Monday, April 4, 2016

Frankie's Topping-for-Anything

I have slightly adapted this recipe, which I found in InStyle Magazine, as noted below.  Credit for original recipe goes to New Yorker Frank Castronovo of Frankie's Spuntino and Frankie's 457 fame.


Recipe Notes
I modified this from the original recipe by cutting the olive oil in half and swapping red onions for white onions.  I put my tomatoes on small, individual beds of arugula tossed with a little Wishbone balsamic vinaigrette.

  • 1/4 c. extra-virgin olive oil
  • 1/4 c. pitted Castelvetrano olives, chopped
  • 2 tbsp. brined capers, rinsed and chopped
  • 1/4 c. finely-chopped red onion
  • 1/4 c. loosely-packed small basil leaves, chopped
  • 1/4 c. loosely-packed flat-leaf parsley, chopped
  • 1/4 tsp. crushed red pepper
  • Sea salt
  • Heirloom tomatoes, sliced thick
1.  Combine all ingredients through crushed red pepper in a bowl.
2.  Season to taste with sea salt and toss.
3.  Arrange tomato slices on a platter and season with salt and black pepper.  Spoon olive topping over tomatoes and serve.

Sunday, April 3, 2016

Stuffed Jumbo Shells

I found this recipe in a Taste of Home monthly edition and made some modifications to make it healthier.  Comes together quickly once the jumbo shells are cooked!


Recipe Notes
The original recipe calls for much more cheese.  I also used Aidell's fully-cooked refrigerated chicken meatballs, while the original recipe calls for frozen (beef) Italian meatballs.

  • Jumbo pasta shells (one package)
  • Aidell's fully-cooked chicken meatballs (refrigerated section of grocery store)
  • Bottled marinara sauce of choice
  • 4 oz. shredded part-skim mozzarella (approximately 1/2 package)
1.  Preheat oven to 350 degrees.
2.  Cook pasta shells according to package directions.  Rinse in cold water and drain.
3.  Stuff one meatball in each cooked shell.  Arrange in a greased 9x13 baking dish.
4.  Top with marinara and shredded cheese.
5.  Bake 25-30 minutes or until cheese is bubbly and melted.

Saturday, April 2, 2016

Spinach & Vidalia Onion Dip

This recent Southern Living recipe is a different spin on a traditional spinach dip.  The caramelized onions make it sweeter.  Serve with blue corn tortilla chips or other chips and vegetables of choice.


Recipe Notes
I decreased the butter from the original recipe.  You can also use any sweet onion (such as 1015's) if Vidalias are not available.

  • 2 tbsp. butter
  • 4 c. chopped Vidalia onions (about 2 large)
  • 5 oz. package fresh baby spinach, coarsely chopped
  • 1 tsp. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 16 oz. container sour cream
  • 2 tbsp. chopped fresh chives
1.  Melt butter in a large non-stick skillet over medium heat.
2.  Add onions and cook, stirring often, until golden and very tender (20-30 minutes).
3.  Add chopped spinach, stirring until wilted.
4.  Sprinkle with half of salt and pepper.  Remove from heat and let stand for 30 minutes.
5.  Stir together onion/spinach mixture, sour cream, and chives.  Add remaining salt and pepper.
6.  Cover and chill for 30 minutes or up to 2 days.
7.  Serve with chips and vegetables.