Cindy's Recipes and Writings

Spinach Pesto with Ravioli and Zucchini

Posted on March 30, 2012 by Cindy Kerschner

Spinach Pesto with Zucchini Ribbons
Spinach pesto is a nice change from basil. Add toasted pinenuts for a more traditional taste.
2 large cloves garlic
3 cups baby spinach
3/4 cup Parmesan cheese, grated
1/4 cup olive oil
Salt and pepper, to taste
2 large zucchini, ribbon cut
1/4 cup roasted red peppers, chopped
2 Tablespoons olive oil for frying
1 12-ounce bag frozen ravioli or tortellini
Cook pasta according to package directions. While you’re waiting for the water to boil, make the pesto and zucchini. Quick and easy!
To make pesto chop garlic and spinach together in a food processor until finely chopped. Add Parmesan and mix. Add 1/4 cup oil 1 Tablespoon at a time to the pesto with the machine running until it makes a smooth paste consistency. Set aside.
In a large fry pan, add 2 Tablespoons oil and zucchini. Sautee over medium heat until soft but not mushy. Add peppers and pesto. Gently stir until heated through. Add ravioli. Stir and serve!

Posted in casserole, daily special, everyday, fasy and easy, healthy, herbs, main dish, pasta, pesto, quick and easy, ravioli, spinach, vegetarian, zucchini | Tagged condiments, daily special, everyday, farm, farms, fresh ingrediets, herbs, main dish, olive oil, pasta, pesto, spinach, zucchini | 4 Comments

Freshly Pressed Waffle Sandwiches

Posted on March 25, 2012 by Cindy Kerschner

I was writing a query for a magazine call on other uses for those appliances gathering dust in your kitchen, when I spied my waffle iron. I dusted it off (only kidding) and tried some sandwich combos. Four minutes later, I had warm and gooey PB&J on 12 grain bread. Yumm! Next I tried Fresh Mozzarella, basil and tomato, which was equally good. Okay, maybe smoked turkey, provolone and roasted red peppers are more your style? Anyway, give your waffle iron a new purpose and save the money you were going to spend on that panini press. One less thing to dust!

Posted in appliances, brunch, daily special, everyday, fasy and easy, food, humor, lunch, sandwich | Tagged brunch, everyday, humor, lunch, pb&j, sandwich, waffle | 1 Comment

Tangy Shrimp in Mustard Horseradish Sauce

Posted on March 23, 2012 by Cindy Kerschner

I love shrimp. I drooled when Bubba and Forrest Gump recited all the shrimp dishes they knew. So naturally, I developed this recipe as just another way to enjoy shrimp. I bet if try it, you’ll agree.
Enjoy! Cindy

Tangy Shrimp in Honey Mustard Horsey Sauce
1 lb shrimp peeled and deveined
1/4 cup olive oil
3 Tablespoons honey
1 Tablespoon whole grain Dijon or Creole mustard
1 Tablespoon Horseradish
1 Tablespoon orange juice
1 Tablespoon Parsley
1 tsp orange zest
Preheat oven to 350. Arrange shrimp in a single layer in a baking dish. Mix remaining ingredients in a separate bowl and pour over shrimp. Toss to coat. Bake uncovered for 5 minutes, flip shrimp and cook until pink and opaque.
Serve immediately or chill and toss with mixed greens and your favorite salad condiments.

Posted in daily special, everyday, fasy and easy, healthy, main dish, quick and easy, seafood, shrimp, What's For Dinner? | Tagged daily special, main dish, mustard, seafood, shrimp, tangy | 3 Comments

Tilapia with Fresh Cilantro Lime Tomato Salsa (with Brown Rice with Spinach and Parm)

Posted on March 22, 2012 by Cindy Kerschner

Fresh Salsa adds a kick to this tilapia! Pictured here with Brown Rice with Spinach and Parmesan Cheese. Serve with a salad and enjoy!
Tilapia with Fresh Cilantro Lime Tomato Salsa
4 Tilapia filets
1 medium tomato, diced
1/4 cup red onion, diced
1/4 cup fresh cilantro, chopped
Juice and zest of 1 lime
Salt to taste
1 small jalapeno, seeded and diced (optional)
Cooking spray
Preheat oven to 350. Spray baking dish with cooking oil. Place tilapia in dish and lightly spray the top of the fish (this helps keep it moist). Salt and pepper to taste. Cover with foil and bake for 15 to 20 minutes or until fish is white and flaky.
While fish is cooking, make salsa by combining remaining ingredients. You can use salsa immediately or make a day ahead to deepen flavors.
Remove fish and transfer to plate. Spoon salsa over fish and serve.

Brown Rice with Spinach and Parmesan Cheese
2 cups vegetable broth or bouillon
1 cup brown rice
1 cup spinach
1/4 cup Parmesan cheese
Bring broth to a boil. Add rice, cover and reduce heat to low. Simmer for 30 minutes. Add spinach and cook an additional 15 minutes or until rice is tender. Remove from heat and add cheese. Serve.