Thursday, July 26, 2012

Spaghetti Pie

This was a staple in our cabinet when I was growing up.

We had Kraft spaghetti at least once every other week if not more often.  And, the sauce was made from the directions on the box using the herb seasoning packet included and usually a pound of cooked and crumbled ground beef.

To me, it's hard to beat.

This was confirmed years ago when we had out of town family over for dinner, the daughter bringing a boyfriend with her.  He filled his plate several times and said over and over how wonderful the spaghetti was.  As it turned out, his grandmother was an Italian immigrant!  That's someone who should know his spaghetti so what a compliment for Mother's simple boxed version!

Here is a little variation on the usual plate of spaghetti.

Spaghetti Pie
1 package Kraft Tangy Italian Spaghetti Dinner
2 eggs, beaten
2 tablespoons chopped fresh parsley
2 cups shredded mozzarella cheese
2 8-ounce cans tomato sauce
shredded parmesan cheese

Prepare spaghetti according to package directions and drain well.  Stir in eggs, parsley, and the package of grated parmesan cheese included in the box.

Place half of the spaghetti in a greased 9-inch pie plate.  Sprinkle one cup of shredded mozzarella.  Repeat layers.  Bake in a 350-degree oven for 12-15 minutes.

While spaghetti is baking make sauce as the box directs, using the tomato sauce option.  Empty the two cans in a medium saucepan, stir in herb seasoning and 1/2 can of water.  Heat until warm.  

Slice spaghetti in wedges just as you would a pie, top with sauce and a sprinkling of parmesan cheese.
Pressed for time on a weeknight?  Spaghetti Pie can be ready to serve in about 30 minutes!  Add a salad, some garlic bread, and you're done.

Linking up at ...
Strut Your Stuff Saturdays at Six Sisters' Stuff 
Weekend Potluck #28 
Trick or Treat Tuesday 
Thursday's Treasures
Mix it Up Monday at Flour Me With Love


Saturday, July 14, 2012

Lemon Blueberry Scones

I haven't always been a fan of blueberries but discovered several years ago that I really do love the cute little things, especially when paired with fresh lemon ... and my son loves blueberries so when we found ourselves with some leftover fresh berries he asked for blueberry scones.  Scones can be dry and crumbly sometimes but this recipe includes yogurt which gives them a wonderful moist texture plus it has a nice dose of fresh lemon, too.

Lemon Blueberry Scones
2 cups all-purpose flour
1/2 teaspoon salt
1/4 cup sugar
1 tablespoon baking powder
6 tablespoons butter, cut into small chunks
1 cup fresh blueberries
2 tablespoons grated lemon zest, divided 
2 large eggs, beaten
1/4 cup vanilla yogurt
1 teaspoon vanilla extract
1/2 teaspoon almond extract
a tad of milk, for brushing on top
1/4 cup fresh lemon juice
1 cup confectioners' sugar, sifted
1/2 tablespoon unsalted butter

Preheat oven to 375 degrees.  Line a large baking sheet with parchment paper. In a large bowl whisk together the flour, salt, sugar and baking powder.  Add the chunks of butter and mix in with a pastry blender until flour mixture is crumbly. Gently stir in the blueberries and one tablespoon of lemon zest.

Stir together the beaten eggs, yogurt, vanilla and almond extracts.  Add to the dry ingredients, stirring gently until combined into a moist dough.

Press dough into a 9-inch cake pan then turn out onto floured surface.  (I read that tip somewhere recently and it really does make shaping the scones much easier!)

Cut dough into 10 or 12 pie-shaped wedges and place on parchment-lined baking sheet.  Brush each scone with milk.  Bake about 25 minutes until lightly browned and scones test done with a cake tester.

While scones are cooling, combine lemon juice and confectioner's sugar in a microwave-safe bowl.  Heat in microwave about 30 seconds until warm, then whisk in butter and remaining one tablespoon of lemon zest ... I found the glaze too runny for my liking, so I added more confectioner's sugar.  Drizzle glaze over scones and serve warm. As a bonus, these also reheat nicely in the microwave.

Monday, July 9, 2012

Tomato Bean Salad

Another week of triple digit temps means another great week for a no-cook, one-dish meal of a salad.  I love a good panzanella and this is an easy and delicious variation on the traditional bread dish.

Tomato Bean Salad
4 hoagie rolls 
olive oil
sea salt
1/2 cup fat-free Caesar dressing
1/4 cup packed basil leaves, cut into thin strips
1 teaspoon fresh lemon juice
1 (19-oz) can cannellini beans, rinsed and drained
1 large tomato, chopped
1/2 medium sweet onion, diced
4 cups chopped romaine lettuce
shredded Parmesan cheese
Preheat oven to 400 degrees.  Line a baking sheet with foil and lightly spray with a non-stick cooking spray.  Cut hoagie rolls into 1-inch cubes and scatter onto baking sheet, drizzle with olive oil, sprinkle with salt, and toss gently so that all cubes are reasonably coated.  Bake at 400 degrees 8-10 minutes until lightly toasted.
Mix dressing, basil and lemon juice together in a small bowl.  In a large bowl, combine beans, chopped tomato, and diced onion; add bread cubes.  Pour dressing over mixture and stir to coat well.  Chill for one hour.
When ready to serve, toss with chopped romaine lettuce and sprinkle with shredded cheese.

On a personal note ... although I love a bread salad I do not like soggy bread.  I stored the toasted bread cubes in a storage bag and added just before serving.

But that's just me ...

This post is linked up at 
Trick or Treat Tuesday
Weekend Potluck #26
Six Sisters' Strut Your Stuff Saturday 
Mix It Up Monday!