My beautiful sushi dinner!
Mom’s Lasagna November 19, 2013
This recipe is simple and delicious. My mom passed it on to me and she got it from her mom and so on. The best part about Lasagna is that you can add whatever you like whether it’s pepperoni, sliced sausage, hamburg, spinach, or anything you want at all. The homemade sauce is the best part, however some people just don’t care to make it themselves. I assure you, it really makes the flavor uniquely better. I’ll be sure to add the recipe for the sauce as soon as possible, it’s really very easy and I always have plenty to freeze for later. In this particular Lasagna I added sliced sausages in the middle and pepperoni on the top. Sometimes I switch it up and add different things, but this is by far my favorite way!
Tomato Sauce ( I use meat sauce, this is entirely up to you)
2 Boxes Lasagna Noodles
2 LBS Ricotta Cheese
1/2 C Parmesan Cheese
1 TSP Parsley
1 TSP Garlic Powder
1 LB Shredded Mozzarella Cheese
Salt and Pepper
Mix ricotta, eggs, Parmesan, parsley, garlic powder, salt and pepper, and 1/3 of mozzarella in large bowl. Spoon sauce into lasagna pan and begin layers. Layers are as follows:
Sprinkle Mozzarella (sometimes I mix it with shredded cheddar as well)
-This is the layer you can add anything under the sun. Once I spread the sauce I layer the sliced sausages, my mom likes to put spinach and sometimes meatbals or other types of meat.
-Here I top it with pepperoni
It seems difficult to remember, but think about it as a sandwich. Each layer is divided by noodles and the ricotta is like the bread with sauce in the middle.
Now that you’ve assembled the layers, you will want to gently cover it with foil and bake at 350° for 30 minutes, then remove foil and continue baking for an additional 15 minutes. I’ve made this before to bring to work and sometimes I will bake it for the 30 minutes and stick it in the fridge over night, then I’ll do the uncovered 15 minutes the next day so it’s hot, but not overcooked. When I do it this way I have to do it for around 20-25 minutes the next day where it’s starting out cold rather than hot from baking the first time.
I like to let it sit for a few minutes before cutting so it can set. It makes it a little easier to work with.
Italian Garlic Pasta November 18, 2013
As an Italian, anything with garlic tastes good to me. My family has always made these HUGE fantastic meals full of garlic and tomato sauce and by the end of the 17 delicious courses you feel like you are going to bust. Now, as an adult who married someone that doesn’t really like pasta and doesn’t really care for tomato sauce, I’m wishing it was socially acceptable to force feed my husband. With all these delicious Italian recipes passed down through the years I’ve been itching to make every single thing I can that includes garlic or sauce…Here is something I know everybody will love. It’s got the delicious roasted garlic butter, which is always a hit, and if there’s any question of how to properly roast the garlic, I will link back to my post on how to do it. It’s very easy if you know what you are doing and totally worth it. Most of the ingredients in this are really to your own taste as to how much you add. I never measure, so the ingredients are approximate and you will need to adjust to your liking. I personally like a strong garlic taste and a little less Parmesan, however the original recipe was the opposite.
Italian Garlic Pasta
1 box Elbow Macaroni
1 1/2 – 2 Sticks Butter
1 TBSP Lemon Juice
1/2 C Parmesan Cheese
Several Cloves of Roasted Garlic, I roasted two heads of garlic and and used 5-10 large cloves to get the taste I wanted. This part is entirely up to you as to how garlicy you want the garlic butter, which will be the base for the dish.
Cook macaroni until tender.
Mash garlic cloves and softened butter together in large bowl until mixed well.
Once butter is to the desired taste, add a small amount of salt and pepper, lemon juice to taste, and pasta. Top with Parmesan and mix well. You may add more or less Parmesan to taste.
That’s it! Enjoy!
Cheesy Queso Chicken With Rotel Vegetables And Rice February 26, 2013
A few weeks ago I decided to try some Rotel. I had never had it or used it before, I had hardly even heard of it. I recently started using the blocks of Velveeta cheese for Macaroni and Cheese instead of Kraft boxes. On the back of the blocks it says Queso Dip and all it is, is half a block of cheese and a can of Rotel heated over the stove. I love anything spicy, Mexican, or just plain cheesy! We decided to try it out and see how we liked the dip. I had bought extra cans of Rotel because I saw that there were a lot of recipes that incorporated it and I thought I might try some of them and having it on hand would be smart. I went on the website and searched for a recipe I had all the ingredients for. I did have to tweak it a little bit, but it was so simple and I had everything right on hand. It came out so unbelievably good! The queso is delicious and we couldn’t pull ourselves away from the stove while it was still heating up! Andrew doesn’t really care for dips and cheesy food but he actually said it was one of the only cheese dips he had ever had that he really liked. We couldn’t stop eating it so when the food came out we put it on top, best decision ever!
You can find the original recipe, here.
Cheesy Queso Chicken With Rotel Vegetable and Rice
1 Package Chicken Breasts, Cleaned and Sliced in half to 1/2 inch slabs
2 Cans Rotel With Green Chiles, Undrained
1/2 32 OZ Block Velveeta Cheese, (16 OZ) Cut Into 1 Inch Cubes
1 Can Sweet Whole Kernel Corn, Drained
1 Can Black Beans, Rinsed and Drained
1 Cup Brown or White Rice, (I use 1 cup for 3-4 people.)
2 TBSP Cumin
Preheat oven to 425°F.
Cut squares of tin foil, 1 for each person. Spray tin foil with cooking spray.
Mix in large bowl corn, beans, cumin, and Rotel. In separate saucepan, mix second can of Rotel and 16 OZ Velveeta cheese and turn heat on low. In another saucepan, boil 2 1/2 cups of water and add 1 cup of rice. Simmer with cover on for 45 minutes.
Place 1-2 breasts of chicken on each square of tin foil. Sprinkle chicken with salt and pepper, and spread bean and corn mixture over each chicken breast until gone. Close tin foil around chicken and bean mixture to form little chicken ‘packets’.
When rice has about 20 minutes left to cook, place packets on sheet pan and into oven. Bake 20-25 minutes. When done, wait a few minutes before opening packets and be careful, steam is very hot. Open each packet and check each chicken breast. If not cooked, close back up and put back in oven for 5-10 more minutes.
Continue stirring queso and turn up heat to boil gently.
Serve rice, slide contents of packet out over top of rice, pour queso all over beans and rice, and chicken. Sprinkle with Shredded cheese.
If you’re not used to buying brown rice or white rice, I always buy this kind. I find it right at Wal Mart or Hannaford’s. It’s easy to cook and the directions on the back are very clear and easily understandable. I say these things, because I have a very difficult time with rice. I can never cook it correctly and it always comes out really weird. This is the only rice I’ve used that I don’t have issues with.
Juicy Meatloaf With Roasted Garlic And Potatoes February 22, 2013
I had never had meatloaf before I made this, and honestly, I really hadn’t planned on it. A coworker kept telling me to make meatloaf while looking for dinner recipes, and I held off as long as I could. Finally, I ran out of things to make and decided to see if I could find a recipe that interested me. I did not, but I did find something that I could work with. Now, I make this all the time and my husband loves it. My friends always eat with us when I make this, and it reheats perfectly. It’s very easy to make and it’s so juicy and flavorful, and I even get to eat it with my favorite thing ever, KETCHUP! I changed a few things on this recipe and the result was fantastic. I hope everyone else enjoys this delicious recipe as much as we have! My coworker, a fan of regular, plain old meatloaf tried it without the potatoes, (because she is on a low carb diet) and loved it. She said she makes it all the time now instead of her old recipe and even her picky husband loves it!
Juicy Meatloaf With Roasted Garlic And Potatoes
2/3 Cup Salsa, Any kind Will Work
2 LBS Ground Beef
1 Cup Small Bread Chunks
1 Egg, Beaten
1 TBSP Worcestershire Sauce
1 TSP Soy Sauce
1 Large Onion, Minced
4 TBSP Minced Garlic
2 TBSP Vegetable Oil
4 Small Potatoes, Chopped
Preheat oven to 350°.
Mix salsa, beef, bread, egg, worcestershire sauce, soy sauce, onions and half the garlic in large bowl.
Shape firmly into baking pan.
Stir together oil, garlic, and potatoes in bowl, and sprinkle paprika on top.
Layer potatoes over top of meatloaf in baking pan.
Bake for 1 hour, or until cooked through.
Juicy And Delicious Lemon Chicken Piccata February 21, 2013
This recipe is more or less a family recipe mixed with a recipe from the restaurant I used to work at with a little of my own little touches. My husband usually doesn’t show much emotion…about anything, much less, food. When I told him I was making that lemon chicken stuff with those green caper things on it, to my surprise he practically jumped for joy. Shocking. Andrew usually just says okay or asks for something else when I tell him the nightly dinners and if he likes something it’s hard telling. Katie and I just about keeled over when we saw his reaction to this chicken. Naturally, this got me really excited to make it. I would usually double or even triple the sauce recipe for this and serve it over pasta, but while looking through my recipe box I found a recipe for Hot Cheesy Reuben Dip, and I couldn’t resist. I know it’s not a very traditional combination, but I couldn’t resist, and I couldn’t decide. So I decided to just go without the pasta this time and enjoy some delicious reuben dip instead, after all, you only live once, right! The chicken came out so juicy and delicious and I LOVE capers, they just add SO MUCH flavor and give a nice look to the dish. Keep in mind, this recipe is for two chicken breasts, if you are feeding four you should double it. I personally like a lot of sauce because it’s so delicious, so I double it just for the two.
Juicy And Delicious Lemon Chicken Piccata
2 Boneless, Skinless, Chicken Breast Halves
Salt and Pepper
Flour for Dredging
1/2 Cup White Wine, I used Pinot Grigio, but anything will work fine
1/2 Cup Chicken Broth
1/3 Cup Lemon Juice
2 TBSP Orange Juice
Approximately 2-3 TBSP Capers
1/2 TSP Sugar
Dredge cutlets in flour and salt and pepper.
Melt butter in skillet, add 2 cutlets and saute, approximately 2 minutes, until cooked and browned on both sides. Set aside and repeat for all cutlets.
Remove all cutlets, cover, and set aside. I like to cover them and put them in the microwave to stay warm, then when I’m finished with the sauce I zap them for about 20-30 seconds so they are nice and hot to be served.
Add wine to skillet with remaining butter and chicken flavorings, cook until liquid decreases by about half. Stir in chicken broth and boil. Cook sauce until reduced about half again and stir in juices. Cook about one minute on low heat and add in capers and sugar.
Serve over Chicken and ENJOY!
This delicious meal was light and healthy and at the same time very quick and easy. It was kind of a last minute decision and it came out great! It was SO flavorful and so perfectly cooked. I can’t wait to make it again!! I bought fresh Asparagus and fresh Potatoes and I had some Organic Chicken in the freezer that I took out this morning. I cooked the Chicken and Asparagus right in the same pan and I roasted the Potatoes in the oven, and then gave them a quick broil to give them a little crunch.
Lemon Pepper Seasoning
Preheat oven to 425°F. Chop Potatoes into Medium-Large cubes, oil the pan, and spread potatoes evenly on pan. Drizzle oil over all potatoes and sprinkle Adobo Seasoning generously over potatoes. Place in oven.
Place approximately 3-6 tbsp butter into a pan and melt. Put chicken in pan, drizzle lemon juice over chicken, and sprinkle with lemon pepper seasoning. Let cook on medium heat for approximately 10 minutes. Turn over chicken and drizzle with lemon juice, then sprinkle again with lemon pepper seasoning. Continue adding butter if pan starts to get dry. You should have a good amount of liquid at all times. Sprinkle minced garlic around chicken in pan.
Clean ends off asparagus and place in pan with chicken. Add lemon juice and butter if needed. Let cook until chicken is cooked through and no longer pink in the middle. Leave on burner, turn off heat and let sit.
Just as your chicken is about done cooking, turn oven off and turn broiler on high. Let everything stand approximately 5 minutes. Serve with lemon slices.
Best Turkey or Beef Burgers EVER!! January 28, 2013
This recipe is the most amazing burger I have ever had. It’s adapted from a recipe I got off of allrecipes.com and I added my own little twists. The recipe was originally for turkey burgers,(which I had never had until this) and then my husband requested beef burgers. Both have completely changed the burger for us! I would definitely recommend trying it both ways, don’t be afraid of ground turkey! It’s really not as scary as some people think and even my husband loved it! There are a few things about this recipe that can be changed. For example, if you do not like onions I would suggest sauteing them first for a softer and more subtle taste. Although I wouldn’t recommend it, you can leave them out if it’s a huge problem. Next, the Adobo peppers may scare some off, but they add the entire flavor of the burger and are not overly strong. They don’t add much heat to the burger either, but if they make you nervous you can try just putting one in instead of two. However, do not exclude them completely, you won’t regret it, I promise! Last, the jalapenos add the heat. I personally like everything REALLY SPICY! My husband on the other hand, well, not so much. I usually mix everything without the peppers, throw in a tiny bit for flavor, make his burger and then mix the rest of the peppers in for the rest of us heat lovers. He likes it better this way and it allows us to both be happy with the heat level of our burger. I like to add a lot of jalapenos, approximately 8-12 slices depending on size, then I chop them at the same time as the Adobo peppers to save time. I chop them as finely as possible and then throw in a tiny bit of the mixture and add the rest later. If you don’t like it that spicy you can use less jalapenos or exclude them all together. They really don’t change the taste as much as the adobo peppers. I also want to add that I never measure and I don’t really know if these measurements are accurate. The burgers will turn out fine, but feel free to add whatever amounts you prefer. I really like garlic so I usually put a little extra garlic in.