Tag: Food

Opening Day Eats: Mini Spinach-Ricotta Calzones

by Ashley DeLargeLeave a Comment on Opening Day Eats: Mini Spinach-Ricotta Calzones

Good Morning and Happy Hump Day, everyone!

Being a Bostonian- it should surprise no one that I’m emotionally invested (like, unhealthily so) in our sports teams- as many people around here tend to be. But, as much as I enjoy the Bruins and the Celtics- my love and loyalty rests firmly with the Patriots, and- above all else- the Red Sox.

Opening Day for the Sox 2018 regular season is right around the corner, and to celebrate- we’re having a little impromptu party at the office with food and beverages (I’m sure we’ll be drinking harder stuff after we close for the day, though..) Not wanting to leave my co-workers hanging with limited options for snacks- I came across this mini calzone recipe that can feed 12 and requires minimum prep and a short amount of baking/cooking time- making it easy, quick and convenient to work into your schedule!

And, like most of my recipes- this one is also pretty versatile if you want to add/remove certain ingredients and fillings!

WHAT YOU’LL NEED:

  • 1 pound frozen chopped spinach, thawed and squeezed very well
  • 2 garlic cloves, minced
  • Kosher salt and freshly ground black pepper
  • 2 pounds pizza dough, equally divided into 12 pieces
  • 1½ cups ricotta cheese
  • ¾ cup grated mozzarella cheese
  • ¼ cup extra-virgin olive oil

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 425°F. Line a baking sheet with parchment paper.
  2. In a medium bowl, mix together the spinach and garlic; season with salt and pepper.
  3. Use your hands to stretch each piece of dough into a 4-inch circle. If the dough is too sticky, lightly oil your hands to make it easier to handle. Transfer the circles to the baking sheet.
  4. Spoon about 2 tablespoons ricotta into the center of each piece of dough. Top with a heaping spoonful of the spinach mixture, then sprinkle with 1 tablespoon mozzarella cheese.
  5. To close the calzones, fold the dough in half over the filling and press firmly around the edge to seal. You may have to stretch the dough slightly as you pull it over to make sure the filling is fully encased. Use a paring knife to cut small vents into the top of each calzone.
  6. Brush each calzone with olive oil and bake until the crust is golden and the filling is bubbly, 10 to 15 minutes.
  7. Cool for 5 minutes before serving.

Anything with heaping amounts of ricotta is an automatic win for me- and these calzones were no exception! They were warm, crunchy, gooey from the cheese- and surprisingly pretty filling despite being a considerably smaller size than a regular calzone!

I’m thinking the next time I whip up a batch of these, I’ll be incorporating pepperoni, sausage, and maybe some mushrooms or green peppers to mix them up a bit. I’m a sucker for mini-foods, after all!

xx

– Ashley –

Comfort Food: Baked Mac-and-Cheese Bites

by Ashley DeLargeLeave a Comment on Comfort Food: Baked Mac-and-Cheese Bites

Good Morning and Happy Monday, everyone! I hope you all had a chance to rest, relax, and regroup this past weekend- which I know may have been a little tricky with Daylight Savings Time throwing a wrench into everything.

I’m still a bit off, especially since I forgot to re-set my clock in my car- so when I happened to glance at it when I was halfway to the office this morning- I had a moment of panic thinking that I was somehow (and miraculously) an hour earlier than scheduled.

I’m sure I’ll get accustomed to it by the time Fall rolls around and we have to set the clocks an hour back, of course.

Anyway- this morning I have a pretty fun (and not really appropriate for those avoiding carbs, sorry!) appetizer/snack recipe that adds a fun twist on an old classic. I love pasta, and I love cheese- so homemade mac & cheese is one of my “Cheat Day” indulgences- but I never really get a chance to bake it in a way that gives me some control over portion sizes.

Until now, anyway. All you need are the below-listed ingredients and a mini-muffin tin- and you’re good to go!

WHAT YOU’LL NEED:

  • 1 pound small elbow pasta
  • 3 tablespoons unsalted butter
  • 1 small onion, minced
  • 2 garlic cloves, minced
  • ¼ cup all-purpose flour
  • 2½ cups whole milk
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and freshly ground black pepper
  • 2 cups grated white cheddar cheese
  • 2 cups grated yellow cheddar cheese, divided

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.
  2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.
  3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.
  4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.
  5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.
  6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.
  7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.
  8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.
  9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

I’m not ashamed to admit I ate way too many of these things when they were done- because they were so delicious and addictive! I also want to mention that I used smoked cheddar in this recipe, which gave these bites a really great and almost unexpected kick of flavor- so if anyone is feeling experimental- it’s a pretty tasty alternative to regular cheddar cheese!

I think when I make another batch of these (which I most certainly will soon!)– I’m going to add pieces of cooked bacon and maybe some diced jalapeño peppers to the mix. This is a pretty versatile recipe that you can play around with and customize- which makes it even better!

Enjoy your day, everyone! Here’s to another beautiful, brilliant week!

xx

– Ashley –

Brunch Bites: Mini Chicken and Waffles

by Ashley DeLargeLeave a Comment on Brunch Bites: Mini Chicken and Waffles

Good Morning and Happy Monday, everyone- or as happy as Monday mornings can be, really. I hope you all had a wonderful weekend and that this coming week is an easy one for each of you!

A lot of people around where I live are still recovering from Winter Storm Riley, which blew through the area Friday night/Saturday morning and caused some considerable flooding like I’d never seen before- as well as some long stretches or power outages. I spent a good chunk of my Saturday morning shuttling friends to places with electricity and heat so they could wait out assistance from National Grid (and the National Guard- who were rescuing people that were stranded in the rising waters!)

I’ll get into the aftermath a little later on this week, since it’s only Monday and I want to keep things light this early in the morning. Yesterday, I made time to have a little pre-Oscars brunch/luncheon with some friends where we watched a couple of the nominated films for ‘Best Picture’ and ate snacks. My snack of choice- a bite-sized chicken and waffles recipe I’d had saved for a couple of weeks and had been waiting for an appropriate occasion to try- was the perfect combination of sweet and spicy, breakfast and lunch, and small- but filling!

WHAT YOU’LL NEED:

  • Cooked, fluffy waffles
  • Canola or peanut oil, for frying
  • 1¼ cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon cayenne pepper
  • 1 tablespoon dried Italian herb seasoning
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup buttermilk
  • 1½ pounds chicken tenders, cut into bite-size (about 1-inch) pieces
  • Hot sauce and/or maple syrup, to taste

READY? HERE’S WHAT YOU DO:

  1. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.
  2. MAKE THE WAFFLES: While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm.
  3. MAKE THE FRIED CHICKEN: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.
  4. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.
  5. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly.
  6. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick.
  7. Serve immediately with hot sauce or maple syrup on the side.

I’d nearly forgotten I had some of these leftover star-topped toothpicks in my cupboard, but they were the perfect decorative piece given the Oscar-themed gathering!

These chicken and waffle bites came out fantastic- and were soft, fluffy, and had just enough of a heated kick to them to balance out the sweetness of the syrup I’d drizzled over the ones I was eating. I’ll definitely be keeping this recipe saved for when it’s football season again- since I know these are going to make a great Game Day appetizer!

Have a great Monday and here’s to a wonderful week, everybody!

xx

– Ashley –

Sweet(heart) Treats: Chocolate-Filled Puff Pastry Hearts

by Ashley DeLargeLeave a Comment on Sweet(heart) Treats: Chocolate-Filled Puff Pastry Hearts

Happy Hump Day- and Valentine’s Day (and belated Gal-entine’s Day), everyone! For those of you who are partnered up- I hope you have special, romantic, and fun-filled plans with your significant other- and for those of you who are single- live it up! Enjoy your own company or the company of friends who are also on the prowl for a good time. That’s what I plan on doing tonight with some of my girlfriends after I leave the office. There’s a glass of wine with my name on it somewhere!

Whatever your relationship status- we can all agree that tomorrow is the REAL holiday when all the Valentine’s Day candy gets marked down, right?

Speaking of candy. I thought I’d share a quick, easy, chocolate-y and festive dessert for those of you who might be looking to whip something up for your own Valentine today/tonight. It only takes a handful of ingredients and about 40 minutes of your time!

WHAT YOU’LL NEED:

  • Four 9-inch refrigerated pie crusts (not in a shell)
  • 16 DOVE Dark and/or Milk Chocolate PROMISES Squares, unwrapped
  • 1 large egg
  • 2 tablespoons turbinado sugar

READY? HERE’S WHAT YOU DO:

  1. Preheat the oven to 400°F. Line two baking sheets with parchment paper.
  2. On a lightly floured surface, roll out one pie crust until it is about 10 inches in diameter.
  3. Use a small heart-shaped cookie cutter to cut 8 hearts out of the pie crust. Repeat with the remaining pie crusts.
  4. Transfer half of the heart pieces to the prepared baking sheets, spacing them evenly. Place a piece of Dove chocolate in the center of each heart.
  5. Brush around the edges of each heart with cool water. Top with one of the remaining hearts and use a fork to press and seal the edges all the way around. Repeat until you’ve topped every heart.
  6. In a small bowl, whisk the egg with 1 tablespoon water to combine. Lightly brush the egg wash over the top of each heart and then sprinkle with the turbinado sugar. Cut a small line into the top crust of each piece to create a vent.
  7. Bake until the crust is golden brown, 17 to 20 minutes. Let cool completely before serving.

I served these to a recent date with some strawberry puree and whipped cream to mix up the flavors a bit. The pie crust was crispy and lightly sweetened- and the chocolate was a warm, melty bit of heaven. Needless to say- these went over really well!

I’m off to my final meeting of the afternoon at work before I can break free and go have myself some single girl shenanigans- and I hope you all have a great holiday!

xx

– Ashley –

Super Bowl Snacks: Buffalo Chicken Sliders

by Ashley DeLargeLeave a Comment on Super Bowl Snacks: Buffalo Chicken Sliders

Happy Friday, everyone! Today is my last day at work before I head off to Las Vegas overnight- and we’re all celebrating with a little pre-Super Bowl food day/party before Sunday’s big game. I admit, it’s going to be a bit strange not being in Boston to watch it at any of the usual bars or pubs- but I’m hoping I can find some Patriots fans in Sin City to party with. We’ll see how that goes!

Before I head off to the airport, though- I wanted to share a 15-minute recipe for those of you who may be heading to Super Bowl parties of your own this weekend and are looking for something quick, easy and delicious to serve up to your friends (or rival fans).

Behold, the pulled buffalo chicken sliders- a spicy and fun take on traditional cheeseburger sliders. If you love buffalo sauce or blue cheese as much as I do- then these are for you!

The measurements below make 8 servings, so modify as needed depending on how many people you’re going to be feeding!

WHAT YOU’LL NEED:

  • 2 tablespoons unsalted butter
  • ⅔ cup buffalo sauce
  • 1 rotisserie chicken, shredded
  • 2 celery stalks, thinly sliced
  • 16 slider rolls, halved
  • ¾ cup blue cheese, crumbled
  • 6 leaves butter lettuce, roughly torn

READY? HERE’S WHAT YOU DO:

  1. In a small skillet, melt the butter over medium heat. Stir in the buffalo sauce. Remove from the heat.
  2. In large bowl, toss the chicken and celery to combine. Add the sauce and toss to coat.
  3. Build sliders with the chicken mixture, blue cheese and lettuce.

An incredibly simple recipe that doesn’t require a ton of ingredients and still serves up a ton of fantastic flavors? Yeah- this is definitely one of my favorites. As much as I enjoy stuffing my face with wings and nachos- these are a bit more filling without leaving sauce or grease all over my face and fingers (or the feeling of guilt when I’ve eaten one too many.) 

Here’s wishing the best of luck to the Pats. I’d love nothing more than to return home in time to head back out to my city’s celebratory Rolling Rally if they can pull off another win!

Enjoy your weekend, everyone. I’ll be back to regular posting next week- and feel free to peep my INSTAGRAM to follow my adventures from Vegas! It’s shaping up to be a blast- and I’m just happy to be returning somewhere warm and sunny for a few days!

xx

– Ashley –