Do you ever get bored of cooking the same old recipies time and time again? I do!! That is why I love watching the Food Network. This recipe comes from the show Richardo and Friends. I catch him in the mornings just before I have to go to work. I have tried several of his recipies, but this will be a new one tonight. I am sure this will be an excellent dish and I know I will love it because I am sure somewhere down the line I am half Italian!!

Spinach Polpetti & Tomato Sauce

Ingrediants

Tomato Sauce

• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1/4 cup olive oil
• 1 can crushed plum tomatoes
• Salt and pepper

Polpetti

• 1/2 Pound fresh spinach
• 1 clove garlic, halved
• 2 tablespoons olive oil
• 1 Pound ricotta
• 1/2 cup grated Parmigiano-Reggiano
• 2 eggs
• 3/4 cup flour
• Parmigiano-Reggiano shavings
• Fresh basil leaves to taste

Directions:

Tomato Sauce

1. In a saucepan over medium heat, soften the onion and garlic in the olive oil. Add the tomatoes. Bring to a boil, reduce the heat and simmer for about 10 minutes. Season with salt and pepper. Keep warm.

Polpetti

1. In a large skillet or wok over medium-high heat, wilt the spinach in the oil. Transfer to a sieve, drain well and let cool.
2. In a food processor, purée the spinach, garlic, ricotta, grated Parmigiano-Reggiano and eggs. Add the flour and pulse to combine. Season with salt and pepper.
3. Using two tablespoons, shape about 30 ml (2 tablespoons) dough into an oval dumpling. Repeat until all the dough is used up. Drop the dumplings, about 10 at a time, into salted simmering water. Cook for 5 or 6 minutes. Drain and coat lightly with oil. Transfer to a plate and keep warm.
4. Transfer the sauce to a large, shallow serving bowl. Set the dumplings on the sauce. Garnish with Parmigiano-Reggiano shavings and basil leaves. Season with pepper. Serve family-style.

Recipe adapted from: Ricardo

Turned out wonderful!! Will definetly make this again…

I love making these cookies! They are so simple and the aroma of cinnamon that fills your kitchen is incredible!! They definitely don’t last long so I usually make a double batch.

Snickerdoodles

Ingredients:
2 1/4 cups  unbleached all-purpose flour
2 tsp. cream of tartar
1 tsp. baking soda
1/2 tsp. salt
12 tbsp. unsalted butter, softened but still cool
1/4 cup vegetable shortening
1 1/2 cups granulated sugar, plus 3 tbsp. for rolling dough
2 large eggs
1 tbsp. ground cinnamon, for rolling dough

Preheat the oven to 400 degrees F.  Line baking sheets with parchment paper.  In a medium bowl, whisk together the flour, cream of tartar, baking soda and salt; set aside.  In a separate bowl cream together the butter, shortening and 1 1/2 cups sugar on medium speed until well combined.  Scrape down the sides of the bowl, add the eggs, and beat again until combined.  Add in the dry ingredients and beat at low speed until just combined.

In a small, shallow bowl, combine the 3 tablespoons sugar and the cinnamon for rolling the dough.  Roll the dough into 1 1/2-inch balls.  Roll the balls in the cinnamon sugar mixture and place them on the prepared baking sheets, about 2 inches apart.   

Bake 10-15 minutes.