My kids are all grown up and live in the southeast. Every time we get together they ask for this. In fact we are going for Christmas next week and I have been asked by my youngest son (age 28) to make this while we are there. I have tried a few changes to this and it is just not the same as making everything from scratch.
You will need:
12 lasagna noodles (Do not use the non boil kind. This is one of the changes I made and it was not the same)
1 lb mushrooms, sliced
6 tablespoons of butter
1 tablespoon olive oil
2 medium cloves garlic, minced
1/3 cup parsley chopped
6 tablespoons flour
2 cups milk
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoons white pepper
1/4 cup half and half
3 cups cooked chicken breast cubed
1/3 cup Prosciutto (thinly sliced)
1 15 oz container ricotta cheese
2 cups shredded mozzarella
1/2 cup Parmesan cheese, grated
Preheat oven to 350. Cook noodles according to package directions. Drain, rinse with cold water. Lay noodles flat on paper towels . In a large skillet, over medium-high heat saute mushrooms in 2 tablespoons butter and 1 tablespoon oil until golden, stirring frequently about 5 minutes. Reduce heat to medium-low add garlic and parsley, saute 2 minutes more. Be careful not to brown garlic. Remove from heat.
For sauce: in medium saucepan over medium heat melt remaining 4 tablespoons butter. Add flour and cook without browning for 2 minutes whisking constantly. Add milk and chicken stock a little at a time. Cook until smooth and thickened, about 3 minutes, stirring constantly. To avoid scorching, remove sauce from heat as soon as ti starts to boil. Sauce will not thicken any further once it has boiled. Season sauce with salt and pepper.
To assemble: set aside 2 tablespoons Parmesan. Pour half and half in the bottom of a 10x 12 inch baking pan. Lay 4 noodles in a single layer in pan. Place 1/3 each of the mushroom mixture, chicken and Prosciutto over the noodle layer. Dot with 1/3 of the ricotta. Sprinkle with 1/3 each of mozzarella and Parmesan. Cover with 1/3 of the sauce. Repeat the process 2 more times, beginning with the noodles and ending with white sauce. Sprinkle with reserved Parmesan. Bake uncovered until heated through, about 40 minutes. Cover and let sit 10 minutes before serving.
I was being lazy one day and tried this with a jar Alfredo sauce. It is not the same. It was very salty. I always make this from scratch now.
Serves 6 to 8
December 14, 2010
December 13, 2010
Tonights menu - Thai Beef Tacos with Lime Cilantro Slaw
This is a Taco with a Thai twist. It packs a lot of flavor with not a lot of calories. This makes 4 servings at 2 tacos per each person. It is best to grill the steak outside on the BBQ but in the dead of winter with several inches of snow on the ground I have done it on an indoor grill.
You will need:
Steak:
1 tablespoon sugar
1 1/2 teaspoon minced peeled fresh ginger ( I would not try this with prepared ginger, use fresh)
1 1/2 teaspoon fish sauce
1/2 teaspoon chili garlic sauce
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1 lbs flank steak. trimmed
cooking spray
Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
2 garlic cloves, minced
3 cups packed angel hair slaw
2 cups packaged match-cut carrots
1/2 cup chopped fresh cilantro
8 (6 inches) fat-free tortillas
To prepare steak, combine first 6 ingredients in a large zip top bag. Add steak to bag; seal and marinate in refrigerator for 20 minutes; turning occasionally. I have found that 20 minutes in the fridge is not long enough. I let it go for about and hour.
Heat broiler or grill. Remove the steak from bag, discard marinade. Place steak on grill or broiler rack, cook for about 5 minutes on each side. Remove steak from grill and let stand for 5 minutes then cut into thin slices.
To prepare slaw combine lime juice and next 6 ingredients (though 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro) toss well to combine. Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortillas. Fold in 1/2; serve immediately.
ENJOY!!!!
You will need:
Steak:
1 tablespoon sugar
1 1/2 teaspoon minced peeled fresh ginger ( I would not try this with prepared ginger, use fresh)
1 1/2 teaspoon fish sauce
1/2 teaspoon chili garlic sauce
1/4 teaspoon fresh ground black pepper
2 cloves garlic, minced
1 lbs flank steak. trimmed
cooking spray
Slaw:
1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced fresh ginger
1 1/2 teaspoons fish sauce
2 garlic cloves, minced
3 cups packed angel hair slaw
2 cups packaged match-cut carrots
1/2 cup chopped fresh cilantro
8 (6 inches) fat-free tortillas
To prepare steak, combine first 6 ingredients in a large zip top bag. Add steak to bag; seal and marinate in refrigerator for 20 minutes; turning occasionally. I have found that 20 minutes in the fridge is not long enough. I let it go for about and hour.
Heat broiler or grill. Remove the steak from bag, discard marinade. Place steak on grill or broiler rack, cook for about 5 minutes on each side. Remove steak from grill and let stand for 5 minutes then cut into thin slices.
To prepare slaw combine lime juice and next 6 ingredients (though 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro) toss well to combine. Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortillas. Fold in 1/2; serve immediately.
ENJOY!!!!
December 10, 2010
Todays menu- Creamy Pesto Dip
I am sure a lot of you are like me. When friends drop by during the holidays I like to have a quick snack I can put together in a hurry with little effort. This dip is just that. You can make it ahead and it will keep in the fridge for a few days.
You will need:
1 package (8 oz) cream cheese ( I have not tried low fat, but it should work)
3 tablespoons milk
1/3 cup store bought pesto ( you can make fresh, but it is a lot of work and why bother. Store bought is just as good)
1 red pepper finely chopped
Mix cream cheese and milk in a food processor or mixer on medium speed until smooth. Blend in pesto and red peppers. Refrigerate. I serve with assorted cut veggies and bread sticks. To make it a bit more holiday looking garnish with some of the chopped red peppers.
You will need:
1 package (8 oz) cream cheese ( I have not tried low fat, but it should work)
3 tablespoons milk
1/3 cup store bought pesto ( you can make fresh, but it is a lot of work and why bother. Store bought is just as good)
1 red pepper finely chopped
Mix cream cheese and milk in a food processor or mixer on medium speed until smooth. Blend in pesto and red peppers. Refrigerate. I serve with assorted cut veggies and bread sticks. To make it a bit more holiday looking garnish with some of the chopped red peppers.
December 9, 2010
Today's menu- Chile egg puff
This is a recipe that came from a friend at work. I have made it several times and it is always a big hit. It is one of those that everyone can eat even if you have a vegetarian in your family as I do. Since we all know my husband is a big meat eater I always serve a side of sausage on the side.
You will need:
10 eggs
1/2 cup flour
1/2 tsp salt
1/2 pint sour cream
1 tsp. baking powder
2 (4 oz) can diced green chiles
1 lb. Monetary Jack Cheese, shredded
Beat eggs until light and lemon colored. Add flour, baking powder, salt, sour cream and Jack cheese. Blend until smooth. Stir in chiles. Pour mixture into a well-buttered 9 x 13 baking dish (I use Pam spray). Bake at 350 for about 35 minutes or until top is brown and center appears firm. Serve with a side of salsa.
Serves 8 -10
You will need:
10 eggs
1/2 cup flour
1/2 tsp salt
1/2 pint sour cream
1 tsp. baking powder
2 (4 oz) can diced green chiles
1 lb. Monetary Jack Cheese, shredded
Beat eggs until light and lemon colored. Add flour, baking powder, salt, sour cream and Jack cheese. Blend until smooth. Stir in chiles. Pour mixture into a well-buttered 9 x 13 baking dish (I use Pam spray). Bake at 350 for about 35 minutes or until top is brown and center appears firm. Serve with a side of salsa.
Serves 8 -10
December 8, 2010
Tonights menu - Blue cheese & rosemary scalloped potatoes
Because of the time of year I have been focusing on holiday dishes. I make these potatoes when we have ham or a rib roast. I would also do them with Turkey, however my husband is a real traditionalists so we always have to have mashed potatoes and gravy with our Turkey. Whatever you are having I hope you enjoy these as much as my family does.
You will need:
5 lbs russet potatoes (Yukon gold should work well, although I have never tried them)
2 tsp. salt ( I like kosher)
1/2 tsp. black pepper ( fresh cracked is the best)
1 1/2 tsp. chopped fresh rosemary ( always use fresh)
3/4 cup crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup sour cream
2 cups cream
1 tsp.salt
Preheat over to 350. Butter a 9 x 13 glass baking pan. Peel and slice the potatoes into 1/4 inch slices. If you got a mandolin last year for Christmas now is the time to take it out of the box and use it. Toss the pototoes in a large bowl with salt, pepper and rosemary. In a second bowl toss together cheeses.
Layer 1/2 the potatoes in the buttered baking dish. Sprinkle with 1/2 the cheese mixture and top with remaining potatoes.
In another bowl whisk together remaining ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauces and help release any air bubbles. Sprinkle with remaining cheese mixture.
Bake potatoes for about 1 hour and 15 minutes, or until brown and completely tender all the way through when poked with a knife. Allow to sit for a few minutes to allow sauce to set up. Serves 8-12
You can also make this in advance and store, covered and refrigerated, for 4-5 days. Bring to room temp then reheat in oven at 350 until hot.
You will need:
5 lbs russet potatoes (Yukon gold should work well, although I have never tried them)
2 tsp. salt ( I like kosher)
1/2 tsp. black pepper ( fresh cracked is the best)
1 1/2 tsp. chopped fresh rosemary ( always use fresh)
3/4 cup crumbled blue cheese
3/4 cup grated Parmesan cheese
1 cup sour cream
2 cups cream
1 tsp.salt
Preheat over to 350. Butter a 9 x 13 glass baking pan. Peel and slice the potatoes into 1/4 inch slices. If you got a mandolin last year for Christmas now is the time to take it out of the box and use it. Toss the pototoes in a large bowl with salt, pepper and rosemary. In a second bowl toss together cheeses.
Layer 1/2 the potatoes in the buttered baking dish. Sprinkle with 1/2 the cheese mixture and top with remaining potatoes.
In another bowl whisk together remaining ingredients and pour over potatoes. Tap the baking dish on the counter to spread out the sauces and help release any air bubbles. Sprinkle with remaining cheese mixture.
Bake potatoes for about 1 hour and 15 minutes, or until brown and completely tender all the way through when poked with a knife. Allow to sit for a few minutes to allow sauce to set up. Serves 8-12
You can also make this in advance and store, covered and refrigerated, for 4-5 days. Bring to room temp then reheat in oven at 350 until hot.
December 7, 2010
Tonight's menu- Broccoli with lemony parmesan breadcrumbs
This is a great side dish for the holidays. It goes well with everything from ham, turkey or rib roast.
You will need:
2 cups breadcrumbs (I used panko)
8 oz (1 cup) unsalted butter
1/2 Tbs. sweet Hungarian paprika
1/4 cup kosher salt plus 1 tsp. kosher salt
1/2 tsp. white pepper
1/2 cup tightly packed Parmigiano-Reggiano
1/2 cup chopped fresh flat-leaf parsley
2 Tbs. grated lemon zest (about 2 to 3 lemons)
1 Tbs. fresh lemon juice
2 lbs broccoli
Spread breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly brown, about 5 minutes. Set a side. In a heavy skillet melt 1/2 cup butter over medium heat. Add the breadcrumbs, paprika, 1 tsp. salt and pepper. Cook stirring for about 1 minute, just to meld the flavors. Remove from heat and stir in the cheese, parsley, lemon zest and juice. In a large pot bring to boil 1 gallon of water and 1/4 cup salt. Trim the bottom off the broccoli stems, cut each broccoli head lenghtwise in half and then cut each half lengthwise into six spears. Put the broccoli in the boiling water and cook until crisp and tender, about 5 minutes. Drain the broccoli well then add back into cooking pot. Add the breadcrumb mixture to the broccoli. Serve immediately. Can be kept warm in the over for up to 20 minutes.
You will need:
2 cups breadcrumbs (I used panko)
8 oz (1 cup) unsalted butter
1/2 Tbs. sweet Hungarian paprika
1/4 cup kosher salt plus 1 tsp. kosher salt
1/2 tsp. white pepper
1/2 cup tightly packed Parmigiano-Reggiano
1/2 cup chopped fresh flat-leaf parsley
2 Tbs. grated lemon zest (about 2 to 3 lemons)
1 Tbs. fresh lemon juice
2 lbs broccoli
Spread breadcrumbs on a rimmed baking sheet and toast them in the oven until lightly brown, about 5 minutes. Set a side. In a heavy skillet melt 1/2 cup butter over medium heat. Add the breadcrumbs, paprika, 1 tsp. salt and pepper. Cook stirring for about 1 minute, just to meld the flavors. Remove from heat and stir in the cheese, parsley, lemon zest and juice. In a large pot bring to boil 1 gallon of water and 1/4 cup salt. Trim the bottom off the broccoli stems, cut each broccoli head lenghtwise in half and then cut each half lengthwise into six spears. Put the broccoli in the boiling water and cook until crisp and tender, about 5 minutes. Drain the broccoli well then add back into cooking pot. Add the breadcrumb mixture to the broccoli. Serve immediately. Can be kept warm in the over for up to 20 minutes.
December 5, 2010
Tonights Menu - Senate Bean Soup (aka Navy Bean Soup)
During the holidays we are always eating and sometimes what we eat is not that good for us. The following soup is good and good for you. Raw beans are a great source of fiber and iron. They are also low in fat. The kicker, however is what you add to the beans. Here's my take on it.
You will need:
1 lb dried navy beans, rinsed and picked over
1 lb ham, diced and 2 ham hocks
1 tsp kosher salt
1/2 cup milk
2 tablespoons butter
1 large chopped onion
1 stalk celery, chopped
1/2 cup chopped carrots
2 cloves garlic, chopped or minced
1/4 cup fresh chopped parsley
Put the beans in a large bowl and cover with 6 cups of cold water. Soak overnight in a cool place. Drain the beans and transfer to a large pot or dutch oven. Add about 5 to 6 cups chicken stock and 3 to 4 cups water. Bring to simmer over medium heat then reduce heat to low and cook covered until beans are tender, about 1 1/2 hours. At this point the beans will be done. In a crock pot place the cooked beans, ham hocks, diced ham, chopped onions, celery, carrots and garlic. Cook over low heat for 6 to 8 hours. Before serving remove ham hocks and shred. Add meat back into soup. Add parsley to soup as well as enough milk to get the soup to the right consistently, may not need full 1/2 cup.
To conserve time, in the morning I sautéed the veggies the night before. I put the beans on to boil as soon as I got up in the morning. All I had to do before leaving for work was put everything in the crock pot.
You can make this vegetarian by using veggie stock rather then chicken and omit the ham.
You will need:
1 lb dried navy beans, rinsed and picked over
1 lb ham, diced and 2 ham hocks
1 tsp kosher salt
1/2 cup milk
2 tablespoons butter
1 large chopped onion
1 stalk celery, chopped
1/2 cup chopped carrots
2 cloves garlic, chopped or minced
1/4 cup fresh chopped parsley
Put the beans in a large bowl and cover with 6 cups of cold water. Soak overnight in a cool place. Drain the beans and transfer to a large pot or dutch oven. Add about 5 to 6 cups chicken stock and 3 to 4 cups water. Bring to simmer over medium heat then reduce heat to low and cook covered until beans are tender, about 1 1/2 hours. At this point the beans will be done. In a crock pot place the cooked beans, ham hocks, diced ham, chopped onions, celery, carrots and garlic. Cook over low heat for 6 to 8 hours. Before serving remove ham hocks and shred. Add meat back into soup. Add parsley to soup as well as enough milk to get the soup to the right consistently, may not need full 1/2 cup.
To conserve time, in the morning I sautéed the veggies the night before. I put the beans on to boil as soon as I got up in the morning. All I had to do before leaving for work was put everything in the crock pot.
You can make this vegetarian by using veggie stock rather then chicken and omit the ham.
November 29, 2010
Holiday treat- White Chocolate cranberry cheesecake
Not to long ago I made some cranberry white chocolate muffins and was very surprised at how well this combination works. I think these same ingredients will be wonderful as a cheesecake.
You will need:
1 1/4 cups chocolate wafer cookies ( I could not fine any at my local store so I used chocolate graham cracker) crushed
1/4 cup melted butter
3 pks (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
4 squares white chocolate, melted
1/2 cup cranberries
1 teaspoon grated orange peel
Heat oven to 350. Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and orange peel. Pour over crust. Bake 45 to 50 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
You will need:
1 1/4 cups chocolate wafer cookies ( I could not fine any at my local store so I used chocolate graham cracker) crushed
1/4 cup melted butter
3 pks (8 oz each) cream cheese, softened
3/4 cup sugar
3 eggs
4 squares white chocolate, melted
1/2 cup cranberries
1 teaspoon grated orange peel
Heat oven to 350. Mix crumbs and butter. Press onto bottom of 9 inch springform pan. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Add eggs 1 at a time, mixing just until blended after each addition. Stir in white chocolate, cranberries and orange peel. Pour over crust. Bake 45 to 50 minutes or until center is almost set. Cool completely. Refrigerate 3 hours or overnight.
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