I noticed I haven’t done any recipes for a while… a really long while. So here is a fancy way to make Lasagna and sneak in some spinach disguised at something yummy. Looks complicated but it’s really not. Just a bit time consuming.
1.5 lbs hamburger/ Italian sausage
1 jar of favorite spaghetti sauce
1 carton Ricotta Cheese
1\2 carton Mascarpone Cheese
1 cup Mozzarella
1 cup Parmesan
1 cup Romano
1 cup cheddar
1 cup Monterey Jack
(all the cheese should be grated)
1 pkg frozen Spinach (thawed and drained)
About 12 Lasagna Noodles
Pre-heat oven to 350 degrees
Brown the hamburger/sausage. Mix with spaghetti sauce Dump in the bottom of a 9×12 pan
Cook Lasagna noodles till just tender (a splash of olive oil will keep them from sticking)
Grate all the cheeses into a large bowl
Add Ricotta ,Mascarpone and Spinach
Drain Noodles, Rinse with cold water to stop the cooking process
Leave noodles in cold water to avoid them sticking together
Lay one noddle out flat
Grab a handful of cheese mixture and press onto noodle
to about 1/4 inch from one end
Start at the end with no cheese… Roll
All rolled up
Cut in half
A serrated knife works best
Place cut side down in sauce
You should be able to fit 4 halves across the pan
Sprinkle with Parmesan, Bake at 350 for about 45 minutes or until cheese is all melted.
Done! Serve with a green salad and garlic bread… I never have leftovers with this dish. And I think it’s pretty enough for company.
Till next time…XOXO
In honor of the Biddy Girl
1 pound ground pork sausage
3 tablespoons all-purpose flour (more or less)
3 cups milk (more or less)
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Remove sausage and set aside.
Pour off most of the fat from the pan, leaving about 2 to 3 tablespoons. Return pan to medium-low heat and add flour. Using a whisk, stir vigorously until roux forms, scraping bottom of pan. Reduce heat to low and let roux cook at least 5 minutes, stirring occasionally. Mamma’ always “burned” hers a little on purpose.
Add milk in a stream, whisking the whole time. After adding about 2 1/2 cups, turn heat to medium and continue cooking, stirring constantly. Bring gravy to a boil and cook to desired thickness. Add more milk if thinner gravy is desired
Add sausage, stir
Serve over Biscuits.
1 lb of ground beef 1/4t to 1/2 t cumin
3 slices of bacon 1/4 t to 1/2 t cayenne pepper
4 cans light kidney beans (drained) 1/4 t to 1/2 t chili powder
1 can fire roasted tomatoes 1/4 to 1/2 t paprika
1 can tomato juice
Brown ground beef, and bacon, drain.
In a big pot dump beans, tomatoes, and tomato juice. Mix in ground beef and bacon.
Mix in spices.
Bring to a boil, for a couple of minutes. Lower heat to simmer, simmer couple of hours till done.
1/4 cup warm water
1/4 cup butter, melted
1/2 (3.4 ounce) package instant vanilla
1 cup warm milk
1 egg, room temperature
1 tablespoon white sugar
1/2 teaspoon salt
4 cups bread flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
3/4 cup chopped pecans
1/2 (8 ounce) package cream cheese,
1/4 cup butter, softened
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract
1 1/2 teaspoons milk
Dissolve yeast in ¼ cup of warm water; in one bowl mix together Butter, milk, egg. In another bowl mix together all dry ingredients. Add the yeast mixture and mix or knead well, add milk mixture mix or knead well.( I use my stand mixer with the bread hook attachment.)
Cover with a towel and let rise in a warm spot without any drafts,( I use my oven warmed to 175 degrees F, then turned off) Let rise till doubled, a hour or so
After dough has risen, turn out onto a lightly floured surface and roll into a 17×10 inch rectangle. Spread with softened butter. In a small bowl, stir together brown sugar, cinnamon and pecans. Sprinkle brown sugar mixture over dough.
Roll up dough, beginning with long side. Slice into 16 one inch slices and place in 9×13 buttered pan. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, confectioners’ sugar, vanilla and milk. Remove rolls from oven and top with frosting.
4 skinless, boneless chicken breast
ground black pepper to taste
4 slices Swiss cheese
1 (10.75 ounce) can condensed cream of chicken soup
1/4 cup milk
1 cup dry bread crumbs
3 tablespoons butter, melted
Preheat oven to 350 degrees F (175 degrees C).
Place chicken breasts in a 9×13 inch baking dish. Season with ground black pepper to taste. Top each breast with a slice of cheese.
Mix together the soup and milk and pour mixture over chicken. Sprinkle bread crumbs on top and drizzle with melted butter/margarine. Bake covered in the preheated oven for 30 minutes. Uncover and bake for another 20 minutes or until golden brown.
1 spaghetti squash, halved and seeded
1/4 cup butter or margarine
1 small onion, chopped
2 cloves garlic, finely chopped
salt and pepper to taste
Preheat an oven to 350 degrees F.
Coat a baking sheet with cooking spray, and place squash halves cut-side down on the sheet.
Bake until squash is tender but still crunchy, about 40 minutes.
Set aside to cool.
Once cool enough to handle, shred squash flesh from rind using a fork.
Melt butter in a skillet over medium heat.
Cook onion and garlic in butter until soft.
Add squash to the skillet, and cook until hot.
Season with salt and pepper.
1 2 1/2 pound boneless beef chuck roast
1 pinch salt and ground black pepper to taste
1 package dry beef gravy mix
1 package ranch dressing mix
1 package dry Italian-style salad dressing mix
1/2 cup water, or as needed
5 whole peeled carrots (optional)
Spray the inside of a slow cooker with cooking spray. Spread the onion slices out into the bottom of the cooker.
Spread the flour out onto a work surface. Sprinkle the chuck roast with salt and black pepper, and roll the roast in the flour to coat all sides. Using the edge of a small, sturdy plate, pound the flour into the meat. Place the floured roast into the cooker on top of the onions. Whisk together beef gravy mix, ranch dressing mix, and Italian dressing mix in a bowl, and whisk the mixes with water until smooth. Pour over the chuck roast. Distribute carrots around the meat.
Cover the cooker, set to Low, and cook until the roast is tender and the gravy has thickened, about 8 hours.
Double Chocolate Biscotti
1/2 cup butter, softened
2/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 teaspoons baking powder
1 3/4 cups all-purpose flour
4 (1 ounce) squares white chocolate, chopped
3/4 cup semisweet chocolate chips
In a large mixing bowl, cream butter and sugar with an electric mixer until light and fluffy. Gradually beat in cocoa and baking powder. Beat for 2 minutes. Beat in the eggs one at a time. Stir in flour by hand. Mix in white chocolate and chocolate chips. Cover dough, and chill for about 10 minutes.
Preheat oven to 375 degrees. Divide dough into two parts, and roll each part into a 9 inch long log. Place logs on lightly greased cookie sheet, about 4 inches apart. Flatten slightly.
Bake for 20 to 25 minutes, or until toothpick inserted in center comes out clean. Cool on cookie sheet for 5 minutes, then carefully transfer to a wire rack to cool for one hour.
Cut each loaf into 1/2 inch wide diagonal slices. Place slices flat or standing upright on an ungreased cookie sheet, and bake at 325 degrees for 10 minutes. If laying flat turn cookies over after 5 minutes. Cool completely, then store in an airtight container.
Fish in a Bag
|Fish in a Bag
1 cup quinoa
Cayenne pepper seasoning
2 filets of samon
Asparagus ½ cup Mushrooms
Fresh thyme or oregano
Salt and pepper
Put quinoa and 2 cups water into pot. Bring to a boil. Add salt pepper and dash of cayenne. Cover and simmer 15 min. fluff and transfer to bowl and allow to cool.
Preheat oven to 400.
Cut asparagus and pepper to matching sizes. Thinly slice onion
Put Quinoa on large piece of parchment, place salt and peppered halibut on top. Line up asparagus and pepper pieces on each side of fish leaning toward it. Place thin onion slices on top. Spread mushrooms on top of onions. Then add fresh herbs. Squeeze half a lemon on. Seal up parchment so it forms a pouch crimping all sides. Bake for 15 min