Pasta Shells with Cauliflower, Canadian Bacon and Spinach

Did you ever notice how "comfort food" makes you feel like you have eaten lead weights? It tastes so good going down, but can be loaded with fat calories. I found a recipe in my new issue of Cooking Club and I am going to make it for dinner after Christmas. Instead of Canadian bacon I am going to use pancetta, but due to the small amount in the recipe it shouldn't affect the calorie count. Using the cauliflower takes the place of some of the pasta and allows you to have a generous portion without piling on the calories. I will also choose to use the provolone, giving this more of an Italian flair. What I also like about this recipe is that it makes enough for 5 servings. And it uses the whole head of cauliflower. If you don't want to make this much, cut everything in half. Then you will have a half cauliflower to use for a side on another day. This will also take about a half hour to prepare and get table ready, leaving plenty of time for getting some New Year party planning done!

Pasta Shells with Cauliflower, Canadian Bacon and Spinach

1/4 cup Panko crumbs

3 Tsp olive oil, divided

6 oz. medium pasta shells (2 1/2 cups)

1 (1-lb) head cauliflower, cut into bite-size florets (4 cups)

1 medium onion, chopped

1/3 cup diced Canadian bacon (2 oz.)

8 cups baby spinach

1 cup Gruyere or sharp provolone cheese

1/2 tsp. salt

1/4 tsp pepper

Toast panko on 1 tsp. of the oil in small skillet over medium-low heat 3 to 4 minutes or until golden brown, stirring constantly. Remove panko. Cook pasta with cauliflower according to pasta package directions. Drain, reserving 2/3 cup cooking water. Meanwhile, heat remaining 2 tsp. oil in large nonstick skillet over medium-high heat until hot. Cook onion and bacon 4 to 5 minutes or until golden brown, stirring frequently. Add spinach; cook and stir 1 to 2 minutes or just until wilted. Remove from heat. Add pasta, cauliflower, reserved cooking water, cheese, salt and pepper to skillet; stir to coat well. Serve sprinkled with panko. (I would sprinkle a little smoky paprika over the breadcrumbs for a little more color.)

SPINACH SALAD WITH CRANBERRIES, PECANS, BACON AND BLUE CHEESE

We have had a cranberry hors d'oeurve so we move on to the table and sit down for our salad course, also using cranberries. This salad is courtesy of The Neeleys on the Food Network. I have made this several times and it is a party in your mouth. There are so many flavors and textures going on in this. And of course, what doesn't go good with bacon? But, this really is a beautiful looking salad, pretty colors for the holidays and had a lot of good stuff in it! Toast your pecans, make your bacon and slice your onion and put it in a zip lok bag the day before. All you have to do the next day is toss everything in the bowl and whisk your dressing.

Spinach Salad with Cranberries, Pecans, Bacon and Blue Cheese
1/2 pound hickory smoked bacon slices, roughly chopped

1/2 cup pecans, toasted and roughly chopped

2 (6-ounce) containers baby spinach

1/2 small red onion, thinly sliced

1 cup dried cranberries
Dressing:
1/2 cup Danish blue cheese, crumbled
1/4 cup buttermilk
1/4 cup sour cream
1/4 teaspoon sugar
Salt and freshly cracked black pepper
Preheat oven to 350 degrees F.
Fry chopped bacon in a medium skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer to a paper towel-lined 1/4-sheet tray to drain.
Toast pecans in the oven on a 1/4-sheet tray until lightly golden and fragrant, about 6 minutes.
In a medium bowl mash the blue cheese with a fork. Mix in the buttermilk, sour cream, sugar, salt and pepper, to taste.
Combine baby spinach, red onion, pecans, dried cranberries and bacon in large bowl. Toss with the dressing immediately before serving.

Easy and Different Appetizers

These are such easy appetizers and will disappear quickly when you set them out. When I made these, I did not use a whole slice of ham for the cups as they were too large, so I cut the slices in half and fit them into the cups. It is a nice alternative to using a pastry cup and they look nice on a serving tray. What I really like most is that you can assemble these the day before in the muffin tin, cover and refrigerate. Bring them out and bake for 15 minutes...serve warm. These are great on a brunch buffet table also.

Mini Florentine Cups

300 g spinach, frozen, chopped, cooked and well drained
1/2 cup cheese, Monterey jack, shredded
1/3 cup ricotta cheese
1 tbsp cheese, grated Parmesan
1 tbsp finely chopped onion
1 clove garlic, finely minced
24 slices (thin) deli ham

1. Preheat oven to 350 degrees F.

2. Mix together all ingredients, except the deli ham, until well blended.

3. Form a "cup" shape with 1 slice of ham and fit it into miniature muffin pan cup.

Fill with about 1- 1/2 tsp of the spinach mixture. Repeat for other 23 muffin cups.

4. Bake for 15 minutes or until heated through - serve warm.

PINEAPPLE CHICKEN SALAD WITH BALSAMIC VINAIGRETTE

As I mentioned in yesterday's post, I told you I had a wonderful salad last Saturday.
I think this would work well for a luncheon with the girls or on a brunch table.
It's healthy and pretty and the mixture of flavors is phenomenal.

I also think this could be pretty served in baked fluted flour tortilla shells, or maybe you want to stuff this all in a pita or make a wrap! How about filling a half of a pineapple with the salad? This could be very versatile. But one thing for sure, no matter how you serve it, it is delicious.

PINEAPPLE CHICKEN SALAD WITH BALSAMIC VINAIGRETTE
4-5 boneless chicken breasts without skin, cut into cubes
1 Tbsp. olive oil
1 pineapple, peeled and cubed
2 cups broccoli florets
4 cups baby spinach leaves, cleaned
1/4 cups red onion slices, thinly sliced

Vinaigrette Dressing
1/4 cup pineapple juice
1/4 cup olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. sugar
1/4 tsp. ground cinnamon

Preheat oven to 375 degrees.
In small bowl, mix together chicken cubes, 1 Tbsp. olive oil, place on baking tray. Place chicken in preheated oven for 20 minutes until golden brown or completely cooked. (Check by cutting one piece in half. It should not be pink.)
In large serving mixing bowl, combine the cooked chicken, pineapple chunks, broccoli, spinach and onion.

To make the dressing, whisk together the olive oil, vinegar, pineapple juice, sugar and cinnamon in a small bowl.

To make salad, pour dressing over chicken and spinach mixture and gently toss to coat evenly.
Serve immediately.

Serves 8.

Thanks goes to the Radisson Hotel, Utica, NY for sharing this recipe with the attendees of "Makeover My Heart" Day!