Late at night, under cover of darkness, I indulge in foodie heaven.
About a year ago I was introduced to pinterest.com through a friend. Pinterest is a group of virtual pinboards that lets you organize and share all the beautiful things you find on the web. People use pinboards to plan their weddings, decorate their homes, and organize their favorite recipes. Pinboards are also shared with the pinterest community-so rather than searching for cool things using Google Images and the like, I use pinterest to search for images. It generally provides photos of the most up-to-date, creative ideas that people are talking about.
I’m hooked. Any time I see an interesting image, recipe, or product on the internet, onto the pinboards it goes. I have pinboards for everything, ranging from “Wear It” for cool clothes, to “Flower Power” for interesting flowers, to my favorite board, Plumdelicious.
You see, the beauty of Pinterest is that when you “pin” an image, you can go back to it later, click on it, and it will take you directly to the website where the image originated. In the case of the Plumdelicious board, the images direct me back to my favorite recipes. I then have a nice, tidy, visual representation of meals I love and meals I want to make-almost like a visual Recipe Box.
Back to my late night transgressions.
Pinterest also offers iphone and ipad apps, and after my husband goes to sleep, I get out the ipad and search through pinterest, checking out other people’s pinboards and especially searching for great new recipe ideas. You can search Pinterest specifically by “Food and Drink”, and you will get an appetizing selection of creative dishes.
This is one recipe I found through pinterest, and it was fantastic-I’ll be making many more in the future!
recipe slightly adapted from Hungry Girl
(makes 12)
Ingredients:
12 oz raw ground beef
¼ tsp salt, divided
¼ tsp pepper
½ tsp dried basil
1 large jar Prego Traditional Marinara Sauce
1 ½ cups part skim ricotta cheese
24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept)
1 1/2 cups shredded mozzarella cheese
Directions:
Preheat oven to 375ºF. Heat a large skillet over medium heat. Add the beef, salt and pepper. Crumble the meat and saute the mixture for about 10 minutes, or until the ground beef is cooked through. Drain the fat from the skillet, and add about a half jar of the marinara (more or less to your taste). Heat beef marinara over medium heat until bubbling, then set aside.
In a large bowl, combine the ricotta, a pinch of salt and pepper, and the basil. Stir to mix well. Set aside.
Coat a 12-cup muffin tin with nonstick cooking spray. Place 1 wonton wrapper into each of the 12 cups, pressing firmly in the bottom of the cup and up the sides.
Using half of the ricotta mixture, divide it among the 12 muffin cups. Next, using half of the beef marinara, spoon it evenly over each of the ricotta filled cups. Sprinkle with 2 tsp of mozzarella. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella.
Bake for 10 minutes, or until the cheese has melted. Let the cups cool, remove them from the pan, and serve!
Image Credit: Can you stay for dinner? via Pinterest
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