Baked Ziti

NOTES FIRST:

I’m sure this is a fine recipe as-is, but I want to start by saying I changed pretty much everything and am just posting because the lemon zest in the ricotta is a worthwhile step. That’s all.

Actually, I made a half batch with cheap jarred sauce, the wrong shaped pasta, plain ole’ mozzarella and no spinach. The recipe is forgiving enough that even that was quite good. But, future self, add the zest if you have it. 

Ingredients

• 4 cups (32 ounces) marinara sauce
• 2 cups (16 ounces) ricotta cheese
• 2 garlic cloves, minced
• 1 tablespoon lemon zest
• 1 teaspoon oregano
• ¼ teaspoon red pepper flakes
• ¾ teaspoon sea salt, more for the pasta water
• Freshly ground black pepper
• 1 pound ziti pasta
• Extra-virgin olive oil, for drizzling
• 1 pound fresh spinach
• 1½ cups grated smoked mozzarella cheese
• ¼ cup grated pecorino or Parmesan cheese
• Chopped fresh parsley and/or torn basil leaves, for garnish

Instructions

• Preheat the oven to 425°F. Spread ½ cup marinara in the bottom of a 9x13-inch baking dish.
• In a medium bowl, combine the ricotta cheese, garlic, lemon zest, oregano, red pepper flakes, ½ teaspoon salt, and several grinds of fresh pepper.
• In a large pot of salted boiling water, cook the pasta according to package directions until al dente. Drain.
• Return the pot back to the stove. Over low heat, drizzle the bottom of the pot with a little olive oil and add the spinach. Toss and sauté 1 to 2 minutes until just wilted, working in batches if necessary. Turn off the heat, remove the spinach from the pot, and gently squeeze out some of the excess water. Coarsely chop it and set aside.
• Add the pasta back to the pot along with the remaining marinara, most of the chopped spinach, ¼ teaspoon sea salt, and more fresh pepper and toss until combined.
• Add half the pasta to the baking dish, top with dollops of the ricotta, the remaining spinach, and scoop the remaining pasta on top. Top with the mozzarella and pecorino cheese. Drizzle with olive oil and bake until the cheese is browned, 16 to 22 minutes.
• Garnish with fresh basil or parsley and serve hot.

Cookie Pizza

This would be a fun choice if you’re bringing dessert somewhere. Quick to make, cute to serve. 

Ingredients

• 2 cups (250g) all-purpose flour (spooned & leveled)
• 2 teaspoons cornstarch (aka cornflour)
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed light or dark brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure vanilla extract
• 1 and 1/4 cup (225g) semi-sweet chocolate chips
• optional for serving: ice cream, vanilla buttercream, sprinkles

Instructions

1. Preheat oven to 350°F (177°C). Lightly grease your 12-inch or larger pizza pan. (No smaller than 12 inches.)
2. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
3. Using a hand mixer or a stand mixer fitted with paddle attachment, beat the softened butter and both sugars together on medium speed until creamy and smooth, about 3 minutes. Add the egg and vanilla extract and beat on high speed until combined, about 1 minute. Scrape down the sides and bottom of the bowl as needed.
4. Add the dry ingredients and beat on low speed until combined. With the mixer running on low, add the chocolate chips. Dough will be thick, soft, and sticky.
5. Transfer the cookie dough to the pizza pan and flatten out with your fingers until it’s around 3/4 inch thick. You do not want it to reach the edges of the pan; keep it thick and centered.
6. Bake for 20–24 minutes or until puffed and lightly browned on top. Do not over-bake.
7. Allow the cookie pizza to cool on the pan set on a cooling rack before garnishing/slicing. While the cookie pizza is still warm, I like to press a few chocolate chips into the top. This is optional and only for looks.
8. Cover leftovers and store at room temperature for 2–3 days or in the refrigerator for up to 5 days.
9. NOTES: Mini chips were a cute choice. Lots of butter, but worth it. Serve with a little ice cream. Holds its shape even when cut into small wedges.
10. Sally’s Baking Addiction. https://sallysbakingaddiction.com/chocolate-chip-cookie-pizza/

Upscale Rice Krispie bars

This is more about the equipment than anything. The silicone mold is super cheap at Hobby Lobby (almost always on sale). You’ll need a circle cutter the same size - 2”. I had to go to Lynn’s for this one because mine is awol. Anyway, I pressed the Aldi ingredients into an oversized cake pan I happen to have and ended up with 48 bars.

You can remold scraps. Use whatever chocolate you have on hand - just spoon a tablespoon (or a little less) in each mold and pop it in the refrigerator for a couple minutes before unmolding. 

If you want them to be even better, try Smitten Kitchen’s brown butter krispie bar recipe. 

The jimmies are from Gygi and are pretty amazing! They taste like actual chocolate rather than nasty wax. If you order jimmies, get their small silicone bowl too. It’s a game-changer for melting chocolate.

Malted Waffles

These always turn out pretty much perfect. A double batch is a little more than we'll eat in a sitting, but you can always freeze and toast the leftovers.

Ingredients

  

• 1 1/2 cups flour
• 2 1/2 tsp baking powder
• 3 tbsp malt powder (like Carnation)
• 1/2 tsp kosher salt
• 3 large eggs, separated
• 1/4 cup unsalted butter, melted
• 1 1/2 cups whole milk, warmed slightly

Instructions

 

• If you are waffling for a crowd, preheat your oven to 150° to keep waffles warm while they wait to be served. Preheat waffle iron.
• Sift the dry ingredients (flour, baking powder, malt, and salt) into a large bowl. Set aside.
• Add the melted butter and milk to the egg yolks and whisk to combine.
• Pour the wet ingredients into the flour mixture and whisk to combine.
• Whip the egg whites until soft peaks form.
• Gently fold the egg whites into the egg yolk and flour mixture.
• Cook as directed for your waffle maker and serve immediately.

Iced Coffee Concentrate

 1.5 cups of ground coffee (Pike’s Place works well)

~18 cups of water 

Put coffee grounds into Instant Pot and cover with water to the max fill line. Cook on High for 5 minutes, then let sit to steep for 2 hours. Strain out grounds and refrigerate.

Beef and Cheese Crunch Wraps

 

Ingredients

• 1 lb of ground beef
• 1 onion chopped
• 1/2 tsp salt and pepper
• 2 tsp chili powder
• 1 tsp each of cumin and dried cilantro
• 1/4 tsp cayenne
• 1 tbsp minced garlic

• Extra Grande burrito size tortillas Mission brand
• Subway Baja Chipotle Sauce
• Shredded cheddar cheese
• Tostadas
• Sour cream
• Shredded lettuce
• Tomatoes diced
• Taco sauce

Instructions

• Heat a griddle over medium heat. Cook ground beef with a chopped onion and season with taco seasoning. Once beef is fully cooked drain any extra grease and add 1 tbsp minced garlic.
• Lay out a large burrito size tortilla. Add some chipotle sauce and shredded cheddar cheese. Add a scoop of the ground beef and put a tostada on top.
• Add sour cream, shredded lettuce, and diced tomatoes. Fold the sides up and put on the griddle seam side down.
• Cook on low heat until both sides are golden brown. Serve with taco sauce and enjoy!

Notes

This recipe made 4 large crunch wraps. If you don't have a griddle you can make this recipe inside on a stove using a couple of skillets instead. 

Takeout Chicken with Green Beans

 Chicken and marinade:

• 12 oz. boneless skinless chicken breast or thighs, thinly sliced
• 2 tablespoons water
• 1 teaspoon soy sauce
• ½ teaspoon sesame oil
• 2 teaspoons cornstarch
• 1 teaspoon vegetable oil

The rest:

• 1/2 cup chicken stock or water
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 2 teaspoons dark soy sauce
• 1 teaspoon sesame oil
• 1/4 - 1/2 teaspoon white pepper 
• 2 teaspoons cornstarch
• 2 - 4 tablespoons vegetable oil 
• 1 pound green beans (trimmed and cut in half)
• 3 cloves garlic minced
• 1 tablespoon Shaoxing wine

Mix together marinade ingredients and toss with chicken, set aside.

Mix together stock, sugar, soy sauce, sesame oil, pepper, and cornstarch to make the sauce.

Preheat wok or large frying pan to nearly smoking hot and add 2 tablespoons of oil followed by the chicken and marinade. Cook stirring until chicken is cooked through, remove chicken.  Add additional 2 tablespoons oil if needed followed by the green beans. Sauté the beans for 2 minutes and add 1/3 cup of water and cover the pan for a minute and a half so they steam. Remove lid and stir in garlic, wine, and the sauce mixture. Add the chicken back in and stir, cooking until the sauce has thickened to your liking.

Notes:

I used all regular soy sauce instead of two kinds

I used mirin instead of Shaoxing

I added a tablespoon of MSG to the sauce mix