serious detective work to even remember which recipe this is.

But now my memory has been refreshed, and I can rave about this dinner. I think next time I would add a little more cheese (there can never be too much, right?).


Springy Shells
slightly adapted from The Pioneer Woman, by way of Juliann's Easy Eats

Ingredients

• 16 ounces, weight Pasta Shells (medium) Or Other Short Pasta
• ½ pounds Broccoli, Cut Into Small Florets
• ½ pounds Zucchini (about 1 Medium Zucchini) Diced
• ½ cups Frozen Peas
• 3 whole Green Onions Sliced (white & Light Green Parts)
• 3 cloves Garlic, Minced
• 4 Tablespoons Butter
• 2 Tablespoons Olive Oil
• 20 ounces, weight Ricotta Cheese
• 1 cup shredded mozzarella
  
• ½ teaspoons Salt
• 2 whole Eggs
• 1-½ cup Parmesan Cheese
• Black Pepper, Freshly Ground
• Extra Olive Oil For Drizzling

Preheat oven to 350 degrees.

Cook pasta until extremely al dente—with still quite a bit of bite.

Melt butter with the olive oil over medium-low to medium heat, then add in the garlic. Sprinkle in a little salt.

Add the broccoli and cook for one minute, then add the zucchini and cook for one or two more minutes. Add the frozen peas, still together then turn off the heat. Set aside.

In a separate bowl, mix the ricotta, eggs, salt, and pepper until well combined.

Assembly:

Butter a 9×13-inch baking dish. Add half the pasta, then spread 1/3 cup of the ricotta mixture over the surface. Sprinkle 1/3 of the Parmesan over the ricotta, then ½ of the vegetables. Repeat with the rest of the pasta, the rest of the ricotta, and another 1/3 of the Parmesan. End with the rest of the vegetables and the rest of the Parmesan. Top with mozzarella

Drizzle with a couple of tablespoons olive oil, then bake for 25 minutes on 350 degrees or until nice and hot.

Serve with extra Parmesan, crusty French bread, and chilled white wine. Yummy!

Crockpot Pasta e Fagioli

As a working mom, there's probably nothing in my kitchen that I value as much as my crockpot. There is really nothing like stumbling home with all my school work, plus my two kids and all of THEIR stuff, to a kitchen that smells fantastic and has dinner waiting for me. And soups are just the epitome of fall cooking!

I think I prefer the stovetop version of pasta e fagioli, but putting it in a crockpot is definitely easier for me right now. And it's still so delicious... I see this soup making many more appearances in my kitchen this fall!


Pasta e Fagioli
adapted very, very slightly from Cooking This and That

Ingredients

• 1 can Great Northern Beans, drained and rinsed
• 1 pound ground beef, browned and drained
• 1 medium onion, chopped
• 1 stalk celery, chopped
• 1 quart beef broth
• 1 (28-ounce) can diced tomatoes
• 1/2 teaspoon black pepper
• 1/4 teaspoon marjoram
• 1/4 teaspoon cayenne pepper
• 1 teaspoon dried basil
• 3 cups dried pasta, cooked

Combine all ingredients but pasta in a 4 to 7-quart slow cooker. Cook on Low for 8-10 hours or High for 4-5 hours. At the end of cooking time, add the cooked pasta and serve immediately.

Garnish with grated Parmesan cheese if desired.

Pizza Puffs

I made these little puffs as a fun dinner (who doesn't love bite size pieces that you can dunk?!), but we didn't have nearly enough. They were so delicious that we couldn't pop them into our mouths fast enough. I'll be doubling next time for sure, or maybe coupling them with another fun appetizer.


This puffs are sure to be a hit the next time you entertain, as well - and the possibilities are endless! Combine your favorite pizza toppings or flavor combinations for a fun twist.


Pizza Puffs
Adapted from Megan's Cooking

Ingredients

• 3/4 cup flour
• 3/4 teaspoon baking powder
• 3/4 cup whole milk
• 1 egg, lightly beaten
• 1/2 cup vegetarian beef crumbles (or just ground meat)
  
• 4 ounces mozzarella cheese, shredded (about 1 cup)
• 1/2 cup pizza sauce
• 2 Tablespoons sliced green onions

Preheat oven to 375^o. Grease a 24-cup mini muffin pan.

In a large bowl, whisk together the flour and baking powder; stir in the milk and egg.

Stir in the cheese and meat and let stand for 10 minutes.

Stir the batter and divide among the mini-muffin cups. Bake until puffed and golden, about 25 minutes.

Microwave the pizza sauce until warmed through. Sprinkle the tops of the puffs with the green onions. Serve the puffs with the pizza sauce for dipping.

Turkey Pesto Paninis

I love how my panini press can take a plain old boring sandwich and turn it into something elegant and exciting. I've always thought that having sandwiches for dinner was kind of a cop-out; it was always an act of desperation when my "real" dinner backfired.

But now, I plan for paninis often, and I love experimenting. This might be my new favorite - I never really liked pesto, but it totally rocks in this sandwich. And the melty cheese and the crispy roll... Mmmm. Now if only I could get away with bringing this handy appliance into work so I can have the leftovers for lunch...


Turkey Pesto Paninis
Adapted from Annie's Eats

Ingredients

• 4 sandwich rolls
• 8 slices of turkey deli meat
• 8 slices of mozzarella cheese
• 3 tbsp. pesto
• 3 tbsp. mayonnaise

Preheat panini press.

In a small bowl, combine the pesto and mayonnaise in a small bowl and mix until blended.

Split the buns and layer each sandwich with 2 slices of turkey and 2 slices of cheese. Spread a thin layer of the pesto mayonnaise on the inner side of the top half of each bun. Replace the top bun over the cheese to assemble the sandwiches.

Grill each panini for about 4-5 minutes, until desired crispiness.

Cheeseburger Pasta

I love trying new pasta dishes, especially ones that incorporate meat; it makes the dish that much more filling.  And throw some cheese in there, and you've got yourself a winner as far as my belly is concerned.

This was so delicious that I immediately regretted not doubling it and having leftovers.  And the fact that you don't even have to cook the pasta?  Score!  Another great dinner from my friend Kelly, and so perfect for those cool autumn nights that NJ seems to be missing right now.

Cheeseburger Pasta

very slightly adapted from Running Mama Cooks

Ingredients

• 1 lb ground turkey breast
  
• 1 onion, diced
• 2 3/4 cups water
  
• 1/3 cup ketchup
  
• 1T mustard
• 2 cups elbow mac, uncooked
  
• 4 oz reduced fat velveeta, cubed

Brown meat in a large skillet, drain.

Add water, ketchup, onion, and mix well.

Bring to a boil and add mac. Simmer on med-low heat, covered, for 8-10 minutes (until pasta tender).

Stir in velveeta and cook until melted, stirring occasionally.

Chicken Cheesesteaks

I'm always looking for different things to make with the leftovers from roasting a chicken, and last week I decided to make chicken cheesesteaks.

These were so fast and easy!  They would have been even better on big crusty rolls, but I just threw them on hot dog rolls.  I also don't love how the cheese is kind of clumped on top; next time I will probably melt the cheese in with the chicken for a more consistent coating.

Chicken Cheesesteaks

from Lauren's Kitchen

Ingredients

• 2T olive oil
• 1 pepper, sliced
• 1/2-1 onion, sliced
• 3-4 cups shredded chicken
  
• 4oz low-fat Velveeta, cubed
• 4 crusty rolls

Preheat broiler.

Heat the oil in a large skillet over medium-high heat.  Add the peppers and onions and saute until tender.  Add the chicken and saute until warm.  Add the Velveeta and stir until almost completely melted and incorporated.

Divide the mixture among the rolls and heat under the broil to desired done-ness.

Apple Banana Bread

We took the kids apple picking last weekend, and I couldn't wait to start baking with our selection!  My husband has been asking for an apple pie, and I'll get there, but I needed something easy to do that first night.

I loved this recipe because it gave me a use for some of the bananas in my freezer.  It was nice and sweet and made a great breakfast the next morning.

Apple Banana Bread

very slightly adapted from cooks.com

Ingredients

• 1 c. sugar
  
• 1 egg
  
• 1 stick butter
  
• 3 ripe bananas
  
• 1 tsp. baking soda
  
• 2 c. flour
  
• 1 tsp. vanilla
  
• 1 tsp. cinnamon
• 2 or 3 peeled, chopped apples
  

Beat sugar, eggs and butter. Slice in bananas. Let mixer do the mashing. Add baking soda, vanilla, cinnamon, and flour. Fold in chopped apples. Fill greased and floured bread pans 2/3 full. Bake at 350 degrees for 1 hour.

Pasta with Pancetta and Leeks

I've never cooked with pancetta before, and, after my experience trying to buy it, I must assume that most people don't use this either.  I had to ask FOUR DIFFERENT EMPLOYEES in my local Stop and Shop where I might find packaged pancetta, and no one had any idea.  It was a fellow shopper who eventually pointed me in the right direction.

This confuses me, though, because it was actually very delicious.  Though perhaps not the healthiest dinner, this was fast to whip up and was a hit.  It's perfect not only for fall, but also for those winter days when you crave something comforting.

Pasta with Pancetta and Leeks

from The Pioneer Woman

Ingredients

• 12 ounces, weight Pasta, Cooked Al Dente
• Reserved Pasta Water, If Needed
• 3 ounces, weight Chopped Pancetta
• 3 whole Leeks, Sliced Thin
• 1 Tablespoon Butter
• ½ cups Dry White Wine
• ½ cups Heavy Cream
• Salt And Freshly Ground Pepper, To Taste
• Parmesan Cheese, Shaved

Preparation Instructions

Cook pasta and set aside. Reserve 1/2 cup of pasta water.

Saute chopped pancetta until fat is rendered and it starts to brown. Add sliced leeks and cook for 8 minutes. When you add the leeks, you can also throw in a pat or two of butter if you want to. This’ll give the dish some scrumptious flavor. I add it after the bacon is browned because I don’t want the butter to brown. After 8 to 10 minutes, pour in wine, then cook an additional 1-2 minutes, until reduced. Reduce heat to low, then pour in cream. Add salt and pepper to taste. Stir in Parmesan shavings. Toss in pasta, adding a little pasta water to thin as needed. Serve with Parmesan shavings over the top—delicious!

Asian Turkey Meatballs With Lime Sesame Dipping Sauce

I love meatballs, and I love trying new ways to make them.  This recipe is fast, easy, and healthy - perfect for a quick weeknight meal.  The flavor of the meatballs coupled with the dipping sauce is reminiscent of take-out, only much better for your budget and waistline.

Asian Turkey Meatballs With Lime Sesame Dipping Sauce
from Gina's Weight Watcher Recipes
Servings: 4 • Size: 3 meatballs • Calories: 229 • Points: 4.75 pts

• 1/4 cup panko crumbs
• 1-1/4 lbs 93% lean ground turkey
• 1 egg
• 1 tbsp ginger, minced
• 1 clove garlic, minced
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 3 scallions, chopped
• 1 tbsp low sodium soy sauce
• 2 tsp sesame oil

Dipping Sauce

• 4 tbsp low sodium soy sauce
• 2 tsp sesame oil
• 2 tbsp fresh lime juice
• 2 tbsp water
• 1 chopped fresh scallion

Preheat oven to 500°F.

Mix ground turkey, panko, egg, salt, scallions, cilantro, 1 tbsp soy sauce, and 2 tsp oil and mix with your hands until combined well. Shape 1/4 cup meat mixture into a ball and transfer to a baking dish. Repeat with remaining mixture. Bake until cooked through, about 15 minutes.

For the dipping sauce mix together lime juice, water, soy sauce, and remaining 2 teaspoons of oil in a bowl. Add scallions.

Transfer meatballs to a serving dish. Stir sauce, then drizzle meatballs with 1 tablespoon sauce.

Serve meatballs with remaining sauce. Chances are you won't use all the dipping sauce.