Spaghetti alla Puttanesca

(literally "spaghetti of the whore" in Italian)  

This is a tangy, salty sauce, served over spaghetti cooked al dente.  A chef I know says literally anything can be thrown into this sauce - whatever you have leftover or in your pantry - a veritable peasant sauce.  Recipes tend to differ based on one's tastes; ingredients usually involved are tomatoes, olive oil, olives, and garlic, and can include anchovies, capers, chili peppers, oregano, and parsley.  My taste buds liked this version, below, so much that my stomach wished I had made enough for a second helping.

Ingredients

• 2 Tbsp extra virgin olive oil
• 1/2 tsp dried oregano
• 1/2 tsp dried parsley
• 1/2 tsp dried basil
• 1/4 tsp cayenne pepper
• 4-6 cloves garlic, finely chopped or minced
• 6 large roma tomatoes, diced
• 1/4 cup onion, finely chopped
• 1 red bell pepper, roasted/charred
• 1/3 cup black olives, pitted, halved
• 1/3 cup green olives, pitted, halved
• 2 Tbsp capers
• 1/4 cup dark balsamic vinegar
• salt & pepper to taste
• 8 oz. (4 servings) spaghetti, uncooked

Directions

• char the skin of one red bell pepper over gas stove flame or in oven broiler, turning occasionally to char all sides equally. set aside to cool.
• heat oil in medium sauce pan over med-low flame and add herbs, cayenne, and garlic for 1 minute, then add tomatoes and onion.
• remove core and seeds from bell pepper and slice into 1/4-inch strips and then into 1/2-inch pieces. add to sauce. 
• add olives, capers, and vinegar and simmer for 60 minutes, stirring occasionally.  add tiny amounts of water if the sauce becomes too dry or sticks to the bottom of the pan.
• taste the sauce before adding any extra salt!  the olives usually contain enough salt that will permeate into the other ingredients after simmering.  
• serve over spaghetti cooked al dente (about 9-11 minutes in boiling water).
• ENJOY!
• Even better as leftovers!

Hot Cheesy Spinach Dip

It's been a couple of times I've purchased spinach with intent to use it and forgot.

Thus having to toss out my spinach because it went bad. Well, not today! (Though it was close...) 

I decided I wanted to make a cheesy spinach dip as an appetizer for our dinner party. I played around with the abundance of cheese I had in the fridge and came up with this recipe. This truly was a my own Stacy success in the kitchen. It's creamy, cheesy and delicious!! 

Hot Cheesy Spinach Dip

Ingredient List:

3/4 of a 8 oz bag of fresh spinach - approx 6 oz. (will need to slice and chop)

1/2 cup chopped onion

1 tablespoon minced garlic

3 teaspoon extra virgin olive oil

1/4 cup milk

3 oz cream cheese

3/4 cup cheddar cheese (shredded)

3/4 cup mozzarella cheese (shredded)

Directions:

Preheat oven to 350 degrees.

Chop onion and spinach. Set aside. 

Pour one teaspoon of extra virgin olive in your small pan to grease (I used a 6x8 Pyrex). Set aside. 

In medium pot, add two teaspoons of extra virgin olive oil, 1/2 cup chopped onion, one tablespoon minced garlic and on medium heat cook until hot or softened (about 5 minutes). Be sure to stir often so the mixture, especially the extra virgin olive oil doesn't burn. 

Stir in finely chopped spinach. Cook spinach until soft and deep green in color, almost mushy looking. 

Pour in milk and stir.

Add cream cheese and slowly mix until melted. 

Add 1/2 cup each of mozzarella and cheddar cheeses. Again, stir until cheese is melted. 

Pour mixture into greased baking. Sprinkle 1/4 cup each of mozzarella and cheddar cheeses on top.  

Place in oven for baking.

Bake on 350 degrees for 20-25 minutes or until the dip is bubbling and golden brown on the sides.

Serve with crackers or chips. 

TIPS:

Using the 6x8 pan made the dip about a one inch deep. 

Once you pull the dip from the oven, the bubbling cheese will settle. The top cheese will harden/crisped a bit. 

I served the dip with wheat thins and garden herb triscuits. The garden herb crackers brought an extra delicious zip to the dip. 

As the only appetizer, this comfortably fed four people. It is extremely filling that it was almost hard to finish but the pan was wiped clean! 

Why not a whole bag of 8 oz spinach? I think it's just too much for my recipe. Plus, I'm about getting the most use out of the ingredients and the left over bag is plenty to add into a large salad. 

Lastly, I think this dip could also be served straight from the pot to a bowl! The dip tasted amazing in the spoon. However, I do like how the almost toasted cheese tasted on top when baked. Therefore depending on how much prep time, and or presentation you want to have could determine how you want this dish served. 

Pictures from cooking...

No Bake Energy Oatmeal Bites

I first tried this recipe at a friends house and it was delicious! Of course I asked "may I have this recipe?" And her response was "it's on my Pinterest under recipes." Fantastic, I thought and immediately went to pin the recipe. I loved that fact it was easy to make and for once didn't require turning on the oven. I love my friend even more, for the company and the sharing of ideas. Thanks, C! 

I decided to claim Pinterest as my friend, too! Pinterest helps and brings great joy to my world. I could search for hours to find new and inspiring ideas. I'm sure this will be the first of many Pinterest recipes I shall post for tried and liked. 

No Bake Oatmeal Bites Recipe

Ingredient List:

1/2 cup peanut butter

1/2 cup milled/ground flaxseed

1/3 cup honey

1 teaspoon vanilla

1 cup old fashioned oats

1/2 cup chocolate chips

Directions:

Line cookie sheet with wax paper.

In medium bowl, add peanut butter, honey, flaxseed, vanilla and mix together. Mix in oats and then chocolate chips.

Use a teaspoon to scoop dough into your and a roll to form a ball. Place dough balls on lined cookie sheet. Place the cookie sheet in your freezer for chilling to set the dough...10-15 minutes is fine, then transfer to an air tight contained and keep refrigerated. 

Makes approximately 16 (depending on size of balls). 

TIPS:

Your hands will get sticky. Don't forget to lick your fingers ;)

Next time I will consider adding about a 1/4 cup of sliced almonds. I think that would make these even tastier. 

Pictures from baking...

Apple Cinnamon Oatmeal Cookies

Several weeks ago I looked in my pantry and saw I still had jars of canned homemade unsweetened apple sauce. Rather than eat the apple sauce plain, I thought wouldn't that taste good in oatmeal cookies?! I thought it would be like having a hand-held piece of apple crisp. I started playing around with the basic ingredients and this is what I've come up with! No eggs needed! It's a subtle but tasty cookie recipe. The cookies are soft and chewy. They remain this way even after being left on the counter for hours (even days). 

Apple Cinnamon Oatmeal Cookies Recipe

Ingredient List:

1/2 cup butter or margarine (room temperature)

1/2 cup sugar

1/3 cup unsweetened apple sauce

3/4 cup flour

1 cup oats

1/2 teaspoon cinnamon

1/2 teaspoon baking soda

Directions:

Preheat oven to 350 degrees.

Grease cookie sheet and set a side until ready.

Mix the ingredients in order as listed below.

Cream together the butter and sugar. Then mix in the unsweetened apple sauce, cinnamon, baking soda and flour. Lastly, add in the oats. 

Using a cookie scoop, evenly space and place dough on the pan. This makes approximately 15 cookies with medium scoop (1.5 T).

Bake on 350 for 10-12 minutes or until golden brown. 

Baking Tips:

There is slightly a difference when using butter vs. margarine in this recipe. Both maintain the soft and chewiness of the cookie; however, using margarine will make dough a little more wet when mixing and a little more moist after baked. Margarine will also make the cookies a tad more airy. Using butter will make the dough stiffen up more and a tad more fluffy. 

This dough mixture is sticky! Don't be alarmed and enjoy! 

Pictures from baking....