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This is so creamy! I use dill havarti and this time I added some rotisserie chicken to make it the whole meal. https://www.foodnetwork.com/recipes/food-network-kitchen/broccoli-and-orzo-casserole-3361875

I make these mushrooms every other month it seems, we really enjoy them. I added some air fried cauliflower to make it a meal. I warmed some butter and hot sauce and tossed the cauliflower in it then seasoned with salt and pepper. I put panko, regular unseasoned bread crumbs, and celery salt in a zip lock bag. I used tongs to put half of the cauliflower in the bag and shook it until the cauliflower was well coated. I took it out and put it on my air fryer rack and breaded the rest. I sprayed the cauliflower with cooking spray and cooked it for 8 minutes at 400. I turned the cauliflower over and sprayed the other side and cooked it 5 more minutes. https://sophisticatedsoutherngirl.com/2020/05/12/philly-cheesesteak-stuffed-portobello-mushrooms/

I didn’t think my last kofta outing did them justice. I read a few recipes and made a recipe that suited me more and went perfectly with this salad. The salad called for quinoa, I am not a big fan, so I kept it Middle Eastern and used couscous. https://barefootcontessa.com/recipes/tzatziki https://www.myrecipes.com/recipe/quinoa-salad-with-asparagus-dates-orange

1lb of Ground beef

2 Tbsl of Pine nuts toasted

1/4 of a Sweet onion rough chopped

1/2 a Red pepper rough chopped

1/4c Parsley

1/4c Mint

1 Garlic glove rough chopped

1/2 tsp of Cumin

1/4 tsp of Coriander

1/4 tsp of Cinnamon

1/8 tsp of Ground cloves

1 tsp Salt

1 tsp Pepper

Put the ground beef in a large bowl. Put the cooled toasted pine nuts in a food processor and pulse to a rough chop and pour them in the bowl with the beef. Put the rest of the ingredients through the garlic in the food processor and pulse until finely chopped and add that to your beef. Put all the spices in the bowl and mix my hand. Shape your kofta and place on a plate. Grill. Serve with tzatziki.

The last time that I made this I used a large naan pizza crust. This time I used 2 roasted garlic naan breads and I double the spinach part of the recipe. The tomato was a nice addition to add a fresh pop to cut through all the creamy cheesy goodness. https://peasandcrayons.com/2015/03/three-cheese-pesto-spinach-flatbread-pizza.html

I needed a soup for this week and I kept thinking curry. I looked at a few different recipes and came up with my own. It has all the notes of a Thai coconut soup but with shrimp and pork dumplings from my freezer. I would make this again and use store bought frozen dumplings or a few noodles.

1 Tbls of coconut oil

1/2 Onion diced

1/2 Red bell pepper diced

1/3 Cup of matchstick carrots

1 Tbls of grated ginger

2 Garlic cloves grated

Grated lime zest

2 Tbsl of red curry paste

1 Cup of chopped shitake mushrooms

1 Can of unsweetened coconut milk

4 Cups of chicken stock

1 Bouillon cube

1/2 Tbls of coconut sugar

1 Tsp of fish sauce

Frozen dumplings

4oz of Fresh spinach

2 Tbls of chopped basil

Lime juice

Heat your coconut oil in a dutch oven and add the first 6 ingredients. Saute until the onions are tender then add in your curry paste and mushrooms cook a minute or 2. Add in your coconut milk, stock, bouillon, sugar and fish sauce. Bring to a boil, reduce and simmer 20 minutes. Add in your dumplings and spinach and cook until the dumplings are done. Stir in you basil and lime juice just before serving.

I love the chocolate and peanut butter combination. I decided to make chocolate cupcakes with peanut butter frosting. With my google search I find that my favorite chef has a recipe for the 2 together. When I watch tv it is mostly food tv. I watch The Best Thing I Ever Ate, it is a show where chefs tell you about their best eating out experiences. Alton Brown had a box lunch where they took the cupcake and frosted it upside down to make the cake to frosting ratio more balanced. So I decided to do the same. I used a knife and cut a little of the top off so the cupcake would sit flat. The only thing is that when you pull the cupcake liner off you have crumbs, so it does not ice pretty, but it tasted fabulous! Barefoot Contessa | Chocolate Cupcakes & Peanut Butter Icing | Recipes

OM! Chicken Ragu. – Sophisticate Southern Girl (sophisticatedsoutherngirl.com)

I make this dish a lot during the winter. Its an easy go to that is hearty and comforting. I used turkey smoked sausage this time, I had some arugula so I used that as my greens and left off the tomato paste. A very loose interpretation of Cassoulet – Sophisticate Southern Girl (sophisticatedsoutherngirl.com)

This week you are going to see some repeats. I went through my blog and got my menu ideas this week. The last time I made this I a made stacked enchilada instead of rolled. I use a store bought green sauce. The way the recipe is written you kind of use the chicken and dress it with a vinaigrette and then top the whole thing with the sour cream. I mixed everything together in a bowl and added some cream cheese. I put my filling in a flour tortilla and topped it with the green sauce. Baked at 350 for 30 minutes, topped it with cheese and baked 10 more. Roasted Poblano & Bell Pepper Chicken Taco Recipe – Food.com

For the rice I start with a chopped up piece of bacon and render some fat. I don’t crisp it I just cook it until it just starts to brown, in goes some diced onion and poblano pepper, saute until the onion is tender add in 1 cup of quick cooking brown rice and 1 tsp of cumin and toast 1 minute, add in 1/3 cup of cooked black beans(in Puerto Rico these would be pigeon peas) and 1 3/4 cup of stock. Bring to a boil, cover and reduce to a simmer for 20 minutes or until all of the liquid has been absorbed. Finish the rice with chopped cilantro and a lime juice.

This is a recipe that I took with me and made in Italy. I knew that I could get this hard to find pasta shape and that I could get burrata. I did find that burrata was to watery for my taste. This time I used a fresh, frozen egg pasta that I buy at my local farm store and I used pearl mozzarella. This pasta is so fresh, bright and creamy from the beans and the cheese with the salty briny pop of the capers. The texture of the fresh pasta makes such a difference. Campanelle with White Beans, Lemon, and Burrata recipe | Epicurious.com