Thursday, March 29, 2012

Make Ahead Chicken & Black Bean Enchiladas

So good....

Being a busy mom I'm always looking for ways to "assist" in regards to family dinners, especially during the weekday's.
The dish fits the bill PERFECTLY!!
You prepare it the night before, and the next day all you do is bake and serve with your favorite toppings!  Ready for this very easy but definitely delicious recipe? 

Here we go:

Ingredients:
4 cups cooked chicken shredded/diced (or leftover cooked chicken)
1 can (15.5 OZ) black beans, drained and rinsed well
1/2 medium green pepper diced
1/2 medium onion diced
1 jar 16 OZenchilada sauce (or if you have your own handy even better)
1 tsp garlic powder
1/2 tsp salt
1/2 tsp adobo seasoning with pepper
1/2 Chipotle pepper + 2 good tsp Adobo sauce
1/2 cup water
1 pkg - 8 OZMexican flavored shredded cheese or favorite shredded, (reserve 3/4 cup for the filling)
10 corn tortillas (regular size)

Chipotle Sour Cream:
1/2 - 1 Chipotle (depending on how much heat you want)
1 1/2 - 2 tsp Adobo sauce
1 1/2 cups Sour Cream
1/2 tsp salt
*optional* chopped cilantro

Puree the Chipotle with Adobo sauce along with 2 tbsp of sour cream till smooth.  Mix with the sour cream and salt.  Place in refrigerator for the flavors to fully marry.  Sprinkle fresh cilantro if so desired.
Make sure to adjust for seasonings by tasting a wee bit.  Now grab another spoon and try again, I mean we have to be sure and all...


  
Directions:
In a mini food processor or using an immersion blender, puree your 1/2 Chipotle pepper + the adobo sauce and the 1/2 cup water, puree till smooth, set aside.
In a medium bowl add your chicken, your diced peppers, diced onions, spices, black beans, shredded cheese and finally your pureed Chipotle sauce.  Mix well and set aside.
  

In a 13 x 9 inch pan, spray with non stick cooking spray.  Add 1/2 cup or so of enchilada sauce on the bottom of your pan, set aside.
Take 5 of your tortillas and lay them on a plate. Cover with a dampened paper towel and microwave for 10-15 seconds, (this ensures much easier rolling).
Working with one tortilla at a time, fill with about 1/3 cup of mixture. 



 Roll by taking first one end and rolling it towards the middle, using your finger hold in place, then do it again on the other side. Place the now rolled enchilada SEAM SIDE DOWN into the baking pan. Repeat till all your tortillas have been used.


 If there is a couple of tears no worries, it's all good!!  I love using the "corn tortillas" because of the natural wholesome goodness!!

Now, pour over your enchilada sauce, and top with the remaining cheese. 

I know, don't you want to dig in right now?

But it gets so much better... because, now you COVER AND PUT in the refrigerator till you are ready to bake.  By using the raw onion and pepper, and letting them sit in the beautiful juices and flavors, you are actually enhancing the flavors without cooking.  So when you bake the next day, the veggies are perfectly cooked with an extra "fresh pop"!!  Soooooooooo good!!!

So let's bring this all together shall we??

Bake in a preheated 350F for 40-45 minutes, uncovering the last 5 minutes of baking.  Serve with your favorite toppings!!  Our favorites are, Chipotle sour cream, white sour cream & olives!





Kalisas Orekse!!
  
Dishin with Didi

Monday, March 26, 2012

Tiramisu Cake



Have you ever made a cake and said to yourself... "Holy Stars Batman"!  Well my friends, I can seriously tell you this is the cake!  Moist, light, creamy, and just bursting with flavor!

I wanted to make an Italian inspired dessert for my Johnsonville Italian Sausage party.  I knew I wanted to make a "tiramisu".  After perusing my cookbooks and the internet, I ended up combining all the recipes and this is what I came up with.  It starts off with a box mix  cake, how simple is that?  

Here we go:

Cake ingredients:
1 pkg white cake mix (follow instructions on box to prepare)
2 Tbls Kahlua (or any coffee flavored liquor)
1/2 tsp. Instant espresso powder (granules) - or instant coffee powder
1-1/2 tsp unsweetened cocoa powder
1/4 cup warm water

Filling:
1 (8oz) container mascarpone cheese (or softened cream cheese)
1/2 cup + 2 Tbls confectioner's sugar
3 Tbls Kahlua liquor
1-1/2 cups reserved sweetened whipped cream *see below*

Frosting:
2 cups heavy cream
1/3 cup confectioner's sugar
2 Tbls Kahlua liquor

Additional ingredients:
4-5 Tbls Kahlua liquor
3 Tbls rum
1/2 tsp unsweetened cocoa powder
1/4 tsp cinnamon
Chocolate covered espresso beans, or sprinkles *optional*

Directions:
Preheat oven to 350F.
Grease and flour 3 (9 inch) baking cake pans.

Prepare the cake mix according to the package directions.  Divide batter into 3rds.  Add batter to two pans and reserving the batter for 3rd.  To the 3rd batter mix in the cocoa powder, espresso powder which has been dissolved in the water and finally the Kahlua. Stir well, to incorporate.  
Bake for 16-20 minutes or till cooked through and your cake tester comes out clean.  Take out of the oven and place pans on baking racks to cool.
Let cool for about 10 minutes or so in the pans.

As the cakes are baking, make your frosting.  Using a VERY COLD BOWL (or chilled bowl of your stand up mixer), pour in your heavy cream.  Using your whisk attachment, add your confectioner's sugar, your Kahlua and whisk till perfectly frothy and thick, about 8 minutes, do not overbeat or you will have mush... trust me.  When it looks perfect to you, TRUST YOURSELF, it's perfect, turn off the power.
Reserve 1-1/2 cups whipping cream for your filling.  Place the rest of the whipped cream in fridge till ready to use.



Let' prepare our filling.  In a mixing bowl add all your filling ingredients.  Beat till creamy and smooth, turn off mixer.  Fold in your reserved whipped cream which will bring this amazing cake to the NEXT level!!!
Keep folding the whipped cream until it looks like an amazing cocoa frosting.  Set aside in fridge till ready to use.

Cakes should be ready now.  Remove from oven, let cool on wire racks for about 10 minutes.  Then invert each layer onto the wire rack till each is thoroughly cooled.

Assembly:
 On your serving plate; place your white layer of cake.  Poke holes into the cake, drizzle the 1 tbsp of rum and 1-1/2 tbsp of Kahlua liquor over the 1st cake layer.  Add half of your filling mixture over the cake layer. Spread the filling to the edges of the cake.
Gently place your mocha cake layer over the filling and the first cake layer.  Poke holes into this cake layer as well.  Add another 1 tbsp of rum and another 1-1/2 tbsp of kahlua liquor as well.  Add the remaining filling over this mocha layer, spread to edges.
Finally add the 2nd white layer over the mocha layer.  Poke holes once again, and add the remaining rum and kahlua.  Place in fridge and let chill for about 30-45 minutes.  

Take out of fridge and get ready to frost...
Using the whipped cream frosting, frost sides first and then tops of cake.
Frost to your liking.
Finally garnish with a light sprinkle of ground cinnamon and unsweetened cocoa powder if so desired.  Want to make it even extra special?  I knew it!! *grin*  Use espresso beans and/or chocolate sprinkles.  

Chill for 1 hour before serving.  How simple is that?  I know!  I can assure you, you will have nothing but silence when you serve this dessert.  Everyone will be digging in and not saying a word.  I know from personal experience...
Don't take it personally, just ask them!!  I had to. Then get ready for the compliments, yes, music to our ears!!


Light and just delicious

As my very good friend and Italian mentor's Nona has told me for years....

"Il cibo รจ l'amore"

Oh yeah, love, love, love my Nona!


Dishin with Didi

Sunday, March 25, 2012

Italian Inspired Johnsonville Sausage House Party





Isn't that beautiful

That is Johnsonville sweet Italian Sausage with rigatoni!  Peppers, fresh herbs, crushed tomatoes, onions, garlic, smidgen of crushed peppers.... ahhhh yes!!

I hosted my Italian Inspired Johnsonville Italian Sausage House party yesterday... we had such a good time!!  Good friends, family and GOOD FOOD!!!

Garlic bread sausage sliders & open faced sliders with roasted onions & peppers ... provolone & mozzarella cheeses

Johnsonville Italian Sausage bites braised... these little succulent gems go right over this amazing dish...

Braised Cannellini Beans Johnsonville Italian Sausage (above)

Homemade bread for dipping in the beans and sausage... hello

Ready for the amazing bean recipe?  This was the unanimous "winning" recipe.  We couldn't get enough of it!!  This will definetly make an amazing vegetarian meal as well!!

Here we go: *compliments of Johnsonville Italian Sausage*

Ingredients:
2 c dried cannellini beans (I used white navy)
10 fresh sage leaves separated (extra for garnish)
1 medium tomatoe halved and quartered
1/4 c Bertolli olive oil
3 cloves garlic minced
1 cup finely chopped onions
2/3 cup finely chopped carrots
2/3 cup finely chopped celery 
1/8 tsp red pepper flakes
2 cups canned crushed tomatoes
1-1/2 tsp salt
1/2 tsp pepper
1-1/2 cups chicken stock
1/3 mascarpone cheese (you can substitute cream cheese)

Directions:
Soak the beans overnite, or you can use the fast soak method; place picked thru and cleaned beans into saucepan.  Add 8 cups of water, and bring to a boil.  Boil rapidly for 30 minutes, then turn off heat, keep covered and beans should be ready in about 3-4 hours.  Test for doneness.  Drain and rinse thoroughly.
In a saucepan add 7 cups of water, 5 sage leaves and the halved and quartered tomato, bring to a boil, uncovered on medium high heat.  Reduce heat to a gentle simmer, uncovered, and continue to cook  until beans are tender about 2 hours. 
Drain and reserve the beans, discard sage and tomato.
In large saucepan add your olive oil, garlic, 5 sage leaves, onions, celery, carrots & red pepper flakes, saute till onions are soft and translucent.  Stir in the cooked beans and crushed tomatoes.  Add the salt, pepper and chicken stock.  Stir together and simmer gently.  When all ingredients are combined and warmed, stir in the mascarpone cheese until melted and evenly folded into the tomato bean mixture.
Season with salt & pepper to taste, cover saucepan to keep warm and turn off heat till ready to serve.
Ladle a beautiful bowl of these amazing beans and serve with braised sausage bites (pictured above), and a nice slice of crusty bread!!

Of course no party is complete without DESSERT!!!!

Tiramisu Cake!!!

I know!!!  It was outta this world good!!!
It was so funny, I gotta tell you, when I brought out the cake and served my guests... you could hear a pin drop.  Not a sound was made, all conversation CEASED!!  Finally I asked, "ummm, do you guys like it"?  Then the "OMG, this is delicious, and this is so light, like a bakery".... yeah, best feeling in the world feeding my family and friends!! 

We had a wonderful day!!  Thank you Johnsonville!!!!

Wednesday, March 21, 2012

Salad, nice and simple dinner


I know!!! Isn't that pretty?

So you come home and your like... "ugh, really"? I don't know about your guys, but for me; sometimes I just don't feel like cooking, NO I MEAN IT! Sometimes I'm just tired ya know? Working all day, you know exactly what I'm talking about, right?

So who say's dinner has to be complicated and time consuming to be delicious, filling AND NUTRITIOUS at the same time?

This is my egg salad served over very pretty greens, with some cucumbers and tomatoes diced... and then topped with crumbled bacon.  The side; "wonton crispers"! 

This amazing wonton crisps recipe came from my 4X BLUE RIBBON WINNER and good foodie friend; "Teresa" over at Just a Pinch.
Here is her recipe!  OUT OF THIS WORLD I SAY!  I can so foresee a zillion uses for these nice and awesome wonton crispers!!
So tonight I came home, (I alway's have a container of hard boiled peeled eggs in the fridge for quick breakfasts and snacks), and pulled out the eggs.  I made "egg salad", yup, yup I did!  I won't give you an exact recipe, because I'm sure you have your own favorite one.  However, mine had "heart healthy mayo, finely diced onion, finely diced green bell pepper, salt & pepper, and the "piece de resistance -  curry"!  Just about 1/2 tsp to 8 eggs. 
A bit of finely diced dill/sweet pickle (I used sweet relish tonight), your ready to go!
little bits of green bell pepper, just gives it such nice color and taste
Set aside in the fridge till ready to use.  Fry or in my  case microwave a few strips of bacon.  I  usually use 1-1/2 strips of bacon per person. 
Greens/and veggies of choice... AND DON'T FORGET THE AWESOME WONTON CRISPS!

See how well they hold up, perfect for dipping
Can you taste it?  TERRIFICALLY LOW FAT TOO!

This is how the wontons looked before baking.

As for the salad? OMG, can you say just delicious, out of this world good?  So, so simple and beautiful... we alway's eat with our "eyes" first!
Serve with your favorite salad dressing!

This will be a perfect "Lenten dinner" sans the crispy bacon bits... 


Dinner: simple, nutritious but most of ALL DELICIOUS!


Kalisas Orekse!


Dishin with Didi

Wednesday, March 14, 2012

Garlic Bread Meatball Florentine Sandwiches

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Mmmm... so good!

Look at the air bubble holes... you so know how moist that is.... and the crispy crust... OMGoodness!!!!


I felt like nice hearty sandwiches for dinner... ever feel like that?  Just a mouthwatering sandwich??
These sandwiches are even more special, because I made my own bread... nice CRUSTY ARTISAN BREAD too boot!!  I KNOW!! ;-)

My foodie friend Doreen shared with us her "artisan bread recipe", and I CAN'T THANK HER ENOUGH!!!


Now, I'm gonna share a secret... ready?  *shhhhhhhhh*
I DON'T LIKE PLAYING WITH DOUGH!! Of any kind EVER!!! 
I know right? Seriously... I don't like it!! It gives me no pleasure whatsover!!!  What it does is frustrates the heck out of me!!!  Examples below....

-I'm so "not" the happy gal who loves "kneading bread", NOPE, NOT ME!!!  I read the ingredients, follow the instructions and I get a solid 4x4 blob of NOTHING!!!


-I  also can't make pie dough... I've attempted, TRUST ME!!!! 
My last attempt, my hubby (bless his heart) patched the hole I left in the wall very nicely.  This is after I *wailed*, "I CAN'T DO THIS", and he encourages me that I can.  So to show him the dough was like hockey pucks AGAIN, I threw it on the side walls, it made a dent.... yup

-I also don't like making cookie cut outs OF ANY KIND!  I lose the will to live after cookie #3!
Now that being shared, I can honestly tell you, I'm totally amazed and TRIPLE APPLAUD those that DO AND CAN make those amazing creations... <sigh

Many a times I have become inspired after viewing someones beautiful cutouts, all decorated nicely, or that flaky pie crust.... ahhhhhhhh
maybe one day right?  NOT!  
It all starts out with good intentions, no it really does.
I say to myself; "self, THIS TIME I WILL make those beautiful cutouts, this time I WILL finish"! 

So, I get to cookie #3, and then I glance over at the MOUND OF DOUGH still awaiting my attention... 
I start to feel the familiar feeling of DEFLATION and frustration, and I lose the will to live AGAIN!   
So that being said, when I say to you "I've made my own bread", you have to understand this a is a foolproof, and in my case; *idiot proof* recipe!!!  So if I can make bread.... yep, yep SO CAN YOU!

I've posted a comment on Doreen's recipe, adding my tip that you don't have to " touch the dough at all"!  You just place all your dry ingredients in your stand up mixer using your dough hook.   Add your water and then starting slowly, start to mix.  Increase speed gradually, after about 30 seconds or so you will see the mixture form a ball.  Turn off power.  Remove dough hook and cover with towel, let rise for 2 hrs
After 2 hrs, on a flat surface sprinkled liberally with flour; pour/scoop out your now very risen dough.  Make into whatever shape you want!  I make into one very long loaf, or, 4 very nice hoagie roll.  You don't have to play or knead the dough in any way.  Just make sure the dough is not sticky anymore because of the flour, and roll into your desired shape and cut what have you, and place on baking sheet.   
Let rise for another hour and then bake as directed in the recipe! PERFECT, PERFECT, PERFECT BREAD each and every time!!!   This is coming from a "dough idiot"!

*NOTE:  I halve this recipe in half.  This ensures I get exactly what I need or want when it's just the family, or use the entire recipe when I'm baking for a group.*

*IF MAKING HOAGIE ROLLS; DECREASE BAKING TIME BY ABOUT 8 MINUTES* Knock on rolls for hollow sounds to see if done and judge also by color. 
 See what I mean? And I'm dough challenged! Aren't they gorgeous?


Okay, ready for the garlicky meatball recipe?

Here we go:

Sandwiches:
4 Large Hoagie rolls
1 quart sauce, homemade or your favorite jar
1 cup diced/shredded mozzarella
4 large sliced provolone slices, cut in half
1lb homemade meatballs
2-3 cups fresh spinach leaves
1/4c extra virgin olive oil
1 tsp granulated garlic
pinch of salt

Meatballs:

HERE: Meatballs with Angel Hair Pasta

 *remember the meatballs I made for my angel hair nests on Saturday? Yep, yep... I made extra meatballs, ON PURPOSE!! It's called cooking/baking once and using twice"!



Directions:


Preheat oven to broiler.  In a sauce pan, add your sauce and your meatballs.  Simmer till the meatballs have warmed thru and the flavor of the meatballs has now married with the sauce. About 10 minutes. 
Once they are simmering, turn off heat, set aside.  Cut your hoagie rolls in half.  Set aside. Prepare your cheeses by cutting/slicing your provolone cheeses in half vertically and dicing your mozzarella cheeses. (I used fresh mozzarella, diced), you can certainly used shredded cheese for both, this is what I had on hand.


In a very small monkey dish; add your olive oil and garlic, mix till thoroughly combined, set aside.  On your baking sheet, add  your first two sets of cut hoagie rolls.  Baste with garlic infused olive oil, add your spinach and then top with your sliced provolone to the "bottom half".



 Now add your sauce and about 5-6 meatballs per bottom half of roll.  Sprinkle with diced/shredded mozzarella cheese. 
Place in oven and broil for a few minutes till cheese has melted thru and edges are brown!!  Keep a close eye, so they don't burn.


Top with the*top* half of garlicky cheese melted, roll and DIG IN!

I know... AMAZING GARLIC BREAD, with meatballs and sauce?  OH YEA!  Pure delight!

Deliciousness AT IT'S BEST!

Till next time!

Dishin with Didi

Monday, March 12, 2012

White Almond Cupcakes with Strawberry Cream Cheese Filling

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 Light, airy, crunchy almonds and moist... and the filling oh , man oh man


When I read my friend Bea's "homemade white cake recipe", my mouth started to drool... I could actually taste the moistness!  I was correct, the best homemade white cake ever!!
I decided to incorporate her cake recipe with a baking idea I had been mulling around with for a few weeks in preparation for Easter.  These cupcakes are so light and airy, just enough toasted almonds for the crunch, and the filling!!!  No artificial anything in this recipe, all natural and DELICIOUS and very, very easy!!!  Ready to make some?

Here we go:

Cake:


*plus*

1/2 cup chopped toasted almonds
1/2 cup natural applesauce
Omit the vanilla, substitute 1-1/2 tsp. Pure almond extract

Filling:
1 stick unsalted butter (1/2 cup)
8 oz cream cheese (I used Neufchatel)
1/2 cup confectioner's sugar
4-5 Tbls strawberry simple syrup (directions below)
1/2 cup pureed strawberries (measure after pureed)

Directions:

To make the strawberry simple syrup, place 2-3 strawberries cut in half in a small saucepan.  To the pan add 1/2 cup water and 1/2 cup sugar.  Bring to a boil till all the sugar has dissolved and the syrup is now colored a beautiful red/pink.  Let simmer for a couple of more minutes.  Turn off heat, remove the strawberries (you can incorporate these into your puree, or do what I do... POP THESE BABIES IN YOUR MOUTH), let syrup cool. 

As the syrup is cooking, toast your almonds  I usually use a small saute pan, dry heat; saute for a minute or so till almonds start to golden nicely. TURN OFF HEAT.  Nuts burn faster than Snookie can whip out the mascara I tell you!! Set aside.



Prep your cupcake tins.  Line them with liners, and set aside.
Prepare your cake recipe using my variations above.  The nuts should be cool now, chop them finely and add to your cake batter.  Fold in the chopped almonds.




Preheat oven to 350F.  Fill your cupcake tins 2/3 of the way full.  Tap the pans gently on a flat surface to ensure no air bubbles remain and your cupcakes rise evenly.  Bake for 22-24 minutes or till cake tester comes out clean.  Mine took approximately 22 minutes.  Remove from oven, and place on cooling rack to cool for a few minutes.  When they are cool enough to handle, remove them from the tins and place directly on cooling racks.

As cupcakes are baking, prepare your filling.  Start by using softened butter and cream cheese (room temperature).  Using your food processor or silver bullet etc., puree your strawberries.  Set aside.
In your stand up mixer or mixer of choice, using your whisk attachment, add your cream cheese and your butter. Whip till nice and fluffy. Next add your confectioner's sugar, mix well.  Finally add your pureed strawberries and your simple syrup.  Mix for a few minutes till all the strawberries have been incorporated and the filling is a beautiful pastel pink.  Set bowl in refrigerator to chill till ready to use.

The cupcakes should be baked now.  Take out of the oven and lay on cooling rack to cool for 15-20 minutes.

Using a cupcake plunger (new gadget, LOVE IT), make a nice hole in the cupcakes to prepare for the filling.  Or make a hole using the gadget of your choice.




Place your amazing light filling into a piping bag or ziplock bag.  Fill your cupcakes and decorate with fresh strawberries or sparkly sugar OR BOTH!!
Place on a pretty platter and get ready for COMPLIMENTS GALORE and definitely empty platters!!!
*Note: this was the first time I used my plunger above.  I didn't consider how LARGE the holes were, so I will definitely be doubling my filling recipe next time I make these*

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I know... I'm telling you, we couldn't stop ourselves!!


Look at how moist these cupcakes are...


Yield:  22 Cupcakes

Dishin with Didi

Saturday, March 10, 2012

Angel Hair Pasta Nests with Creamy Sun Dried Tomato Pesto sauce with Meatballs




Hey, how are we doing this fine Saturday??  I am "fantastic" thank you!! :-)

Tonight I want to share with you one of my family's ULTRA FAVORITE DINNER'S!!!
I absolutely ADORE ANGEL HAIR PASTA, and totally am in LOVE with meatballs...  Couple it with the creamy, fresh summer tasting sun-dried tomato pesto...
Add cheese... HEAVEN!!  *insert ringing bells* :-)
This is one of my family's favorites and "guests" favorite dishes as well!!  I'm  always being asked for the recipe... Better yet, they "always get a container to go"!!  (yes, yes, I make tons; doesn't everyone)??? 

Here we go:

*You can either use your favorite meatball recipe, or you can use the one below.  Better yet; make the meatballs ahead of time and this can a very easy dinner to put together*

Meatballs:
1lb ground beef
1 small onion chopped fine
1/4 c fresh chopped parsley
1 tbls granulated garlic
3/4 tbls dried Italian seasoning
1/2 tbls Fennel seed
1 tbls extra virgin olive oil
1 tsp salt
1/2 c bread crumbs (unseasoned)
1 egg

Creamy Sun-dried Tomato Cheese Sauce:
1 stick (8 tlbs) unsalted butter
6 tbls flour
6 c milk
1 jar (6-7oz) sun-dried tomato pesto
1 can (14.5 oz) diced tomatoes drained well
1/2 c Parmesan/pecorino Romano cheese grated
Freshly ground pepper

Topping:
1/4 c Parmesan/pecorino Romano cheese grated
1/2 c mozzarella cheese diced (or you can use grated packaged if preferred)
*we love the fresh taste of mozzeralla*

Pasta:
1 package of Angel hair pasta nests


Directions:

*This is what the pasta nests look like before cooking*



1) Meatballs; mix all your ingredients for the meatballs.  Using a cookie scoop or your very clean hands, make into balls and place on ungreased baking sheet.



Bake at 375F for 15-17 minutes.  Remove from oven, set aside to cool.

2) Add water to a 5-6qt saucepan, season with salt, and bring to a boil. While water is heating for pasta, start on your cream sauce.

3) Creamy Sauce: In a medium pan melt your butter.  Once butter has melted, add flour.  Stir in and let it cook for a minute or so.  Pour in your milk all at once and stir constantly till your sauce begins to thicken, about 5-7 minutes.  Turn off heat. Add your your sun-dried tomato pesto.





Mix well, then add your drained diced tomatoes, add 1/2 your allotted cheese mix well.


Finally add the remainder of your cheese and pepper, stir till finally incorporated,


Taste for seasonings (should be bread dunking good )  Set aside.

4) The water for the pasta should be boiling now. Add your nests, DO NOT STIR!! LEAVE THEM BE for about 3 minutes or so. Angel hair pasta takes usually about 7-8 minutes to cook. You want them *just starting to soften* (about 3-4 minutes), because you will continue cooking these beauties in the oven!! 
Once you have added your nests into the pasta, prepare your baking pan.

In a large lasagna pan, prespray with cooking spray.  Set aside.
Remove your "nests" from the boiling water using a slotted spoon, (if you have a bit of water on the pasta while transferring over to baking pan, not to worry, this will actually enhance the cooking process by NOT allowing the sauce to get too thick and the pasta becoming dry).
Place in baking pan like this:




5) Add a meatball to each nest.




6) Pour the sun-dried tomato and cheese sauce over the meatballs and pasta.  Sprinkle the cheeses.



How good does that look,  you can see the tomatoes and the sun-dried tomatoes and of course the MEATBALLS!!



7) Place casserole dish on a baking sheet to ensure there are no spills.
Bake at 350F for approximately 20-30 minutes till mozzarella has melted nicely and the sides are bubbly.  Remove from heat and let rest for a few minutes.



Serve by scooping out 2-3 nests per person.  Do you want a bite? Okay... here you go!!!! :-)



As we say in Greece; *Kali sou orekse* = "enjoy with good appetite"!!! :-)

Dishin with Didi