Indulge In {Breakfast Boats}

Yesterday I gave you a few tips on hosting a home brunch and today I wanted to share one of my favorite brunch recipes with you. I've made these a couple of times and they are certainly a crowd pleaser. The genius part about this recipe is how easily customizable it is. I filled mine with chopped spinach and cheddar cheese, but you could fill it with just about anything. If you are hosting a brunch, try creating a breakfast boat bar. Include crispy bacon pieces, sausage crumbles, cheese, and an assortment of fresh vegetables. Scramble the raw eggs as guests build their boats to ensure freshness. The beauty is you only need to make one dish to satisfy all. Breakfast boats include your bread, vegetables, and protein all in a pretty little package that is sure to impress. Here's the recipe...

:: Ingredients ::
French Hoagie Rolls, hollowed
Raw Eggs (3 per Boat)
Assorted Vegetables
Shredded Cheddar Cheese (1/4 Cup per Boat)
Thin Sliced Pancetta (1 Slice per Boat)

:: Directions ::
1. Scramble raw eggs with whisk. Mix in desired vegetables and pour into hollowed hoagie rolls. Top with shredded cheese and wrap boat in slice of pancetta. Bake in a 350 degree oven for 25-28 minutes or until egg is cooked through out.


Have an indulgent Thursday!

Indulge In {Loaded Vegetable Lasagna}

Happy Valentine's Day! I know so many people that use today as an excuse to indulge. I admit I am one of them. However, I came up with a wonderful treat that has all the flavor and half the calories. Being the good Italian that I am, I love all things loaded with pasta and cheese. You taste buds really can't go wrong with the combination. But, your diet can. That's why I'm loving this vegetable lasagna. Loaded with vegetables instead of pasta but with plenty of cheesy flavor, this lasagna is sure to please not only you, but your dinning partner any night of the week. It's a treat on special occasions but easy enough to make for week night dinners. Here's the recipe.

:: Ingredients ::
1 Eggplant, sliced thin
1 Zucchini, sliced thin
1 Squash, sliced thin
1 Pint Ricotta Cheese
1 Yellow Onion, diced
2 Cloves Garlic, minced
3 Cups Spinach, wilted
2 Cups Shredded Mozzarella
2 Cups Tomato Sauce

:: Directions ::
1. Preheat oven to 425.
2. In a small pan, saute the diced onion and garlic. Once onion is translucent, add spinach and wilt.
3. Mix sauteed spinach, onion and garlic with ricotta. Set aside.
4. In a greased baking dish, layer the eggplant on the bottom of the dish. Spread a thin layer of the ricotta mixture and 1/2 cup of tomato sauce. Next add a layer of zucchini. Top with ricotta and 1/2 cup of tomato sauce. Continue until all vegetables are layered.
5. Top with shredded mozzarella and bake for 30 minutes or until cheese is browned and bubbling.

Indulge In {Spinach & Prosciutto White Pizza}

Ever since I got my new rolling pin, I've become obsessed with making homemade pizza. It's amazing how much easier rolling out the dough has become with it. I've really enjoyed playing with different toppings and creating different flavor combinations. Once of my favorites though has been the white pizza. I love the taste of no sauce and extra cheese. With a base of olive oil and ricotta cheese and toppings of fresh chopped spinach and diced prosciutto, you can't go wrong. Here's the recipe...

:: Ingredients ::
Store Bought Pizza Dough
Part-Skim Ricotta
Shredded Mozzarella
Minced Garlic
Olive Oil
Chopped Spinach
Diced Prosciutto
Flour
Pan Spray

:: Directions ::
1. Preheat oven to 350.
2. On a floured surface, begin rolling out your pizza dough. Once to desired thickness (I prefer a thin crust.) drizzle with olive oil and minced garlic. Spread evenly on dough.
3. Top with ricotta, spinach, prosciutto, and mozzarella.
4. Transfer to a greased pizza pan and bake for 18 minutes for until crust is golden brown.

Indulge In {Creamy Tomato Pasta}

During the summer months, dinners are all about being light and refreshing. However, with the transition into fall I find that dinners transition to hearty and comforting. While cooler months leave me craving comfort food, it doesn't leave me craving the extra calories that come with them. That's why when I found this recipe for creamy tomato pasta using greek yogurt that is loaded with spinach, I couldn't wait to give it a try. It was just what I was looking for and is possibly my new favorite fall meal. Here's the recipe adapted from Back to Her Roots...

:: Ingredients ::

1 box Whole Wheat Penne

1 Tablespoon Olive Oil

4 Cloves Garlic, minced

1 Pinch Crushed Red Pepper Flakes

2 Medium Tomatoes, chopped

Salt & Pepper to taste

2 Boxes Frozen Whole Spinach, defrosted

1 Pound Medium Raw Shrimp

1/2 Cup Marinara Sauce

1/3 Cup Plain Greek Yogurt

1/4 Cup Parmesan Cheese, grated

:: Directions ::

1. Cook penne according to package directions, omitting salt and fat. Drain and set aside.
2. In a large skillet with a lid, heat olive oil over medium-low heat. Add in garlic and red pepper flakes, cook for 2 minutes or until garlic begins to soften.
3. Add in tomatoes, salt and pepper. Cook for 5 minutes.
4. Turn heat up to medium-high and add in shrimp. Cook for 1-2 minutes, or until shrimp are pink and opaque. Remove from heat, add in spinach and cover skillet. Let spinach wilt for 2 minutes.
5. Remove lid and place skillet back over low heat. Add the penne, Greek yogurt and pasta sauce. Stir until sauce is mixed well and all pasta and veggies are coated. Heat until just warmed through. Divide into pasta bowls and serve topped with parmesan cheese.

Dining Uncorked {Spinach and Pea Risotto}

Yum, yum, yum. I love risotto! Creamy, rich, delicious, and if you ask me, not really that bad for you. I know you are thinking I'm crazy right now because I just told you that it was creamy, rich, delicious and good for you all in one sentence. Well here's the thing. There is no cream or heavy use of cheese in my version of risotto (I'm severely allergic to cow's milk if you don't remember.) Basically it's just risotto rice, chicken broth, onion, garlic, and whatever veggies you want to add. Or maybe a protein too. I skipped the protein this time because we didn't have any and I was too lazy to go to the store and buy some. Here's my recipe...

Ingredients:

1 small onion (chopped)

2 cloves of garlic (minced)

1 box of risotto rice (you can find it with all the other rice, in a box that says risotto on the front)

1 package frozen chopped spinach

1/2 bag frozen green peas

2 boxes of chicken broth

Olive Oil

Salt and Pepper to taste

Directions:

{Step 1} Saute your chopped onions in the olive oil. 

{Step 2} When the onions are almost clear, add in the garlic and continue to cook until fragrant

{Step 3} Add in the risotto. Stir frequently for approximately 1 minute.

{Step 4} Pour in a bit of chicken broth. Stir until almost absorbed. Continue to wet with chicken broth until the risotto is cooked.

{Step 5} Add in the spinach and the peas.

{Step 6} Serve immediately, and garnish with a bit of the Peccorino Romano.

{Step 7} Enjoy!

Shredded Peccorino Romano cheese (It's sheep's milk, so we are totally in the clear.)