3 cups cooked chicken
1 cup ricotta cheese
1/3 cup feta
1/3 cup parmesan
Salt & pepper
Garlic (of course)
1/4 cup milk
8 lasagna noodles, boiled and drained
Jar spaghetti sauce
***************
Mix chicken, cheeses, spices and milk. Lay lasagna noodles flat. Spread 1/2 cup of mixture end to end, pressing to make it flat. Roll noodle from one end to the other, like a jelly roll. Repeat until all noodles have been used.
Spread 1 cup sauce in the bottom of a 9x13. Place noodles, seam side down, on top of sauce. Top with additional sauce and parmesan.
Bake at 375 for 30 minutes.
****************
For this one, I think we'd like sauce on the inside so I'm trying that next time. But still a success!
Thursday, March 15, 2012
Pizza appetizer
We are always looking for new appetizers. Our family is a "superbowl food" gathering kind. We love dips and finger foods and anything you can keep warm in the crock pot. I tried out a new, simple one this weekend when my brother and his family came over.
Lay out crescent rolls, add 4 pepperoni and a string cheese (cut in half). Roll up, bake according to directions. That's it!! They were easy and tasty, but next time I think I'll try marinara sauce IN them, or maybe ranch.
Lay out crescent rolls, add 4 pepperoni and a string cheese (cut in half). Roll up, bake according to directions. That's it!! They were easy and tasty, but next time I think I'll try marinara sauce IN them, or maybe ranch.
Garlic Lemon Chicken and roasted potatoes
Garlic Lemon Chicken and roasted potatoes with green beans
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
************************************
Directions
1.Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3.Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
*********************
My variations on this recipe were to use boneless, skinless chicken breasts and leave out the fresh green beans (Jay won't eat them). I also added some basil because I thought it was just screaming for the sweet herb. But it was light, delicious and different!
Ingredients
6 tablespoons olive oil
2 lemons, 1 thinly sliced, 1 juiced
4 cloves garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
3/4 pound trimmed green beans
8 small red potatoes, quartered
4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)
************************************
Directions
1.Preheat oven to 450°F. Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil. Arrange the lemon slices in a single layer in the bottom of the dish or skillet.
2.In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat. Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices. Add the potatoes to the same olive-oil mixture and toss to coat. Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans. Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly. Place the chicken, skin-side up, in the dish or skillet. Pour any of the remaining olive-oil mixture over the chicken.
3.Roast for 50 minutes. Remove the chicken from the dish or skillet. Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender. Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally. Serve warm.
*********************
My variations on this recipe were to use boneless, skinless chicken breasts and leave out the fresh green beans (Jay won't eat them). I also added some basil because I thought it was just screaming for the sweet herb. But it was light, delicious and different!
Grilled Corn and Cheese cakes
Grilled Corn and Cheese Cakes
2 cups fresh cooked corn, taken off the cob
3/4 cup shredded mozzarella
1 cup plain breadcrumbs, divided
1/3 cup chopped fresh chives
1 tablespoon sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup sour cream, for serving
********************************
In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese to the corn and mix. Add a 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes to 2 hours. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 minutes on each side. Serve with sour cream and chives.
***************************************
I did these on the stove instead of the grill, since we weren't grilling anything else that night. I really liked them, something a little different than just plain corn, and great for summer!
2 cups fresh cooked corn, taken off the cob
3/4 cup shredded mozzarella
1 cup plain breadcrumbs, divided
1/3 cup chopped fresh chives
1 tablespoon sour cream
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil
1/2 cup sour cream, for serving
********************************
In a food processor, pulse the corn into a chunky puree. Place in a medium bowl. Add the cheese to the corn and mix. Add a 1/2 cup breadcrumbs, chives, sour cream, salt, and pepper. Stir until combined. Form the mixture into 9 balls and then flatten into patties, each about 2 1/2 inches in diameter and 3/4-inch thick. Refrigerate for 30 minutes to 2 hours. Coat the patties in the remaining 1/2 cup breadcrumbs and drizzle with olive oil. Place a grill pan over medium heat or preheat a gas or charcoal grill. Brush the patties with olive oil and grill until toasted, 4 minutes on each side. Serve with sour cream and chives.
***************************************
I did these on the stove instead of the grill, since we weren't grilling anything else that night. I really liked them, something a little different than just plain corn, and great for summer!
New recipes
Thanks to Pinterest, I've tried new recipes every night for almost two weeks! We've had some really good success, and only a few tweaks here and there. It's really nice to try a few new things and mix up some of the usual stuff we eat. My house can be a tough crowd, especially when they're used to the same old, same old.
The two recipes I did last night are so simple, they aren't really "recipes".
The first was a roasted pork loin. I browned the pork loin on all sides in some olive oil on medium heat. Once it was done, I tossed it in the roasting pan, squeezed dijon mustard from end to end a few times and let that sit a minute (since it was still pretty warm from the stove). Next I added brown sugar up and down the pork loin and put that in the oven at 400 degrees for about 30 minutes. Pulled it out, let it rest for 10 minutes and it was perfect! Great flavor, juicy and a little different!
To go with that, I did a few roasted sweet potatoes. Tossed diced sweet potatoes in olive oil, sprinkled a little salt and sesame seeds and spread in a single layer on a cookie sheet. Roasted for about 30 minutes at 400. I pulled them out and drizzled a mix of soy sauce and honey, placed under the broiler for about 3 minutes. These tasted great! I would have liked to cook them about 5 minutes longer to crisp them up a bit but overall I was pretty happy with it.
Now, what to cook tonight...
The two recipes I did last night are so simple, they aren't really "recipes".
The first was a roasted pork loin. I browned the pork loin on all sides in some olive oil on medium heat. Once it was done, I tossed it in the roasting pan, squeezed dijon mustard from end to end a few times and let that sit a minute (since it was still pretty warm from the stove). Next I added brown sugar up and down the pork loin and put that in the oven at 400 degrees for about 30 minutes. Pulled it out, let it rest for 10 minutes and it was perfect! Great flavor, juicy and a little different!
To go with that, I did a few roasted sweet potatoes. Tossed diced sweet potatoes in olive oil, sprinkled a little salt and sesame seeds and spread in a single layer on a cookie sheet. Roasted for about 30 minutes at 400. I pulled them out and drizzled a mix of soy sauce and honey, placed under the broiler for about 3 minutes. These tasted great! I would have liked to cook them about 5 minutes longer to crisp them up a bit but overall I was pretty happy with it.
Now, what to cook tonight...
Tuesday, March 13, 2012
Sleep walker
Last week, Jay woke me up when he got home at 2:30am.
Jay: Get up, you have to come see this.
Me: I'm tired, take a picture.
Jay: Just get up.
I grumbled and stumbled up the stairs to Hayden's room. He was fast asleep on his belly...naked from the waist down. I blinked. Yup, naked. We searched the floor, tested the bed for wet spots, nope. Finally I went into his bathroom and found the missing pants and underwear in the floor. Apparently he got up to go pee, didn't quite make it and took his pants off in the bathroom. He then went right back to bed.
At 7am, he came into my room (still naked).
Hayden: Where's my 'jamas?
Me: You took them off baby.
Hayden: No I didn't. You need to find them.
(pause)
Hayden: I COLD, mommy *shiver*
Yeah, I love this kid.
Jay: Get up, you have to come see this.
Me: I'm tired, take a picture.
Jay: Just get up.
I grumbled and stumbled up the stairs to Hayden's room. He was fast asleep on his belly...naked from the waist down. I blinked. Yup, naked. We searched the floor, tested the bed for wet spots, nope. Finally I went into his bathroom and found the missing pants and underwear in the floor. Apparently he got up to go pee, didn't quite make it and took his pants off in the bathroom. He then went right back to bed.
At 7am, he came into my room (still naked).
Hayden: Where's my 'jamas?
Me: You took them off baby.
Hayden: No I didn't. You need to find them.
(pause)
Hayden: I COLD, mommy *shiver*
Yeah, I love this kid.
Wednesday, March 7, 2012
Chocolate Pound Cake with Fudge Glaze
This is a recipe I found on Pinterest and had to try, mainly because I had everything on hand. Here's the recipe, and at the end will be my suggestions.
CHOCOLATE POUND CAKE:
3 sticks margarine or butter
3 teaspoons vanilla
3 Cups sugar
1/2 Cup Cocoa
5 Eggs
1/2 teaspoon Baking Powder
3 Cups All Purpose Flour
1 Cups Milk
************************
GLAZE:
1 1/2 Cup Sugar
7 Tablespons Milk
1/4 teaspoon salt
2 Tablespoon Shortening
1 teaspoon vanilla
2 Tablespoons Margarine
1/2 Cup Cocoa
*************************
Instructions
1.Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.
1.For glaze, Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a boil, allow to boil without stirring for two minutes, no more. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.
***************
For starters, I've never baked anything from scratch that didn't require 1/4 teaspoon of salt, so I definitely added that. I have also discovered that room temperature butter AND eggs result in a better pound cake. I'm not sure if I should let the milk come to room temperature as well, or if that's food poisoning waiting to happen. Every oven is different so I need to cut the cooking time by ten full minutes. I pulled it out five minutes early and it wasn't over done, but might have been better if I pulled it out at the ten minute mark. And for the glaze, I definitely should have sifted the cocoa first. But I'm not a baker by trade, so I'm still pretty proud of the work!
CHOCOLATE POUND CAKE:
3 sticks margarine or butter
3 teaspoons vanilla
3 Cups sugar
1/2 Cup Cocoa
5 Eggs
1/2 teaspoon Baking Powder
3 Cups All Purpose Flour
1 Cups Milk
************************
GLAZE:
1 1/2 Cup Sugar
7 Tablespons Milk
1/4 teaspoon salt
2 Tablespoon Shortening
1 teaspoon vanilla
2 Tablespoons Margarine
1/2 Cup Cocoa
*************************
Instructions
1.Preheat oven to 325. Grease and flour bundt pan, set aside. Cream butter in large mixing bowl. Add sugar, beat until light and fluffy. Add eggs, one at a time, beating well after each addition. In separate bowl, stir together flour, cocoa, and baking powder. Measure milk and stir vanilla into it. Add milk and dry ingredients alternately, mixing after each addition. Pour into pan and bake for one hour and twenty minutes. Let cool for ten minutes before removing from pan and allowing to cool completely before adding glaze.
1.For glaze, Combine sugar, cocoa, milk, shortening, margarine, and salt in heavy saucepan. Bring to a rolling , stirring constantly. Once it reaches a boil, allow to boil without stirring for two minutes, no more. Remove from heat and add vanilla. Stirr until cooled just slightly. Spoon over cooled cake.
***************
For starters, I've never baked anything from scratch that didn't require 1/4 teaspoon of salt, so I definitely added that. I have also discovered that room temperature butter AND eggs result in a better pound cake. I'm not sure if I should let the milk come to room temperature as well, or if that's food poisoning waiting to happen. Every oven is different so I need to cut the cooking time by ten full minutes. I pulled it out five minutes early and it wasn't over done, but might have been better if I pulled it out at the ten minute mark. And for the glaze, I definitely should have sifted the cocoa first. But I'm not a baker by trade, so I'm still pretty proud of the work!
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