Pasta with Tomatoes, Spinach, and Goat Cheese

Pasta with Tomatoes, Spinach, and Goat Cheese
By: Rosanna adapted from Williams-Sonoma

High in Protein- Low in Cholesterol

Kosher salt
¾ lb fusilli or ziti pasta (twirly kind)
2 cups (2oz) loosely packed spinach leaves
1 Tablespoon extra-virgin olive oil
2 cups grape or cherry tomatoes, stems removed
3 garlic cloves, minced
½ cup (2oz) crumbled fresh goat cheese
Freshly ground pepper

Bring a large pot ¾ full of water to a boil. Add 1 Tablespoon salt and the pasta and cook according to package directions until al dente. Drain the pasta, reserving about ¼ cup of the cooking water, and place the pasta in a warmed serving bowl. Mix in the arugula and keep warm.

Just before the pasta is ready, in a large frying pan over medium-high heat, warm the olive oil. Add the tomatoes and, holding the pan handle, roll the tomatoes around by jerking the pan toward you, then pushing it away. While the tomatoes cook, sprinkle on the garlic. Keep the tomatoes moving until their skins crack, 1-3 minutes. Remove from heat and season with ½ teaspoon salt. Spoon the tomatoes over the pasta.

Dollop the goat cheese, 1 Tablespoon at a time, on top of the tomatoes. Using a large fork and spoon, toss to combine, adding 1-2 Tablespoons, or more, of the cooking water if the pasta seems dry. Season with pepper and serve.

Makes 4 servings.

Chocolate Peanut Butter Chip Glazed Fudge

Chocolate Peanut Butter Chip Glazed Fudge
By: Rosanna adapted from Easy Baking Hershey’s Cocoa

3 cups (1 ½ packages, 12 oz each) semi-sweet chocolate chips
1 can (14oz) sweetened condensed milk (not evaporated milk)
Dash salt
1 2/3 cups (10oz package) Reese’s Peanut Butter Chips, divided
1 teaspoon vanilla
½ cup heavy whipping cream

Line 8x8 glass square pan with a piece of parchment paper (let extra hang off of sides of pan).

Melt chocolate chips with sweetened condensed milk and dash of salt in heavy saucepan over LOW heat (*note: this step takes a bit; be patient. Let the heat remain at LOW so you don’t burn the chocolate. Put some “elbow grease” into it because it’s hard to stir!*).

Remove from heat, stir in 2/3 cup peanut butter chips (they won’t completely melt and that’s what you want!) and the vanilla. Spread evenly into prepared pan.

Melt remaining 1 cup peanut butter chips with ½ cup whipping cream in a small saucepan on low heat. Stir until thick and smooth (not as hard to stir as the fudge part!). Spread over fudge.

Refrigerate for at least 2 hours, or until firm. Turn fudge onto cutting board; peel off paper and cut into squares. Cut pieces of wax paper into squares. Wrap each square of fudge in its own wax paper. Store covered in refrigerator.

Makes 2lb (about 40 squares)

“4 Stars…this is my first fudge recipe and it turned out really good! Yummy~”

Bacon, Avocado and Tomato Sandwich

Bacon, Avocado and Tomato Sandwich
By: Rosanna

4 slices of French bread

6 slices of bacon, cooked
1 tomato, sliced thinly
1 avocado, sliced
1 egg white, or 1 whole egg, cooked to your liking
4 Fresh round mozzarella slices with balsamic vinegar drizzled on top
1 dill pickle, sliced

Mayonnaise
Mustard

Line baking sheet with foil. Lightly butter both sides of French bread slices. Place baking sheet in oven on top rack, closest to broiler, and broil on “3” just until crisp (doesn’t take long. Don’t leave its site, and consider keeping oven door cracked as a reminder!), about 1-2 minutes. Turn bread slices over, put back under broiler until other side is crisp, maybe another minute or so. Remove from oven.

Layer BLT: Place 3 slices of bacon, 2 slices of tomato, 3 slices of avocado, 2 slices of pickle, 2 round mozzarella slices and prepared egg on one slice of bread. Lightly spread mayonnaise and mustard on remaining slice of bread and top BLT. Serve immediately.

Serves 2 sandwiches (can be cut in half)