INGREDIENTS
3/4 pound dried lasagna noodles
4 cups whole milk
12 tablespoons (11/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 teaspoon freshly ground black pepper
1 teaspoon ground nutmeg
1 1/2 pounds Portobello mushrooms
1 clove garlic, minced
1/2 cup button mushrooms
1 cup freshly ground Parmesan
DIRECTIONS
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside. For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat. Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside. To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan. Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
Sunday, August 28, 2011
Sunday, August 21, 2011
Graham Nut Cluster
I saw this recipe in the latest edition of Southern Living and thought that it looked like a fun snack. And like always, it was another good one.
INGREDIENTS
6 cups honey graham cereal
1 cup honey-roasted peanuts
1/2 cup butter
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
wax paper
2 cups pretzel sticks
1 cup M n M’s
DIRECTIONS
Preheat oven to 350 degrees. Combine cereal and next 2 ingredients in a very large bowl. Melt butter in saucepan over medium heat with sugar and corn syrup. Melt through until bubbling. Poor over dry mixture. Spread in a single layer on a lightly greased cookie sheet. Bake at 350 for 10 min. Transfer to wax paper and cool. Add chocolate and pretzels.
INGREDIENTS
6 cups honey graham cereal
1 cup honey-roasted peanuts
1/2 cup butter
1 cup firmly packed light brown sugar
1/4 cup light corn syrup
wax paper
2 cups pretzel sticks
1 cup M n M’s
DIRECTIONS
Preheat oven to 350 degrees. Combine cereal and next 2 ingredients in a very large bowl. Melt butter in saucepan over medium heat with sugar and corn syrup. Melt through until bubbling. Poor over dry mixture. Spread in a single layer on a lightly greased cookie sheet. Bake at 350 for 10 min. Transfer to wax paper and cool. Add chocolate and pretzels.
Saturday, August 13, 2011
Pasta Alle Melenzana (Eggplant Pasta)
This recipe was amazing and I’ll definitely be eating the leftovers tomorrow for lunch. So good! But beware if you try to make it. I kind of did my own thing and used less than half of the ingredients. Even with one eggplant it made a lot. I also tried to take a picture, but have you ever seen a cooked eggplant? Not very pretty, so I didn’t include it. But trust me, that a picture couldn’t do it justice.
INGREDIENTS
Olive oil
2 tablespoons butter
1 large Vidalia onion, chopped
3 large eggplants, chopped (5 cups)
3 whole garlic cloves, peeled
Leaves from 10 to12 sprigs of fresh basil
Kosher salt
10 to15 plum tomatoes
Freshly ground black pepper
Pinch of sugar
1 1/2 pounds dry fettucine
1/2 pound packaged mozzarella, cut into 1/2-cubes
1.1 pounds fresh mozzarella, cut into 1/2-cubes
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.
To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.
INGREDIENTS
Olive oil
2 tablespoons butter
1 large Vidalia onion, chopped
3 large eggplants, chopped (5 cups)
3 whole garlic cloves, peeled
Leaves from 10 to12 sprigs of fresh basil
Kosher salt
10 to15 plum tomatoes
Freshly ground black pepper
Pinch of sugar
1 1/2 pounds dry fettucine
1/2 pound packaged mozzarella, cut into 1/2-cubes
1.1 pounds fresh mozzarella, cut into 1/2-cubes
1/2 cup freshly grated Parmesan cheese
DIRECTIONS
Heat 1/2 cup of oil and the butter in a large saute pan over medium heat. Add the onion and eggplant and cook gently over medium heat for 10 to 15 minutes, stirring often, until tender. It may be necessary to add more oil as the eggplant soaks the oil up quickly. Towards the end of cooking time, add the whole garlic cloves and half of the basil leaves.
In the meantime, bring a large pot of salted water to a boil and blanch the tomatoes for 4 to 5 minutes until the skin splits and the tomatoes are softened. Remove the tomatoes with a slotted spoon and place them in a mesh colander set over a large bowl. Reserve the cooking liquid.
When they are cool enough to handle, core the tomatoes and peel off the skin. Using clean hands, squish the tomatoes, pushing the pulp through the sieve into the bowl underneath. At first you will have a watery liquid. Add the tomato liquid to the eggplant and then continue to push the tomato pulp through the sieve, until you have only seeds and hard pulp pieces left. Finally, add the rest of the pulpy liquid to the eggplants and season with salt and pepper to taste. Add the sugar and continue to cook for 10 more minutes, until thickened.
In the meantime, bring the reserved cooking liquid back to a boil, add additional salt, and cook the fettucine according to directions on the package. Drain well.
To serve, spoon a third of the eggplant into a bowl and set aside. Toss the pasta in the saute pan with the remaining eggplant and add the packaged mozzarella. Place the mixture in a large serving bowl and top with the reserved eggplant, the fresh mozzarella and the Parmesan. Garnish with the remaining basil leaves and serve hot.
Sunday, July 31, 2011
Brown Sugar Cinnamon Peach Pie
INGREDIENTS
Prepackaged Pillsbury Pie Crust
8 large fresh ripe peaches
1/2 cup firmly packed light brown sugar
1/3 cup granulated sugar
1 tsp. ground cinnamon
1/8 tsp. salt
1 1/2 tbsp. butter, cup into pieces
1 egg, beaten
1 1/2 tbsp. granulated sugar
DIRECTIONS
Peel peaches, cut into 1/2-inch-thick slices; cut slices in half. Stir together brown sugar, next three ingredients; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate with bottom layer of pie crust already in and dot with 1 1/2 tbsp. butter. Place the rest of the pie crust on top of mixture and seal edges. Brush with beaten egg mixture and sprinkle with 1 1/2 tbsp. butter. Cut to vent. Freeze pie for 15 minutes. Meanwhile, heat a jelly-roll pan in oven for 10 minutes. Bake at 425 on lover oven rack for 15 minutes. Reduce oven temperature to 375; bake for 4o minutes.
Thursday, July 21, 2011
Peanut Butter Icing
INGREDIENTS
1 cup confectioners' sugar
1 cup creamy peanut butter
5 tablespoons unsalted butter, at room temperature
3/4 teaspoon pure vanilla extract
1/4 teaspoon kosher salt
1/3 cup heavy cream
DIRECTIONS
Place the confectioners' sugar, peanut butter, butter, vanilla, and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on medium-low speed until creamy, scraping down the bowl with a rubber spatula as you work. Add the cream and beat on high speed until the mixture is light and smooth.S
Friday, July 15, 2011
Pecan Chicken
INGREDIENTS
4 skinned and boned chicken breasts
3 tbs. honey
3 tbs. Dijon mustard
3 tbs. finely chopped pecans
DIRECTIONS
Place chicken between 2 sheets of plastic wrap and flatten to 1/4 inch thick. Stir together honey and mustard; spread on both sides of the chicken and drench with pecans. Arrange in a lightly greased glass baking dish. Bake at350 for 15 to 18 minutes or until fully cooked.
4 skinned and boned chicken breasts
3 tbs. honey
3 tbs. Dijon mustard
3 tbs. finely chopped pecans
DIRECTIONS
Place chicken between 2 sheets of plastic wrap and flatten to 1/4 inch thick. Stir together honey and mustard; spread on both sides of the chicken and drench with pecans. Arrange in a lightly greased glass baking dish. Bake at350 for 15 to 18 minutes or until fully cooked.
Sunday, July 10, 2011
Strawberry and Tomato Salsa
I saw this recipe today at Barnes and Noble in a cooking magazine. I'm definitely in love with cookbooks and cooking magazines. So, although I didn't write the recipe down, I tried to remember the ingredients. It turned out to be so refreshing on tortilla chips.
INGREDIENTS
cherry tomatoes
strawberries
cilantro
green onions
1 tbs. balsamic vinegar
3 tbs. olive oil
DIRECTIONS
I just tried my best to cut an equal amount of strawberries and tomatoes. I just used the good old taste test for how much balsamic and olive oil to mix in with the salsa. I think that’s definitely your own personal preference.
INGREDIENTS
cherry tomatoes
strawberries
cilantro
green onions
1 tbs. balsamic vinegar
3 tbs. olive oil
DIRECTIONS
I just tried my best to cut an equal amount of strawberries and tomatoes. I just used the good old taste test for how much balsamic and olive oil to mix in with the salsa. I think that’s definitely your own personal preference.
Chocolate Chip Dip
This weekend we’re going to have some friends and their kids over for dinner and I have been looking for a new dessert to serve. Not only is this recipe good, but it is easy and very kid friendly.
INGREDIENTS
1 pkg. cream cheese (I always use 1/3 less fat and you can never tell the difference)
1/2 cup butter, softened
3/4 cup powdered sugar
2 tbs. brown sugar
1 tsp vanilla
DIRECTIONS
Mix all ingredients together and serve with gram crackers.
INGREDIENTS
1 pkg. cream cheese (I always use 1/3 less fat and you can never tell the difference)
1/2 cup butter, softened
3/4 cup powdered sugar
2 tbs. brown sugar
1 tsp vanilla
DIRECTIONS
Mix all ingredients together and serve with gram crackers.
Northern Italian Shells and Cheese
INGREDIENTS
3 pkgs. of frozen chopped spinach
3 lbs. of ground beef
2 (8 oz.) pkgs. of cream cheese
1 large onion
2 jumbo eggs
1 pkg. jumbo pasta shells
2 cups spaghetti sauce
DIRECTIONS
Place frozen spinach in a strainer and run under hot water until thawed. Cook meat, drain. Place meat in same bowl as spinach and still in cream cheese, blend. Cut onions and saute. Add grated cheese. Let cool and add in eggs. Preheat oven to 350. Stuff shells with mixture and place in a glass baking dish. Cover with foil and bake for one hour.
3 pkgs. of frozen chopped spinach
3 lbs. of ground beef
2 (8 oz.) pkgs. of cream cheese
1 large onion
2 jumbo eggs
1 pkg. jumbo pasta shells
2 cups spaghetti sauce
DIRECTIONS
Place frozen spinach in a strainer and run under hot water until thawed. Cook meat, drain. Place meat in same bowl as spinach and still in cream cheese, blend. Cut onions and saute. Add grated cheese. Let cool and add in eggs. Preheat oven to 350. Stuff shells with mixture and place in a glass baking dish. Cover with foil and bake for one hour.
Scotcheroos
INGREDIENTS
1 1/2 cup peanut butter
1 cup sugar
1 cup light corn syrup
6 cups rice crispies
1 pkg. (11 oz.) butterscotch chips
1 pkg. (11 oz.) chocolate chips (semi-sweet)
DIRECTIONS
Stir sugar, peanut butter and corn syrup in pan until soupy. Pour over rice and stir. In cake pan, pour in and flatten. Melt chips for topping and place on top. Put in fridg. to chill for at least an hour.
1 1/2 cup peanut butter
1 cup sugar
1 cup light corn syrup
6 cups rice crispies
1 pkg. (11 oz.) butterscotch chips
1 pkg. (11 oz.) chocolate chips (semi-sweet)
DIRECTIONS
Stir sugar, peanut butter and corn syrup in pan until soupy. Pour over rice and stir. In cake pan, pour in and flatten. Melt chips for topping and place on top. Put in fridg. to chill for at least an hour.
Swedish Pancakes/Crepes
INGREDIENTS
3 eggs
1 tsp. salt
2 tbs. sugar
1 cup milk
3/4 cup flour
DIRECTIONS
Mix well, and cook like regular pancakes. Top with syrup or fruit. For a fun dessert, top with nutella and bananas.
3 eggs
1 tsp. salt
2 tbs. sugar
1 cup milk
3/4 cup flour
DIRECTIONS
Mix well, and cook like regular pancakes. Top with syrup or fruit. For a fun dessert, top with nutella and bananas.
Tuesday, June 28, 2011
Creamy Chicken and Mushrooms
This recipe has no fun story or memories. Just one that Jamie got online that's excellent. So far, he's the only cook that has made this and it's a winner every time - especially with Hayden.
INGREDIENTS
2 tablespoons butter or margarine
4 skinless, boneless chicken breasts
1 1/2 cups sliced mushrooms
1 small onion, sliced
1/8 teaspoon garlic powder
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tablespoons dry sherry
1/8 teaspoon ground black pepper
4 cups hot cooked medium egg noodles
DIRECTIONS
Heat 1 tablespoons butter in skillet. Add chicken and cook until browned. Remove chicken. Heat remaining butter. Add mushrooms, onion and garlic and cook until tender.Add soup, milk, sherry and pepper. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Serve with noodles.
INGREDIENTS
2 tablespoons butter or margarine
4 skinless, boneless chicken breasts
1 1/2 cups sliced mushrooms
1 small onion, sliced
1/8 teaspoon garlic powder
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular, 98% Fat Free or 25% Less Sodium)
1/2 cup milk
2 tablespoons dry sherry
1/8 teaspoon ground black pepper
4 cups hot cooked medium egg noodles
DIRECTIONS
Heat 1 tablespoons butter in skillet. Add chicken and cook until browned. Remove chicken. Heat remaining butter. Add mushrooms, onion and garlic and cook until tender.Add soup, milk, sherry and pepper. Heat to a boil. Return chicken to pan. Cover and cook over low heat 5 minutes or until done. Serve with noodles.
Pumpkin Pie
INGREDIENTS
2 eggs, slightly beaten
1 (16 oz.) can solid pack pumpkin
3/4 cup sugar
1/2 tsp. sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 1/2 cup (12 oz) can undiluted Carnation evaporated milk
1 (9") unbaked homemade pie shell or frozen
DIRECTIONS
Preheat oven to 425. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350. Bake an additional 45 min. or utnil knife inserted near center comes out clean.
2 eggs, slightly beaten
1 (16 oz.) can solid pack pumpkin
3/4 cup sugar
1/2 tsp. sugar
1 tsp. ground cinnamon
1/2 tsp. nutmeg
1 1/2 cup (12 oz) can undiluted Carnation evaporated milk
1 (9") unbaked homemade pie shell or frozen
DIRECTIONS
Preheat oven to 425. Combine filling ingredients in order given; pour into pie shell. Bake 15 minutes. Reduce temperature to 350. Bake an additional 45 min. or utnil knife inserted near center comes out clean.
Apple Pie
INGREDIENTS
1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust
6 cups thinly sliced peeled apples
3/4 cup sugar
2 tbs. flour
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 tsp. lemon juice (although I always skip this step and it doesn't seem to make a difference)
DIRECTIONS
Heat oven to 425. Prepare pie crust according to direction on package. In a large bowl, combine remaining ingredients. Cut slits in several places after putting the ingredients in. Bake 40 - 50 minutes or until apples are tender.
1 (15 oz.) pkg. Pillsbury Refrigerated Pie Crust
6 cups thinly sliced peeled apples
3/4 cup sugar
2 tbs. flour
3/4 tsp. cinnamon
1/4 tsp. salt
1/8 tsp. nutmeg
1 tsp. lemon juice (although I always skip this step and it doesn't seem to make a difference)
DIRECTIONS
Heat oven to 425. Prepare pie crust according to direction on package. In a large bowl, combine remaining ingredients. Cut slits in several places after putting the ingredients in. Bake 40 - 50 minutes or until apples are tender.
Black Bean Soup
INGREDIENTS
1 (16 ounce) can black beans, drained and
rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce
1/2 cup bread crumbs
DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. We baked them and they turned out really well.
In a bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Jamie just added the canned fiesta corn into this mixture. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
When grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
1 (16 ounce) can black beans, drained and
rinsed
1/2 green bell pepper, cut into 2 inch pieces
1/2 onion, cut into wedges
3 cloves garlic, peeled
1 egg
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon hot sauce
1/2 cup bread crumbs
DIRECTIONS
If grilling, preheat an outdoor grill for high heat, and lightly oil a sheet of aluminum foil. If baking, preheat oven to 375 degrees F (190 degrees C), and lightly oil a baking sheet. We baked them and they turned out really well.
In a bowl, mash black beans with a fork until thick and pasty.
In a food processor, finely chop bell pepper, onion, and garlic. Jamie just added the canned fiesta corn into this mixture. Then stir into mashed beans.
In a small bowl, stir together egg, chili powder, cumin, and chili sauce.
Stir the egg mixture into the mashed beans. Mix in bread crumbs until the mixture is sticky and holds together. Divide mixture into four patties.
When grilling, place patties on foil, and grill about 8 minutes on each side. If baking, place patties on baking sheet, and bake about 10 minutes on each side.
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