Don’t let the tin foil pie plate in the photo throw you off here. This dip is super delicious and incredibly easy to make. I got this recipe from my aunt years ago when she brought this to a family function and couldn’t believe how simple the ingredient list was. Great stuff to have on hand for impromptu visitors. Be careful, it’s addicting.
This was another incredibly delicious, fast meal from my America’s Test Kitchen Quick Family Cookbook. I ended up subbing gouda cheese for fontina because they didn’t have it at the grocery store. I also omitted the porcini mushrooms because I couldn’t find those either. Be sure to let it cool a bit otherwise it’ll be a tad runny. This was especially delicious as leftovers the next day!
- 1 (15-ounce) jar Alfredo sauce
- 1 cup water
- 10 ounces frozen spinach, thawed, squeezed dry, and chopped fine
- 1 tomato, cored and cut into ½-inch pieces
- 4 ounces fontina cheese, shredded (1 cup)
- 1/8 ounce dried porcini mushrooms, rinsed and minced
- 4 ounces (½ cup) ricotta cheese (do not use low-fat or nonfat ricotta here)
- 6 no-boil lasagna noodles
1. Adjust oven rack to middle position and heat oven to 425 degrees. Grease 8-inch square baking dish with vegetable oil spray.
2. Combine Alfredo sauce, water, spinach, tomato, ½ cup fontina, and mushrooms in bowl until uniform. Gently fold in ricotta, leaving some clumps. Spread ½ cup sauce into prepared baking dish. Lay 2 noodles into dish, and top with 1 1/3 cups sauce. Repeat layering of noodles and sauces two more times.
3. Cover lasagna and microwave until just warmed in center, about 5 minutes. Uncover, top with remaining ½ cup fontina, and bake until cheese is just beginning to brown, 15 to 20 minutes. Let cool slightly and serve.
I made these hot pockets tonight and they were so delicious and turned out so pretty I had to post the recipe right away. This recipe came from my America’s Test Kitchen Quick Family Cookbook in the “Kid Friendly” section. I am happy to report that not only did I love them, but Sylvie did too! I will definitely be making these again soon!
Total Time: 35 minutes
“Avoid using buttermilk or other flavored biscuits here.”
- 3 tablespoons olive oil
- 4 ounces (1/2 cup) whole-milk ricotta cheese
- 4 ounces mozzarella cheese, shredded (1 cup)
- 1 ounce Parmesan cheese, grated (1/2 cup)
- 1 garlic clove, minced
- 4 ounces frozen chopped spinach, thawed, squeezed dry
- 1 teaspoon minced fresh oregano
- Salt and pepper
- 1 (16-ounce) tube refrigerator biscuits (8 biscuits)
- 1 large egg, lightly beaten
Adjust oven rack to middle position and heat oven to 450 degrees. Brush rimmed baking sheet with 1 tablespoon oil. Combine remaining 2 tablespoons oil, ricotta, mozzarella, Parmesan, garlic, spinach, oregano, 1/4 teaspoon salt, and 1/8 teaspoon pepper in bowl.
Press each biscuit flat into 6-inch round. Spread filling evenly over bottom half of each dough round, leaving 1/2-inch border at edge. Brush dough edges lightly with egg, then fold top of dough over filling, leaving 1/4-inch lip of bottom edge exposed. Fold bottom lip over seam and press firmly to seal. Lay pockets, seam side down, on prepared baking sheet. Brush with egg and, using sharp knife, cut 2 (1-inch) steam vents along top.
Bake until golden, 10 to 12 minutes, rotating baking sheet halfway through baking. Transfer pockets to wire rack and let cool slightly before serving.
Easy Cheesy Hot Pockets with Broccoli
Add 4 ounces frozen broccoli florets, thawed, patted dry, and chopped to filling in place of spinach.
Easy Cheesy Hot Pockets
Increase amount of ricotta to 1 cup and eliminate spinach.
From: The America’s Test Kitchen Quick Family Cookbook
I was looking for a special vegetarian meal to serve my wonderful friend, Heidi during her Salt Lake visit this weekend and came upon this gem from the Pioneer Woman. It was really simple to do and got a big thumbs up. I would suggest prepping your artichoke hearts a little better than I did by removing any greenish looking outer leaves as I came across a couple tough pieces. Oh and don’t forget the garlic bread!
While this salad may sound weird, I thought it was great! This was my first time eating smoked salmon and making poached eggs. While my poached eggs weren’t much to look at, they tasted just fine. Guess I’ll have to practice that technique a little more.
- 1 pound small red potatoes, cut into quarters
- 4 large handfuls of baby spinach
- Zest and juice of 1 lemon
- 1/4 cup pitted kalamata olives, coarsely chopped
- Black Pepper
- 1 tablespoon Dijon mustard
- 3 tablespoons mayonnaise
- 2 tablespoons capers, drained and chopped
- 2 tablespoons fresh dill, chopped
- 1 tablespoon white vinegar
- 4 eggs
- 3 or 4 slices smoked salmon, cut into strips
Place the potatoes in a sauce pot, cover them with water, place the pot over high heat, and bring the water to a boil. Once it is boiling, add some salt and cook until the potatoes are tender, 12 to 15 minutes. Drain the potatoes and spread out on a cookie sheet to cool, about 5 minutes.
When cool, transfer the potatoes to a bowl. Add the spinach, lemon zest, and olives and season them with salt and pepper.
In a bowl, combine the mustard, mayo, capers, dill, lemon juice, and a little splash of cold water to loosen up the dressing– just enough to make it drizzle-able.
Fill a medium skillet with about 2 inches of water. Bring the water to a gentle simmer over high heat. Once the water is at a bubble, turn the heat down to medium low; you need a gentle simmer for poaching eggs. Pour the vinegar into the simmering water. Crack an egg into a small bowl, then gently slide the egg into the simmering water. Repeat this with the remaining 3 eggs. Cook the eggs for about 2 minutes for runny yolks, or about 4 minutes for solid yolks. Do not allow the water to boil. Use a slotted spoon to remove the eggs to a towel-lined plate to drain.
Add the salmon to the potato mixture, and toss to combine and then divide between two plates. Top each serving of salad with two poached eggs and then liberally drizzle each with the caper dressing.
From: Rachael Ray 2, 4, 6, 8 Great Meals for Couples or Crowds
I made this soup this week in the midst of canning a whole bunch of peaches with my sister. That shows you there wasn’t much to throwing this meal together. I really liked it a lot and thought the spinach gave it a great fresh flavor. If you’re making this for the family I’d suggest doubling the recipe as this amount fed 3 adults. Also, for some reason my grocery store didn’t have the required packet of white sauce so I subbed a packet of Knorr’s Herb & Garlic Cheese sauce (which was also white) and luckily it turned out just fine!
I’m normally not a huge fan of chicken, but this recipe looked so delicious I couldn’t resist. I sure am glad I gave it a shot because it was awesome! The pecan crust had a nice crunch and mild flavor which was complemented well by the tangy mustard dressing and spinach. Plus it was a cinch to throw together! Oh and just in case you have more than 2 chicken breasts to cook, there shouldn’t be any need to double the pecan mixture. I made 3 good sized pieces of chicken and still had some left over.