Popeye's Spinach Casserole

I happen to love Spinach. This recipe is definitely something I would make. I will probably choose a White Cheese instead of a Cheddar, maybe Queso Quesadilla. I'd also put a Tex-Mex spin on it in some way! I decided to simply copy the link instead of re writing a new recipe or even adapting it to make it my own. I think there could be many adaptations of this recipe to make it your own.
Again, I have to thank fellow blogger, Melissa for sharing this recipe from Syrup and Biscuits!


http://syrupandbiscuits.com/recipecheesy-creamed-spinach.../


Enjoy!
Peace in the Kitchen!

Rigatoni Pie in a Springform Pan

This Pasta dish makes a great presentation when served on a platter. It's unusual and delicious.The Rigatoni Noodles stand up, tightly packed, in a Springform Pan.I make it with a Vegetarian Meatless Ground from Yves or Gimme Lean Fresh Vegetarian Beef or Sausage.


Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Springform Pan wrapped tightly on the bottom and sides with heavy duty foil and heavily buttered inside.

Rigatoni Pasta

I have a Springform Pan with a tempered glass base.

Rigatoni Pie:

1 Pound of Rigatoni Pasta 

2 TBS Olive Oil. divided

1 Pound of Ground Beef. (vegetarian version is available) I use a combination of Vegetarian Beef and Vegetarian Sausage from Gimme Lean. Yves makes Meatless Ground and it's really good too.

2 Cloves of Garlic, minced

4 C of your favorite Pasta Sauce

Salt and Pepper to taste

1 C Grated Parmesan Cheese

2 C Shredded Mozzarella Cheese

Boil Pasta for 12 minutes in a large pot of salted boiling water.

Rinse in cold water.

Drain.

Toss with 1 TBS Olive Oil.

Set aside.

In a large Skillet on medium high heat:

1 TBS Olive Oil (heat  well)

Ground Beef

Cook until browned.

Add:

Garlic

Salt and Pepper to taste

Cook for an additional 2 minutes.

Add:

Pasta Sauce

Simmer for 20 minutes.

Add:

Parmesan Cheese.

Toss to combine well.

Tightly pack the Rigatoni, standing up in the pan.

Carefully pour the Meat Sauce over the Pasta, pushing it into the holes and covering the top.

Bake on a Sheet Pan for 15 minutes.

Sprinkle evenly with Mozzarella Cheese and return to the oven to bake an additional 10 - 15 minutes.

It should be golden brown on top.

Remove the pan to a rack to cool for 10 minutes.

Run a knife around the edge of the pan.

Release the pan from the base.

Transfer the Pie to a serving Platter, keeping it on the base.

Enjoy!

Peace in the Kitchen!

Cast Iron Skillet Apple Cake

Just another great dessert made in a Cast Iron Skillet.

Cast Iron Apple Cake

Here's what you'll need:
Preheat the oven to 400 degrees.
1 - 9" Cast Iron Skillet greased well with Butter.

8 TBS Butter, room temperature
2/3 C Brown Sugar
1/2 tsp Vanilla
1 large Egg
1 C Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1 1/2 tsp Cinnamon
1/4 tsp Salt
1/2 C Buttermilk
2 Large Jonagold Apples, thinly sliced

1 TBS of Cinnamon/Sugar mixture mixed 1 - 4 (Cinnamon/Sugar)
Warm Honey for garnish.

In a Stand Mixer on Medium High, with a paddle attachment:
Butter
Brown Sugar
Beat for 3 minutes.
Add:
Egg
Vanilla
Beat until fully incorporated.

In a medium mixing bowl:
Flour
Baking Powder
Baking Soda
Cinnamon
Salt
Whisk well.

Turn the Mixer on Low.
Gradually begin adding Flour, alternating with Buttermilk to the Butter mixture.
Beat just until incorporated.
Pour the batter into the skillet.

Begin layering the Apples in a concentric circles overlapping to fill the entire Skillet.
Sprinkle evenly with the Cinnamon/Sugar mixture.

Bake 20 minutes.
The edges should be Golden Brown and a toothpick in the center should come out clean.

Drizzle individual servings with warm Honey.

Enjoy!
Peace in the Kitchen!

There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake

There's a Hippy in the Kitchen: Peach Rhubarb Cornmeal Cake: One of my favorite desserts is a Blueberry Blackberry Cornmeal Cake.  The recipe is on the blog. Here's another version of a Cornmeal Ca...

Chocolate Chunk Cookies from The Barefoot Contessa

This is my idea of the perfect Chocolate Chip cookie. I decided to simply post the link to her page. It's easier than rewriting it.

Chocolate Chunk Cookies Recipe : Ina Garten - Food Network

Enjoy!
Peace in the Kitchen!

Basic Cornbread in a Cast Iron Skillet + Quick and Easy Jalapeño & Cheese Cornbread

I live in Texas and we all have our favorite recipe for Cornbread.
I never thought about posting a basic Cornbread recipe. I saw someone online asking for a recipe. I decided to post my favorite one.
I call it Basic because there's nothing fancy about it. I have other recipes that may be considered more than Basic. There are so many options that can be added to Cornbread.

Basic Cornbread:

Here's what you'll need:
1 - 10" Cast Iron Skillet
You'll preheat the oven with the pan and the oil.

4 TBS Vegetable Oil
2 C Cornmeal
1/2 C Flour
1 TBS Baking Powder
1 tsp Salt
1 Egg
2 C Buttermilk
Melted Butter to brush the top of the bread as soon as it comes out of the oven.

Pour the Oil in the Skillet, put it in the oven at 450 degrees.
Leave it there as it preheats.
Prepare the batter while the Oil gets hot.

In a large mixing bowl:
Cornmeal
Flour
Baking Powder
Salt
Whisk well.

In a medium bowl:
Egg
Buttermilk
Whisk well.
Add this to the dry ingredients and whisk just until combined. Don't over mix the batter.

Remove the Skillet from the oven and slowly pour in the batter.
Bake for 20 minutes.
It should be golden brown and the sides begin to pull away from the pan.

Remove the pan to a rack and immediately brush well with melted butter.

Enjoy!
Peace in the Kitchen!



Here's a recipe for a Quick and Easy Jalapeño & Cheese Cornbread:

1 - box of your favorite Cornbread Mix
1 C Diced Jalapeno's (I buy Pickled Nacho Jalapeños in a jar and dice them)
1 1/2 C Sharp White Cheddar Cheese
1 C Corn
Mix all ingredients in a large bowl and bake according to package directions.

Enjoy!
Peace in the Kitchen!

Lemon Ice Box Pie

I was going to dedicate an entire post to Ice Box Pies. I posted one for Strawberry and then I got busy and then I had this one in a folder, so I decided to post it, and now I'm tired. Anyway, here's my favorite Lemon Ice Box Pie recipe. You can search the one for Strawberry Ice Box Pie.
I may add other recipes later.

Lemon Ice Box Pie:

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan. Wrap the bottom and sides with heavy duty foil.


14 Graham Crackers
1/4 C Granulated Sugar
1/4 tsp Salt
6 TBS Butter, melted
2 - 14 oz. cans of Sweetened Condensed Milk
1 1/4 C Lemon Juice
2 TBS Lemon Zest
8 Large Egg Yolks

Homemade Whipped Cream to garnish each slice!


In a Food Processor:
Graham Crackers
Sugar
Salt
Process until crushed but not powdered.

Add:
Butter
Pulse until the crumbs are just moistened.
Press onto the bottom and up 2/3 of the side of the pan.
Place on a Sheet Pan and set aside.

In a mixing bowl:
Milk
Lemon Juice
Whisk well.

In a large mixing bowl with an electric hand mixer:
Egg Yolks
Lemon Zest
Beat until pale yellow.
Add the Milk mixture and continue beating until smooth.
Pour into the Crust.
Bake 25 minutes.

Remove the pan to a rack to cool for 1 hour.
Cover with Plastic Wrap and Freeze overnight.

When you're ready to serve:
Remove the foil.
Wrap a damp, warm kitchen towel around the pan.
Open the ring and release the Pie.
Slice the Pie with a warmed Chef's knife to serve.

Top with Whipped Cream.

Enjoy!
Peace in the Kitchen!