Easy Beef and Cheese Manicotti

 

This is a recipe that I adapted from www.Kitchenscoop.com.  I love it because you don't have to pre-cook the manicotti shells and they cook to perfect al dente' in the oven!!  It would be a perfect meal to serve for Valentine's Day.

1 T. olive oil
1 cup chopped onion
1 lb. extra-lean ground beef
2 cloves garlic, minced
1 (15-ounce) container part-skim ricotta
2 cups shredded mozzarella, divided use
1 cup shredded Parmesan cheese, divided use
1 t. Italian seasoning
salt and pepper to taste
1 (32-ounce) jar marinara sauce, divided use
1 (8-ounce package) of 14 manicotti shells

Preheat oven to 350 degrees.

Heat the olive oil in a skillet.  Add the onion, ground beef and the garlic.  Saute' until the meat browns and the onion is translucent. I drained any extra grease from the meat.   Remove from heat and cool slightly.

Combine the ricotta, 1 cup mozzarella, 1/2 cup Parmesan and the Italian seasoning.  Add the salt and pepper to taste and mix.  Stir the cooled meat mixture into the cheese mixture.

Spoon 1 cup of the marinara sauce into the bottom of an oblong baking dish.  Completely fill the uncooked manicotti shells with the cheese-meat mixture.  Using your fingers is the easiest way.  Arrange the stuffed shells in a single layer in the dish and spoon the remaining sauce over.

Sprinkle the remaining mozzarella and then the remaining Parmesan over the shells.  Cover tightly with foil and bake for 45-50 minutes.  Uncover and cook 10 more minutes, or until cheese is golden brown and sauce bubbles along the edge.  Let the manicotti stand 5 minutes before serving. 

Makes 7 servings.

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Hot Chicken Salad Casserole

 

For my lunch for two, I used my colorful rooster, my covered hen dish and a pretty plant. 

 

 

 

My Kohl's black and white check tablecloth was used along with the gingham check napkins that I made.

 

 

 

The rooster luncheon plate came from Ross, along with the matching mug.  Red salad plate is from Target and the red flatware is from Homegoods.

 

 

These are perfect for a big mug of coffee or tea!

 

 

 

I needed to use some leftover chicken and decided to make this casserole.  I have another favorite for leftover chicken, which is Hot Mexican Chicken Salad found here .  Both recipes come from Southern Living Cookbook Classics. 

4 cups chopped cooked chicken
1 1/2 cups chopped celery
4 hard-cooked eggs, chopped
1 (2-ounce) jar diced pimento, drained (I omitted)
1 T. finely chopped onion
3/4 cup mayonnaise
2 T. lemon juice
3/4 t. salt
1/2 t. freshly ground pepper (my addition)
1 cup shredded Cheddar cheese (I used a Mexican blend)
2/3 cup sliced almonds, toasted

Combine first 9 ingredients in a bowl; mix well.  Spoon into a lightly greased 12 x 8 x 2-inch baking dish; cover and bake at 350 degrees for 20 minutes.

Sprinkle with cheese; top with almonds.  Bake, uncovered, 3 additional minutes or until cheese melts. 

Makes 6-8 servings.

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Orange Rolls in Cast Iron Skillet

 

 

I saw the picture of these rolls on the cover of Taste of the South, annual cast-iron issue,  and knew I had to give the recipe a try.  Somehow I've been on an orange kick lately and am so glad that my hubby has been freezing the zest for me.  It sure has come in handy.  I've adapted this recipe for a Kitchen Aid mixer.   The flavor of these rolls is exceptional!!  Here's the recipe:

My bloggy buddy, Marsha, from The Better Baker, sent me some
Orange Spice tea to try.  Thanks, Marsha! It was perfect with
these rolls.  My daughter gifted me with the cute mug
 several years ago.
 

1 cup warm water (about 120 degrees)
3 1/2 cups flour
6 T. unsalted butter, softened
1 package. active dry yeast (or 2 1/4 t.)
3 T. sugar
2 t. salt
1/4 cup nonfat dry milk
2 T. orange zest
1/2 cup orange marmalade
1/2 t. ground ginger

Icing

4 ounces cream cheese, softened
4 T. butter, softened
2 cups powdered sugar

1.  In the bowl of the mixer, combine warm water, flour, butter, yeast, sugar, salt, dry milk powder, and orange zest.  Beat at low speed until combined and then use the dough hook and mix for about 4 minutes.  Spray the sides of the bowl with nonstick spray and lightly spray the top of the dough.  Cover and let rise in a warm place, until doubled for about 1 hour.

2.  Remove the dough from the bowl and place on a lightly floured surface.  Roll into a 20 x 12-inch rectangle.  In a small bowl, stir together the marmalade and the ginger.  Spread evenly over dough.  Beginning on one long side, roll tightly into a log.  Slice into 8 rolls (I made 12 rolls in order to not have such large ones.)

3.  Spray a 10-inch cast- iron skillet with nonstick spray.  Place rolls in pan; cover and let rise in a warm place for 1 hour.

4.  Preheat oven to 350 degrees.  Bake rolls until light brown, about 35 minutes.

5.  In a bowl, beat cream cheese and butter at medium speed of mixer.  Add powdered sugar on low speed and then beat on high until fluffy.  Spread icing over warm rolls.  (This is a very thick icing.  If you like a thinner one, add a little milk.)

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