My Lasagna

I've been making this lasagna for quite awhile (just about as long as we've been married) and have received many a compliment on it (not to brag but I guess I am) but I never actually had a recipe.  I typically 'eyeballed' all of the ingredients based on palm size or what things looked like or what the texture was so the last few times I made it, I kept track of how much of the ingredients I used and decided that this is as close as we're going to get to what I typically do.  It's a heavy dish and is not something to be eaten by someone on a diet and I don't recommend making this with just two people in mind.  I'll sometimes make 2-3 trays of it for parties.  Sometimes I make it when we're having people over for dinner.  Sometimes I'll freeze half of the tray.  Sometimes I apparently make it when I'm almost 15 weeks pregnant because the thought of having to eat lasagna for multiple days makes me smile.  Sometimes I make Eric eat it as leftovers for a week because as he says, "This is one sexy looking and tasting lasagna."

1 lb ground beef
3 garlic cloves, chopped
12 lasagna noodles
22 oz part skim milk ricotta cheese
2 eggs
2 c shredded parmesan cheese, divided
3 c shredded mozzarella cheese, divided
1/4 c parsley flakes
2 jars pasta sauce
1/4 c water

Preheat oven to 350 F.  In a large skillet brown grounded beef.  When the beef is almost done (mostly browned but slightly pink), add the chopped garlic to pan and continue to cook until beef is completely browned.  Drain well and add to a large bowl.  Add pasta sauce to bowl, adding some of the water to each jar to get all of the sauce out.  Begin cooking lasagna noodles according to package directions to al dente doneness.  In a small bowl, combine ricotta, 1 cup of parmesan cheese, 2 cups of mozzarella cheese, parsley flakes and 2 eggs.  Mix well.  Lightly grease a 13x9 pan and add about 1 cup of sauce mixture to bottom. Reserve 1 to 1 1/2 c of sauce for top. Place pan on a cookie to catch any spill over.  Drain noodles once done and rinse with cold water, drain well again.  Lay 3 noodles on bottom of pan.  Distribute 1/3 of cheese mixture over noodles (doesn't have to be perfectly even-it will melt in oven and distribute better) and 1/3 of saucde mixture.  Continue with next 2 layers of noodles.  Top with remaining noodles and sauce mixture.  Sprinkle remaining 1 cup of parmesan and 1 cup of mozzarella cheese over top.  Cover with foil that has been sprayed with non stick spray and bake for 45 minutes.  Remove foil and bake additional 15 minutes.  Place under high broiler for 1-2 minutes for browned top.  Let sit for 30 minutes.

Buffalo Chicken Phyllo Rolls

I'll preface this by saying that I thought I was defrosting a package of puff pastry to make Buffalo Chicken Pastry Squares, something I had thought up when I made Sausage and Spinach Pastry Squares.  Well, after I made the filling for my supposed puff pastries, I realized that I had defrosted a package of phyllo sheets, which I have never used before and had no concept of how to use.  So I read the packaging a few times.  I had to improvise and I ended up with these, which were equally delicious and just means that I have to make Buffalo Chicken Pastry Squares at some point.  The phyllo dough sheets are a tiny bit of a pain to use (with the layering and brushing melted butter on each layer and how thin they are) but I can see where you can make some really cool, delicious foods with them.  Either way, I ended up with 16 rolls and there are no left overs because as Eric rationalized, "These just wouldn't reheat right."

1lb cooked boneless, skinless chicken breast, shredded
2 oz blue cheese crumbles
1/2 c shredded cheddar cheese
1/2 c shredded mozzarella cheese
1/2 c hot sauce (we used Frank's)
1 stick butter, melted
16 sheets of phyllo dough, defrosted in the frig
Ranch, blue cheese dressing and hot sauce for dipping if desired

Preheat oven to 350 F.  Lightly spray a large cookie sheet with non stick spray and set aside.  Cover defrosted phyllo sheets with plastic wraps, laying flat, and cover with a damp towel.  In a medium bowl, combine shredded chicken, cheeses, and hot sauce.  Take 3 sheets of phyllo dough and cut into four equal strips (the short way across)-be sure to use a non serrated knife or you will tear the sheets.  Set aside 3 of the 4 phyllo strip layers.  Brush each layer of one strip with melted butter and place atop eachother.  Spoon some of filling (approx 1-2 tbsp) onto one edge of phyllo layered, buttered strip.  Roll, tucking in edges well (or filling will leak... not the end of the world but they look prettier all rolled and tucked right) and place on cookie sheet.  Continue until you have 16 rolls.  Brush tops and sides of rolls with melted butter.  Bake for 17-18 minutes (should appear slightly browned).  Serve with ranch or blue cheese dressing and additional hot sauce if needed for dipping.  Be careful-very hot when they come out.

Spinach, Cheese and Ham Stuffed Shells

I adapted this recipe to shells from manicotti because if I had attempted to purchase another box of pasta this weekend, Hearn may have had my head.  I've mentioned before that I coupon and sometimes I go a little overboard on stockpiling.  Pasta is a perfect example of this.  At this exact moment, I most likely own 25-30 lbs of pasta in my basement.  Now don't get me wrong... I get it for free or for little cost so I don't feel entirely badly about it and besides, pasta has a long shelf life.  Regardless, I wasn't about to try my luck after I made him go into Target and we came out with nothing-this, he felt, was a waste of his time.  For those interested in couponing, these are my two favorite sites For The Mommas and Living Rich with Coupons.  Anyway, here is our delish meal :)  The Capicola ham and red pepper flakes give it a little kick!

15 jumbo pasta shells
1/3 c parmesan cheese, freshly grated
1/4 c mozzarella cheese, shredded

filling:
2 tbsp butter
8 oz frozen spinach, thawed, chopped, and drained
1 c ricotta cheese
1/2 c parmesan cheese, freshly grated
1/4 c mozzarella cheese, shredded
1/4 lb cooked ham, chopped (I used Capicola but feel free to adapt)
2 tbsp heavy cream
2 eggs, lightly beaten
salt and pepper to taste
1/2 tsp red pepper flakes

sauce:
2 tbsp butter
2 garlic cloves, minced
1/4 c all purpose flour
1 1/4 c milk
2 tbsp heavy cream
salt and pepper to taste

Preheat oven to 375 F.

To making filling, melt butter in a large pan over low heat and cook spinach for 2-3 minutes.  Remove from heat and stir in ricotta, parmesan cheese, and harm.  Season to taste with salt and pepper.  Add red pepper flakes.  Beat in eggs and heavy cream.  Set aside.

Boil pasta as directed on package to al dente.  Drain and rinse with cool water to stop cooking.

To make sauce, melt butter in a sauce pan and add garlic.  Stir in flour and cook, stirring for 1 minute. Gradually stir in milk.  Let simmer for 2-3 minutes, stirring occasionally.  Stir in heavy cream, salt and pepper to taste and let simmer additional 2-3 minutes.  Remove from heat.

Spoon a little sauce into a baking dish (an 8x8 pan is slightly crowded but it cooks fine in it).  Spoon filling into shells and place into dish in a single layer.  Pour over the remaining sauce.  Sprinkle with parmesan and mozzarella cheeses and bake uncovered for 35 minutes.  If desired, place under high broiler for 1-2 minutes to make top golden brown and crusty.  Serve with salad for dinner for 4.

Chile Tilapia Tacos with Quick Mexican Rice

So I haven't posted in quite a while.  Last week I was a slacker, having just gotten back from vaca, and the week and a half before that, I was so spoiled eating all sorts of delicious foods in Myrtle Beach and Key West (and on the road at numerous fast food establishments-Nacho Cheese Chalupas at Taco Bell.... mmmmm).  I can't say I totally missed cooking but I definitely missed it a little bit.  It's hard when you just spent a week eating delicious buffalo chicken salads, platters of numerous fried wings dredged in a variety of hot sauces OR eating huge garlic bagels with bacon, egg and cheese OR gooey, cheesey lobster and shrimp mac & cheese OR crab cakes OR ginormous lobsters dipped in butter OR... well, you get the point.  I had to get to it and I promised myself I would really try to work on this blog or as long as I could and I figured being pregnant is really no excuse to stop.  I flipped through a few of my magazines and found this recipe for fish tacos and adapted it, adding a side of some pseudo homemade Mexican rice, and then Eric devoured it, which totally surprised me considering the face he made when he saw our menu posted on the frig for the week.  He went back for seconds and then thirds.  Be careful-it can be on the hot side!!!

1/2 c mayo
1 7 oz can of chipolte chile peppers in adobo sauce
3 tbsp flour
1/2 c cornmeal
1/2 tsp salt
2 eggs
2 tbsp Canola oil
1/2 lb Tilapia fillets, cut into bite size pieces
6 flour tortilla shells
1 c shredded red cabbage carrot mix OR coleslaw veggie mix
1/2 c salsa OR 1 roma tomato diced
1 c shredded Mexican cheese

rice side:
1/2 c uncooked brown rice
1/2 c canned diced tomatoes
1/2 c black beans, rinsed
1/2 tsp cilantro
1 tsp onion flakes
1 tsp adobo sauce (from chile peppers)

Combine mayo and 1 to 2 chile peppers and some of adobo sauce into a blender.  Add more sauce or heat and less for less heat.  Blend till combined and spoon into small bowl.  In shallow bowl, combine cornmeal, salt, and flour.  In another shallow bowl, beat eggs.  Heat canola oil in a large non stick skillet.  Dip fish chunks into egg, then cornmeal mix, and then into pan.  Cook until golden brown on each side.  Move to paper towels to drain and set aside.  Microwave tortillas for 10-15 seconds.  Make tacos, topping with fish, cabbage or coleslaw mix, salsa or tomatoes, cheese, and adobo chile sauce.

To make rice:  cook rice according to package.  Remove from heat.  Add tomatoes, beans, seasonings, and adobo sauce.  Return to a low burner for 3-5 minutes to heat through.  Serve as a side to tilapia fish tacos.

Serves 2-4

Twice Baked Blue Cheese and Bacon Potatoes

In addition to the Shrimp Scampi in Cream Sauce I made last night for our anniversary dinner, I also whipped these up.  I did it more out of necessity to get rid of some stuff in the refrigerator.  I now love these and will be making them more often and am also thrilled I made extra :)

4 baking potatoes
1/2 c sour cream
2 heaping tbsp of cream cheese
1 tbsp butter
4 tbsp blue cheese crumbles
1/2 c shredded cheddar cheese
2 tbsp milk
1 tsp garlic salt
1 tsp black pepper
4 slices of cooked bacon, chopped

Preheat oven to 425.  Wash potatoes and poke all over with fork.  Bake for 40-60 minutes.  Remove and cut out the top of potato, discarding the skin.  Spoon out the pulp into a large bowl.  Combine all of the ingredients and mix with an electric mixture until desired consistency.  Add more or less milk if desired.  Spoon back into the potato shells.  (I typically have remaining filling when I make twice baked potatoes of any variety so I put the leftover filling in a ramekin and follow directions the same with potatoes).  Place in oven and bake for additional 20 minutes.

Shrimp Scampi in Cream Sauce

So in honor of our upcoming 5 year wedding anniversary this Friday and because we will be yet again driving 10 hours on our anniversary to MB (why do I plan this?) and because I have been a major slacker wife in the kitchen and because Eric says I'm not getting enough fish into my diet for Baby Bean and because I know we will have zero home cooked meals for over a week and a half, I adapted this recipe from the North End Cookbook last night for a little pseudo anniversary celebration before we celebrate some more on our trip.  Delish :)  It makes me want to just eat seafood on our trip.

1/2 lb large shrimp, deveined, peeled
flour
1-2tbsp EVOO
2 large or 4 small garlic cloves, finely chopped
salt and freshly ground pepper
1 tbsp lemon juice
dash of hot sauce
dash of white wine
1 c heavy cream
freshly grated parmesan cheese
1/2 lb whole wheat linguine

Cook pasta as directed and set aside.

Dust shrimp with flour and shake off excess.  Pour oil into heavy bottomed skillet, just enough to cover bottom.  Add garlic and cook till tender over medium heat.  Cook shrimp with salt, pepper, lemon juice, and hot sauce for about 5 minutes, turning shrimp.  Add wine and bring to boil.  Remove from heat and slowly add cream.  Return to burner and let mixture boil for 1-2 minutes.  Serve bubbling hot.