Wine Pairing Wednesday – Petit Toffee Buttermint Wine Specialty

Oh boy, have I got a treat for you! So, I’m walking through the front doors of the local Aldi grocery store, on a typically normal shopping day, and what catches my eye as I’m trying to quickly pass the wine shelves so I am not tempted to buy things NOT on my list (as if that was really going to work). This beautiful Toffee Buttermint wine. It has a such a delicious blend of toffee, buttermint, and chocolate. How can that ever be wrong? When I saw that bottle, I just had to stop and look at it. “What is it?” I wondered to myself usually out loud and making people think I’m crazy. “How do you drink this? Wonder what it tastes like?” All those typical questions.

Let me take the guess work out of it for you. First step, buy the wine. I have no idea what vineyard distributes this, all I know is I found it at Aldi and haven’t seen it anywhere else. Not even on Amazon! So if you’re lucky enough to have a local Aldi store, you might take a look and see if they have any. My feeling is that it’s probably seasonal. What I do know about this wine, is that it comes from Ireland and it’s about 5.99 a bottle locally. It’s cheap folks, but trust me when I say, it doesn’t taste cheap.

So, on with how to enjoy this wine. You’re going to love this. There are two ways I know to enjoy this wine. First, like the picture above, the obvious way, over some ice. Just pour it over ice, and sip away. Beautiful dessert wine. It tastes as delicious as it sounds. Enjoy it with your favorite dessert, or for dessert like I did.

Another way to enjoy this Toffee Buttermint wine, pour it over ice cream. Seriously. Just pour it over some vanilla ice cream like  you would any other ice cream syrup and enjoy! The richness of this wine pairs exceptionally well with vanilla ice cream.  You won’t regret trying that one.  I do hope you are able to find this delicious dessert wine so you can try it for yourselves, and enjoy it as much as I did, and if you do, and you try something other than on the rocks and over ice cream, please let me know! I’d love to hear  your creative ideas for this awesome Toffee Buttermint Wine!

And as always, my friends, please drink responsibly.

 


Cheesy Ham and Potato Bake

There’s something about hot gooey cheesy casseroles that is just so comforting on rainy days. Like this Cheesy Ham and Potato Bake, with it’s creamy and cheesy goodness. It’s easy to and quick to put together too, which is another added bonus. There’s no chopping involved here since I use frozen potatoes O’brien which already has the onions and peppers. No need to thaw anything so that takes away a lot of the brain work, and believe me, after a long day, I don’t want to think anymore!

All you have to do is dump all of your ingredients into a bowl and mix it up. If you’re not a fan of broccoli, or don’t have any on hand, any frozen vegetable will work. Cauliflower would be great, carrots, green beans, whatever you like. Or maybe even a combination of veggies. Just try to keep it between 12-16 ounces of veggies and you’re golden. If you have leftover ham, this recipe is perfect to help use it up. However, I didn’t have leftover ham, so I bought ham already cubed and ready to go from the grocery store. No chopping involved. Just open the packages and dump.

Spread that deliciousness into a prepared glass 13×9 inch dish, sprinkle with as much or as little Parmesan cheese as you desire, and it’s ready for the oven. I think a grated Asiago cheese would be awesome on this in place of Parmesan, or maybe even a mixture of the two. This dish is really versatile folks.

Pop that baby in the oven, and in 1 hour dinner is ready to enjoy! Add a delicious tossed crisp green salad to accompany this yummy casserole, and you’ve got a well rounded meal, with little effort.

Print Recipe
Cheesy Ham and Potato Bake Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees.
  2. Spray 13x9-inch baking dish with cooking spray.
  3. In a large bowl, combine potatoes O'brien, ham, broccoli, soups, sour cream and cheddar cheese. Mix well.
  4. Spread into prepared baking dish and sprinkle with Parmesan cheese.
  5. Bake for 1 hour or until bubbly and lightly browned.
Recipe Notes

Adapted from allrecipes.com

Share this Recipe
No Comments
POSTED IN: , ,


Broccoli-Sausage Macaroni

It’s supposed to be Fall. Right? I mean, here in Southern Indiana, it really doesn’t feel like Fall. We are in desperate need of rain, and we’re still in the mid to upper 80 degree weather! However, the evenings have become a lot cooler. Down in between 55-60. Beautiful nights for some bonfires, if you ask me. In fact, friends are starting to schedule their Fall bonfire parties. Let the potlucks and fires begin! These get togethers are why I love Fall so much. A big part of it anyway. Another reason I love fall, comforting casseroles like this Broccoli-Sausage Macaroni.

Broccoli-Sausage Macaroni is full of delicious flavor, and creamy cheesy goodness. It’s easy to fix, perfect weeknight meal for busy families. With Fall brings school and all those extra activities that come with that like sports. So having a nice comforting filling dish is greatly needed during this time of year.

What I like to do, is I look at my recipe the night before, and see what I can prep ahead of time. For instance, in this recipe, I need to chop a few things up. I’m not exactly a pro with a knife, so chopping things can take some time. I do all my chopping the night before and store them in Ziplocs, or plastic containers. That way, when I get home and I’m ready to start dinner, the time consuming chopping is already done. Just take it out of the fridge, and toss it in the pan, or mixture, or whatever the recipe says to do with it.

For this recipe, it’s real simple. Cook your elbow macaroni (or any short pasta you prefer) according to the package directions. While that’s cooking, steam  your broccoli. I get the packages of frozen steamable broccoli, and do this in the microwave. No extra dishes, you just do it right in the package and it’s quick. Just be sure you buy the packages that are steamable. Then melt some butter in a pan, and saute the onion, bell pepper and sausage until the veggies are crisp tender. Sprinkle a little flour over that, and cook it just for a minute to get that flour taste out. Gradually add your milk, bring that to a boil and cook and stir for about 2 minutes or until it’s thickened. Cut off the heat and add your cheese and seasonings and stir until the cheese is melted. Drain the macaroni and if necessary, the broccoli. Mix the cheese mixture, broccoli and noodles together.

Transfer this creamy deliciousness to a greased 13×9 glass baking dish. The dish is going to be full. If you’re worried about it spilling over in the oven, just set the dish on a foil lined baking sheet and don’t worry about clean up. It’ll be easy peasy! Sprinkle your breadcrumbs and butter mixture over the top, and bake this at at 350 for 25-30 minutes or until heated through.

All that’s left, is to serve this beautiful comforting casserole, and enjoy!

 

Print Recipe
Broccoli-Sausage Macaroni Yum
Recipe by Christine Titus
Course Main Dish
Cuisine American
Servings
Ingredients
Course Main Dish
Cuisine American
Servings
Ingredients
Instructions
  1. Cook macaroni according to package directions. Meanwhile, steam broccoli according to package directions.
  2. In a large saucepan, saute the onion, sausage and red pepper in 1 tablespoon butter until vegetables are crisp-tender. Sprinkle with flour; stir until blended. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
  3. Stir in the cheese, parsley, mustard and seasonings until blended. Drain broccoli and macaroni; stir into cheese sauce. Transfer to a greased 13x9 baking dish (dish will be full).
  4. Combine bread crumbs and butter. Sprinkle over top. Bake, uncovered, at 350° for 25-30 minutes or until heated through.
Recipe Notes

Adapted from Taste of Home

Share this Recipe

Susan’s Fabulous Meat Pie

Ok, so you’ve probably seen my post for Dad’s Glop, which is my dad’s take on Goulash basically speaking. This time, I’m bringing you a recipe from my Mom that she shared with me. Her’s didn’t come with a name, but after making it, I decided we would call it Susan’s Fabulous Meat Pie. Although, this isn’t the prettiest dish I’ve ever seen, it is however, big on flavor and tastes FABULOUS! This is an easy weeknight dinner, and it makes a lot, so there’s potential for cooking once and eating twice. I’m a huge fan of leftovers, so this was perfect. To make this even easier, and quicker to put together, you can make the filling ahead of time, and when ready to prepare dinner, just quickly assemble it and pop it in the oven. So let me show you how easy this is.

You’ll need 2 boxes of refrigerated pie crust. There’s two crusts per box. Open the first box, and unroll the first crust starting from the middle of the pan, all the way to edge. Then do the same thing with the second crust, overlapping the first crust, like shown in the photo. Now set that aside.

Moving over to the stove, brown  your ground beef, onion, celery and green pepper until the beef is no longer pink and the veggies are tender. In my Fabulous Meat Pie, I didn’t use ground beef. I have some ground venison in my freezer, so I used two pounds of that instead. You can pretty much use any kind of ground meat you want. Beef, turkey, venison, pork, etc would all work just fine. So use your favorite.

Now all you do is stir in the remaining ingredients, bring it to a boil. Then cover and simmer for about 15 minutes.

Once  your beef mixture has simmered for 15 minutes, spread that over your bottom crust in your casserole dish.

Unroll the last two crusts over the top, just like you did on the bottom, and press and seal, or flute the edges and try to make it prettier than mine. 😂 Cut a few slits in the top to let steam vent and you’re ready for the oven. Bake at 375 degrees for about 35-40 minutes or until the crust is golden brown.

There you have it! A not so attractive pie 😂 but an extremely delicious one! Mine kinda turned out like a Frankenstein pie, but who cares?! I’m not entering it into a contest. Although, if I did, the judges would be blown away by how good this tastes! Let it stand for about 15 minutes before cutting into it, and enjoy!

 

 

Print Recipe
Susan's Fabulous Meat Pie Yum
Recipe by Susan Young
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Preheat oven to 375 degrees. Lightly spray glass 13x9 baking dish with cooking spray.
  2. Roll out one pie pastry starting from the middle of the dish, to the end, then roll out your 2nd pastry from the middle to the opposite end of the dish, overlapping pie crust in the middle. Set aside.
  3. In a large skillet over medium heat, cook ground beef, onions, celery and green pepper until the beef is no longer pink, and the vegetables are tender; drain.
  4. Stir in the remaining ingredients and bring to a boil. Cover and simmer for 15 minutes.
  5. Pour beef mixture over bottom pie crust. Top with remaining two pie crusts just like you did on the bottom. Start in the middle and unroll to one end of dish, and then the unroll last pie crust to the opposite end, overlapping in the middle. Seal crust, and cut a few slits in the top to let steam escape.
  6. Bake in preheated oven for 35-40 minutes, or until the crust is golden brown. Let stand 15 minutes before cutting into squares.
  7. Enjoy!
Share this Recipe

Mama’s Cozy Beef Stoup

Fall, it’s not officially Fall until September 22nd. However, the kids are back in school, and guess what they are bringing home to mom, and I’m not talking about sweet art work I hang on the fridge. No, I’m talking about the inevitable creepy crud! Oh yea, my kids go back to school and in just a couple of weeks Mom’s down for the count! Some of you may have been wondering where in the heck I was. Well, I was in bed as much as possible, feeling awful with what I thought was just a cold, until it just got worse and included a fever and felt more like some kind of flu. Whatever it is,  you don’t want it.

Now, I may have taken some time off from the blog, but just because Mom’s sick doesn’t mean she gets to call in sick. Honestly, I don’t know what these people would do without me. I guess they’re lucky I survived this one, amirite? No, absolutely no sick days for mom, so I have to get creative and find ways to work, without working. Here’s where I praise my slow cooker. I was caught off guard, and unprepared for being sick, so my freezer isn’t full of prepared meals that only need to be baked. Thankfully because of that slow cooker, and some dump recipes like this Chicken Enchilada Soup from friends Ellen and Aimee over at Like Mother Like Daughter, dinner wasn’t too much of a chore. Dump it in, turn it on, go back to bed. Seriously, when you’re done here, go check out that soup. It’s fabulous!

Now this recipe I have here for you today isn’t exactly a dump and run kinda recipe. This recipe is one I came up with quite awhile ago and after being sick, and having drizzly weather this week, I craved this stoup. You may ask “What the heck is a stoup?!” Well it’s quite simple, it’s half beef stew and half soup. So it’s a stoup, and it’s delicious! Perfect for that chilly weather that’s on it’s way.
It takes just a little bit of prep time. You’re going to want to get your onions, garlic, and celery all chopped up. For the onions and garlic I use a hand powered mini food chopper to make it go quick. Then for my carrots, I use baby cut carrots so I can skip the peeling and slicing. I just cut these little guys in half. Then I toss in my green beans which are just a package of frozen cut green beans, thawed.

For the potatoes I chose red. Any waxy potato you won’t have to peel like the red potatoes or yellow. If you choose Russet or baking potatoes, you’ll want to peel those first and then dice them, or cut them into reasonable chunks like I did. Now all that’s left is to cut up your meat. I bought stew meat already cut up, but even in doing that, those pieces are usually HUGE and I end up having to cut a lot of them in half or in thirds depending. So you’ll want to inspect it, and cut the meat into bite size chunks.

As I chop everything up, I just toss them into the slow cooker. Then I just toss it lightly to combine it all.

Now you dump in your crushed tomatoes, tomato sauce, and seasonings. Then in a small or medium bowl, combine your two cans of chicken broth and your 1/2 cup flour. Whisk that together until it’s smooth and totally combined. Then dump that into the slow cooker along with your beef consomme. Then give it a good stir to combine everything together. Now cover it, and set it to low for 6-8 hours. Mine took 6 hours, but please keep in mind that all slow cookers are not created equal.  Sometime before you are ready to eat, and the meat is totally cooked through, give your stoup a taste and adjust the seasonings to your liking. If you add more thyme or morjoram, let it cook for about 30 minutes to an hour to let the flavors get all happy together. I checked my stoup at 5 1/2 hours and the the meat was cooked and safe to taste. So don’t worry about breaking the stoup. It won’t break if you take the cover off that far into the process I promise. The seasonings as written in this recipe are on the light side because everyone’s tastes are not the same. So please adjust to your liking.

Now you’re ready to ladle your stoup into bowls, serve hot with some crusty bread for dipping, and enjoy!

 

 

 

Print Recipe
Mama's Cozy Beef Stoup Yum
Recipe by Christine Titus
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. In the slow cooker, add beef, onions, garlic, celery, carrots, green beans and potatoes.
  2. Pour crushed tomatoes and tomato sauce over beef and veggies. Add in bay leaves, salt, pepper, thyme and marjoram. Stir to combine.
  3. In a small – medium bowl, whisk together chicken broth and flour until combined and smooth. Pour chicken broth mixture along with beef consomme into the slow cooker and stir once more to combine.
  4. Cover, and cook on Low 6 to 8 hours. About an hour before it's finished, you may wish to taste and adjust seasonings to your liking. See note.
  5. Remove bay leaves before serving. Serve with crusty bread, and enjoy!
Recipe Notes

I use baby cut carrots in this recipe as a time saver, so I don't have to mess with peeling and slicing. However, if you prefer, you can of course peel and slice carrots. I would guess probably about 5-6 medium carrots should do.

I didn't really measure my potatoes, I just cut some up until it looked like enough in proportion to the rest of the veggies. You can use any kind of potato you want. I chose the red because it's what I had on hand, and also, I don't have to peel those. Huge time saver. If you use russet potatoes or baking potatoes, I recommend peeling those. But yellow or red are fine with peelings on.

The measurements for the seasonings in this recipe are on the light side. So be sure to taste test your stew about an hour before it's done, then if you need more seasonings, feel free to add more to your taste, then cover and let it go for the rest of the time. Don't worry, you won't break the stoup. I do this with this recipe often.

Adapted from Allrecipes.com

Share this Recipe

Pea Salad with Bacon & Creamy Ranch

Long weekends equal lots of fun and food with family and friends! At least it does in my neighborhood, if you can call it a neighborhood out here in the sticks.  We had two full, very busy, yet very fun days with family friends as we wave goodbye to summer and fit in at least one more (or two more in this case) cookout.

And out here in the sticks, we know how to have fun! Labor Day weekend marking not just goodbye to Summer, but also bringing out the first of many bonfires/chimney log fires of the new Fall season coming.

Of course the adults aren’t the only ones having fun. My little guy, Joe, had an absolute blast at his very first “neighborhood” party. If you are new here and don’t know, my son Joe is Autistic and would have never handled this much activity (aka a cookout/party) without getting overloaded and ending in a melt down. So, this is his first very successful party. He had a blast on the playground at our friend’s house, and lasted as long as I did! The score: Mom 1 vs. Melt Downs 0. Awww yea!!! Hang on a sec, I need to victory dance! Of course a lot of thanks goes to his Grandma. She kept up with him and enjoyed herself too. It was a good day!

The really cool fires and the playgrounds aren’t the only thing that bring us folks out here in the sticks together. Oh no, it’s the food! Isn’t it always the food? Our potluck parties (or pitch-ins as the native Hoosiers like to call them) are always incredible! There’s always so much food! Way more than I can justify eating in one sitting. I want to, I just can’t justify it. 😂 Seriously, we had pork loin, ribs, lamb chops, sausages, and of course hot dogs and burgers! My mother in law brought her amazing mac & cheese, and I really need to wiggle that recipe out of her so I can share it with all of you. There was so much more food than what I just listed, including this Pea Salad with Bacon & Creamy Ranch.

This salad is incredible. It’s incredibly easy, incredibly delicious, it has incredible tasty bacon. See? Incredible! It comes together super fast. Although you can substitute real bacon bits for the bacon in this salad if you’re pressed for time, but I seriously recommend cooking bacon and crumbling it. I cook my bacon on a sheet pan in the oven and clean up is a breeze! Just heat the oven to 400 degrees, line a baking sheet with aluminum foil, put your bacon on there and bake it for about 15-20 minutes or until it’s crisp. Then put it on a paper towel lined plate and let it cool before crumbling. Clean up?! What clean up?!

I hope you all get a chance to enjoy this salad as much as I enjoyed sharing it with my friends and family.

Print Recipe
Pea Salad with Bacon & Creamy Ranch Yum
Recipe by Christine Titus
Course Salads
Cuisine American
Servings
servings
Ingredients
Course Salads
Cuisine American
Servings
servings
Ingredients
Instructions
  1. Drain peas in a colander, if necessary. Mine had a little liquid from being frozen, but not much. We don't want that liquid.
  2. In a large bowl add peas, cheese, onion, sunflower kernels, crumbled bacon and ranch dressing. Toss gently to coat.
  3. Add salt & pepper to taste, and toss gently one more time to mix it in.
  4. Chill in the refrigerator for at least 1 hour before serving.
Recipe Notes

Adapted from Dinner Then Dessert

Share this Recipe

Slow-Cooker Chicken Cacciatore Over Rice – #SundaySupper

When our wonderful host Em Beitel at Sunday Supper started asking for rice recipes, this recipe for Slow-Cooker Chicken Cacciatore Over Rice was the first thing to hit my brain! I absolutely love this dish over rice. I know it’s mostly a chicken dish, but it just wouldn’t be the same without rice in my opinion.  I love rice, and especially in a dish like this. This dish has a delicious sauce, but it’s a thin sauce. It’s not thick like a spaghetti sauce. That’s where the rice is a beautiful thing! It soaks up all that sauce and you don’t miss a single delicious drop.

Just a few days ago, I shared an easy Individual Baked Ziti recipe that is full of flavor yet low in fat. Well guess what folks? So is this Slow-Cooker Chicken Cacciatore Over Rice. Just look at all those pretty veggies! This dish is full of bell peppers, mushrooms and onions. Lots of tomato going on in there, and lots of seasoning. Great thing about cooking at home, you get to control how much seasoning. Want less salt? Use less salt. Super easy and fast for busy families. Prep  your veggies the night before and store in the fridge. In the morning, put it all in the slow cooker, turn it on low and let it cook while you’re at work, or running errands or otherwise busy. Or  heck… take a nap!

These are a few reasons why I love my slow cooker so much. In the market? This is the slow cooker I  have, and absolutely adore it! Some recipes, usually soups and stews, will say to stir occasionally, but to do that you have to open the lid, and that’s taboo when slow cooking. You’re not supposed to open the lid. Plus, the entire idea behind a slow cooker is to dump dinner in it and forget about it. You can’t do that if you have to stir every now and again. So…this slow cooker, has an auto stir system. Problem solved!

End result, you are left with a beautiful dish of deliciousness. No one would ever guess that this dish, is healthy, and since I’m a Weight Watchers girl, I calculated this recipe at only 3 SmartPoints per serving. SmartPoints aside, even if you just want to add more healthy meals to your rotation, you’re going to love this.

Of course, in my house, there’s usually a salad involved. This recipe pairs very well with a nice crisp Caesar salad. I hope you enjoy this healthy and delicious recipe as much as we did, and it brings your family together around the table too!

Simple Rice Recipes for Dinner #SundaySupper

What’s for dinner?

Rice is for dinner!

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Slow-Cooker Chicken Cacciatore over Rice Yum
Recipe by Christine Titus
Cuisine Italian
Servings
servings
Ingredients
Cuisine Italian
Servings
servings
Ingredients
Instructions
  1. In the bowl of your slow cooker (5-6 qt), add crushed tomatoes, wine, tomato paste, Italian seasonings, salt and black pepper. Whisk together to thoroughly combine. Add chicken thighs, onion, garlic, mushrooms & bell peppers.
  2. Cover and cook on low for 6-7 hours or on high 3 1/2 – 4 hours. Mine took 4 hours.
  3. Serve over hot cooked rice, and garnish with black olives.
Recipe Notes

You can serve this over anything you like, mashed potatoes, noodles, whatever you prefer. I chose rice because the sauce is thin, and the rice soaks up all that deliciousness.

Per Serving: (1 thigh and about 3/4 cup vegetables): 3 SmartPoints. (Does not include rice)

Adapted from Weight Watchers The SmartPoints Cookbook

Share this Recipe

Individual Baked Ziti

We’ve probably all had baked ziti at least once in our lives, or any kind of baked pasta with a tomato sauce, and usually those dishes are quite heavy. If you’re trying to lose weight, or watch your waistline and keep it trim, pasta is probably the last thing you’re going to want to fix. Well, folks, I have a secret. What I have here, is a delicious, healthy, filling, and not so heavy pasta dish you CAN have and eat with pride if you are like me and are watching those calories. Or, in my case, watching points. Yea, I’m one of those Weight Watchers girls. In any case, these cute little Individual Baked Zitis lack no flavor.

Another big plus, the family will love it too. They’d never know they were eating something healthy and low in fat. My kids just LOVE individual, personal sized foods, they’re fun! For me though, I love this because it’s already portioned out. I don’t have to think about it. Just scoop it right out of the pan, and you got yourself a serving!

To make these cute little things, you’re going to need a couple of jumbo muffin pans (6 oz cups) or you can use cute little 6 oz ramekins.

Don’t eat it alone though, you don’t want to forget your veggies! For us, I decided on a simple tossed salad with low-fat Ranch dressing. Steamed broccoli would be another great choice to serve alongside these cute little ziti muffins.

However you decide to serve it up, you’ll be happy to know, if you’re a weight watcher, that this recipe is only 4 SmartPoints per serving. That number was calculated by using Barilla ProteinPlus Penne pasta. I know the recipe is Ziti, but you can use Penne. Keep in mind, depending on the brand of your ingredients, that SmartPoints number can go up or down, but not usually by very much.  I hope you and your family enjoy, as much as my family and I did!

Print Recipe
Individual Baked Ziti Yum
Recipe by Christine Titus
Course Main Dish
Cuisine Italian
Servings
Ingredients
Course Main Dish
Cuisine Italian
Servings
Ingredients
Instructions
  1. Preheat oven to 375°F.
  2. Cook pasta according to package directions for al dente; drain.
  3. Meanwhile, coat twelve jumbo (6 oz) muffin cups with cooking spray. Sprinkle 1/2 teaspoon Parmigiano-Reggiano in bottom of each and tilt ramekins or muffin pan to evenly cover bottoms.
  4. After draining pasta, return to pot. While Pasta is still warm, immediately stir in 3/4 cup of mozzarella and the ricotta. Add crushed tomatoes, tomato paste, dried basil, oregano, Italian seasoning, garlic, salt and pepper. Mix to combine.
  5. In a small bowl, mix together egg white and water until smooth. Add egg mixture to the pasta and stir to thoroughly combine all ingredients.
  6. Evenly divide pasta mixture into prepared muffin cups. Press down lightly with spoon to pack it. Sprinkle each with about 1 tbsp remaining mozzarella.
  7. Bake, uncovered, for 12 minutes or until cheese is melted and noodles begin to brown at edges. Remove from oven and let cool for a few minutes, perfect time to toss together a salad!
  8. Just before serving, sprinkle remaining 2 tbsp Parmesan over the top. Remove each ziti from the pan using a spoon; sprinkle remaining 2 Tbsp Parmesan over top. Remove each ziti from muffin pan with a spoon. Garnish with fresh basil, if desired.
  9. Yields 1 ziti per serving.
Recipe Notes

Slightly adapted from Weight Watchers The SmartPoints Cookbook.

1 serving = 4 SmartPoints

Share this Recipe
2 Comments
POSTED IN: ,


Fabulous Greek Burgers with Feta and Tzatziki Sauce – #SundaySupper

Sunday Supper and I are back, and this time we want to gather around the picnic table. That’s right, we are bringing you some awesome ideas for your Labor Day cookout. Whether you choose to spend it on the lack, in a friend’s backyard, or in your own backyard, you won’t want to miss these recipes. So, take the day off, gather your friends and family, choose your picnic spot, and celebrate the last hurrah before Fall!

What I’ve chosen to bring to this Sunday Supper table for Labor Day, is a nice big juicy burger. I love burgers, and because I love them so much, I prefer to make them at home rather than eat them out at a fast food place. The quality is so much better, and nearly the fat and calories you’ll consume at your local fast food joint. Another plus side to making them at home, you discover how versatile burgers can be! You see, this isn’t just any burger. This, my friends, is a Fabulous Greek Burger with Feta and Tzatziki Sauce, and it’s oh so easy, so delicious, and truly fabulous.  You’re gonna love it!

So lets start with the Tzatziki sauce. If you’ve never had Greek food, and you have no clue what in the world this sauce is, it’s just a cucumber/yogurt sauce, to put it simply. Seriously though, if you’ve never had this sauce, it’s gonna blow your mind when you try it. I very slightly adapted this sauce from one of my favorite blogs, Recipe Runner. To make the sauce, take your peeled and diced up English cucumber, non-fat plain Greek  yogurt, a little lemon juice, dill, pressed garlic, salt and pepper and combine that together. Then I put it in a blender, pulsed a few times until smooth. Cover, and refrigerate until you’re ready for it. Nice little make-ahead dealy there.  😉

For your burgers, you’ll want an extra large bowl so you have room to work with.  In this large bowl, mix your ground beef, crumbled fetta, red onion, garlic and hamburger seasoning. The best tool for mixing it up real good, your good clean hands. Once it’s all combined, I separate it out evenly into 6 large meatballs.

Press and shape your large meatballs into hamburger patties. I take my meatball that’s nice and packed tight, put it between wax paper, and smoosh it. Then peel the paper back, and shape the sides, patting out as needed. Then I line a baking sheet with wax paper and place my patties on that so that it’s ready for and easy for the Hubster to take them out the grill. My work is done here! It’s all on him now. 😆

And ladies & gentlemen, this is one of the reasons I love that man so much. Perfectly grilled, fabulous, juicy burgers and toasted buns. To assemble, just slather the bottom bun with that beautiful, mind-blowing Tzatziki sauce, top that with a beautifully grilled burger that’s loaded with feta and goodness, add your tomato slice, and top with baby spinach leaves, and then your top bun. Now finally, sit back, relax, and enjoy this burger, which happens to be our new favorite. Yes, even the kids!

Need something to go with it? Got ya covered! Serve this yummy burger up with a side of my Greek Pasta Salad. Perfect accompaniment! Have a safe and fun Labor Day folks! I hope you have found some inspiration for your own BBQ.

Labor Day Menu Ideas

Scrumptious Labor Day Sides and Starters

Delicious Labor Day Entrees

Luscious Labor Day Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Print Recipe
Fabulous Greek Burgers with Feta and Tzatziki Sauce Yum
Recipe by: Christine Titus
Cuisine Greek
Servings
servings
Ingredients
Cuisine Greek
Servings
servings
Ingredients
Instructions
  1. SAUCE:
  2. Peel and dice cucumber. In a medium bowl, whisk remaining ingredients until well combined. Fold in the cucumber. Transfer mixture to a blender or food processor and pulse a few times until smooth. Taste and adjust seasonings to your liking. Cover and refrigerate until ready to serve.
  3. BURGERS:
  4. In a large bowl, mix all burger ingredients except for buns, spinach and tomatoes.
  5. Shape into 6 patties, and place patties on the grill over medium heat.Cover and cook 5-8 minutes, turning once, until a meat thermometer reads 160 when inserted in the center of the patties.
  6. Spoon about 2 tablespoons of sauce on the bottom half of each bun. Top with a burger, tomato and spinach. Cover with top buns and enjoy!
Recipe Notes

Sauce slightly adapted from reciperunner.com

Burgers adapted from Betty Crocker

Share this Recipe

Wine Pairing Wednesday – Cupcake Pinot Grigio

Every time I visit the wine section in any store, I always see Cupcake. I’ve never actually tried any of their wines until recently. Cupcake is not an expensive wine, folks, but if you’ve been following me, you’ll know that I’m no wine snob, and haven’t posted an expensive wine on my blog yet. Honestly, I stood in the alcohol aisle of my local grocery store, trying to figure out what I wanted to try. I knew that I was going to have a nice sit down Sunday dinner, and I would have someone to share the bottle with, and I also knew what I was serving. With all that in mind, I decided on a Pinot Grigio. But not just any Pinot Grigio, I decided on Cupcake. Why? Well, it’s new to me, and with a name like Cupcake, it has to be good!

I was not disappointed. Cupcake’s Pinot Grigio is a beautiful crisp white wine, with flavors of pineapple, pear, and a hint of lemon. They are very subtle flavors, but for my taste buds, it makes for a unique and delicious wine, set apart from the other Pinot Grigios out there. I was quite impressed by the fact that it’s such a delicious and enjoyable wine and it cost me less than $9.00. Yep, not kidding. Less than $9.00.

So what do you pair it with, you ask? Well, do you remember not too long ago I posted a recipe for Make-Ahead Bacon-Cheesy Mashed Potatoes, and I went on about a delicious chicken marinade, as well as some slow cooker barbecued green beans? Yea, that’s what I paired it with. It was the perfect pairing for that whole dinner. Any chicken dinner would be perfect to pair this Pinot Grigio with.

What else can you pair it with? Wines like this Pinot Grigio pair very well with flaky fish, green veggies, and of course cheese. My favorite cheeses to pair with this wine is Gruyere, fresh mozzarella and Boursin.

If you decide to give this delicious, crisp wine a try, I hope you enjoy it as much as I did, and let me know what you enjoyed pairing it with.

Some of my favorite wine tools I can’t live without (contains affiliate links):

 

{I am in no way being compensated by Cupcake Vinyards for this post. All opinions are my own.}