Lasagna Supreme : Just Like the Pizza but Better

 

All the flavors of a supreme pizza in a lasagna.

Supreme Lasagna

1 package no cook lasagna noodles

1 lb ricotta cheese

1 T  chopped fresh oregano

1 T chopped fresh basil

2 eggs

1 t salt

1/4 t pepper

4 hot italian sausage links (I used Turkey sausage)

1 green pepper sliced

1 c sliced onion

1 c sliced mushrooms

1 large jar marinara sauce

2 c shredded mozzarella cheese

Preheat oven to 400. in a large bowl mix ricotta, oregano, basil, eggs, salt and pepper and 1 c shredded mozzarella cheese.  Cut open casing of sausage and squeeze meat into a large saute pan, cook over med high heat until no longer pink. Add onion and green pepper and cook until onion is translucent, add mushroom and cook until slightly soft. Drain any liquid from pan.

 

Using a large spoon, put approx 1/4 c of marinara sauce on the bottom of a 9×13 baking dish. Add one layer of noodles, then 1/3 ricotta mixture, a layer of sauce about 1 c and then 1/2 of the sausage mixture. Add another layer of noodles, 1/3 ricotta mixture, 1 c sauce, then noodles. The 1/3 ricotta mixture,  1 c sauce , 1/2 sausage mixture, and then noodles. Cover noodles with sauce and remaining mozzarella cheese and cover with foil. (The middle layer will be just cheese)

 

Bake for 30 minutes with foil on, then remove and cook 15 minutes more or until cheese is melted and golden. Let sit at room temperature at least 15 minutes before cutting.

 

Book Club: Let’s Pretend This Never Happened and Chocolate Chip Crumb Cake Loaf

 

This month’s book was a real hoot, laugh out loud funny in fact. A refreshing change from our woman in peril books we often read. This is the memoir of blogger Jenny Lawson, daughter of a taxidermist who lived a bizarre childhood that you could only laugh about. she definitely puts the fun in dysfunctional as she tries to make a life for herself as a mother, wife, friend and now blogger. You can check out her blog here. We had fun with this book club with one of our member even setting a giant chicken (its in the book) on the hostesses doorstep and ringing the bell and hiding. I still don’t know how she found the chicken.

As for food this was a hard one because Jenny can’t cook except for the microwave and that just wouldn’t cut it at our all foodie book club. I decided to make a chocolate chip “loaf” because she tells the story of when she was trying to sell the house she stuck a whole roll of chocolate chip cookie dough in the oven for the smell, and it started on fire. It was good and even better the next day as all crumb cakes are.

Chocolate Chip Crumb Cake Loaf

 

Cake

1 1/4 c flour

1/2 c cake flour

1 stick butter

3/4 t baking powder

1/4 t baking soda

1 c chocolate chips

3/4 c sugar

1/2 c buttermilk

2 eggs

1 t vanilla extract

1/2 T lemon zest

Topping

1 c flour

1 c sugar

1/2 stick hard butter

chocolate chips

powdered sugar

 

Pre heat oven to 350. Mix all dry ingredients together in a bowl and set aside. Cream softened butter in a mixer, add zest, and slowly add sugar. add in eggs and vanilla  and beat until just combined. Add 1/3 flour mixture to mixer, then 1/2 buttermilk, then 1/3 flour, 1/2 buttermilk, and finally lat 1/3 of flour. mix until combined scraping down the sides. Stir in chocolate chips and pour into a greased loaf pan.

Combine the butter flour and sugar for the topping mixing with a fork or your hand until crumbly. Sprinkle on top of the batter and then sprinkle with Chocolate chips. Bake for 40 minutes or until a tooth pick comes out clean. Sprinkle with sifted powdered sugar if desired.

 

 

Summer Crock Pot Recipe: Chicken with Sun Dried Tomatoes, Lemon and Goat Cheese

I like the ease of my crock pot / slow cooker especially in the Summer when we are busy and I don’t want to get the house any hotter by turning on the oven. The problem is most slow cooker recipes are heavy and not that appealing in the warm Summer months. So here is a lighter recipe for the crock pot based on my love for the Chicken Bryan at Carrabbas

6 boneless skinless chicken thighs ( or 4 Breasts)

1 shallot chopped

zest of 1 lemon

juice of 2 lemons

1 t chopped garlic

2 T butter

2 c chicken broth

1 t salt

1/4 t pepper

1 t dried basil

1/4 c chopped sun dried tomatoes ( dried, not in oil)

4 oz goat cheese

1 T chopped fresh basil

Add chicken, shallot, lemon juice and zest, garlic, butter, chicken broth, salt, pepper, dried basil, sun dried tomatoes and 2 oz of the goat cheese to your slow cooker, cover and cook on high for 4 hours or low for 6 hours. Serve over pasta, noodles or rice and top with remaining 2 oz of goat cheese and fresh basil.

Happy Cinco De Mayo!

Cinco De Mayo is this weekend and I will be in London but here are some recipes for you to enjoy while I am gone.

Spicy Tequila Pulled Pork

Beer-ritas

Chicken Frito Pie

Chicken Frito Pie

Cactus Pear Margarita

Homemade Salsa and Guacamole

Calabacitas

and here are some ideas for decor

Enjoy!

Oma’s Potato Salad

I was not sure I would ever post this recipe here. It is kind of a family treasure. My Oma (grandmother in German) would make this for every family gathering, it was our favorite, and now my mom makes it for all the special occasions. Everyone I know who has tried it loves it, it is so simple but so good. It is not the traditional warm German potato salad, we never had that, this was the only potato salad I ever knew until I was a teen. I have tried adding some other ingredients or doing it a little different but it is just not the same. It has to be made just the way Oma taught me.  So I have been sitting on this recipe not sure if it was a sacred family secret, and then my mom asked me to share it (said it would be perfect for Summer barbecues) so I guess it is ok to let the family treasure out of the bag. Hope you enjoy it as much as we do.

Oma’s Potato Salad

5 lbs red skinned potatoes

1 c mayo

1 c  dill pickles chopped, **only use Claussen or other high quality refrigerated pickles

1 cup red onion chopped

1/2 c of the juice from the pickle jar

salt and pepper

Boil unpeeled red potatoes whole in salted water until they are cooked through. Use a fork to test doneness. Drain and wait until the potatoes are cool enough to handle but still warm (very important).  Peel and cut into bite sized pieces and place into a large bowl. while the potatoes are still warm pour 1/2 or the pickle juice over the top ( 1/4 c) When the potatoes are warm they absorb the pickle juice like a sponge, much like salting fries when they are still warm. Stir in the mayo, chopped pickles and onions and rest of the pickle juice. stir until combined and add salt and pepper to taste. Chill and serve. ( Although my son likes it best when it is still a little warm)

Leftover Wine Beef Stew

 

Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.

Leftover Wine Beef Stew

1 1/2 lbs stew meat ( cut into chunks)

6  larger potatoes peeled and cut into 1/8s

2 carrots chopped

1 T corn starch

1/2 t salt

1/8 t pepper

2T oil

1/2 c chopped shallot

1 T chopped parsley

4 sprigs of thyme

1 c red wine ( I used a Cabernet)

1 c beef broth

1 t Dijon mustard

1 T red wine vinegar

Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.

 

Creamy Cajun Pasta

 

Creamy Cajun Pasta

1 lb chicken cut into bite sized pieces

4 links smoked or andouille sausage

1 t olive oil

1 1/2 green peppers cut into thin slices

1 c chopped tomatoes (canned or fresh)

1 small onion chopped

1 t chopped garlic

2 t Cajun seasoning

1/4 t cayenne pepper

1 T lemon juice

3/4 c heavy cream

2 t corn starch

1 box fettuccine pasta cooked and drained

Sprinkle raw chicken with 1 t of Cajun seasoning. Heat oil in a large pan/pot. Add chicken and sausage, saute for about 2 minutes, add onion and saute until translucent. add green pepper, garlic and tomatoes,1 t Cajun seasoning and cayenne pepper. Saute until peppers are soft. mix cream with corn starch and add to pot, heat and stir until sauce thickens, add lemon juice and stir.

 

Add drained pasta to the pot and stir to combine, cook over low for about 5 minutes so that pasta can absorb the sauce. This is on the mild side so add more cayenne if you like you pasta spicy or serve with hot sauce.

 

 

Orange Buttermilk Chicken

 

I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy  (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.

Orange Buttermilk Chicken

4 chicken cutlets

1/2 c buttermilk

1/4 c orange juice (I used Florida fresh squeezed)

1 t hot sauce

1/4 t pepper

1 t salt

1 1/2 c panko bread crumbs

2T olive oil

 

Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.

Easy 3 Ingredient Key Lime Pie Dip

I made Key Lime Pie last week, one of my family’s favorites, and as I was licking the spoon and bowl I had an idea. Why not make this into a dip that I could eat on graham crackers and fruit?  So here it is, tastes just like the pie,I don’t have to lick the bowl anymore and it’s so easy with only 3 ingredients I will be making it all Summer.

Key Lime Pie Dip

1 c sweetened condensed milk

1 c sour cream

1 1/2 T key lime juice

Mix the ingredients together in a small bowl. Garnish with a lime slice and graham cracker crumbs if desired. Serve with graham crackers, apples, strawberries, vanilla wafers etc..

Easy Sunday Dinner: Steak, Hasselback Potatoes and Prosciutto Wrapped Asparagus

 

Here is a menu for an easy, yet elegant Sunday dinner. Montreal Seasoned Top Sirloin Filets, Cheesy Hasselback Potatoes and Prosciutto Wrapped Asparagus

For the steak liberally sprinkle both sides with Montreal steak seasoning (found in the spice aisle at the grocery store). Grill to your desired doneness. See so far so easy.

Hasselback Potatoes

5 large baking potatoes

6T melted butter

1 t chopped garlic

1 t dried parsley

1/2 t salt

1/4 t black pepper

1/2 c shredded cheddar cheese

Pre heat oven to 400. Peel and dry potatoes. carefully slice potatoes 3/4 of the way down, making sure not to slice all the way through in 1/4 ” slices (this is the hardest part of the meal) In a small bowl combine butter, garlic, parsley, salt and pepper. Place potatoes in an oven proof baking dish and pour butter mixture over top making sure to get into all the crevices.

 

Cook for 1 hour, basting the potatoes every 15 minutes. Using a hot pad, tilt baking pan to the side and use a spoon to catch the butter, spoon back over potatoes.

 

Remove from oven, sprinkle cheddar cheese on top and place back into the oven until cheese is melted

 

Prosciutto Wrapped Asparagus

16-20 spears of asparagus

4 slices of Prosciutto Ham

 

Preheat oven to 400. Bundle 4-5 spears of asparagus together and wrap with prosciutto. Place on a baking sheet.

 

Cook for about 10 minutes or until ham is crispy.

Serve meal with sour cream and bernaise sauce if desired.