Spinach Rotini w/ Sausage in Creamy Italian Sauce

It's always nice to have a no-fail go-to dinner on the menu. Well for me, it's pasta. Pasta dishes are so versatile! The days that I have leftover ingredients taking space in my pantry or fridge are the times that I come up with the best recipe ideas! 

This pasta came together beautifully for me. As a bonus, it is packed with flavor, with a kick of spice from the sausage and a hint of zest from the Italian dressing. Needless to say, I am looking forward to the day i can reheat the leftovers from my freezer!

Spinach Rotini w/ Sausage in Creamy Italian Sauce

12 oz uncooked rotini
1 lb spicy Italian sausage
6 oz sliced mushrooms
10 oz frozen chopped spinach, thawed, drained
4 oz cream cheese
1/2 C milk
1/2 C Tuscan Italian salad dressing
1/3 C sliced green onions.

In a saucepan, cook rotini noodles according to directions, about 12 minutes. Drain.

Meanwhile, cook sausage with mushrooms over medium-high heat. Breaking up sausage. Add spinach, mix throughout. Reduce heat to medium-low. Stir in cream cheese until melted, add Italian dressing and milk. Stir well.

Add rotini, stir until coated. Toss in the green onions and serve.

Perfect Chicken Seasoning

I ran across this very simple recipe a while back, and let me tell you, IT HAS CHANGED MY LIFE...or my cooking at least. It has quickly become the best only way I will cook chicken anymore! Calling this chicken "perfect" is not an exaggeration, it really is perfect. While it will make amazing chicken as-is, it makes any chicken dish you make that much better.

So you know when you come across a recipe that tells you to take a pound of chicken, boil it, cook it over the stove (unseasoned usually), and then proceed with the recipe? Make this instead! All you need is a little extra prep time and you will turn any decent dinner into one that is worth making a second time.

I loved this recipe so much, that I made a spice jar specifically for this chicken seasoning blend to have on hand, so I don't need to dig all the seasonings out to use it. All I did was double or triple the recipe for what I needed for the size of container. 

Regardless how much chicken I am need of, I usually will make the full amount this way. Then whatever I didn't use (even if it is only 2 oz), I will freeze and use on a quesadilla, sandwich, or pizza.

         Perfect Chicken
adapted from The Recipe Crayon Box

 (recipe is enough to fill about half of a standard spice jar)

1 tsp. salt

1 tsp. pepper

1 tsp. garlic powder

1 tsp. onion powder

1 tsp.. paprika

Mix all the seasonings together in a small bowl, using a funnel, transfer into a clean and dry spice jar. Label and store.

So now that you have this amazing seasoning, what do you do with it? I prefer using thigh meat (juicier), but this works great with chicken breasts too. 

Coat chicken in olive oil, then generously sprinkle over with seasoning (generously, as in you want the chicken to turn a light red-ish color when you mix the spice into the chicken, maybe about 1/2 tbsp). Using your hands to rub the seasoning through out. 

Preheat oven to 350º.

In a cast-iron skillet on your stove top, heat a tbsp of olive oil over medium- high heat. Add chicken (can work in batches if you are making a lot). Cook about 2-3 minutes, flip. Cook 2-3 minutes more (if you had to work in batches, add all the chicken back to the skillet). Transfer to the oven, bake about 15 minutes (I found that 15 minutes is "perfect" for thigh meat, breasts might need to cook a few minutes less or more depending on how thick). Remove from oven, let rest 10 minutes. Shred, chop, or keep it whole, whatever you need this for in your recipe.

 

Caramelized Brussel Sprouts

For those who fear the brussel sprout, fear not. This recipe is AMAZING whether you are a fan of the cute little mini cabbage or you loathe them. A reason to love these little cuties? They are packed with antioxidants and help lower your cholesterol! 

I can relate to you if you have decided you don't like them and are hesitant to try them in any recipe, even a recipe as promising as this. A while back, I use to add cilantro to my "dislike list", I finally bought the stuff and prepared something myself using it, and realized it made the dish. Now, I wouldn't go as far as exchanging my salad greens for it or nothing, but I am proud to say it is removed from my "dislike list" and now gets a fair trial when it comes to cooking!-- Brussel sprouts was never on my list, but it wasn't something I was ever thrilled about either...until now! This side dish takes you on  a little flavor journey with toasted walnuts, tart cranberries, sweet coconut, a little spice, and a hint of maple! I promise you, this recipe is worth the try, just try it, you will be pleasantly surprised!

Caramelized Brussel Sprouts
  Adapted by The Diva Dish

1-1/2 C chopped walnuts
1 tbsp pure maple syrup

20 medium brussel sprouts, trimmed & sliced
1 tsp coconut oil
1 large shallot, diced
4 cloves garlic, minced (or about 2 tsp)
3 tbsp pure maple syrup
 salt and fresh pepper, to taste
pinch nutmeg 
1/3 C Craisins/dried cranberries
1-1/2 tbsp sweetened coconut
 

Preheat broiler to low. Line a baking sheet with parchment paper. In a small bowl, toss chopped walnuts with 1 tbsp maple syrup. Spread mixture over baking sheet, and broil for about 3 min or until fragrant. Remove from oven, set aside.

In a medium saucepan, over medium heat, heat coconut oil with shallots. Saute shallots until translucent, add garlic, stir frequently so garlic won't burn. Add brussel sprouts, remaining 3 tbsp syrup, and seasonings. Cook about 5 minutes, stirring frequently. Add coconut and cranberries. Fold walnuts in, heat about 2 minutes more or until heated through.

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Oven-Roasted Asparagus

So normally when it comes to dinner, I always make something exciting as the main dish and the veggie for the night does not equal up... I tend to go the convenient route of just picking up whatever I can find in the bag, in the frozen aisle. I don't think think we even buy a variety of different kinds either, always the same two types (usually peas or corn) and when I do get a variety, its the "mixed vegetable" kind that features peas, corn, and carrots. It's a miracle that my son actually loves vegetables at all since we have the same boring spread nearly every night. 

Well I decided to get out of this rut! I saw a display of fresh asparagus first thing upon walking into the store, and I remembered this simple recipe from a few months back (emphasis on simple). I have posted on this one a few months back, but it is so good and easy that I decided to give it a second go-around. You already probably own the ingredients, just need to go out and buy some asparagus! 

Oven-Roasted Asparagus
         adapted from marthastewart.com

1 lb fresh asparagus, ends trimmed
about 1 tbsp olive oil
fresh ground pepper, to taste
sea salt, to taste

  Preheat oven to 425º. Put asparagus in a large bowl, drizzle with olive oil and toss until coated.Transfer to a parchment paper-lined baking sheet. 

 Sprinkle asparagus with desired amount of sea salt (I think I ended up using about 1/4-1/2 tsp). Sprinkle with fresh ground pepper. 

Bake about 13-14 minutes until tender, but still a pretty bright green.

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Pizza Casserole w/ Ground Beef

Make-ahead dinners, I am all about them! Sure, my evenings are pretty free to be able to make a nice dinner every night, but sometimes it's nice to see that time where you need to stop what you are doing to prep for dinner, cook dinner, clean up from cooking dinner, then clean up after dinner...blah blah blah...come and go. It's nice to think to yourself, "dinner is already done, the clean up was done yesterday and all I need to do is pop it in the oven (and let my husband do the clean up after haha)"

This casserole was not intended as a make-ahead but it worked out that way as other plans came up instead, (like making that Triple Chocolate Cheesecake from yesterdays post late at night at my friends house!) 

Pizza Casserole w/ Ground Beef 
          adapted from unknown source

8oz ground beef
1 C chopped onion
14oz pizza sauce (I made Simple Pizza Sauce and weighed out the 14oz needed)--worth it over store bought 
1/4 tsp salt
1/8 tsp pepper
4 oz dry rotini noodles
2oz pepperoni slices
1-1/4 C shredded Italian cheese blend
Italian seasoning, to taste/sprinkled over top

Preheat oven to 350º. Cook ground beef with onion until onions are tender and beef is cooked through over medium-high heat, 8-10 minutes.

Meanwhile, cook noodles according to package directions, drain.

Add pizza sauce to meat mixture, add salt and pepper. Fold in the pasta, transfer to a greased 9" round pan. Top with cheese and pepperoni (full 2 oz or just what you would on a pizza). Generously sprinkle with Italian seasoning ( I used basil, oregano, garlic powder, and onion powder).

Cover with plastic wrap and store in fridge until ready to make, uncover before baking

Bake 30 minutes, if desired put under broiler for a few minutes to get the topping nice and golden brown--yum! Allow to cool about 5 minutes before cutting into.

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Triple Chocolate Cheesecake

This week we celebrated my husbands birthday. Instead of the usual birthday cake, we decided to make something extra special....CHEESECAKE!!!! More than that, CHOCOLATE CHEESECAKE.....Triple, that is!

I have only made five cheesecakes before (including this one), two of which were no-bakes. I find this one the best of the bunch. It is sweet, but the dark chocolate base certainly helps it from being over-bearing.  Unfortunately, I am not the best at taking pictures (working on it), but this recipe involves chocolate and cheesecake so I don't think you need much more convincing! 

Triple Chocolate Cheesecake
    adapted from easybaked

Ingredients For Crust:
9oz Oreo cookie crumbs (I used a food processor)
1/4 C butter, melted

Ingredients For Cheesecake:
2 8oz pkgs cream cheese, softened 
1/2 C sugar
3 eggs
2 C dark chocolate chips, melted
1 C heavy whipping cream
2 tbsp butter, melted
1 tbsp vanilla

Ingredients For Topping:
1 C heavy whipping cream, divided
 1 bag semi-sweet chocolate chips
1 bag white chocolate chips
4 tbsp butter, divided
2 tbsp corn syrup, divided

In a small bowl, mix together Oreo crumbs and melted butter. Press into bottom of a 9" Springform pan; set aside.

In a large bowl, beat cream cheese with sugar until smooth. Add eggs one at a time, beating between each addition. Add melted dark chocolate, 1 C heavy whipping cream, 2 tbsp melted butter, and vanilla. Mix until smooth. Pour over crust, allow to sit at room temperature about 30 minutes. 

Heat oven to 325º. Place cheesecake pan over a cookie sheet, bake 60 minutes. Turn the heat off the oven, open door to the oven a little bit and allow to sit 30 minutes. Remove from oven, run a butter knife around the edges of cake, then carefully remove outside of pan. 

Cool cake until room temperature-30 minutes.  

Over a double boiler or small saucepan over simmering water, heat semi-sweet chips, 2 tbsp butter, 1 tbsp corn syrup, 1/2 C heavy whipping cream. Stir until smooth and shiny. Remove from burner, allow to sit 10-15 minutes. Repeat for white chocolate chips. 

Spread a layer of white chocolate over cake (you do not need to use all of the chocolate). Allow to sit 5 min. Drizzle over with semi-sweet chocolate. Transfer cheesecake to fridge, chill over night before slicing into.


 
    

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Simple Pizza Sauce

Lately my most recent "health kick" has been trying to get my family out of the habit of purchasing ingredients from the store (with all their mystery additives)that we could just as easily make at home. For instance, as previously posted, switching from instant oatmeal to the real deal (check out Pumpkin-Blueberry Chia Oatmeal). While I have yet to stumble across a go-to spaghetti sauce recipe, I have finally come across a pizza sauce recipe that is to our liking. It is simple in the sense that a young child will have no complaints, and ridiculously easy to prepare that it could be done in the amount of time for you to be ready to use it. In addition, you probably have all the ingredients on hand in your pantry!

 This batch makes about 26oz of sauce. Much more then what you will need for a pizza pie. I divide the leftovers to freeze, and after about 20 minutes of the tupperware used for the sauce thawing in warm water, it's ready to use. Another idea we most recently decided to use the extra sauce for, was to make homemade "pizza lunchables". My son loves the lunchables from the store, but I loathe the ingredients. So we store the sauce in these little containers to freeze, have some sandwich thins on hand, some pepperoni and cheese, and he has himself a "lunchable pizza". Mother kid approved!

 Simple Pizza Sauce
- source unknown-

 Ingredients 

2 6oz cans tomato paste

2 tbsp fresh parsley 

1 tsp basil 

1 tsp oregano 

1-1/2 tsp salt

1 tsp sugar

1/4 tsp fresh pepper 

1 tsp minced garlic (about 2 cloves) 

3 C water 

Whisk all ingredients together, put over stove on medium heat. Once simmering, lower heat to med-low and simmer 20 minutes. 
 

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Creamed Corn w/ Green Onion & Parsley

I've never really had creamed corn before, so this recipe, I kind of went about it blindly. Luckily it turned out great! If you are a creamed corn aficionado and I am very wrong to call this creamed corn, please tell me otherwise, until then, I am pretty satisfied with this sweet side dish! 

I used white corn for this, I am not sure of the difference in taste between yellow or white, so I guess use what you prefer. I do highly recommend using fresh over frozen here! If you are feeling lazy (like I was) put someone else to work on the shucking ;)

He was pretty happy about it

Creamed Corn w/ Fresh Green Onion & Parsley
serves about 4

Ingredients
 5 slices bacon
4 large ears white corn, husks and silk removed
seasoned salt (to taste, I used about 1/2 -3/4 tsp)
fresh cracked pepper ( about 1/8-1/4 tsp)
3-4 tbsp heavy cream (as needed)
1 tbsp sliced green onions
1 tbsp fresh chopped parsley

In a 10" skillet, cook bacon until crisp, set aside and reserve for another use. Do not rinse out your skillet. 

Cut the end of the corn off so you have a nice flat end to stand the corn up over a cutting board. Using a chefs knife, cut the corn off the cob. Transfer into a bowl. Using a potato masher, press into the corn to release some of it's juices.

Season generously with seasoned salt and fresh pepper. Transfer to the same skillet with your reserved bacon drippings. Cook over medium-low heat about 20 min, stirring occasionally. Reduce heat to low. Stir in heavy cream, heat another 20 min. Toss in green onions and parsley. 
This side dish went perfectly with Pesto & Red Pepper Chicken Sandwiches w/ Bacon

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Pesto & Red Pepper Chicken Sandwich w/ Bacon

"Wow!" is the best way I can sum up this amazing sandwich. This was one of those dinners that raised both me and and my husbands eyebrows upon taking the first juicy bite. Gooey, melted fresh mozzarella holds everything together. Is it messy? Yes. Is it full of flavor? Hell yes! Is it easy to make? Absolutely!!!  What's more? It is topped with crispy bacon!

I adapted this recipe from Kraft's Chicken Pesto Manifesto original recipe found here. Here is my revised version, I have no doubt you will love!!!

(serving size for 3 sandwiches)

about 7oz chicken thigh meat
seasonings (salt, pepper, garlic powder, onion powder, paprika)
1 tbsp olive oil
3 cheese-topped rolls, split
4 tbsp mayo
2 tbsp prepared basil pesto
about 1/3 C thinly sliced roasted red pepper
3 slices fresh mozzarella cheese
4-5 pieces cooked bacon

First prepare your chicken: 
Preheat oven to 350º. Place chicken in medium bowl. Drizzle over with olive oil and generously sprinkle with seasonings. Rub the seasonings and olive oil all over the chicken. 

Using a cast iron skillet on about med-high heat, cook chicken on each side, about 2 minutes until lightly browned. Transfer skillet to stove and bake an additional 15-20 min until cooked through. Allow chicken to rest about 10 min.

Transfer chicken onto a cutting board, slice chicken. Divide into three portions onto a plate. Place  cheese over-top of each portion of chicken. Microwave about 20-25 seconds until cheese is nicely melted. Set aside.

I'm excited to say this is my homemade mozzarella, melted beautifully!

In a small bowl, combine mayo and pesto. Over each roll half, spread a layer of the mixture. Top the bottom half with a portion of chicken/cheese, then top with a few strips of red pepper, and finally a layer of bacon. Add top of roll. Admire the beauty, and try your best to eat it gracefully ;)

Pumpkin-Blueberry Chia Oatmeal

My son loves oatmeal! He even went through a mini phase of asking me for oatmeal every morning for breakfast...no matter if I was offering him pancakes or cinnamon rolls (really)! Only problem that I was not comfortable with, was the type of oatmeal he was fascinated with and really the only kind he was ever given--instant! 

So I have really been trying to step away from harboring a pantry full of food with preservatives. It hasn't been easy! Unfortunately, pretty much everything convenient in the store has preservatives and unless you shop in a health food store and happen to have the money to spend on the goods, you are kind of SOL! Well, that is our dilemma anyway... we live on a military base and we are conveniently only like 1 minute away from our base's commissary and the prices are decent, so naturally we are compelled to do our shopping there.

I am aware there are plenty of healthy stuff in a regular store too but unlike a health food store, you really can't just grab items off the shelf and trust that what ingredients are in the box are good for your family. With my new "preservative free" life changes, my shopping list takes several hours compared to what it use to be. I know that once we figure out the good stuff vs. the bad, it won't take as long (I for one hope not!); until then, I will continue to scope out the minimal good stuff and find homemade replacements (and much tastier) for the products we need to part with. 

Enter....Blueberry Chia Oatmeal! On first glance of reading the original recipe for this, I may have recoiled slightly. After a quick Google search on a little about the ingredients that I have never heard of (like chia seeds, which if you haven't already guessed it, are the same chia seeds that you grow a Chia Pet with), and a few changes to suit my preference, I was very eager to make this oatmeal! Let me tell you, I WILL be making this one again...and again! Bonus if you have kids? It turns purple (yay!)

Pumpkin-Blueberry Chia Oatmeal
         {serves 2}

1 C frozen blueberries
2 tbsp hot water
1 C uncooked old fashioned rolled oats
1-1/2 C water
1/8 tsp salt 
2 tbsp pumpkin puree 
4 tsp chia seeds
1 tsp cinnamon
2 tsp ground flax seeds
3 tbsp chopped walnuts
1 tsp brown sugar
1/2 C almond milk or soy (I used plain but I bet vanilla will be good too)


In a small bowl, add the blueberries with the 2 tbsp hot water, set aside while the berries thaw a little and plump up.

In a saucepan, boil 1 C water with the salt. Stir in the oats, cook over medium heat for 5 min until most the water in the pan is absorbed. Stir in pumpkin.

Meanwhile, in another small bowl, mix together chia seeds, cinnamon, flax seeds, walnuts, & brown sugar. Stir mixture into the oatmeal, add the blueberries (including any liquid from them), & the almond milk. Mix until well combined. Distribute into bowls, prepare to be amazed at how awesome you will feel after this energy boosting breakfast!

(Source: adapted from kblog.lunchboxbunch.com )

 

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Ham & Spaghetti Casserole

THIS is one casserole that I dub "comfort food"... I warn you, if you are on a diet of any sort run the other way!!!! If you are on a diet but can't help yourself, well then you and I are in the same boat; I will scooch over and make some extra room ;)

Ham, noodles, creamy (oh so creamy!), cheesy, and a few veggies so we don't feel too guilty about ourselves....do I need to even go on?!?? 

Ham & Spaghetti Casserole
(serves 4-6)

8 oz spaghetti noodles, broken in half
4 tbsp unsalted butter
8 oz sliced mushrooms
1 tbsp parsley, chopped
1-1/2 C chopped ham
3-4 sliced green onions
4 tbsp flour
2 C chicken broth
2 tbsp cooking sherry, optional
pinch of pepper
1/2 C heavy cream
1 C fresh shredded Parmesan cheese, divided
1 C frozen peas, thawed

Preheat oven to 350º. Coat a 13x9" baking dish with cooking spray.  Cook spaghetti noodles as package directs, drain & set aside.

Meanwhile, in a large skillet, melt butter over medium heat. Add mushrooms, ham, green onion, & parsley. Saute until mushrooms are tender. Add flour, stir until blended. Mix in chicken broth, sherry, & pepper. Cook, stirring until thickened. Stir in heavy cream, 1/2 C Parmesan, & peas. Fold in the spaghetti noodles. Pour into baking dish & sprinkle remaining 1/2 C Parmesan over the top. Bake 25-35 minutes until hot and bubbly.

(Source: adapted from Diana Rattray @ southernfood.com)

Bacon & Green Onion Cream Cheese Spread

Absolutely anytime I come across a recipe that calls for cream cheese, I pretty much always will store it in my recipe saver (even recipes that call for questionable ingredient combinations...how bad could it be? It has cream cheese in it!)

While scrolling Pinterest, I came across this very easy recipe found on NancyCreative's blog. I followed it to a tee, right down to her awesome suggestion of enjoying this savory spread on top an everything bagel. 

We made this for dinner tonight, but it could easily be breakfast or lunch as well....or a snack! Great on a Ritz cracker or Wheat Thin. Could also be made into a nice cheese ball or cheese log.

*My only suggestion to this already great recipe, is using a low-sodium bacon.

Bacon & Green Onion Cream Cheese 
~adapted from NancyCreative~

8 oz softened cream cheese
4 oz cooked chopped bacon (about 12 oz pkg, uncooked)
1/4 C chopped green onions
1 tsp Worcestershire sauce
Everything Bagels

Using a fork, mash together cream cheese, bacon, & green onions. Mix in Worcestershire sauce. Once combined, cover and store in fridge until ready to use.

About 5 min before serving, preheat broiler and toast bagel halves until desired doneness (about 3-4 min), checking frequently not to burn.

Allow bagels to cool about 3 min before spreading desired amount on to each bagel half.

This spread should be enough for 6-8 bagels (depending on how much you like)

Chocolate-Dipped PB & Marshmallow Ritz Sandwich Cookies

One of my favorite snacks (that never fails) is crackers w/ creamy peanut butter.... well how about adding some fluffy marshmallow? Then if it couldn't get better then that.....adding some melted milk chocolate!!! The only negative thing I {{might}} say about this easy recipe?  You can not eat just one! Don't believe me? You try...  ;)

Chocolate-Dipped PB & Marshmallow Ritz Sandwich Cookies
                   (adapted from Nabisco.com)

All you need:
an even amount of Ritz crackers
7 oz tub marshmallow fluff
creamy peanut butter
milk or dark chocolate candy coating

Simply spread about 1/8" layer of peanut butter over one half of a ritz, 1/8" layer marshmallow fluff on another half of a ritz. Stick them together. Place on a plate. When you get the desired amount you want made, freeze for about 20 min.

Heat up the candy coating according to package directions. Remove sandwiches from freezer. Dip halfway into chocolate and set over a wax paper-lined plate. Once all have been dipped, freeze about 20 minutes more. 

* I recommend keeping these in the freezer or the fridge, the pb can get messy when it sits out.

Strawberry Gooey Butter Cookies

I snagged this one from my good friend Nikki. Her go-to recipe are these amazing melt-in-your-mouth perfect chewy little cookies, you can find the original recipe here. They are super easy to make and even easier to form an addiction on!

A few weeks ago, Nikki visited for a fun day of crafts, crazy toddlers, baking cookies, and dinner. We decided to alter her favorite recipe to take it to another level...needless to say, we were very satisfied with the results! Even better? We already have other plans in the making to see how many other ways we can play around with this charming cake-like confection ;)

{{Just in time for Valentines Day}}

Strawberry Gooey Butter Cookies
 

8 oz pkg cream cheese, softened
1/2 C butter, softened
1 egg
1/4 tsp vanilla
15.25 oz pkg strawberry cake mix (I used Betty Crocker Super Moist)
1/4 C confectioners' sugar

Preheat oven to 350º.

In a medium bowl, cream together cream cheese & butter. Mix in egg and vanilla. Add cake mix and stir until just combined.

Put confectioners' sugar in a small bowl. Roll the dough into 1" balls, then lightly coat in confectioners' sugar. Place 1" apart over an ungreased cookie sheet.

Bake 10-13 min. Remove to a wire rack to cool completely.

*Store in an air-tight container or in the freezer. No need to thaw!

Reusing Parmesan Cheese Containers

Being a family of three, often times we buy something that will not get used in time before it goes bad....unless of course we want to eat or drink the same thing everyday, which we don't since we love variety! 

Number one item we buy that gets wasted around here and that I hate buying since I never need more then a tablespoon or two: fresh herbs. 

Of course using fresh over dried is far more flavorful and for a lot of great recipes, necessary. Sure you can often substitute dried over fresh, but unless your dried herbs are kept in appropriate storage and used within a few months (which let's face it...most of them are well past their prime), you will not get the most out of them. Not to mention, the colors in dried are dull and not as pretty...who doesn't like their end result to turn out pretty after all the work you put into it? Not me..

*I have a solution*

You know those green little plastic containers that store your grated Parmesan cheese? They have the convenient little holes in the top or a wider mouth for larger amounts... you  know what I am talking about... Well, next time instead of tossing it to your recycle bin, reuse it! Wash it out really well with hot soapy water, remove the label while at it, and allow it to air dry, and store it somewhere until the next time you have fresh herbs you are ready to toss out. My collection is small but it is growing now that I have caught onto this great tip. 

Here is what I did with fresh parsley and cilantro:

• Rinse thoroughly, pat dry with paper towels.
•  Finely chop all the leaves up, discarding stems. 
•  Place a sheet of parchment paper over-top a cookie sheet. Spread the parsley OR cilantro in a thin layer across the parchment paper. Freeze at least 30 min.
•  Remove from freezer, quickly fold parchment paper up half way to allow the frozen parsley/cilantro to easily slide right into your Parmesan container. (I use the parchment paper because the herbs will defrost quickly and then will likely stick to your hands or cookie sheet). 
•  Close lid, label the top or side of container with a sharpie, and it should store easily in the door of your freezer. 
•  When ready to use, no need to thaw, just sprinkle or use the larger mouth of the lid to get what you need. Saves on grocery bills too!

Cheesesteak-Style Grilled Cheese Sandwiches

On chilly nights, there is nothing better than throwing on some comfy pjs and fuzzy socks and finding comfort in a toasty, ooey-gooey grilled cheese sandwich! I have tried various versions of these and have yet to try one that has failed my expectations.  Tonight, I have a mock version of a Philly cheesesteak sandwich in the spotlight, but I encourage comments of your favorite way to make a grilled cheese :)

Cheesesteak-Style Grilled Cheese Sandwiches (makes 3 sandwiches)

6 slices country-style buttermilk bread
about 3 tbsp spreadable butter
6 slices American cheese slices
12 slices thinly sliced deli roast beef
1/2 green bell pepper, thinly sliced
1/2 onion, thinly sliced
1 tbsp canola oil

Heat oil in small pan over medium high heat. Saute bell pepper and onion until tender and onion starts to turn a light golden brown. Remove from heat.

On a workspace on your counter (I find over a cutting board works best for easy clean up), lay bread slices out flat. Spread a thin layer of butter on top of each piece. Turn the slices over, butter-side down. On 3 of the slices place a slice of cheese* (see note below). Next, apply 4 slices of the roast beef, folding each one in half. Then take about 1/4 C of the bell pepper & onion mixture and insert between the layers of roast beef (I pocketed mine into the folded over slices to reduce the filling from falling out). Last, top with another slice of cheese* (see note below). Top with slice of bread, butter-side up. 

Heat a skillet over medium heat. Carefully place first sandwich down, cook about 2 min, pressing lightly over top with a spatula and check for desired doneness. Flip, cook another 2 min, pressing lightly with a spatula. Remove sandwich from heat, set aside. Repeat with the other 2 sandwiches. Allow about 5 minutes for sandwich to sit before cutting.

Note- The bread I used was larger than the cheese slices, if that happens when you prepare, apply first piece cheese on far right of sandwich (bottom layer) and second piece of cheese over far left (top layer).

Raspberry-Pecan Thumbprints

So I am sure we have all seen our fair share of cookies with the holidays just passing. I am also sure a lot of weight-loss resolutions have been made to swear off the junk food. Well I will tell you this, these cookies are worth the splurge on your cheat day! They melt in your mouth, they have a slight crunch to them, and don't forget the sweet little dollop of raspberry jam in the center. :)

I have never made jam thumbprint cookies before today...might not have even tried one (other than the kind with chocolate, also very good!) I was satisfied with these, and even better, they made about a dozen which is perfect for a small family and getting cookies done from start to finish in a small amount of time (I only had to do one batch with my cookie sheet!)

Raspberry-Pecan Thumbprints

1/2 C unsalted butter, softened
1/4 C sugar
1/2 tsp vanilla
1 large egg, separated
1 C flour
1/4 tsp salt
3/4 C finely chopped pecans
1/4 C seedless raspberry jam 

In a large bowl with an electric mixer, cream the butter with the sugar. Mix in the vanilla and the egg yolk, reserving egg white for a later use.

In a separate small bowl, whisk together the flour and salt. Slowly mix into the butter mixture. Using your hands, gather into a ball of dough, cover with saran wrap and refrigerate about 30 minutes. 

Preheat oven to 325º. Meanwhile, lightly whisk reserved egg white in a small bowl. Put the pecans in another bowl. Roll the dough into 1" balls. Dip each ball into the egg white, then roll into the pecans. Set on non-stick cookie sheet.  Using your thumb (or bottom of a small measuring teaspoon), press gently into center of ball about half-way through, ease up if dough starts to crack. Bake 15 minutes, remove from oven, gently reform thumbprints (if needed) using the bottom of tsp if too hot to touch. Add a 1/4 tsp dollop over indentation of cookie with jam. Return cookies to oven, bake an additional 3-4 minutes until lightly golden. Allow to cool on cookie sheet about 3 min before moving to a wire rack to cool completely.

These cookies freeze wonderfully, no need to defrost!