Friday Foodday

You know what day it is! Friday Foodday!  Thanks to everyone who sent in recipes.  If you ever want to be a part of FF just comment, tweet, or email me your recipe.  

Have a great weekend!


Spinach Rolls
c/o Sara!
Ingredients:
-Tortillas (bonus homemade tortilla recipe below for the adventurous)
-Lots of spinach
-Cheese, sliced into thin-ish cubes. Cheese can be whichever you like.... Jack, gouda, etc would be my choice.
-Spicy mustard

Wash your spinach and shred it into smaller pieces, take the stems out. Spread some spicy mustard on a tortilla, then put the desired amount of cheese inside. Be sure to only put it on one side so that rolling the tortilla will be easier. Put a healthy dose of spinach on top. Roll up the tortilla. Slice each tortilla into smaller pieces and spear with a toothpick. Very quick to make and makes a great snack for parties!

Bonus tortilla recipe:
These can be made within half an hour and taste great! 
Ingredients:
4 cups flour
2 tsp baking powder
2 tsp salt
4 tsp olive/vegetable oil
1 1/2 -2 cups warm water

Sift together flour, salt and baking powder. With a fork or pastry cutter, mix the oil into the dry ingredients until it is the consistency of couscous. Add warm water a bit a time and mix/knead until you have a soft, dry ball of dough. Cover and let sit for at least 10 minutes. Sitting is very important! Tear off pieces of dough about the size of a McDonalds hamburger patty and roll on a floured surface until very thin. Heat a skillet on medium-high and place the rolled the tortilla on the heated skillet. Large air bubbles should appear in the dough. When bubbles appear, flip and cook until both sides are done. Place on a plate inside a plastic bag to retain moisture while cooking the rest.

Pizza Puffs

c/o Stephanie Cooks

Ingredients:

3/4 cup flour
3/4 teaspoon baking powder
3/4 cup whole milk
1 egg, lightly beaten
1/2 tsp. Italian seasoning
1/4 tsp. garlic/onion powder blend 
4 ounces mozzarella cheese, shredded (about 1 cup)
1/2 cup pizza sauce

Directions: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 seasonings 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.  Serve the puffs with the pizza sauce for dipping.

Beer Cheese Soup
c/o THE BF
Ingredients:
1/3 Cup Butter
1/3 Cup Flour
1 ½ Cups Carrots, finely diced
1 ½ Cups Onion, finely diced
1 ½ Cups Celery, finely diced
2 Cloves Garlic, minced
Tabasco
Kosher Salt
Fresh Cracked Pepper
2 Cups Beer
3 Cups Chicken Broth
4 Cups Whole Milk
6 Cups Sharp Wisconsin Cheddar Cheese, grated
1 Tablespoon Dijon Mustard
1 Teaspoon Worcestershire Sauce
Chives (garnish)
Crumbled Bacon (garnish)
Melt butter in a Dutch oven over medium heat. Add flour and whisk constantly for 4 – 5 minutes to create a light roux, about the color of a dull penny. Next, add carrots, onion, and celery; sauté until tender, about 7 – 9 minutes. Add garlic, a few dashes of Tabasco, and season with kosher salt and fresh cracked pepper. Slowly add the beer and chicken broth, stir and bring mixture to a slow boil. Add milk, and return to a slow simmer, stirring often. Reduce heat to low; fold in the cheese, mustard, and Worcestershire. Stir until all of the cheese is completely melted – soup should be rich and creamy. Serve.

Spaghetti a la Philly
c/o M&SJ&C

• 3/4 lb spaghetti, cooked as directed on the package
• 1 lb. lean ground beef
• 1 jar spaghetti sauce (I used Hunt’s Traditional. I love Hunt’s products.)
• 4 oz. Philadelphia Cream Cheese, cubed
• 2 Tbsp. grated Parmesan cheese

Brown meat in a large skillet, then drain and return meat to skillet.

Stir in spaghetti sauce and cream cheese; stir frequently, and cook on low for 3-5 minutes, or until sauce is well blended and heated through.

Add cooked spaghetti to sauce; mix lightly. Top with Parmesan cheese.

Friday Foodday

Hey there lovebugs! Its the best day of the week: Friday Foodday.

Remember if you want to include your recipe just email, comment or tweet it to me!

Tortellini Bake (adapted from Taste of Home's Tortellini Marinara)

c/o Matt & Sarah J

• 1 package (9 oz.) refrigerated cheese tortellini (I use Buitoni whole-wheat three-cheese tortellini)
• 1 lb. ground beef
• 1 container (15 oz.) refrigerated marinara sauce (again, Buitoni)
• 1 can (14 oz.) diced Italian tomatoes
• 3/4 tsp. Italian seasoning
• 3/4 tsp. garlic powder
• 1 cup (4 oz.) shredded Italian-mix cheese

Cook tortellini according to package directions.
Meanwhile, in a large skillet, cook beef over medium heat until no longer pink; drain. Stir in marinara sauce, tomatoes, and seasonings. Bring to a boil. Reduce heat; cover and simmer for 5 minutes.
Drain tortellini. Add tortellini and sauce mixture to oven-safe dish and top with cheese. Bake at 350 degrees for 5-10 minutes, or until cheese has melted.

Sausage Balls

c/o Southern in the City
One of the easiest recipes in the world and so delicious.

2 cups bisquick
1 lb sausage
1 lb shredded cheese

Preheat oven to 350. In a large bowl combine the sausage, bisquick and cheese. Form into small balls and place on baking sheets. Bake for 10 minutes until golden brown.

Les Petits Chefs do Healthy Mac and Cheese

c/o EatLiveTravelWrite

You can either serve this macaroni unbaked so it’s loose, gooey, and silky, or bake it under the

broiler for a few minutes before serving to give it a crispy, golden topping. You could even try adding a grated hard-boiled egg or cooked prawns, but I like the simple style, as here.

Ingredients ½ a head of cauliflower 8oz. Cheddar cheese 4oz. Parmesan cheese A small bunch of fresh Italian parsley (I forgot to bring this in…) Sea salt 1lb. dried macaroni (elbows) 1cup crème fraîche or sour cream

To prepare your pasta: Remove the outer green leaves from the cauliflower and discard. Slice the end off the cauliflower stalk and cut the head into small florets. Halve the thick stalk lengthways, then slice thinly. Grate the Cheddar and Parmesan into a large heatproof bowl. Finely chop the parsley stalks and leaves.

To cook your pasta: Bring a large pan of salted water to a boil. Add the macaroni and all your cauliflower and cook according to the macaroni-package instructions. Place the bowl of cheese over the saucepan and add the crème fraîche. Carefully stir every so often until the cheese is smooth and melted. If the water boils up beneath the bowl, just turn the heat down slightly. Add all the chopped parsley to the melted cheese and season with a pinch of salt and pepper. Carefully remove the bowl of cheese using a towel or oven gloves and put aside. Drain the macaroni in a colander over a bowl, reserving the cooking water. Return the pasta to the pan, pour in the melted cheese, and stir. It should have a lovely, silky consistency, but if it’s too thick for you, add a splash of your cooking water to thin it out a bit.

At this point you can either serve the macaroni as is, or finish it under the broiler to make it crispy and golden on top. To do this, preheat your broiler to a medium to high heat. Transfer to a baking dish. Place under the broiler until golden and bubbling.

Pumpkin Cranberry Walnut Bread with Honey Vanilla Cream cheese Frosting

c/o Annie

Ingredients:

For Pumpkin Bread

1 Box mix for Pumpkin Bread/muffins (I used Trader Joes)

½ cup of finely chopped walnuts

½ cup of dried cranberries

1 teaspoon of Vanilla

For the Icing:

1 (6 ounce) package of Philadelphia Cream cheese

¼ cup of Honey (Clover or something light)

¼ cup of Sugar

1 teaspoon of vanilla

(optional) ¼ cup of chopped Walnuts and ¼ cup of honey for decoration

1) Compile all the ingredients for your box mix and follow directions. Make batter and fold in ½ cup of chopped walnuts and ½ cup of dried cranberries. Bake.

2) For frosting: Let the cream cheese sit at room temperature while pumpkin bread bakes. Combine cream cheese with honey, vanilla and sugar and combine until smooth and slightly fluffy.

3) Let bread cool completely and spread a thin layer of frosting on top of the cooled bread. Let sit for 10 minutes (this is called the crumb layer because it shields the rest of your icing from looking “crumby”). Once set, put the reminder of the icing and ¼ of chopped walnuts and drizzle honey on top.

4) ENJOY with friends!