Tasty Tuesday: Turkey Artichoke Stuffed Shells

Have you had your fill of Thanksgiving leftovers?  Neither have we!  While the turkey sandwich and turkey soup has been done to death, we were pleasantly surprised when our buddy Kate S. for sending us this creative solution to leftovers.  If you've recently made the Spinach and Artichoke dip, you might already have some artichokes on hand.  If you had a few dozen people at your holiday table, like we did, then chances are you have some turkey on hand as well.  If you're tired of it taking up room in your fridge, your problem is solved.

And with that, we present to you:

Turkey Artichoke Stuffed Shells

1 (12oz) box jumbo pasta shells
3 tbsp extra-virgin olive oil
1/2 large yellow onion, chopped (about 1 cup)
3 cloves garlic, chopped
1 lb broken up turkey sausage (about 5 links)**
1/2 tsp kosher salt, plus 1/2 tsp
1/4 tsp freshly ground black pepper, plus 1/4 tsp
1 tsp red pepper flakes
8-10 oz chopped artichokes
1 – 2 (15oz) container(s) ricotta cheese
3/4 cup grated Parmesan
2 eggs, lightly beaten
1/4 cup (heaping) chopped fresh basil leaves
3 tbsp chopped fresh flat-leaf parsley
1 1/2 cups shredded or grated mozzarella

1. Bring a large pot of water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, about 4 to 5 minutes. Drain.
2. In a large skillet, heat the olive oil over medium-high heat. Add the onions and the garlic and cook until the onions are soft and starting to brown, about 3 minutes. Add the turkey, 1/2 teaspoon salt, 1/4 teaspoon black pepper and peperoncino and continue to cook, stirring occasionally, until the meat is slightly golden and cooked through (if you're using leftover Thanksgiving turkey that's already cooked, you just want to warm it up a bit and soften it just a little more but be careful, you don't want to dry it out).
 3. Add the artichoke hearts and stir to combine. Remove from heat and let cool. In a large bowl combine the cooled turkey mixture with one 15 oz container ricotta cheese, Parmesan cheese, eggs, basil, parsley, and the remaining salt and pepper. Stir to combine.
4. Cover the bottom of a large baking dish with 1 cup of sauce. Take a shell in the palm of your hand and stuff it with a large spoonful of turkey and cheese mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full. Drizzle Sauce over the shells (Kate said she used a cream sauce), top with the mozzarella.
5. To bake, preheat the oven to 400 degrees F. Bake until the shells are warmed through and the cheese is beginning to brown and the sauce is bubbling away, about 20 minutes (60 minutes if shells are frozen.)


**If you're looking to use up leftover turkey from Thanksgiving, just grate or chop up the already carved pieces until you have roughly a pound.** 


Serve and Enjoy!

QUESTION OF THE DAY: What's your favorite leftover Thanksgiving recipe?

Words and Things and Stuff

We're taking a brief break from the foodie fun to talk about something a little more nostalgic.  This past year was completely taken over by weddings and the preparations leading up to them.  Four amazing couples had asked me to be a part of their special days, some as active participants, some as merely a guest of the merriment.  All I can say is that I am truly honored to have been considered and I want to thank those people for letting me be there to take part in a very special moment in their lives.

 Photo courtesy of Caitlin H.                        Photo courtesy of Mary M.

Photo by Leah LaRicci Photography                                   Photo courtesy of Kim J.

Looking back, I was amazed that each of the four weddings was so completely different but so inherently reflective of the couples themselves.  Whether it was through color choices, location, decoration, or overall theme, the fact that the occasions seemed to represent who these people were as couples just made them that much more special and not anything I will ever forget.

Photo courtesy of Mellissa C.

Mellissa and Chris had vibrant colors and let their personalities (and those of their friends) shine throughout the whole process, for which, I can say, we are very grateful.  As a bridesmaid, we were given free range over what style of dress we felt most comfortable in.  The only requirement was the color and fabric of the dress (an electric pink, reflecting Mellissa's undeniably bold personality).  While many brides would go for soft and ethereal, Mellissa charges headfirst into color and whimsy.  She wanted her wedding to make an impact, and once you saw the shoes we all wore, there's no denying she did just that.  The pictures were fun and lighthearted with a little bit of impropriety thrown in, because it wouldn't be Mellissa and Chris if it wasn't just a little bit cheeky.  The venue was the gorgeous Glen Manor in Portsmouth, RI, a dream location for any couple looking to pair romance and ambiance with fun and frivolity.  We danced, we drank, we ate DELICIOUS food (hello pasta station!!), and celebrated an amazing couple and their adorable family.

Photo Courtesy of Devon H.

Courtney and Matt had one very clear direction: Family.  They wanted everyone involved, not just to alleviate the pressure of having to do it all themselves, but because they wanted people to feel like it was their day, too.  While Courtney and Matt were busy studying for their bar exams, which they took two days before the wedding (they passed, in case you were wondering), their families was busy securing the church and the priests (his family is very good friends with the priest of their church), double and triple checking things with the caterers, the DJ, the bartenders, and of course, the tent.   Family members took the photos that served as the backdrops for the invitations and response cards, brothers and sisters stood as members of the wedding party, family was the theme of the day.  Shortly after they announced their engagement, Courtney and Matt had asked if I would make the cake.  At first, I was elated, but as the day drew closer, that excitement turned to fear and then to panic and finally to nausea.  Anticipation surged through my veins as I walked the cake from the car to the display table, but seeing the looks on Matt and Courtney's faces when they saw it made everything else seem unimportant.  While the ceremony was traditional and romantic (a clear depiction of Matt), the reception was an ebullient display of childhood fun (an exact illustration of Courtney), so the day was exactly and perfectly Matt and Courtney.  

Photo by Leah LaRicci Photography

Kate and Tom wanted fun and colorful memories, and surprises where you least expect them.  Instead of a traditional guest book, they had a scrapbook (made by a dear friend who loves them so very much...cough cough...Eugene...cough cough) and asked people to answer questions about the couple like "If a movie were made about Kate and Tom, what would it be titled?" or "What's the best advice for a happy marriage?" and "Where do you see Tom and Kate in 5 years?"  Most of the wedding details were homemade, which makes for wonderful keepsakes.  The centerpieces were made entirely by the bride herself.  The bouquets and boutonnieres were handmade felt flowers, assembled by the bridal party before the ceremony in a moment we referred to as 'forced arts and crafts.'  But while the real flowers in other bouquets will only last so long, the felt flowers in my bouquet from this wedding are still nestled together in a vase on my desk, as vibrant and impressive as they were on the wedding day.  Kate and Tom had a friend officiate the ceremony, giving it a little more of a personal touch.  Rather than simply exchanging vows (which they wrote themselves), they also chose to do a Letter-Writing ceremony, where they wrote love letters to each other and (without peeking at what the other wrote) sealed them in a box with a bottle of wine and two goblets.  They will open the box on their fifth wedding anniversary, read the letters, enjoy the wine, and remember the day the committed themselves to each other.

Photo Courtesy of Kim S.J.

Mary and Andy are anything but a normal couple.  There is something about them that makes them unquestionably perfect for each other.  Her quick wit and somewhat offbeat sense of humor is only rivaled by his penchant for off-color comments and ability to find a double-entendre in even the most innocent of scenarios.  So it seems only fitting that entertainment would find its way into their wedding theme.  The colors were not something anyone really ever sees in a November wedding.  You expect to see deep ambers and subdued greens.  Not at Mary's wedding.  Her bridesmaids wore gorgeous rich yellow dresses, adding a much needed burst of light to the somber greys creeping into our everyday lives.  The tables weren't numbered, they were titled.  Instead of sitting at table 8 or 10, you could sit at Mean Girls or Wayne's World.  The bridal party were introduced with individual entrance themes, more familiar to those who follow the world of wrestling, while a title belt circulated the room for those lucky enough to get a hold of it.  Ever the class clowns, Mary and Andy had a photo booth set up, complete with props of fake mustaches, glasses, hats, and feather boas, and asked that you keep a copy of the photos for yourself, but also place a copy in a scrapbook with whatever congratulations, well-wish, or (in traditional Mary and Andy fashion) inappropriate comment you'd like to make.

While each event was as different as can be, they were all fun representations of the couples themselves.  There are four days this year that I will never forget and more memories than I could ever hope for.  So this Diary entry is dedicated to you, my darling friends, who gave me the great honor of being a part of your fantastically amazing and wonderfully special days.

I love you all.

Sincerely,

Eugene

Tasty Tuesday: Mediterranean Skillet Cod

As we journey further into the autumnal season and the temperatures dip, if only slightly, the temptation to indulge in foods battered, fried, and dripping with calories only increases.  Thankfully, there are a plethora of options available that satisfy every craving and keep the bathroom scale tipping in the right direction.  One such option is the South Beach Diet (and its subsequent improvements: South Beach Super Charged and the NEW South Beach Diet).

Even if you don't follow the dietary schedule to the letter, you can still find healthy, low-calorie recipes.  One of my family's favorites is the Mediterranean Skillet Cod.  It's easy, it's delicious, and there's only 216 calories per serving.  One of my biggest problems with low-calorie meals is that they typically don't feel me up and keep me full throughout the day (or night).  But I can say, without hesitation, this meal satisfies and keeps you full.  Granted, if you don't like fish, this may not be the choice for you, but oh good golly, those flavors are amazing.

All Photos in this entry taken by Diaries of Eugene

And if that isn't enough to sell you on it, it's quick, it's easy, and it's relatively inexpensive (all things considered).  The recipe is broken up, conveniently, into 10 minute increments, with minimal prep time needed in advance.

Mediterranean Skillet Cod

1 tablespoon extra-virgin olive oil

1 medium zucchini, cut into 1/4 inch thick slices

1 small onion, thinly sliced*

3 cloves garlic, minced

Freshly ground pepper

1 (14.5 oz) can diced tomatoes, drained

2 pequillo peppers (from a jar), thinly sliced**

4 (6 oz) cod fillets

2 tablespoons chopped parsley

1. In a large skillet, heat oil over medium heat.  Add zucchini, onion, garlic, and pepper.  Cook, stirring occasionally, for 10 minutes.

2. Stir in tomatoes and peppers, simmer over medium heat for 10 minutes longer.

 

3. Nestle fish fillets into the sauce, spooning some of the mixture over the top of the fillets.

4. Cover the pan and continue to simmer until fish is opaque and cooked through, about 10 minutes.

5. Sprinkle with parsley and serve warm in shallow bowls and spoon generous amounts of the sauce over the fish and vegetables.  

For an added kick of yumminess, you can use some of that leftover asiago cheese you have lying around from the Spinach and Artichoke dip and sprinkle no more than a tablespoon on top of your fish.  That's only an additional 20 calories (10 from fat). 

*If you're like me and you're not a big onion person, you can use half of an onion and chop it really fine.  We just want to incorporate the flavor of the onion to enhance the overall taste.  

**If you don't have or can't find pequillo peppers, you can use roasted peppers.  I enjoy the flavors of oven-roasted red peppers, so that's what I used in this recipe.  No worries, it's South Beach approved.

Nutritional Information (per serving)

216 Calories

5 grams fat

1 gram saturated fat

32 grams protein

8 grams carbohydrate

2 grams fiber

489 mg sodium

Tasty Tuesday: Pumpkin Fluff Dip

We're continuing our journey through the joys of pumpkin with the much anticipated pumpkin dip.  I've seen TONS of recipes and each one just as delicious as the next.  Some are sweeter, some are heartier, but this one, I have to say, is the lightest I've ever tasted.

It was given to my mother by one of her students, and judging solely on the ensemble said student was rocking the day I met her, I can safely say we are two peas in a pod.  Which means, if she loves this recipe, then golly knows so will I.  And holy mash potatoes, did I ever.

Photo Taken by Diaries of Eugene

Pumpkin Fluff Dip
1 (16 oz) container frozen whipped topping (ie Cool Whip, not canned ReadiWhip), thawed
1 (5 oz) package instant vanilla pudding mix
1 (15 oz) can solid packed pumpkin
1 tsp pumpkin pie spice

1. In a large bowl, mix together the pudding, pumpkin, and pie spice.  Fold in the thawed whipped topping.  Chill in the refrigerator until serving.

I tend to be a traditionalist, so I typically serve my pumpkin dips with ginger snaps.  My mother, however, prefers graham crackers.  While we differ on particulars, there's one very key point we agree whole-heartedly on: this dip is goooooooood.

Now, most of this you can make from scratch, if you're feeling adventurous.  As we learned from previous DOE entries, you'd be amazed at what you can do with leftover ingredients from previous Tasty Tuesday victuals.  The recipes to make your own whipped topping and pudding can be found below.

Making Your Own Whipped Topping
1 tsp unflavored gelatin
2 tsp cold water
3 tbsp boiling water
1/2 cup ice water
1/2 cup nonfat DRY milk
3-4 tbsp sugar
3 tbsp vegetable oil
optional: 2 tsp vanilla extract

1. Chill a small mixing bowl and whisk.  This is an important step so make absolutely sure the bowl and whisk are ice cold before you add any ingredients.  It really does help the consistency of the whipped topping.
2. Pour gelatin into a separate bowl.  Add 2 tsp of cold water, stirring constantly.  Add the boiling water and stir until the gelatin is completely dissolved.
3. Allow the gelatin to cool for 2-3 minutes, until it's about room temperature.
4. Place the ice water and dry milk in the chilled mixing bowl.
5. Beat at high speed until stiff peaks form (Don't remember what stiff peaks are?  Go here.)
6. Add the sugar and vanilla, continue to beat.  Then add the oil and gelatin.
7. Place in freezer for 15 minutes, then transfer to refrigerator until you're ready to use it.
**Make sure you stir the whipped topping before you begin making the pumpkin dip.**

Making Your Own Pudding Mix
3 cups nonfat dry milk
4 cups sugar
1/2 tsp nutmeg
1 tsp salt
3 cups cornstarch

1. Mix all ingredients together.
**This will probably make way more than you need for the pumpkin dip. The beauty of this is that you can just store the rest in an airtight jar.  When you are ready to use this mix to make the dip, just add a dash of vanilla extract (about 1/4 to 1/2 tsp).**

Tasty Tuesday: Pumpkin Soup

It's October.  You can't exist in October without eating something pumpkin.  Thankfully, my mother feels the exact same way, and found this absolutely scrumptious recipe for Creamy Pumpkin Soup.  With the birth of places like cook.com and allrecipes.com, you are never without options.

One of the really great things about soups is that you can cook them in large batches and freeze what you're not ready to serve in the next couple of days.  So when you're not really sure what you want to eat on a cold wintery night, remember you made all that soup back in October.  Problem solved.  Yumminess achieved.

CREAM OF PUMPKIN SOUP (this recipe can be found here)
3 tbsp margarine, softened
1 tbsp brown sugar
1/4 tsp ground cinnamon
4 slices whole wheat bread
1 cup chopped onion
2 tbsp butter, melted
2 (14.4 oz) cans chicken broth
1 (15 oz can) pumpkin puree*
1 tsp salt
1/4 tsp ground cinnamon
1/8 tsp ground ginger
1/8 tsp ground black pepper
1 cup heavy cream

1. Preheat oven to 400F.  Combine butter, brown sugar, and cinnamon. Spread butter mixture over one side of each bread slice.  Place bread, buttered side up, on a baking sheet.  Bake 8-10 minutes or until bread is crisp and the top is bubbly.  Cut each slice of bread into 8 small triangles or squares.
2. Sautee onion in butter in a medium saucepan until tender.  Add 1 can chicken broth, stir well.  Bring to a boil, cover, reduce heat, and simmer 15 minutes.
3. Transfer broth mixture into the container of a blender or processor (if you have an immersion blender, even better).
4. Return mixture to saucepan.  Add remaining can of broth, pumpkin, salt, cinnmon, ginger, and pepper. Stir well. Bring to a boil, cover, reduce heat, simmer 10 minutes, stirring occasionally.
5. Stir in cream and heat through, DO NOT BOIL.  Pour into individual bowls, top each bowl with the Cinnamon Croutons.

Photo uploaded to allrecipes.com by KitchenWitch

**If you're feel adventurous and actually want to make authentic pumpkin soup, why not cook your own pumpkin.  Fair warning, just be careful with the pan you cook it in.  I made real pumpkin muffins once, and I chose to roast the pumpkin.  I used a glass casserole dish, putting a little water in the bottom, as the recipe directed.  When I took the pan out, the water shifted and my pan essentially exploded all over the kitchen.  I thought I had found and removed all the glass shards.  Nope.  One ended up in a muffin.  Luckily, no one was hurt, but it still scared the bajeezums out of me.**

Tasty Tuesday: Cheesy Buffalo Chicken Dip

With the MLB season winding down, NFL season gearing up, there are tailgate and big-screen parties abound.  And in the spirit of contribution and sportsmindedness, the Diaries of Eugene is pleased to bring you a fantastically delicious take on a game-night classic.

Photo found on http://en.petitchef.com/

You can't really have a Monday Night Football fiesta without buffalo wings.  It's just wrong.  But there really are only so many ways you can cook a piece of charred bird meat in hot sauce before it becomes redundant and expected.  Thankfully, one of my mother's friends was kind enough to share this delightful variation.  You have all the wonderful spicy flavors of the buffalo sauce with the creamy cooling power of the bleu cheese dressing (or ranch, depending on your preference), paired with the soft tang of cream cheese, and finally, topped with that ooey-gooey cheese that makes any dip a success.

New England Patriots v. Dallas Cowboys

photo found http://www.collinstours.ca

One of the reasons I'm so excited to share this recipe is because it was shared with me.  The whole point of this blog, and of DOE (Diaries of Eugene) in general was to encourage a sense of community.  "Hey, I liked this, and rather than keep it to myself to enable a sense of ownership and an air of superiority, I'm going to share it with you because I think you'll like it too."

And with that, I give you our latest Tasty Tuesday: Cheesy Buffalo Chicken Dip.

1 lb boneless, skinless chicken breast
8 oz pkg cream cheese, softened
1/2 cup ranch or bleu cheese dressing
1/2 cup hot sauce or buffalo wing sauce (recommendation: combine 1/4 cup mild and 1/4 cup hot)
8 oz shredded cheddar cheese

1. Boil chicken in water, then simmer or grill until cooked through.  Allow to cool completely.
2. Preheat oven to 350F.  Spread cream cheese evenly over the bottom of a 9x9" baking dish.  Spread dressing evenly over cream cheese, then set dish aside.
3. Shred chicken (I just use a standard cheese grater) and mix with hot sauce, then spread evenly over dressing in dish.
4. Sprinkle cheese evenly over the chicken.  Cover with foil and bake for 30 minutes.  Serve immediately.  This recipe came with the recommendation of using Tostitos Scoops for the choice of chip, to ensure maximum dippage, but the chip is really up to you.

QUESTION OF THE DAY: What's your favorite tailgate/sports party snack?

Tasty Tuesday: Vanilla Chai Ice Cream

Who doesn't love ice cream?  Aside from the lactose intolerant and those who live a vegan lifestyle, of course.  One of the best tasting summer treats has always been homemade ice cream.  When I was younger, my mother would make ice cream sandwiches for the 4th of July.  After our bbq and celebrations were over and the sun had set, we would climb on to the roof of my parents' house (with adult supervision, of course), snuggle on a blanket and watch the fireworks across the bay as we happily noshed on those scrumptious frozen treats.

At the time, my mother had every kitchen gadget known to mankind in the early '90s, so naturally, she had an ice cream maker.  Being the poor and underemployed woman I am, I do not have every kitchen gadget known to mankind in the second decade of the new millennium.  And while this method of ice cream making is a little time consuming, I promise you, it's worth it.  And being the creative ingenue that you all love and adore, I included a couple options to alleviate the time-suck (and cost).

Ingredients

1 star of anise

10 whole cloves

10 whole all spice berries

2 cinnamon sticks

10 whole white peppercorns

2 cardamom pods, opened to seeds

1/4 cup black tea (English Breakfast)

1 cup milk

2 cups of heavy cream (divided in half)

3/4 cup sugar

pinch of salt

6 egg yolks

Directions:

1. Combine 1 cup of milk and spices in a heavy saucepan.  Heat until steamy (NOT BOILING) and hot to touch.  Lower heat to warm.  Cover and let set for 1 hour.

2. Reheat mixture until steamy.  Add tea leaves.  Remove from heat, stir in tea and let steep for 10 minutes.  Use fine mesh strainer to remove tea leaves and spices.  Return milk to saucepan.  Add sugar and heat, stirring until sugar dissolves.

3. WHILE THE TEA IS STEEPING: Prepare the remaining cup of cream over an ice bath.  Pour cream into a medium bowl and set in ice water (LOTS OF ICE) over a larger bowl.  Set mesh strainer on top of both bowls, then set aside.

4. Whisk yolks in medium bowl.  Slowly pour heated milk into eggs, whisking constantly so eggs don't cook.  Scrape back into the saucepan.

5. Return saucepan to stove, stirring constantly over medium heat with a wooden spoon, scraping bottom as you stir, until mix coats spoon (without running), approximately 10 minutes.  Remove from heat immediately and pour through mesh strainer over the ice bath.

6. Pour custard through the strainer from Step 2 and stir into the cold cream.

7. Once initially chilled in the ice bath, chill in the refrigerator for several hours.

8. Move the chilled cream from the ice bath to the freezer and allow to set for 20 minutes.  Scrape crystals from sides to center, beat mix thoroughly then return to freezer.  Allow to set for another 45 minutes, then scrape crystals and beat thoroughly.  Repeat over the course of 4 hours.  By the end, you should have scraped approximately 4-6 times.

The fun part of actually creating the ice cream sandwiches.  When I made them, I used basic chocolate chip cookies, but use your imagination.  Go crazy.  Spoon the ice cream onto the bottom of one cookie, spread it evenly across, top with another cookie.  Make sure you use the flat bottoms of the cookies as the actual sandwich part that will touch the ice cream.  It makes assembly without breakage so much easier.  Something that you'd think would be a no-brainer, but believe it or not, I have had to explain that little detail before.  Wrap thoroughly and tightly in plastic wrap, then freeze overnight.  They should be good to go the next day.  

Then, just unwrap and enjoy.

QUESTIONS OF THE DAY: Have you made any of our Tasty Tuesday recipes?  How did they turn out?  Did you make any creative substitutions?  

Always remember you can submit your own recipes and we will post them to share.  The goal of the Diaries of Eugene is one of community involvement.  Pictures of your creations (both culinary and craft) are welcomed and appreciated.  You will be given proper credit, I promise.

***You can substitute the spices and tea with a couple tablespoons of vanilla chai mix (conveniently available at your local grocery store or coffee shop).***

***If you have an ice cream maker, congratulations, you're better than me and you can skip a ton of this recipe.***

Tasty Tuesday: Baked Donuts

There really is nothing like a good donut on a chilly Sunday morning.  It brings back memories of Dunkin Donuts trips after early soccer games.  Thankfully, I have equally culinary-minded friends who enjoy experimenting and taking delicious concoctions you'd find in a restaurant and making them at home.  

My friend, Kate, is getting married in early October so the gifts have begun pouring in.  Thankfully, most of the stuff she registered for is kitchen-related, so she's itching to try out the new toys.  One such new toy is a donut pan.  

 This pan is from Wilton and the recipe for the donuts came from the insert and label sheet attached to it.

The recipe itself is pretty easy and straightforward.  While I didn't make the donuts myself, I can say from having tried them firsthand, they are DELICIOUS!!  And the options available in terms of toppings are limitless.  Glazed, iced, sprinkles, jelly-filled, sugared...the list goes on.  

BAKED CAKE DONUTS

(Recipe found on the Wilton Donut pan)

Makes 12 regular-sized donuts

2 cups cake flour, sifted

3/4 cup granulated sugar

2 tsp baking powder

1/4 tsp ground nutmeg

1 tsp salt

3/4 cup buttermilk (Kate used low-fat)

2 eggs, lightly beaten

2 tbsp butter, melted

1. Preheat the oven to 425F.  Spray the 6-cavity donut pan with nonstick cooking spray.

2. Sift together the flour, sugar, baking powder, nutmeg, and salt in a large mixing bowl.  Whisk in the buttermilk, eggs, and butter.  Beat until just combined.  

3. Fill each cup until about 2/3 full (we didn't really follow that direction on the first batch, but the only difference it made was we were unable to fill an entire second tray.  The cooking time was about the same).

4. Bake 7-9 minutes or until the top of the donuts spring back when touched. (They may not look done, so make sure you touch them to see if they are, in fact, ready to be taken out of the oven.)

5. Cool in pan for about 4-5 minutes before removing from the pan.  Complete the donuts either with a dusting of powdered sugar, glaze, or cinnamon-sugar topping.  Best served fresh on the same day.

Kate used dark chocolate for the glaze and, I have to say, it was pretty rocking.  The powdered sugar ones were to-die for.  I'm happy to report, it was paired perfectly with a nice steaming hot cappuccino.  That's how my soon-to-be-married friends roll.  They SUPER fancy.

Question of the Day: What would your ideal donut be made of?  How would you top it?

Now What?

Thanks to the growing popularity of Tasty Tuesday (yay! so glad you guys like it!), a serious question has been brought to my attention: what the heck do you do with the leftover ingredients?  The most prominent example is the (exaggeration alert) ten thousand pounds of random yet delicious cheeses used in the Spinach and Artichoke dip.  Since the grocery stores have yet to figure out a way to package and sell smaller quantities of asiago and romano cheese, here are a couple options that might solve your leftover problems (and free up space in your refrigerator for next week's Tasty Tuesday creation).

Above Photo Courtesy of http://mydatinghangovers.com

Leftover Cheese:
Add it in an omelet.  I can speak from personal experience that adding a little asiago cheese to an omelet is one of the best things that has ever happened to me on a Saturday morning.

Make some delicious 'artisan' bread.  Try this recipe for Sun Dried Tomato and Asiago Cheese bread from allrecipes.com:  http://allrecipes.com/recipe/asiago-toasted-cheese-puffs/detail.aspx

Add it to your favorite pasta.  Why is everything always topped with parmesan cheese?  Why not switch it up and mix the parmesan with some asiago and sprinkle that over the carb-riddled delicacy of your choice.  Or you could take it one step further and actually put it in the pasta.  Add a couple handfulls to the ricotta in your lasagna or in a homemade vegetable ravioli.

Make a homemade Fancy Shmancy Mac 'n Cheese.  Melt the cheese with some cream, pour over cooked macaroni.  Spoon into casserole dish, sprinkle bread toppings over it.  Bake for 10-15 minutes at 325-350F.  For an added bonus, you can use the bread you removed from the boule as the topping.  Toast the chunks of bread, then put them through a food processor until you have coarse crumbs no larger than a grain of rice, sprinkle over the top of your macaroni, et voila!

Make a quesadilla.  Two tortillas with some cheese.  Done.  For added flavor, I like spread barbeque sauce on one tortilla.  Sooooo good.

Leftover Spinach Dip
There shouldn't be any.

Leftover Veggies
You've made a veggie tray because you found an awesome dip recipe (ahem: upcoming Tasty Tuesday post? Perhaps) and now you've got four pounds of fresh cut veggies to use up.  Make a stir fry.  Toss the veggies in a skillet with some olive oil and soy sauce, toss in some sesame seeds (and the meat of your choice, if desired).  Let it sautee for a while and boom.  Instant yumminess.

Make a salsa.  Dice up some peppers, throw in a couple tomatoes, add a dash of vinegar and some onions.  Boil so everything simmers and melds together.  Trust me, it's easy and yummy.  You can even get some cheap mason jars at your local hardware store and bottle it up for easy storage.

Healthy snack.  Separate the mixed veggies into smaller portion sizes and bag them up.  You have snacks to last you for a while, so when you're feeling like you want something crunchy, you reach for your pre-packaged veggies rather than the chips.

Leftover Creams
A common problem for me but easily remedied.  Make your own whipped cream.  Add some vanilla (or the flavoring of your choice) and some sugar.  Using your electric mixer on high speed, whip the cream until soft peaks form.  Nothing says light and satisfying dessert like fresh berries and homemade whipped cream.   **Soft peaks means when you turn the mixer off and raise the beaters out of the cream, the cream will follow upwards and maintain it's shape.**

Above photo courtesy of www.about.com (direct link here)

Add the cream to tomato soup and it instantly becomes a bisque.  It makes it creamier and, quite frankly, just plan yummier.  You can use the cream as a base to tons of soup recipes.  

Make your own butter.  No, I'm not kidding and yes it's incredibly easy.  Put two cups of heavy cream and 1/4 tsp of salt (optional, it adds flavor but it's not vital) into a blender or food processor.  Let the cream "churn" for 10 minutes or until it starts to separate.  Pour out the liquid, then press the butter into a container with the back of a spoon to push out even more liquid.  If you're feeling fancy, you can add a little bit of honey before you pack it into the container.  Stir well, then pack as normal.  You've just made honeybutter, which tastes great on an english muffin or a biscuit.

The options for leftovers are endless.  It's just about using your imagination.  If a recipe you try doesn't come out well, don't just shove it off and never try it again.  Think about what you didn't like and what you could change to make it more to your tastes.  That's the fun part of cooking: everything is an experiment.  

Question of the Day:  What's your favorite leftover recipe?

Tasty Tuesday: The Best Cheesecake You'll Ever Eat

Despite my love of making them, I've never really been a big fan of cake.  While I enjoy the creativity involved of making and enhancing flavors beyond basic chocolate and rudimentary vanilla, the fun stops there.  Cheesecake, however, has always been the dessert that I go to when my tastebuds need some happiness.  The variations are endless (Turtle cheesecake is a delight, as long as you don't have any sort of nut allergy).  There's one restaurant in town that serves a Vanilla Bean cheesecake that, no matter how full I am, it always makes its way into my meal choice.  But even that one, on its best day, pales in comparison to the cheesecake my mother makes.

One day I asked my mother where she got the amazing recipe and she said it was a wedding present.  Before she and my father got married, someone gave her the Moosewood Cookbook.  I'm sure 30+ years ago, it was in much better shape, but even without the cover or binding, even with the butter and oil stains, the dried dough particles marring random pages and forming a primitive adhesive, that book is her go-to bible for all things culinary.

And with that, I share THE Best Cheesecake You'll Ever Eat:

Crust

Crumbs from 16 graham crackers

1/2 stick butter

1 tbsp honey

1 tbsp flour

Filling

16 oz cream cheese

1/3 cup sugar

4 eggs

1 tsp vanilla

1 lemon (juice and grated rind)

Topping:

1 pint sour cream

1/2 cup sugar

1 tsp vanilla

1. Preheat oven to 375F.  Mush up graham cracker crumbs, butter, honey, and flour with fingers and press firmly into bottom of spring form pan.

2. Blend the cream cheese, 1/3 cup sugar, eggs, 1 tsp vanilla, and lemon until smooth and creamy.  Pour on top of crust and bake for 25 minutes.  Allow to cool completely.

3. Blend sour cream, 1/2 cup sugar, and 1 tsp vanilla.  Pour on top of cooled filling and bake for 5-8 minutes.

4. Cheesecake must set in refrigerator for AT LEAST 12 hours before it will be firm enough to slice well.  If you get impatient and cut before it is completely set, the top will be runny.

**Disclaimer: neither Eugene nor her mother came up with this recipe.  It came direct from the Moosewood Cookbook, available for sale here and other retailers.**