Thursday, September 6, 2007
Shrimp Kabobs with Veggie Cous Cous
1 lb. shrimp, peeled and de-veined
1 red bell pepper
1 green bell pepper
1 medium onion
1/4 honey mustard (I just mixed Dijon and honey)
1.5 cups cous cous
2 cups chicken stock
1 cup of water
1 Tbsp. olive oil
1) Chop 2/3 of the peppers and the onions into large chunks for the kabobs, the other 1/3 of the veggies should be chopped fine for the cous cous.
2) Skewer the shrimp and veggies on wooden skewers
3) In a medium sauce pan saute the remaining 1/3 of veggies with olive oil. When the veggies are tender add the water and chicken stock. Bring to a boil.
4) Brush the kabobs with the honey mustard and set aside.
5) When then liquid has come to a full boil, add the cous cous and remove from heat for 5 minutes.
6) Place kabobs on the grill or under the broiler and cook until shrimp is pink all over (about 2 minutes on each side.
Wednesday, September 5, 2007
Jerk Chicken Marinade
2 Tbsp. olive oil
Juice of a lime
1/4 brown sugar
pinch of cayenne
1 tsp. allspice
1 Tbsp. chili powder
1/2 tsp. rosemary
Marinate chicken for at least one hour and up to overnight. Grill until juices run clear.
This was enough marinade for three boneless skinless chicken breast. I cut each breast in half to make 6 pieces of chicken.
Black Beans and Rice
3 cups steamed white rice
3 cups cooked black beans (see post below for recipe)
1/2 onion, diced fine
salt and pepper
In a large skillet saute onion in olive oil, add beans and rice and combine together.
The corn bread wasn't great. I am trying to find the exact recipe that taste like cornbread we had in Amish country. Today's attempt was something I heard from our waitress at The Barn restaurant on a recent visit. She told us they mixed their cornbread with yellow cake mix. I used one recipe (per box directions) of corn bread mix and one yellow cake mix. This worked out pretty well...but it tasted a lot more like cake than it did cornbread. So I am going to attempt again and make both the corn bread batter and from scratch yellow cake mix and do equal parts of each. I will surely report back.
Monday, September 3, 2007
Robert and I both love the sour cream doughnuts you can find at Krispy Kreme but we don't have one nearby. So, I decided I would try and make sour cream doughnuts on my own. I found this recipe from Cook's Recipe website. They were easy to make, I made the dough the night before and fried the doughnuts and doughnut holes in the morning. These are good for cake doughnuts but didn't have the richness, moistness and tangy taste that I was looking for. I didn't change the recipe at all, if I try this recipe again I may use more sour cream and less egg to try and replicate the texture and taste we desire.
Sour Cream Doughnuts
4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
3 large eggs1 1/4 cups granulated sugar1 cup (8-ounces) sour cream
Vegetable oil for frying
2 cups powdered sugar
1/3 cup milk
1 teaspoon vanilla extract
Measure and whisk together the flour, baking powder, baking soda, salt and cinnamon in a medium bowl and set aside.
In a large mixing bowl, beat eggs well with an electric mixer, slowly add the sugar, beating constantly. Add the sour cream, mixing well. Stir in the flour mixture just until well blended. Chill dough for several hours or overnight.
Preheat deep-fat fryer or Dutch oven to 375*F (190*C).
Roll dough out on a lightly floured surface to 1/2-inch thickness. Cut with a floured doughnut cutter. Allow doughnuts to set for 10 minutes.
Using a pancake turner (dipped first in the hot oil) carefully slide 2 or 3 doughnuts into the hot oil, making sure not to crowd the pan. Fry until golden brown, about 2 to 3 minutes per side. Remove doughnuts using tongs or wire-mesh strainer. Drain on paper towels.
Combine the glaze ingredients together in a small bowl, mixing well.
Dip warm doughnuts into glaze on both sides and allow excess to drip off. Place doughnuts on wire racks to dry. ( Be sure to place waxed paper beneath the racks to catch any drips.)
Makes about 2 dozen doughnuts.
8 oz. pasta of choice (I used penne tonight)
1 head of cauliflower, chopped rough
4 cloves of garlic, sliced or minced fine
Crushed red pepper flakes (about 1/2 tsp.)
2-3 Tbsp. olive oil
Peccorino Romano or Parmesan Cheese
1) Bring water to boil in a large pot, add salt and pasta.
2) Five minutes into the cooking, add the cauliflower.
3) Drain when pasta is a la dente.
4) In the pasta pot add a few tablespoons of olive oil, the garlic and crushed red pepper. Saute until garlic is just browned. Toss pasta back in and coat well.
5) Sprinkle with cheese and manjia!
Saturday, September 1, 2007
Artichoke & Cheese Tarts
32 Wonton Wrappers (3" square)
8 oz. cream cheese
14 oz. jar of artichoke hearts, chopped fine
1/2 red bell pepper chopped fine
1 cup cheddar cheese
1-2 cloves of garlic, minced
pinch of cayenne
1) Pre-heat oven to 350 degrees
2) Spray muffin tins with non-stick cooking spray and press in the wonton wrappers. Fold the sides in so as to make a flower. If you are using the tart shaper you can press and twist and it will do the job for you.
3) Mix all the ingredients together well until well combined.
4) Fill each cup with artichoke mixture.
5) Spray or brush edges with olive oil.
6) Bake at 350 for 15-18 minutes or until edges are browned.
Serve hot, warm or at room temperature.
TIP: I doubled the recipe and had 96 pieces total. So I would say each batch should make 48, not the 32 the recipe states.
Wednesday, August 29, 2007
Slow Cooker Black Beans and Rice
1 lb. dry black beans (can also use pinto)
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
2 Tbsp. crushed garlic (4-6 cloves)
1 qt. low sodium chicken stock
2 Tbsp. chili powder
1 Tbsp. cumin
1/2 tsp. Cayenne
salt (season when beans are soft and cooked through)
1) Rinse beans and place in crock pot.
2) Add bell pepper, onion, garlic, stock, seasonings (except salt) and cook on high 8 hours.
3) When beans are soft, add salt to taste.
Serve with white rice, sour cream and cheddar cheese.
1) I've moved more than 20 times in my life. I went to three high schools in three different states. I've lived in 4 states. Ohio, Maryland, Virginia and North Carolina.
2) I have two pugs and I would have 10 more if my husband would let me. My dream is to have a pug sanctuary some day when I win the lottery.
3) I am trying to live my life more simply. I admire the Amish lifestyle very much. The Amish principles I really admire are: Be a steward of the earth, a good neighbor, live a simple life, put your family first. I would have a hard time without air conditioning and internet but I do really admire their lifestyle. They are the ultimate environmentalist.
4) I would like to be a better environmentalist and do work each day to make small & large changes in our lifestyle that will allow us to do that. However, I think Al Gore is a total hypocrite and a money grubbing liar. Why does he fly by private jet when he could easily take a ride on commercial airplanes? Because he doesn't really care about the environment. He cares about selling you movies and books about the environment.
5) I love company for dinner. I can whip something up last minute for 10 people without breaking a sweat. Growing up we always had dinner guest and my Mom was the master at cooking for a group. She never said no when we wanted a friend to stay for dinner and always had plenty of food.
6) I love the mountains. Living in Roanoke, VA was the best and getting married in the Smoky Mountains was so beautiful. I am very fortunate that Robert loves the mountains as much as me. We plan to retire in the Smokies or Blue Ridge Mountains.
7) I am very proud of being 100% Italian. I don't know why though. he he he
8) I am an Aquarius through and through. Here are the traditional Aquarian Traits. I think it is me to a "t". Friendly and humanitarian; Honest and loyal; Original and inventive; Independent and intellectual. On the dark side....Intractable and contrary; Perverse and unpredictable.
Tuesday, August 28, 2007
Chicken Paillard with Mushroom Sauce
4 chicken breast halves
1/4 cup flour
4 cups baby bellas, sliced
1 medium onion, chopped fine
2 cups chicken stock
1 cups half and half
1 Tbsp. butter
Salt & Pepper to taste
1) Pound chicken breast to about 1/4 inch thickness, season with salt and pepper and dredge in flour. Dust off excess.
2) In a large skillet melt olive oil & butter and place chicken in the pan. Brown on both sides approximately 2-3 minutes each side.
3) Remove chicken from pan, add onions and saute until translucent. Add chicken back to pan, the mushrooms and chicken stock. Cover and cook for 20-30 minutes. Add in the half and half and simmer until sauce is reduced in half.
I served this with rice cooked in chicken stock and steamed green beans.
Bread & Butter Pickles
Yields 8 Pints
5 lbs small pickling cucumbers, cleaned and sliced
2 large onions sliced thin
1 sweet red bell pepper sliced thin
2 Tbsp. pickling salt
4 cups white vinegar
4 cups granulated sugar
2 Tbsp. mustard seeds
1 Tbsp. black peppercorns
1 tsp. celery seed
2 tsp. turmeric
1) Combine pickling salt, vinegar, sugar, mustard seeds, peppercorns, celery seed and turmeric in a large sauce pan and bring to a boil.
2) Place cucumber, onion and pepper into 8 sterilized pint jars, packed tightly.
3) Pour in hot liquid over vegetables (leave 1/2 inch head space) and remove air bubbles.
4) Process jars in water bath for 5 minutes.
Monday, August 27, 2007
Peach & Mascarpone Tart
by Elinor Klivans
Yields one 11-inch tart.
1 cup chilled mascarpone
1/2 cup confectioners’ sugar
1 tsp. grated orange zest
1/2 cup chilled heavy cream
1 tsp. vanilla extract
6 large peaches, pitted, peeled if desired, and sliced 1/4 inch thick
1/4 cup apricot jam, warmed over medium heat until liquefied
1 No-Fail Butter Tart Crust, baked and cooled
In a medium bowl, mix the mascarpone and confectioners’ sugar and stir until smooth. Add the orange zest and vanilla extract. Whip the cream until soft peaks appear and fold it into the mascarpone mixture. Spread the mixture into the tart crust. Top with the peach slices. Brush the peaches with the liquefied apricot jam to glaze. Refrigerate the tart at least 1 hour or overnight before serving.
Sunday, August 26, 2007
1 large zucchini (straight, not curved) or 4-6 medium
1 lb. Italian chicken sausage, removed from casing
1/2 medium onion, sauteed
2 slices bread, cubed (I used Italian)
1/2 cup Parmesan
1/2 cup mozzarella
3 cups prepared marinara (I accidentaly took meat sauce from the freezer...so we had that)
Split zucchini in half and scoop out a well on the inside. Season zucchini with salt and pepper. In a medium mixing bowl mix sausage, sauteed onion, 1/4 cup Parmesan and bread. Blend well and stuff into the well of the zucchini. Cover with 1/2 the marinara sauce
Place in an oven safe casserole with about 1" of water and cover tightly. Bake at 350 for an hour. Uncover, sprinkle with mozzarella and bake another 15 minutes.
Serve with pasta, marinara and remaining Parmesan cheese.
NOTE: You could cook the sausage ahead of time and only bake the dish for 30 minutes. You could also use standard pork italian sausage.
Tuesday, August 21, 2007
Stuffed Peppers, Mexican Style
1.2 lbs. lean ground turkey
4 large bell peppers (I used purple)
1 cup of cooked white rice
1/2 medium onion, diced fine
1 Tbsp. Cumin
1 Tbsp. Chili powder
1/2 tsp. salt
4 Tbsp. salsa
32 oz. Spicy V-8 Juice
1) In a large bowl mix together turkey, cooked rice, onion and seasonings. Blend well.
2) Cut tops of peppers and discard membrane and seeds.
3) Stuff meat/rice mixture into peppers and place in an oven safe covered casserole.
4) Top each pepper with 1 Tbsp. salsa and pour V-8 in casserole to about 1/2 way up each pepper.
5) Cover, bake at 375 degrees for 30 minutes and uncovered for an additional 30 minutes or until meat is cooked through.
Monday, August 20, 2007
I love summer and even on rainy days it beats the snow! Today was market day and I went to the farm stands again and found the best produce again. Fresh corn from the fields, these beautiful purple peppers and a lot of other fresh farm goods like tomatos, cucumber, onion. I plan to make stuffed peppers and corn and black bean salad tomorrow. Check back for recipes tomorrow.
Thursday, August 16, 2007
Broccoli Salad4 bunches of broccoli chopped into florets (about 8 cups)
1 vidalia onion, diced fine
1 cup sunflower seeds
1 cup craisins
1/2 cup cheddar cheese
1/2 lb. of bacon, cooked and crumbled
Dressing: 1/2 cup sugar, 1 cup mayonnaise, 3 Tbsp. red wine vinegar
1. Assemble all items into a large bowl
2. Mix dressing separately and blend with other ingredients just before serving.
TIP: It makes a lot, so be sure to halve it for four or less.
I've tried many different corn chowders over the years and have never found a recipe I really was enthralled with. I decided to take matters into my own hands and create a fabulous one on my own. The key, of course, is fresh delicious corn picked the day you use it. I got our corn at Szalays Farm in the Cuyahoga Valley National Parkway. It is our favorite summer hang out.
Ultimate Corn Chowder
8 ears of corn, shucked
1 lb. of bacon, chopped in bite sized pieces
1 large sweet (vidalia) onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 jalapeno, diced
2 medium potatoes, diced
2 cups low fat/low sodium chicken stock
1 Tbsp. chicken base
1 cup of milk (I used fat free)
1 cup of half and half
1 Tbsp. Chili Powder
½ tsp. cayenne
1 Tbsp. salt (adjust if you don’t use low sodium stock)
2 Tbsp. flour
1 cup cheddar cheese, shredded
1. In a heavy bottomed stock pot cook bacon; Remove bacon and set aside.
2. Add onion to bacon drippings and saute until translucent. Add corn, peppers and potatoes to onion and saute for about 2-3 minutes, stirring frequently so not to burn the corn.
3. Add in chicken stock and chicken base. Bring to a boil and reduce heat to simmer.
4. Simmer for about 30 minutes and add in milk, cream , chili powder, cayenne and salt.
5. Make a slurry with Tbsp. flour and about ¼ cup of cold water (remove lumps) and pour into soup slow stirring very well. This will thicken the soup.
6. Cook for another 20 or so minutes and add ½ of the bacon and ½ of the cheese, stir well.
7. Serve hot and garnish with bacon and cheese.
8. Season to taste with salt and pepper.
TIP: If you don’t use low sodium chicken stock reduce your salt to taste.
Tuesday, August 14, 2007
We've been trying to find a good time to go to sushi with my sister in law and her husband for awhile. They are novice sushi eaters and apparently I am the family sushi expert. A title I am proud to hold by the way. We finally had a common open date and Tuesday nights Shinto has half priced sushi so tonight was the night.
The night started with our waitress spilling a full 22 oz. Sapporo in my lap. But I wasn't going to let a pair of wet pants and smelling like a drunk deter me from my mission. We had Sapporo Gold, Miso Soup, Shrimp tempura, edamame, and gyoza to start. Then our sushi & sashimi arrived with our hot sake. We had a very good variety but my favorite is the Unagi roll (Smoked eel).
I didn't take any pictures, but it was all beautiful and delicious. They have a ton of pictures on the Shinto website so check it out.
I will say the service on half-priced sushi night was very slow, but not so slow you became uber annoyed, just not the level it usually is. The highlight of the night was when the bill came, we had a ton of food, enough drinks to feel a nice buzz and all for $36/per couple. You can't beat that!! The best part is I now I have two more people to go to sushi with as Robert isn't a huge fan. He did come along tonight and was a trooper trying everything (even sashimi) but this just isn't his thing. We had to stop at the new Hershey Ice Cream shop on the way home for a milkshake for him. So we all went home happy!
1 1/3 cups all-purpose flour
1/3 cup white sugar
1/3 cup brown sugar
1/2 teaspoon salt
2 1/2 teaspoons baking powder
1/3 cup vegetable oil
1/2 cup milk
1 1/2 cups blueberries
1/4 cup butter, softened
1 teaspoon ground cinnamon
1/3 cup brown sugar
2. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top.
3. For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin.
4. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
1/2 cup sesame oil
1/3 cup low sodium soy sauce
1 Tbsp. Worcestershire sauce
1 tsp. crushed red pepper flakes
4 scallions, chopped
4 cloves of garlic, chopped
1) Combine all ingredients in large zip lock baggie
2) Marinate meat for at least 8 hours and up to overnight. Turn occasionally to coat entire tenderloin.
3) Grill (we wrapped in foil for the first 15 minutes and then directly on coals) until internal temperature reaches 160 degrees.
Stir - Fry Veggies I used onion, cabbage, red & green bell peppers and mushrooms. We went to the farm today and I picked up a ton of great homegrown veggies. I sauteed them in olive oil and sesame oil and added some prepared hoison and soy sauce at then end of cooking. I would have preferred to eat them 5 minutes before the picture...but this is what everyday cooking is like. I don't want to only include the food that comes out perfect in my blog because that isn't reality. Even the best cooks don't always get it right.
Monday, August 13, 2007
Tuesday, August 7, 2007
1.2 lbs lean ground turkey
1 head of cabbage
2 cups of steamed white rice
1 Tbsp. garlic salt
1 tsp. black pepper
(I didn't use salt...but it could definitely use it, try 1/2 tsp.)
32 oz. low sodium V-8 Juice
28 oz. can of crushed tomatoes
1 lb. sour kraut
1. Prepare cabbage by cutting out the stem and boiling the cabbage head. Remove leaves as they cook and place on dishtowel or in a colander to drain and cool.
2. Mix ground turkey, rice garlic salt, pepper and salt and mix well.
3. Place outer cabbage leaves on the bottom of a large roaster or casserole.
4. Put about 1/4 cup of meat in a cabbage leave and roll up, folding in sides (like a burrito) and placing them in the casserole over the outer leaves.
5. Cover cabbage rolls with sour kraut
6. In a bowl mix the juice & crushed tomato and pour over top.
7. Bake covered at 350 for at least 1 hour and uncovered for an additional 30 minutes.
Makes 10 rolls and freezes well after cooking.
TIP: Place a cookie sheet on the shelf under the casserole to catch any juices that may bubble over and avoid having to clean your oven.
Smashed Red Skinned Potatoes
2 lbs. red skinned potatoes
1/4 cup (1/2 stick) of butter
1/2 cup low fat sour cream
Salt & Pepper to taste
1) Boil potatoes until fork tender
2) With a potato masher, mash the potatoes until no large chunks are noticeable, remove any large pieces of skin that didn't mash.
3) Add in butter and sour cream and mix well.
4) Season with salt and pepper.
Banana Cream Pie
1 9 inch graham cracker pie crust (I bought Honeymade)
3 bananas sliced
Juice from half a lemon
1 box instant banana pudding (made with skim milk)
1 container Cool Whip light
1 bar of dark chocolate
Slice bananas and squeeze lemon juice over top and place in the graham cracker crust. Make pudding according to package instructions (use 1/4 cup less milk) and pour over top of bananas. Refrigerate for about an hour, cover with the cool whip and using your veggie peeler shave the chocolate over top. You can serve immediately.
Monday, August 6, 2007
Dijon Chicken, Rice Pilaf and Sweet Corn on the Cob
2 split boneless, skinless chicken breast halves
2 cups panko bread crumbs
1/4 cup Dijon mustard
1 Tbsp. dried parsley
pinch of cayenne
Salt and Pepper
In a medium bowl mix together bread crumbs, salt, pepper, parsley and cayenne.
Coat each chicken breast in the Dijon and then into the bread crumbs for a good cover.
Bake in a 350 degree oven for 25 minutes or until juices run clear on the chicken.
I cheated today and used a box mix for the rice pilaf. I like the Near East brand, although it is very salty tasting to me.
Sunday, August 5, 2007
Maryland Crab Cakes
1 lb. Crab meat, backfin
1/2 - 1 cup saltine cracker crumbles
2 scallions chopped fine
2 Tbsp. mayo
2 Tbsp. Dijon mustard
2 tsp. Old Bay Seasoning
Juice from 1 lemon
Combine all ingredients and if they don't hold together, add a few more crackers. Using an ice cream scoop make crab cakes and place on a parchment lined baking sheet and refrigerate for at least one hour to overnight. In a skillet with olive oil and butter (equal parts of each) cook each crab cake for about 3 minutes each side and transfer to a baking sheet (lined with parchment again) and bake for 10 minutes at 350 degrees. Should make 5-6 nice sized crab cakes.
Tip: I make a small mayo/old bay seasoning mix as a sauce to serve on the side. 1/2 cup mayo, 1 tsp. old bay, juice of half of a lemon. You could also serve with traditional tartar sauce.
Sweet Corn Saute
6 ears of corn, shucked
1 cup of grape tomatoes, cut in half
3 Scallions, chopped
1/2 small onion, chopped
2 Tbsp. Cilantro
2 Tbsp. butter
Salt & pepper to taste
In a large skillet with olive oil, cook the onion until translucent, add the rest of the ingredients except cilantro and toss well add butter and melt. Season with salt and pepper to taste and toss in cilantro. Serves 4.
Oven Roasted Garlic Asparagus
1 bunch of asparagus cleaned and cut
3 cloves of garlic, sliced fine
salt and pepper
Layer asparagus on a baking sheet, coat with olive oil spray, toss on the garlic, season with salt and pepper. Bake at 400 degrees for about 10 minutes.
Saturday, August 4, 2007
1/2 large sweet onion
1 tsp. Season Salt
Toss potatoes, onion with olive oil and season salt. Bake in a single layer on a cookie sheet in a 425 degree oven. Bake for approximately 10 minutes, turn and cook another 5 minutes or until tender on the inside and crispy on the outside.
Monday, July 30, 2007
Broiled Halibut with Peach Salsa
Mix rice, olive oil, cilantro and lime juice together. Serve immediately.
Sunday, July 29, 2007
Friday, July 27, 2007
Tuesday, July 3, 2007
1 lb. fresh gnocchi (I got mine from Ohio City Pasta http://www.ohiocitypasta.com/ )
1/4 lbs. proscuitto, sliced thin and cut into ribbons (I used domestic for this dish)
1 medium onion, diced
2 medium zucchini sliced
1/4 cup grated Parmesan cheese
1) In a stock pot bring 6 qt. of water to a boil.
2) In a medium saute pan heat up some olive oil and saute the onion over medium high heat until translucent.
3) Add prosciutto and zucchini and saute for about 5 minutes and reduce to medium heat.
4) Add gnocchi to water and cook until they are floating or approximately 3 minutes.
5) Strain gnocchi from water and add to saute pan and toss with prosciutto and zucchini. Cook for one minute.
6) Top with Parmesan cheese. Serve promptly and hot!
Monday, July 2, 2007
Even though this recipe has a lot of ingredients and steps, it is actually my quick version of lasagna. My Mom's lasagna recipe takes two days to make. I hope you enjoy!
1 lb. Barilla NO COOK lasagna noodles or package of lasagna noodles, par-boiled.
¼ cup extra virgin olive oil or canola oil
1 medium onion, diced
1 lbs. Lean ground beef or turkey
1 tsp. sugar
2 clove garlic, chopped
1 ½ tsp. salt
½ tsp. dried oregano
½ tsp. basil
½ tsp. parsley
½ tsp. garlic powder
Dash of crushed red pepper flakes
28 ½ oz. can tomatoes
6 oz. can tomato paste
Pint of part skim ricotta cheese
2 cups mozzarella cheese, shredded
½ cup Parmesan or Romano cheese, grated
1) In a heavy bottomed sauce pan over medium heat add olive oil and onion & garlic. Sauté onion until soft.
2) Add meat, oregano, basil, salt and pepper. Cook until meat is browned throughout.
3) Add Tomatoes and tomato paste and one cup of water; turn heat up to medium high.
4) Bring to a boil then turn heat to medium-low and simmer for 1 hour to 1.5 hours, stirring occasionally.
5) In a small bowl combine ricotta cheese, egg, parsley and garlic powder. Whisk thoroughly and refrigerate until you are ready to use.
6) Prepare noodles according to package directions if you are using standard lasagna noodles, otherwise skip this step for the no bake pasta.
7) Spray a 9 x 13 casserole with non-stick cooking spray (like Pam)
8) Ladle a thin layer of sauce on the bottom.
9) Place noodles across the bottom of the pan, it is okay to overlap.
10) Spread 1/3 of the ricotta cheese mixture over the noodle (it doesn’t have to be perfect).
11) Sprinkle Parmesan cheese over top.
12) Cover with meat & sauce (not too much sauce, use a slotted spoon)
13) Repeat noodles, ricotta, Parmesan and meat sauce twice.
14) Finish with a layer of noodles, sauce and then top with the mozzarella cheese.
15) Spray tin foil with cooking spray and cover casserole tightly.
16) Bake at 350 degrees for one hour.
17) Let lasagna rest for 15 minutes before cutting & serving.
18) Serve with extra sauce on the side.
Sunday, July 1, 2007
What we ate:
Zucchini Frette - We shared a huge platter of lightly battered and fried zucchini topped with Parmesan cheese and served with ranch dressing.
Robert had the Penne Marinara with meatballs. It was another huge serving and he ate all of it. It was served with a house salad and dinner rolls. I couldn't believe he ate it all.
I had the stuffed artichoke for my entree, it was an appetizer but I can't pass up artichokes on a menu. It was soo soo good. It appeared to be steamed, trimmed and halved and then stuffed with Italian sausage and breadcrumbs served with a creamy lemon garlic aioli. I also had the Caesar side salad, fresh but no anchovies!
They had a great wine list, but we stuck with water and soda tonight. Total bill $36! You can't beat that..we will definitely be back. We are hoping to invite a few friends with us next time as well.
The menu was following:
Ground Turkey Seasoned with taco seasoning* (6 lbs)
Mexican Rice (12 cups)
Black Beans (8 cups)
Soft and Hard taco shells (18 each)
Shredded Lettuce (1 head of iceberg)
Sour Cream (1 pint)
Cheddar Jack Cheese (2 lbs)
Chips & three kids of salsa: Basic medium tomato salsa, roasted chipotle salsa, Artichoke and lime salsa
*I always make my own taco seasonings as I try and eat a low sodium diet. I found this recipe from Bill Echols on www.allrecipes.com. It is called Taco Seasoning I. I omit the salt all together and think it is great. It saves 2400 mg. of sodium per this entire meal. I generally use 2 Tbsp. of this for 1 lb. of ground turkey.
1 tsp. Chili Powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. crushed red pepper flakes ( I sometimes use cayenne)
1/4 tsp. dried oregano
1/2 tsp. paprika
1 1/2 tsp. ground cumin
1 tsp. sea salt (optional)
1 tsp. black pepper
Friday, June 29, 2007
Tuesday, June 26, 2007
Turkey Tater Tot Casserole
1 lb. lean ground turkey
1/2 medium onion chopped fine
1 can cream of chicken soup (I use low sodium)
1 bag frozen mixed veggies
1 bag frozen tater-tots
1 cup shredded cheese (I used cheddar jack)
1) Brown turkey and onion in olive oil until brown through
2) Add the canned soup and heat until well blended
3) Layer the meat/soup mixture in a 9 x 13 casserole dish
4) Spread the vegetable medley over the meat
5) Layer the tater tots in a single layer over the vegetables
6) Sprinkle cheese over the veggies
7) Bake at 350 degrees for 45 minutes
Tip: The original recipe called for Ground beef (drained) and cream of mushroom soup.
Today's dinner included Mojo Grilled Pork Tenderloin, Roasted Red Skinned Potatoes with rosemary and corn on the cob. I usually don't have two starches in one meal but the corn was too good to pass it up and it was delicious. We also had Brownie Sundaes for Dessert. Decadent but it is Camp Aunt Tina time of year. Aunts are allowed to spoil!
Here is the recipe for the Mojo Grilled Pork Tenderloin
2 lb. trimmed pork tenderloin
1 large onion, peeled and thickly sliced
1 cup of Goya Mojo Chipotle plus more for basting
1. In a zip lock bag combine the tenderloin, onion and 1 cup of Mojo. Seal and let marinate in refrigerator for as little as 15 minutes or up to overnight. The longer it marinates the more Mojo flavor.
2. Grill over medium heat. Cook, turning occasionally and basting with additional Mojo for about 20-30 minutes. Tenderloin is done when they are browned on both sides and reach 160° F. The onion should be nicely browned
The Roasted Red Skinned Potatoes with Rosemary are a household favorite and so easy.
2 lbs red skinned potatoes, cut into bite sized pieces
2 Tbsp. Olive Oil
1 tsp. Season Salt
1 tsp. rosemary sprigs
Toss potatoes, olive oil, season salt and rosemary on a cookie sheet. Bake at 400 Degrees for 20-30 minutes or until potatoes are crispy on the outside and tender on the inside. Turn after about 10 minutes.
Sunday, June 24, 2007
1 lb. elbow macaroni - cooked to package directions and rinsed in cold water.
I guess I would give Bahama Breeze a B-
Saturday, June 23, 2007
Hello, and welcome to my blog. I sure hope there is spell check. If not, you will have to suffer through my terrible spelling skills. I just thought it would be fun to keep an open record of my life and times. Basically this blog will probably be pretty boring...but it should have some good recipes, great pug pictures and an occassional home project or two.