Tuesday, December 13, 2011

Tasty Tuesday

I finally have a reason to follow in Fried Green Pickles footsteps and post a "Tasty Tuesday" recipe. This weekend I was lucky enough to stumble upon two delicious recipes from Pinterest.  Saturday evening I made Spinach Artichoke Pasta, courtesy of budget bytes. Not only was this delicious and easy, but it called for nearly everything I had on hand. If you like spinach dip, this dish is for you. My only suggestion is to cut the red pepper flakes and hot sauce in half (if you don't like spicy foods). Otherwise, eat cook on!

After this delicious meal, I  cleaned up the kitchen and made another Pinterest inspired recipe, Nutella cupcakes. I recently tried Nutella for the first time and instantly fell in love with this delicious Hazelnut treat. If you haven't tried it I HIGHLY recommend it. If you find that you like Nutella, this recipe is a way to wow guests. The cupcakes took about ten minutes to prep and 25 to bake and are well worth every minute of your time.

If you are looking for on the prowl for easy, delicious recipes I recommend scouring Pinterest. Their are many wonderful recipes that are sure to give your weekly supper routine a much needed twist!

Spinach Artichoke Pasta

Prep time: 5 min. Cook time: 25 min. Total: 30 min.

2 Tbspolive oil$0.20
4 clovesgarlic$0.22
4 oz.neufchatel cheese$0.85
1/2 cupsour cream$0.45
1/4 cupwhite wine$0.45
1/2 cupmilk$0.12
1/2 cupgrated parmesan$0.47
1 can (14 oz)quartered artichoke hearts$1.99
1 pkg (10 oz)chopped spinach, thawed$1.00
1 Tbsphot sauce$0.05
1 tspred pepper flakes (optional)$0.05
to tastesalt and pepper$0.05
12 oz.pasta (any shape)$1.39

STEP 1: Put a large pot of water on to boil with a lid. When it comes to a boil, cook the pasta according to package directions (boil for about 10 minutes or until al dente). Drain the pasta in a colander.

STEP 2: While you are cooking the pasta, start making the sauce. Heat the olive oil in a large skillet over medium heat. Mince the garlic and cook it in the oil until it is slightly tender (1-2 minutes).

STEP 3: Add the neufchatel (cream cheese), sour cream and white wine. Stir until everything is evenly incorporated. Reduce the heat to medium/low.

STEP 4: Add the milk and Parmesan cheese. Stir it in until the Parmesan has melted in and is evenly incorporated. Stir in the hot sauce and thawed/drained spinach.

STEP 5: Drain the can of artichoke hearts. Roughly chop them and add to the sauce. Taste the sauce and season with salt, pepper and red pepper flakes if desired.

STEP 6: Add the cooked and drained pasta and stir to coat. Serve warm.

Self-frosting Nutella Cupcakes

1/4 cup butter, at room temperature
1/4 cup canola or mild vegetable oil
3/4 cup sugar
3 large eggs
1 tsp. vanilla
1 3/4 cup all purpose flour
2 tsp. baking powder
1/4 tsp. salt
1/4-1/2 cup Nutella, at room temperature

Preheat the oven to 325F.

In a medium bowl, beat the butter, oil and sugar with an electric mixer until light and fluffy. Add the eggs and vanilla and beat until smooth.

In a small bowl, stir together the flour, baking powder and salt; add to the butter mixture and beat on low speed just until combined. The batter will be thick. It needs to be in order to swirl in the Nutella!

Divide the batter between 12 paper-lined muffin cups. Drop a spoonful of Nutella on top of each, and swirl through the batter with the tip of a bamboo skewer, knife or other pointy object. Bake for 25-30 minutes, or until springy to the touch. Tilt them in the pan to help them cool. Makes a dozen cupcakes.

Until next time, may your day be full of magnolias, bourbon and delicious homemade meals!

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