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Festive Baby Green Salad

Festive Baby Green Salad

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Festive Baby Green Salad

Festive Baby Green Salad

I crafted this salad for the holidays, using baby greens, pears, apples, honey roasted nuts, parmesan and a wonderfully luscious dressing incorproating cranberries.   Not heavy but healthy, easy to put together for any gathering and sings of festivities and holidays.

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Festive Baby Green Salad

Ingredients:

1/2 cup canned cranberry sauce, whole-berry or jellied

2 Tbl. fruited vinegar (such as raspberry), or red wine vinegar

2 Tbl. water

1 Tbl. olive oil

1/4 tsp. balsamic vinegar

1 tsp. Dijon or regular mustard

1/8 tsp. salt, or to taste

1/8 tsp. Montreal steak seasoning

6-8 oz. baby greens – or a mix of baby greens and spinich

2 medium pears, ripe, but firm, cored and thinly sliced OR apples

2 oz., about

6 Tbl., honey roasted almond or walnuts or pecans, chopped

1/2 cup craisins, or desired amount

1/2 cup fresh parmesan cheese, shaved or shredded, or as desired amount  Festive Baby Green Salad 2  Festive Baby Green Salad 1

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Directions:

Process in a small chopper or whisk very well in a medium bowl the cranberry sauce, vinegar, water, oil, balsamic and mustard, salt and Montreal seasoning. This dressing can be kept overnight in the refrigerator.Festive Baby Green Salad 3When ready to serve, place greens in a large serving bowl. Add desired amount of dressing, pears and nuts; toss to mix and coat. Scatter shaved or shredded Parmesan on top.Festive Baby Green Salad 4Serve immediately.Carrie’s recipe, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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A plate with green beans and manicotti stuffed pasta shells. The shells are filled with ground beef, cheeses and seasonings. They are topped with marinara sauce and more cheese then baked till warmed through

Best Homemade Manicotti

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A plate with green beans and manicotti stuffed pasta shells. The shells are filled with ground beef, cheeses and seasonings. They are topped with marinara sauce and more cheese then baked till warmed through

Easy Stuffed Manicotti Pasta

This Best Homemade Manicotti is one of those dishes that you think of when you go to a your favorite restaurant.  But guess what?  You can make it at home!  

The homemade Manicotti is absolutely delicious with tender stuffed pasta shells, creating a comfort food that is satisfying even to the most discriminating palate. 

Serve this  confidentially to guests or anytime you want an great home cooked meal.

The Best Homemade Manicotti  is an ideal choice for:  What You Need To Know About Taking In A Meal They Will Want To Eat.

It freezes beautifully too.  I have a printable for you at the end of the post.

This is my own version of a classic dish and I think you’ll really like it. 

Serve with my Fruited Spinach Salad , the easiest Gourmet Flat Bread you will ever find and end with most popular and favorite Chocolate Mousse Cake  for a memorable meal! 

 




Best Homemade Manicotti

Ingredients:

1-2 packages manicotti pasta noodles (they can break while cooking, so plan for extra)

 2     22-24 oz. bottles of marinara sauce (or about the equivalent) 

 1 lb. ground hamburger

1 medium onion, chopped

1 Tbl. chopped or minced garlic

1 Tbl. dried parsley

2 cups (plus 1 additional cup = 3 cups total) grated mozzarella cheese

1 tsp. beef bouillon

1/2 tsp. Montreal steak seasoning

1/2 cup fresh Parmesan cheese (fresh makes ALL the difference)

2 eggs

1/4 – 1/3 cup milk

 





Directions:

Cook pasta according to directions on the package. You really will want to cook more than 1 box though this recipe is for 14 stuffed shells, because the pasta breaks easily during the cooking process.

While the pasta is cooking, line a cookie sheet with sides with foil and coat with spray release.

When pasta is done to al dente, drain, rinse and place on sprayed parchment paper or tin foil. 

This will keep them from sticking to them self and to each other until you are ready to use them.

Manicotti

Manicotti

Meanwhile, in a large fry pan or pot, cook hamburger and onion together, chopping meat into small pieces as it cooks. 

When the hamburger is no longer pink and the onions are translucent; add in the garlic and cook for approximately 2-3 minutes.

Pour into a bowl and set aside to cool completely.

Preheat oven to 350 degrees IF cooking after preparation.

 

Options: 1 – 9×13” pan OR  2 – 8×8” or 9×9” pans

In a pan spread about ½ cup to 1 cup of the marinara sauce, depending on which size pan you are using.

In a large bowl combine the completely cooled meat mixture with the parsley, mozzarella cheese, bouillon, Montreal steak seasoning and fresh Parmesan cheese.

Mix well.

Add in milk a little at a time, just until the meat mixture is a bit moist, but not so much that it’s soggy or excess liquid pooling in the bottom of the bowl.

Take a noodle, and gently spoon in some of the meat mixture into the noodle.

It’s easiest to do this if you’ll hold the bottom closed with your pinkie/baby finger to prevent the meat mixture from going through, and out the other end of the noodle.Easy Homemade Manicotti

Amazing Stuffed Manicotti

Lay the filled pasta into the pan that you have poured a little bit of the sauce into the bottom.

Continue to fill noodles until the meat mixture is gone and yields approximately 12-14 noodles.

When all the noodles are filled, cover them completely with the sauce.

Glass pan-

Manicotti

Manicotti

Sprinkle with the reserved mozzarella cheese.Manicotti

Manicotti

Disposable pan-

Easy Homemade Manicotti

Amazing Stuffed Manicotti

If baking now, cover the pan with foil, then place on a foil lined cookie sheet with sides; a jelly roll pan (to catch any over-flow) and bake for 25-30 minutes, or until hot and bubbly.


This is would be a popular dish for: What You Need To Know About Taking In A Meal They Will Want To Eat

 

Manicotti

Manicotti

When cooked and serving from first preparing, or from the frozen state; remove the foil and bake as instructed, or until until hot and bubbly.Easy Homemade Manicotti

Amazing Stuffed Manicotti

To freeze for later use:

Do NOT bake at this point.

Cover the baking dish tightly with plastic wrap; then foil.

Attach the instructions you can download HERE in a heart or solid line border, by first covering the pan with foil.  

Then place the instructions on top and mark with date to use by, which should be within 2 months.

Cover with saran wrap to hold it in place. Slide into a freezer bag if desired.

 Place in freezer for later use.Easy Homemade Manicotti

Amazing Stuffed Manicotti

Carrie Groneman’s recipe

Copyright Carrie Groneman, A Mother’s Shadow, 2013, 2018

Recognize a blessing and be a blessing today.

 


Delicious Gourmet Flat Bread so easy to make

Easy Gourmet Flat Bread

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Delicious Gourmet Flat Bread so easy to make

Gourmet Flat Bread

Here is a recipe I created using fresh herbs and prepared crescent dough to make a flavorful and quick bread for an easy accompaniment to salads or soups.

EASY GOURMET FLAT BREAD

 Ingredients:

1 – 8oz. can crescent dinner rolls

2-3 Tbl. fresh basil leaves, julienned or chopped

1 Tbl. fresh rosemary, chopped fine

2-3 Tbl. fresh chives, chopped fine

2 cups (8 oz.) Italian blend cheese
 

Directions:

Preheat oven to 375 degrees.

Coat a 9×13 baking pan well with spray release.

Spread the dough out in the pan and press together with fingers to close perforations and evenly distribute the dough.

On top of the dough evenly sprinkle the Italian cheeses then the fresh herbs.

Bake until the dough is golden brown, about 10-15 minutes.

Serve hot.

 

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Recipe by Carrie Groneman, Copyright Carrie Groneman, A Mother’s Shadow, 2013

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