Heather's Florida Kitchen

Seasonally inspired easy recipes for the home cook.
Three Cheese Veggie and Beef Calzone

Three Cheese Veggie and Beef Calzone

Three Cheese Veggie and Beef Calzone (Photo courtesy DairyGood.org)

Three Cheese Veggie and Beef Calzone (Photo courtesy DairyGood.org)

Three Cheese Veggie and Beef Calzone is a great find from DairyGood.org. Oozing with Fresh From Florida flavor, the calzones are comfort food at its best. You can sub deli turkey or chicken for the beef or go all veggie.

Three Cheese Veggie and Beef Calzone
Yield: 6 servings

1 teaspoon olive or vegetable oil
1/2 cup thinly sliced red onion
1 cup sliced button mushrooms
1/4 teaspoon red pepper flakes (optional)
2 cups baby spinach leaves
1 pound frozen pizza dough, thawed
1/4 cup sun-dried tomatoes, drained
6 slices (6 ounces) deli roast beef
3 slices provolone cheese
1/2 cup (2 ounces) reduced-fat shredded mozzarella cheese
1 (4-ounce) jar roasted red peppers, drained
4 tablespoons freshly grated Parmesan cheese

1. Heat oil in a nonstick skillet over medium-high heat. Stir in the onions and mushrooms; cook 5 minutes or until softened and lightly browned at edges. Stir in the spinach and red pepper flakes. Remove skillet from heat and set aside.
2. In a blender, add the 1/4 cup sun-dried tomatoes and puree until smooth; set aside.
3. Preheat oven to 350F.
4. On a lightly floured work surface, cut dough into 6 equal pieces. With a rolling pin, roll each piece into a 6-inch diameter. Spread 1 teaspoon of the sun-dried tomato paste over 1 dough circle. Place 1 slice of beef in center. Top with half of a provolone slice, some of the mozzarella, some of the vegetable mixture, a piece of the roasted red pepper and Parmesan cheese. Fold circle of dough in half and press with fork to seal edges.
5. Place calzones on a large foil-lined baking sheet that has been sprayed with cooking spray. Repeat with remaining dough and ingredients. Bake about 30 minutes or until evenly browned and heated through. Serve hot or warm.
Source: Dairygood.org

Mushroom and Kale Pesto Pasta with Toasted Hazelnuts

Mushroom and Kale Pesto Pasta with Toasted Hazelnuts

Mushroom and Kale Pesto Pasta with Toasted Hazelnuts (Photo courtesy PastaFits.org)

Mushroom and Kale Pesto Pasta with Toasted Hazelnuts (Photo courtesy PastaFits.org)

Mushroom and Kale Pesto Pasta with Toasted Hazelnuts is from PastaFits.org. A medley of mushrooms, kale pesto and whole-wheat pasta, this earthy and flavorful pasta dish is a nutritional powerhouse.

Mushroom and Kale Pesto Pasta with Toasted Hazelnuts
Yield: 4 servings

2 cups packed chopped kale, stems removed
3 tablespoons extra-virgin olive oil, divided
2 tablespoons fresh lemon juice
1/3 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
Freshly ground black pepper to taste
4 ounces whole-wheat linguini
8 ounces thinly sliced mixed mushrooms
Coarse salt to taste
1/4 cup chopped toasted hazelnuts

1. In a food processor, combine kale, 2 tablespoons olive oil, 3 tablespoons water, lemon juice, 2 tablespoons Parmesan cheese, garlic and pepper; purée until smooth. Set aside.
2. Cook pasta according to package directions. Drain and reserve 1/3 cup cooking liquid.
3. Heat remaining oil in large skillet set over medium-high heat; add mushrooms and season with salt. Cook, stirring often, for 5 to 8 minutes or until golden brown and tender. Add pasta, reserved cooking liquid and kale pesto to skillet; toss until well coated.
4. Top with hazelnuts and remaining cheese.
SOURCE: A Pasta Fits original recipe.

Harissa-Spiced Radish and Carrot Lentil Salad

Harissa-Spiced Radish and Carrot Lentil Salad

Harissa-Spiced Radish and Carrot Lentil Salad (Photo courtesy dudafresh.com and Duda Farm Fresh Foods)

Harissa-Spiced Radish and Carrot Lentil Salad (Photo courtesy dudafresh.com and Duda Farm Fresh Foods)

Harissa-Spiced Radish and Carrot Lentil Salad is recipe I found at www.dudafresh.com, the new, spiffed-up website for Duda Farm Fresh Foods. Duda has been growing fresh fruits and vegetables for nearly 100 years. At the improved website you can learn more about the importance of this Central Florida-based company and find amazing recipes that showcase their products. Check it out today. Harissa is a fiery North African chili paste flavored with cumin and coriander. You can find it in the international aisle in your grocery store, specialty food shops or it can be ordered online. Serve this salad with warm pita bread if desired.

Harissa-Spiced Radish and Carrot Lentil Salad
Yield: 2 servings

1 package Dandy Ready To Eat Radishes, halved
2 carrots, chopped
3 tablespoons olive oil, divided
1 teaspoon prepared harissa paste
Coarse salt and freshly ground pepper to taste
1 (19-ounce) can lentils, drained and rinsed
4 stalks Dandy celery, with leaves, chopped
1/2 small red onion, thinly sliced
3 tablespoons finely chopped fresh parsley, divided
2 teaspoons finely chopped fresh dill
3 tablespoons fresh lemon juice
2 tablespoons tahini paste
2 tablespoons water
1 clove garlic, minced
1/4 teaspoon paprika
1/3 cup crumbled feta cheese

1. Preheat oven to 425F.
2. Toss together radishes, carrots, 2 tablespoons olive oil, harissa paste and half each salt and pepper. Arrange in single layer on parchment paper–lined baking sheet; bake for 25 to 30 minutes or until tender. Let cool to room temperature.
3. Toss together roasted vegetables, lentils, celery, red onion, dill and 2 tablespoons parsley. Arrange in serving dish.
4. Whisk together lemon juice, tahini paste and 2 tablespoons water until smooth. Whisk in remaining oil, garlic, paprika and season with salt and pepper to taste. Drizzle over salad. Sprinkle feta and remaining parsley over salad.
SOURCE:

Mushroom Pizza Rolls

Mushroom Pizza Rolls

Mushroom Pizza Rolls (Photo courtesy Mushroom Council and MushroomInfo.com)

Mushroom Pizza Rolls (Photo courtesy Mushroom Council and MushroomInfo.com)

Mushroom Pizza Rolls is a from-scratch treat developed for the Mushroom Council. The rolls can add a savory option to brunch, serve as a slumber party snack or be paired with a salad for a meal. Be sure to add some extra warmed pizza sauce on the side for dipping.

Mushroom Pizza Rolls
Yield: 12 servings

3/4 cup water, warmed to 110F-115F
2 teaspoons dry active yeast
2 teaspoons honey
2 1/2 cups all-purpose flour
2 tablespoons finely diced white button mushrooms
1 teaspoon chopped parsley
1 teaspoon fine sea salt
1/2 teaspoon garlic powder
5 to 6 tablespoons water
Olive oil to coat bowl
1/3 cup pizza sauce
1 cup shredded mozzarella cheese
1 cup thinly sliced white button mushrooms
Olive oil to brush rolls, optional
Pizza sauce for serving

1. Stir yeast and honey into warmed water. Let sit undisturbed until yeast blooms (begins to foam and expand at the top), about 5 minutes.
2. Place flour in bowl of an electric mixer fitted with dough hook attachment and stir in mushrooms and parsley. With mixer on low, pour in bloomed yeast and liquid. Continue to mix on medium, adding salt and garlic powder. Gradually add water, 1 tablespoon at a time, until dough forms and creates a ball in the center of the mixer. It should be soft and pliable enough to handle, but not too sticky. Continue to mix for 2 minutes.
3. Turn dough out onto floured surface and knead for 5 more minutes, until smooth and elastic. Roll into a ball. Coat sides of a large bowl with olive oil. Place dough in bowl, cover with a clean dish towel and let sit in a draft-free place until doubled in size, about one hour.
4. Once dough has risen, punch it down and roll it out on a floured surface to approximately a 16-by-10-inch rectangle. Spread pizza sauce over dough, sprinkle with cheese, then top with sliced mushrooms. Working from one long side, roll dough up into a log and tuck in each end. Using a serrated knife, cut log into 12 rolls.
5. Spray 9-by-13-inch baking dish with non-stick cooking spray. Place rolls cut side up in pan. Let rise for 20 minutes. Preheat oven to 400F.
6. Bake rolls 24 to 25 minutes, until browned and baked through the center. Brush warm rolls with olive oil, if desired. Serve warm with pizza sauce for dipping.
SOURCE: Mushroom Council and MushroomInfo.com

Morning Mix recipe: Make-Ahead Cheesy Turkey Chili Bake

Morning Mix recipe: Make-Ahead Cheesy Turkey Chili Bake

Make-Ahead Cheesy Turkey Chili Bake (Photo courtesy Pillsbury.com and the General Mills Co.)

Make-Ahead Cheesy Turkey Chili Bake (Photo courtesy Pillsbury.com and the General Mills Co.)

Make-Ahead Cheesy Turkey Chili Bake is my Morning Mix recipe of the week. Developed in the General Mills test kitchens, the recipe is very versatile. Make it with ground turkey, beef or a meatloaf mix. Also, shredded rotisserie or leftover baked chicken saves stovetop prep time. You can find more recipes curated exclusively for WOMX Mix 105.1’s website.

Make-Ahead Cheesy Turkey Chili Bake
Yield: 8 servings

1 1/4 pounds ground turkey
1 (1-ounce) package Old El Paso taco seasoning mix
2 (19-ounce) cans Progresso cannellini beans, drained, rinsed
1 (4.5-ounce) can Old El Paso green chilies, undrained
1 (11-ounce) can white shoepeg corn
1 (16-ounce) jar Old El Paso Thick ‘n Chunky salsa
2 cups shredded Mexican four-cheese blend
4 cups cooked brown rice (optional)
Toppings (optional):
Freshly chopped cilantro
Sliced green onions
Sour cream or Greek yogurt
Salsa
Guacamole

1. Heat oven to 350F. Spray a 13-by-9-inch (3-quart) baking dish with cooking spray.
2. In a 12-inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
3. Bake 40 to 45 minutes or until instant-read thermometer inserted in center of casserole reads 165F. If desired, serve over rice with favorite chili toppings: cilantro, green onions, sour cream, yogurt, salsa, guacamole.

Recipe notes:

  • To freeze, spray 2 (8-inch) disposable foil cake pans with cooking spray. After covering pans with sprayed foil, place pans in gallon-size sealable freezer plastic bags, or wrap in double layer of plastic wrap. Label and freeze. To bake: Thaw overnight in refrigerator. Heat oven to 350F. Remove from plastic, and place foil-covered pans on cookie sheet. Bake 40 to 50 minutes. If baking from frozen, bake 1 1/4 to 1 1/2 hours.
  • Spicy tomatillo salsa makes a nice substitute for the Thick ‘n Chunky salsa, if you can take the heat.
  • Shave off prep time by using 2 cups shredded deli rotisserie chicken in place of the ground turkey.

SOURCE: Pillsbury.com and the General Mills Co.

Creamy Spaghetti Squash with Ricotta and Spinach

Creamy Spaghetti Squash with Ricotta and Spinach

Creamy Spaghetti Squash with Ricotta and Spinach (Photo courtesy Weight Watchers International)

Creamy Spaghetti Squash with Ricotta and Spinach (Photo courtesy Weight Watchers International)

Creamy Spaghetti Squash with Ricotta and Spinach is just one of the recipes I am enjoying on my Weight Watchers journey. I signed up January 6 online and have embraced accountability for what I eat without giving up much. I simply make thoughtful choices. This is not a quickie transformation just a slow, progressive route to living better. The only modification is made to this recipe is subbing out “1 tsp table salt” and “1/2 tsp black pepper, freshly ground (or to taste)” with coarse salt and freshly ground black pepper to taste. For those who also count WW points. A cup of this dish is four points.

Creamy Spaghetti Squash with Ricotta and Spinach
Yield: 8 (1-cup) servings

3 1/2 pound uncooked spaghetti squash, halved lengthwise and seeded
1 teaspoon extra-virgin olive oil
1 small uncooked onion, finely chopped
2 cups grape tomatoes, halved
2 large cloves garlic, chopped
6 ounces fresh baby spinach, about 6 cups
15 ounces part-skim ricotta cheese
1/2 cup, shredded part-skim mozzarella cheese, divided
3 tablespoons grated Parmesan cheese, divided
1/4 cup freshly chopped basil
Coarse salt and freshly ground black pepper to taste

1. Preheat oven to 400F.
2. Put squash halves on microwave safe plate, cut- side down; microwave on HIGH until tender and squash can easily be scooped out with a fork, 10-12 minutes.
3. Meanwhile, heat oil in a large nonstick skillet over medium-high heat; cook onion, stirring occasionally, until golden and tender, 5 minutes. Stir in tomatoes and garlic; cook, stirring frequently, until tomatoes start to soften, 3 minutes.
Add spinach; cook, stirring, just until wilted, 1 minute. Remove from heat.
4. Scoop “spaghetti” strands into skillet; toss to coat. Stir in ricotta, 1/4 cup mozzarella, 2 tablespoons Parmesan, basil, salt and pepper. Transfer to a 2- to 3-quart baking dish; sprinkle with remaining mozzarella and Parmesan.
5. Bake until bubbly around edges and top is lightly golden, 15-20 minutes.
SOURCE: Weight Watchers

Greek Pasta Salad

Greek Pasta Salad

Greek Pasta Salad (Photo courtesy PastaFits.org)

Greek Pasta Salad (Photo courtesy PastaFits.org)

Greek Pasta Salad is just the dish you need for National Pasta Day. Cavatappi, or “corkscrew,” pasta is the pasta shape used in the recipe. The tight spiral locks-in flavor and latches on to chopped ingredients. The dish is a good choice for lunch, picnics, barbecues or potlucks. Enjoy it as is or add grilled chicken, fish, or pork tenderloin to amp up the protein.

Greek Pasta Salad
Yield: 8 servings

4 ounces cavatappi pasta
3 tablespoons olive oil
2 tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon Dijon mustard
1 teaspoon dried oregano
1/2 teaspoon honey
1/4 teaspoon each: salt and pepper
3 tablespoons freshly chopped parsley
1 cup chopped cucumber
1 cup chopped tomato
1/2 cup. chopped red bell pepper
1/4 cup finely chopped red onion
1/4 cup pitted and chopped kalamata olives
1/4 cup finely crumbled feta cheese
4 cups chopped or torn red leaf lettuce

1. Cook cavatappi according to package directions. Drain and let cool completely.
2. Meanwhile, in large bowl, whisk together olive oil, vinegar, garlic, mustard, oregano, honey, salt and pepper until combined. Stir in parsley.
3. Add cucumber, tomato, red pepper, onion, olives and feta to bowl; add pasta and toss well. Let stand for at least 10 minutes. Just before serving, toss with lettuce.
SOURCE: PastaFits.org

Everybody’s Favorite Chocolate Cake

Everybody’s Favorite Chocolate Cake

Everybody's Favorite Chocolate Cake (Photo courtesy The White Lily Foods Co.)

Everybody’s Favorite Chocolate Cake (Photo courtesy The White Lily Foods Co.)

Everybody’s Favorite Chocolate Cake from WhiteLily.com celebrates CakeFair, which opened today at the Orange County Convention Center in Orlando. Every variety of flour has unique qualities, and is specially made for baking different types of dishes. All-purpose flour is extremely versatile, and can be used for most baked goods, including cakes, cookies, pie crusts, pancakes, brownies, muffins, scones, and more. For a mocha frosting follow the instructions substituting 1 teaspoon instant coffee crystals dissolved in 1 tablespoon hot water for 1 tablespoon of the milk.

Everybody’s Favorite Chocolate Cake
Yield: 10-12 servings

Pillsbury Baking Spray with Flour
2 cups White Lily Enriched Bleached All-Purpose Flour
2 cups sugar
1/2 cup unsweetened Dutch cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup Crisco Pure Vegetable Oil
1/2 cup buttermilk
2 large eggs, lightly beaten
2 teaspoons pure vanilla extract
1 cup boiling water
Chocolate frosting:
2 (1-ounce) squares unsweetened chocolate
3 cups powdered sugar
1/2 teaspoon salt
1/2 cup Crisco Butter Flavor All-Vegetable Shortening or 1/2 cup Crisco Baking Sticks Butter Flavor All-Vegetable Shortening
1 teaspoon pure vanilla extract
5 to 6 tablespoons whole milk

1. Heat oven to 350F. Coat three 8-inch or two 9-inch pans, or a 13-by-9-by-2-inch pan with flour nonstick cooking spray.
2. Combine flour, sugar, cocoa powder, baking soda and salt in large bowl. Add oil, buttermilk, eggs and vanilla. Beat two minutes at medium speed. Stir in boiling water until blended (batter will be thin). Pour batter evenly into prepared pans.
3. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan. Cool completely on wire rack.
4. For the frosting, place chocolate in small microwave-safe bowl. Microwave on high 1 to 2 minutes, stirring occasionally until smooth. Combine powdered sugar, salt, melted chocolate, shortening and vanilla in mixing bowl. Slowly blend in milk to desired consistency. Beat on high 3 to 5 minutes or until smooth and creamy.
Source: WhiteLily.com

Morning Mix recipe: Cheddary Chicken Bones

Morning Mix recipe: Cheddary Chicken Bones

Cheddary Chicken Bones (Photo courtesy Florida Dairy Farmers)

Cheddary Chicken Bones (Photo courtesy Florida Dairy Farmers)

Cheddary Chicken Bones is my Morning Mix recipe of the week. Add these drumsticks to your Halloween party recipe file or quick kid-friendly meals. For more Halloween treats that don’t come wrapped in a plastic wrapper check out DairyGood.org. Every Thursday, you can find more recipes curated exclusively for WOMX Mix 105.1’s website.

Cheddary Chicken Bones
Yield: 2 to 4 servings

4 chicken legs
1 cup crisp rice cereal
1/2 cup grated cheddar cheese
3 tablespoons unsalted butter, melted
Coarse salt and pepper to taste
1 large egg
1/4 cup milk
1/2 cup all-purpose flour

1. Pre-heat the oven to 375F. Line a rimmed baking pan with foil and spray surface with cooking spray.
2. In a bowl, combine the milk, butter and egg, set aside.
3. In another bowl combine the rice cereal and cheese, set aside.
4. Season chicken with salt and pepper, dip in flour, then egg-milk mixture and finally in the cheese/rice cereal mixture. Place each leg on the prepared baking pan. Wrap a small piece of foil around the end of each leg.
5. Bake for 25-30 minutes, turning once. Chicken is done when the juices are no longer pink. Let chicken rest on pan, uncovered, for 5-7 minutes before serving.
SOURCE: Florida Dairy Farmers

Grilled Pork Chops with Basil-Garlic Rub

Grilled Pork Chops with Basil-Garlic Rub

Grilled Pork Chops with Basil-Garlic Rub (photo courtesy National Pork Board and PorkBeInspired.com)

Grilled Pork Chops with Basil-Garlic Rub (photo courtesy National Pork Board and PorkBeInspired.com)

Add Grilled Pork Chops with Basil-Garlic Rub to your weekend entertaining file. Pork chops are the most popular cut from the pork loin, which is the strip of meat that runs from the pig’s hip to shoulder. Depending on where they originate, pork chops can be found under a variety of names, including loin, rib or ribeye, sirloin, top loin and blade chops. Serve these chops with fresh mozzarella or burrata cheese and thick slices of ripe tomatoes on a bed of arugula leaves. Lightly drizzle with aged balsamic vinegar and extra-virgin olive oil. Or, make extra basil-garlic rub to dress the salad as well. The recipe is from the National Pork Board and PorkBeInspired.com.

Grilled Pork Chops with Basil-Garlic Rub
Yield: 4 servings

4 bone-in ribeye (rib) pork chops, 3/4-inch thick
Basil-garlic rub:
2 cloves garlic, peeled
1 cup packed fresh basil leaves
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon coarse salt
1/2 teaspoon freshly ground black pepper

1. With a food processor or blender running, drop garlic in to mince. Stop, add fresh basil, and process until chopped. Add lemon juice, oil, salt, and pepper and process to make thin wet rub. Spread both sides of pork chops with basil mixture. Let stand 15 to 30 minutes.
2. Prepare a medium-hot fire in grill. Brush the grate clean and oil the grate. Grill chops, over direct heat, turning once, to medium rare doneness, 5 to 6 minutes per side, or until the internal temperature reaches 145F, followed by a 3-minute rest time.
Recipe note: Top the chops with shavings of Parmesan cheese (shave from a wedge of cheese with a vegetable peeler) and toasted pine nuts, if desired.
SOURCE: National Pork Board and PorkBeInspired.com