Holy cow this year has been going by fast! We are already at the end of our 6 month rotation with chef Curtis Stone. His cookbooks and recipes have been a real winner in our home so I know we will continue to share many of his recipes. This one below didn't go exactly as planned but it was good. And cheesy. I think cheesy is a very good thing when it comes to recipes.
So......to start with I don't always follow recipes. They are more like guidelines and I adapt per our taste and sometimes, ingredients on hand. I happened to have Manicotti shells in the pantry. Well, that's similar, right? So I proceeded to make my mixture of yummy spinach and ricotta and planned to stuff the cooked shells.
The texture of a cooked Manicotti shell is a challenge to hold. It's wiggly and uncooperative and the ooey mixture of spinachy-cheese is half in and half dripping off off the sides as I try to fill a shell.
Comical actually, my hands were covered in the filling before I was done.
I did manage to get a good tray of these babies ready for dinner and they were very good. We'll miss you headlining at I ♥ Cooking Club, Curtis, but we will definitely keep you i the kitchen.
Check out I ♥ Cooking Club and see what others served up for Curtis Stone's last week as head chef.
This is a post about the newly acquired Instant Pot and one of the meals my husband has made with this device (recipe follows). I'd also...
For Christmas Gregg and Barb subscribed me to Cook's Illustrated , a detailed foodie magazine with recipes, but also includes product re...
I don’t know what went on here but…………this loaf of Italian was light and airy, much like Angelfood cake, and the texture did not rock my wor...