ashleyd /

Easy Baked Pasta

Caprese Baked Pasta

Living in Brooklyn, there is no shortage of Italian restaurants. In fact, in our neighborhood, there are five Italian restaurants within a few blocks of our apartment. While most of them are wonderful, each serving a different rendition of their famous sauce and pages of pasta, these days it is easier to dine at home than try to go out to dinner with a four-month-old. While most of these restaurants offer delivery, I firmly believe that there are few cuisines that lend themselves to delivery. Delicious Italian food is not one of them. The pasta gets mushy and soft from all the liquid and moisture and the garlic toast is no longer warm and crunchy. Luckily, for every Italian restaurant we have in the neighborhood, we also have Italian markets. These small, independently owned markets are packed with fresh cheeses, sauces, pasta and meats. When we are craving Italian, we will make a quick stop to pick up ingredients and whip something up at home instead of going out or ordering.

This recipe is fore those evenings where you’re craving a homemade dinner but you just don’t have the time or energy. Whether it is that the day’s demands have left you less than energized to step foot in the kitchen or that your evening routine of bathtime and bottle service for your little one allows you no time to actually prepare dinner, today’s recipe is one that even you can make and enjoy. You will see that I recommend fresh ingredients if you live somewhere that allows you to buy fresh versus packaged. But, regardless whether your ingredients are bought in a large supermarket, Amazon Fresh or in a local Italian market, your dish will be delicious.

This dish comes together in no time due in part that you don’t have to brown meat or dice vegetables. In fact, you could make the dish ahead of time if that works best for your schedule then just put it in the oven or broiler to reheat it for dinner.  The gooey bites of cheese and fresh flavors make it a crowd pleaser even though it is so simple.  In fact, I think this dish is such a winner due in part to its simplicity. It pairs perfectly with a salad and a large glass of red wine because by Thursday, isn’t that what we all want?

Easy Baked Pasta

Easy Baked Pasta

Ingredients

  • 12 ounces pasta (fresh if possible)
  • 1 1/2 cup diced, fresh mozzarella or 1 cup shredded
  • 1 cup Marinara sauce, fresh if possible
  • 1/4 cup shredded, packed basil
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper, to taste

Directions

  1. Preheat oven to 425 degrees.
  2. Bring a large pot of salted water to boil over high heat.
  3. Cook pasta until al dente.
  4. While pasta is cooking, shred basil into thin ribbons and set aside.
  5. Bring marinara sauce to simmer over low heat.
  6. When pasta reaches al dente, drain pasta and transfer to cast iron pan or oven-proof casserole dish.
  7. Combine sauce, mozzarella, salt, and pepper with pasta in the pan and toss gently.
  8. Place pan in oven and cook for 10-15 minutes, or until mozzarella begins to bubble.
  9. Remove pan from oven, lightly toss in shredded basil, top with grated parmesan and let cool for a few minutes before serving.
  10. Serve warm and enjoy. 
Share Button
Follow:
ashleyd /

Caprese Frittata Recipe

IMG_6465

You’d never know, based on the weather, that it’s October. This weekend we wore shorts and t-shirts while running errands and hanging out in Brooklyn. I fully believe there is a time and a place for 80 degree temperatures,  but October is not it. I am yearning the New York fall that people reference in movies like You’ve Got Mail. The cool, crisp days that beckon me to sip warm coffee, wear slippers at night and throw on a sweater before leaving the house.  Our kitchen, as well as the local farmer’s market, reflected the seasonal transition as there was a bounty of fresh tomatoes, corn and the first tastes of pumpkin and butternut squash this weekend.

IMG_6457

When my friends at Cabot Creamery Co-operative and Nellie’s Free Range Eggs asked me to create a recipe using ingredients from these two brands, my mind immediately went to a frittata. These days, things in the kitchen need to be kept simple, especially if I’m trying to cook during the day. Frittatas allow me to enjoy a hearty egg dish with very little mess or stress! They typically only requires one bowl, can include just about any different flavor or ingredient you’re craving, and I don’t have to deal with the stress or mess that comes with quiche crusts. Inspired by our final harvest of basil and tomatoes from our backyard garden, I whipped up a healthy and delicious Caprese Frittata for Bo and I to enjoy this weekend. I love the burst of flavor smaller tomatoes, such as our cherry tomatoes, give the dish while a healthy heaping of mozzarella cheese is enjoyed in every bite. I’ve tweaked this Caprese Frittata recipe a few times over the past few weeks. It has proven its versatility as it is a perfect brunch dish whether it is served with a warm cup of coffee, fruit and bacon or a simple side salad.

IMG_7608

Available at Whole Foods and a number of different grocery stores in our area, I love that Nellie’s Free Range Eggs come from the first Certified Humane® farm in the country where the hens have as much, or as little, access to outside as they want. In addition, both Cabot and Nellie’s are B Corporations, meaning they meet the highest standards of verified social and environmental performance.

IMG_6483

Caprese Frittata

This delicious frittata recipe brings my favorite Italian flavors to life in the form of a delicious brunch dish. 

Serves: 6

Ingredients

Instructions

  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, whisk together eggs, milk, salt, pepper and garlic powder until well combined.
  3. Gently stir in shredded basil, tomatoes and cheese.
  4. Spray pie dish with non-stick spray.
  5. Bake in preheated oven for 25-30 minutes, checking frequently and removing when middle is set and edges start to lightly brown.
  6. Serve warm and enjoy with side salad, fresh fruit or other favorite side dish.                                                                                       

 

Disclosure: Thank you to Nellie’s Eggs and Cabot Cheese for sponsoring this post. As always, all thoughts and opinions are my own.

Share Button
Follow:
ashleyd /

Pumpkin Spice Protein Pancakes

These delicious, easy, healthy pumpkin spice protein pancakes are ready in less than 10 minutes and include more than 15 grams of protein!

Pumpkin Spice Protein Pancakes

For years, the arrival of Fall meant cooler temperatures, shopping for new school supplies and that all-important outfit to wear to the first day of school. In college, it meant the beginning of football season, return to college and a fresh, new year. But, more recently, it has meant the return of tall boots, cozy sweaters, comfortable leggings, late nights watching football and all things pumpkin. Don’t get me wrong. I’m not one of those girls who rushes to Starbucks the day they release their pumpkin spice lattes. In fact, I don’t like the Pumpkin Spice Lattes as their articifial flavors and sweetness gives me a horrible stomachache. However, I do love incorporating pumpkin and spices into my baking and cooking once Fall’s cooler temperatures arrive.

When Krusteaz offered to send me a breakfast package to celebrate National Breakfast Month, I knew I wanted to use the new Krusteaz Protein Buttermilk Pancakes Mix to whip up seasonal pancakes.

IMG_4216

This mix makes it easy to whip up light, fluffy pancakes while the inclusion of cinnamon and freshly grated nutmeg give them a taste of fall. With 13g of added protein, it’s the perfect way to keep your family full and energized all day long. In keeping with Krusteaz’s commitment to simplified and wholesome ingredients, the new protein pancake is free of partially hydrogenated oils, high fructose corn syrup, artificial colors, flavors and preservatives. Since this recipe includes both milk and eggs, the protein per serving is increased to 18 grams which means that unlike most pancakes, these will keep you full until lunch!

 

Pumpkin Spice Protein Pancakes

Pumpkin Spice Protein Pancakes

Makes 2 servings, 3 pancakes per serving

Ingredients:

  • 1 cup Krusteaz Protein Buttermilk Pancake mix
  • 1 egg
  • 2/3 cup milk
  • Teaspoon of pumpkin pie spice
  • Teaspoon of cinnamon
  • 1/2 tsp of freshly grated nutmeg
  • Pinch of salt
  • Maple syrup

Directions:

  1. Combine pancake pancake mix, egg, milk, pumpkin pie spice, cinnamon, nutmeg and salt in a medium size bowl.
  2. Warm a lighly greased pancake griddle or large pan to medium heat or 375 degrees.
  3. Use a whisk to combine the bowl’s ingredients; but don’t overmix the batter. It will be slightly lumpy and on the thicker side. Let batter stand 2 minutes.
  4. Spoon 1/4 cup batter onto the griddle and cook pancakes 1.5-2 minutes per side, or until golden brown.
  5. Flip and repeat on other side.
  6. Serve pancakes on a plate and top with a drizzle of maple syrup and any option toppings such as pecans, a dash of cinnamon or dab of butter.

IMG_4196

This is such a fast and easy breakfast that it is perfect for weekdays and weekends alike and unlike regular pancakes, the protein in these help ensure you’re satiated until lunch!

This post is brought to you by Krusteaz. As always, the recipe, text, images, and opinions expressed are my own.

Share Button
Follow:
Share:
Comments Off on Pumpkin Spice Protein Pancakes