Friday, December 24, 2010

Foodie Friday - #1

I love food. I love eating it and making it. I love how it brings families and friends together. It carries tradition, culture and ethnicity with it. I am lucky that Rick feels the same way that I do. In fact, when he proposed to me in college, he actually made spanakopita and baklava, which are 2 of my Greek favorites. Most of the time our TV is tuned to the Food Network while I scour the internet, books and magazines for new recipes. I have been thinking for a while now about adding some food postings to my blog, and while baking and cooking this holiday season I thought now is a great time to start. So, I am beginning Foodie Fridays and plan to post at least 1 recipe each Friday. Most of my recipes are stolen from other sources, and if I am able to I will cite where I found the recipe. Also, feel free to comment with your own favorite recipes!

To begin Foodie Fridays, I am posting recipes for stuffed shells and apple french toast, which I have started to make traditionally for Christmas eve and Christmas morning. What I love about the french toast is that you make it the night before, so on Christmas morning I pop it in the oven when we wake up and it's ready to eat after all the presents have been opened.

Stuffed Shells

6 oz or approx. 18 jumbo shells
1 jar marinara sauce
1 egg
15 oz. ricotta cheese
2 C mozzarella cheese (divided)
3/4 C. grated Parmesan cheese (divided)
1 1/2 t. dried parsley

Cook pasta shells according to package directions; drain. Preheat oven to 350 degrees. Spray bottom of 13X9X2 inch baking dish with non-stick spray. In large bowl, beat egg. Stir in ricotta, 1 3/4 C. of the mozzarella, 1/2 C of the Parmesan, and the parsley.

Spread 1 C of the marinara sauce in the baking dish. Fill cooked shells with ricotta mixture and place in baking dish. Pour remaining sauce over shells and top with remaining mozzarella and Parmesan.

Bake, covered with foil until bubbly, about 45 minutes. Uncover and continue cooking until cheese is melted. Let stand 5 minutes before serving.

Serves: 6
Source: Unknown

Festive French Toast

3-4 Granny Smith apples - peeled, cored, thinly sliced
1 C. brown sugar
1/2 C. butter, melted
3 1/4 t. cinnamon (divided)
1/2 C. raisins
1 loaf Italian or cinnamon swirl bread, cut into 3/4" slices
6-7 large eggs
1 2/3 C. milk
1 T vanilla

In large bowl, add sliced apples, brown sugar, butter, 1 t. cinnamon and raisins; toss to coat apples well. Spray 11X18 baking dish with cooking spray and fill with apple mixture; top with slices of bread.

Mix together eggs, milk, vanilla and remaining cinnamon until well blended. Pour mixture over bread and apples, soaking bread completely. Cover and refrigerate 4-24 hours.

Preheat oven to 375 degrees. Cover dish with foil and bake for 40 minutes; uncover and bake 5 minutes or until golden. Remove from over and let stand for 5 minutes. Serve warm, fruit side up.

Source: Unknown


Carrie said...

I loved both of these when you've made them Tina! And, the French Toast was delicious this morning for Christmas breakfast!

Anonymous said...

I recently read that you can do "banana ice cream" by freezing banana slices for 24 hours (or keeping them on hand frozen) and then putting them into a food processor until smooth.

Haven't tried it yet, but makes good use of bananas when they are really cheap.