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It’s finally golf season! We’ve had some fun moonlighting this winter (spring I guess?) with some tee times in February, but this weekend seems to officially be the start of our nicer weather where courses will remain open throughout the year.

It also happens to be Masters weekend, so if you’re an avid golfer/golf fan like me, it’s going to be a fun weekend! I already have my tee time booked for Saturday morning, and our watch party details together for Saturday afternoon! And the weather is supposed to be BEAUTIFUL! Spring and golf season are here!

Also, there’s not much of a market for golf themed recipes, since it’s mostly hot dogs or burgers on the turn! But, I was just excited about golf season, so I had to talk about it. This week’s column will be another grab bag of some of my favorite spring time recipes!

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Fun fact: The first meal Aly made for me was manicotti, and for some reason, she was convinced I hated it for years, so it took her a long time to make it again! I truly do like it, and it’s a great recipe!

MANICOTTI

1 tbsp. olive oil

1 medium yellow onion, chopped

5 cloves garlic, finely chopped and divided

1 1/4 tsp. kosher salt, divided, plus more to taste

1 tsp. Italian seasoning, divided

3/4 tsp. ground black pepper, divided

1/4 tsp. red pepper flakes

1 lb. lean ground beef (90/10)

1 (28-oz.) can plus 1 (15-oz.) can crushed tomatoes

1/2 c. chopped fresh parsley, divided

1 (8-oz.) box manicotti shells (about 14)

1 (10-oz.) package frozen chopped spinach, thawed

1 (15-oz.) container whole milk ricotta cheese

1 c. whole milk small-curd cottage cheese

2 1/2 c. shredded low-moisture mozzarella, divided

1 large egg, lightly beaten

3/4 c. grated parmesan cheese, divided

1/8 tsp. ground nutmeg

Nonstick cooking spray

Preheat the oven to 375°F.

In a large sauté pan, heat 1 tablespoon of olive oil over medium heat. Add the onion and cook, stirring frequently, until the onion is soft and lightly golden, 3 to 5 minutes. Add 3 cloves of garlic, 1 teaspoon of salt, ½ teaspoon of Italian seasoning, ½ teaspoon of black pepper, and the red pepper flakes. Cook until fragrant, 1 minute. Add the ground beef and cook, crumbling the meat with a wooden spoon, until the meat is no longer pink.

Add the crushed tomatoes and bring to a boil. Reduce the heat to medium-low and simmer the sauce until thick, 15 minutes. Remove from the heat and stir in 2 tablespoons of parsley.

Meanwhile, bring a large pot of salted water to a boil. Cook the manicotti tubes 2 minutes less than the package instructions. Drain well, rinsing under cold water.

Place the spinach in the center of a lint free kitchen towel. Pull the four sides up to make a bundle and squeeze very well over the sink to remove as much moisture as possible. Transfer to a cutting board and finely chop.

In a medium bowl, combine the ricotta cheese, cottage cheese, 1 ½ cups of mozzarella, egg, ½ cup of parmesan, ¼ cup parsley, nutmeg, the drained spinach, the remaining 2 cloves of garlic, ¼ teaspoon of salt, ½ teaspoon of Italian seasoning, and ¼ teaspoon of black pepper. Spoon the mixture into a zip-top bag.

Spray a 13-by-9 casserole dish with cooking spray. Spoon 2 cups of meat sauce into the prepared dish.

Using a pair of scissors, cut the corner of the zip-top bag. Pipe the cheese filling into the cooked manicotti, arranging the filled manicotti into a single layer in the dish. Spoon the remaining sauce over the manicotti and cover the dish tightly with foil.

Bake until bubbling around the edges, 40 to 45 minutes. Uncover and sprinkle with the remaining 1 cup of mozzarella and ¼ cup of parmesan. Bake until the cheese is melted and golden, about 15 minutes more.

Remove the dish from the oven and let stand for 10 minutes before sprinkling with the remaining 2 tablespoons of parsley and serving hot or warm.

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This is an interesting fusion of Mexican and Italian staples. 

CHICKEN FAJITA PASTA

1 1/2 tsp. kosher salt, plus more to taste

1 lb. penne

3 skinless, boneless chicken breasts (1 to 1 1/2 lbs.), cut into 1-inch pieces

2 tbsp. fajita seasoning

2 tbsp. salted butter

2 tbsp. olive oil 

3 garlic cloves, minced

1 red bell pepper, sliced 1/2-inch thick

1 poblano pepper, sliced 1/2-inch thick

1 small red onion, sliced 1/2-inch thick

8 oz. cremini mushrooms, sliced

1 c. low-sodium chicken broth

2 c. heavy cream

1 tbsp. adobo sauce from a can of chipotles

Black pepper, to taste

Chopped fresh cilantro, to serve

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Drain the pasta and set aside. 

In a medium bowl, toss the chicken with 1 tablespoon of fajita seasoning and 1/2 teaspoon of salt.

In a large Dutch oven, heat 1 tablespoon each of butter and olive oil over high heat. Add half of the chicken in a single layer. Cook until deep golden, 2 to 3 minutes, then stir and cook until golden on the other side, 1 to 2 more minutes. Remove to a plate with a slotted spoon. Add the remaining chicken and repeat. 

Add the remaining 1 tablespoon each of butter and olive oil to the drippings in the pot. Add the garlic, bell pepper, poblano, red onion, mushrooms, and the remaining 1 teaspoon of salt. Cook, tossing occasionally, until the vegetables are crisp-tender, 3 to 4 minutes. Remove the vegetables to a plate. 

Add the chicken broth to the pot and scrape up any browned bits from the bottom with a wooden spoon. Bring to a simmer and cook for a couple of minutes until slightly reduced. 

Reduce the heat to medium. Stir in the heavy cream, adobo sauce, and the remaining 1 tablespoon fajita seasoning. Cook, stirring occasionally, until thickened, 5 to 6 minutes. Season with salt and pepper as needed. 

Return the chicken and vegetables to the pot. Add the pasta and cook, tossing, until coated and heated through, 2 to 3 minutes. Serve topped with cilantro. 

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OK, there is one Master’s themed recipe for you guys, which is their signature Azalea cocktail they serve on course.

THE AZALEA 

COCKTAIL

1.25 oz. vodka

5 oz. lemonade

1/2 oz. grenadine

Ice

Cherry and lemon wheel garnish

Combine the vodka, lemonade and grenadine with ice, and give it a good stir.

You should end up with a nice, light, fruity pink-hued drink to enjoy while relaxing!

TFD: “One of the most fascinating things about golf is how it reflects the cycle of life. No matter what you shoot – the next day you have to go back to the first tee and begin all over again and make yourself into something.” - Peter Jacobsen

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