Pasticcio di Spinaci

Since there are NATO operations at our current base, we have friends from various parts of the world.  From time to time we have the pleasure of sampling authentic food from their respective country.  One of Scott's fellow instructor pilots (from Italy) brought this in for him to sample the other day.  Scott loved it so much that the guy's wife made an entire pie for our family to enjoy for dinner the following day.  This recipe doesn't sound like much, but I promise you....it is DIVINE.  Pasticcio di Spinaci translates into Spinach Pie. 

-2 sheets puff pastry
-1 pound bag baby spinach
-Ham, thin slices
-Swiss cheese slices, thin slices
-Parmesan cheese, as much as desired
-1 lightly beaten egg

Cook spinach on low heat in a pan with some butter and a pinch of salt. Once the spinach is tender, mix it in a bowl with egg and Parmesan cheese.  Lay one puff pastry sheet on parchment paper sheet in a baking pan. Spread the spinach mixture over the puff pastry, put one layer of ham and one of cheese on top of the spinach and cover with the second sheet of puffy pastry.  Wrap together the two sheets along the sides.  Bake at 350 degrees for 25-30 minutes or until the puff pastry turns golden. Let cool and cut in 3x3 inch pieces to serve.

From the kitchen of The Trebisonda Family.

Baked Pesto Rotini with Chicken Sausage

This recipe was created last night after trying to use up all of the following ingredients in my fridge, freezer and pantry.  It was a huge hit.  Adam (my picky, complain about every meal kid) scarfed it down and told me how fantastic it was.  Zach seconded that notion with, "Thanks for making this dinner for me Mom."  Decided I should jot it down to duplicate in the future. 

-4 sun dried tomato chicken sausages, grilled and sliced into 1/2 inch pieces
-1 pound rotini pasta, cooked and drained (1/2 pound wheat pasta and 1/2 pound regular pasta)
-1 jar roasted red peppers, drained and chopped
-4-5 green onions, chopped
-1 cup shredded mozzarella
-A few tablespoons shredded Parmesan cheese
-1 jar pesto (8 ounces)...or make your own
**I realized afterward that I had some pine nuts in the pantry that I should have toasted up and added to this...must do this next time.

Combine all ingredients except for the cheeses and mix gently.  Pour into a greased casserole dish and top with cheeses.  Put under the broiler for a few minutes until the cheese is melted and just starts to brown.

Strawberry Daquiri

-6 ounce Minute Maid Limeade
-1 full can of vodka or rum
-1/3 full can of triple sec
-1/2 bag of frozen strawberries
-Ice

Blend and serve.

From the kitchen of Heather Campbell.

Campbell's Greatest Margarita

-6 ounce can of limeade
-tequila
-triple sec
-ice

Use the limeade can to measure liquors... 1 full can of tequila and 1/3 full can of triple sec.  Blend with ice and serve in a salted glass.

You can also add 1/2 bag of frozen strawberries to make strawberry margaritas.

From the kitchen of Heather Campbell.

Cowboy Margarita

Spring and Summer bring a higher than average consumption of tequila in this house.  I have two favorite margarita recipes that I thought I would share.  This one as well as the Cambell's Greatest Margarita which you can find here.

-1 can limeade
-12 ounces tequila
-2 beers (we like corona in this)
-2 cans of Sprite or Sierra Mist
-Ice
-Salt for rim of glass

Blend thoroughly and add to a salted glass.  Add a lime and enjoy!

From the kitchen of Angela Smith.