Category Archives: Main Dish

Roasted Chicken Thighs with Fennel and Onion

Posted by deliciousonadollar in Main Dish and tagged with , , , , , ,
Roasted chicken thighs with fennel and onions.

Roasted chicken thighs with fennel and onions.

Weekend suppers usually revolve around an oven baked dish in my household, especially during the cold weather months.  We love chicken in all its many forms and (dis)guises.  Roasting a whole chicken is great when you have a lot of time, but sometimes you would like roast chicken without spending the time.  I’m not talking about rotisserie chicken here, although that’s always good, too.  You can get the end result of roast chicken by using smaller pieces that cook so much faster.

For a weekend meal I prepared a chicken dish that I haven’t made in quite a long while:  bone-in chicken with a herb-garlic mixture rubbed under the skin,  on a bed of fennel, and onions.  Here is my 45-minute version.

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FENNEL AND ONION CHICKEN

Yield:   serves 4

Ingredients:

  • 1 tablespoon  olive oil
  • 4 large bone-in chicken thighs

    Cutting up the fennel and onion.

    Cutting up the fennel and onion.

  • 1 tablespoon minced garlic
  • 2 teaspoons chopped fresh thyme, or 1 tsp. dried
  • 1/2 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 1 large bulb fennel, cut into wedges
  • 1 large onion, cut into wedges
  • 2 cloves garlic, crushed
  • 1/3 cup fat-free, lower-sodium chicken broth

Directions:

1.  Preheat oven to 425*F.

2.  Combine 1 teaspoon olive oil, garlic, 1 teaspoon thyme, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a small bowl.  Loosen skin on thighs by inserting fingers, gently pushing between skin and meat.  Rub garlic mixture under loosened skin.

Make a paste with oil and herbs. Rub under skin of thighs.

Make a paste with oil and herbs. Rub under skin of thighs.

3.  Heat a large ovenproof skillet oer medium-high heat.  Add 1 teaspoon oil; swirl to coat.  Add chicken thighs to pan, skin side down; cook 4 minutes.  Turn thighs over and brown other side.   Remove from pan and set aside, reserving any pan drippings.

Brown the thighs and set aside.

Brown the thighs and set aside.

4.  Into the drippings in the skillet, add the fennel and onions.  Over medium heat, toss to coat and brown them a little.  Pour in chicken broth.  Remove skillet from heat.

Lightly brown the fennel and onions.

Lightly brown the fennel and onions.

5.  Place chicken thighs on top of vegetables and place skillet in the hot oven.  Bake for 40-45 minutes until chicken juices are clear and vegetables are tender.

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SOURCE:    Rachael Ray magazine

Yankee Pot Roast

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Yankee Pot Roast

Yankee Pot Roast

If you were to look through any old New England cookbook from the last hundred years, you would most likely find a recipe for savory Yankee pot roast.   A good pot roast is absolutely essential to winter survival, just about as necessary as a good pair of snow tires, or a warm pair of slippers.   This classic combination of tender beef, seasoned vegetables, and rich gravy is comfort food at its best.   Today, the day before Valentine’s Day, we are having a blizzard and I found that I just needed to make a pot roast.  The snow is piling up outside, and since I can’t go anywhere, it’s a perfect day to stay inside and enjoy the cozy warmth of my kitchen and the aroma coming from the oven.

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“Pot roast,” is a term for browned meat cooked with vegetables in a covered pot.  It began appearing in cook books in the late 19th century, but this method of slow cooking in liquid,  what we now know as braising, is much older than that.  Tough cuts of meat all benefit from this form of cooking, because the long slow cooking breaks down the connective tissue, which converts to gelatin over time to produce both tender meat and a silky sauce.  Since these tougher cuts come from the “working” parts of the animal, they have more flavor, so a good braise will give you delicious meat cooked down to pull-apart perfection.IMG_6444

The process for making a pot roast begins with browning the meat.  This is a necessary step because it creates wonderful flavor.  Once the meat is browned, it is then simmered in a stock consisting of beef broth and red wine, and seasoned with onions and herbs.  Some cooks add the vegetables in the final hour of cooking, but I like to layer my vegetables in the pot first and place the roast on top of them, so the flavor seeps down through all the layers making them deeply flavorful.  A variety of vegetables may be used such as onions, carrots, parsnips, turnips, celery and potatoes.  Whatever’s on hand is what works best.

Whenever I make a pot roast we always eat it broken into large chunks or slices (if that’s possible), with the vegetables and gravy.   Hopefully there will be some left over for a second meal, when I shred what’s left, reheat it in some gravy and we have it on a “hard roll” as a hot sandwich.  I don’t know which meal I like better; the first or the second, because it’s so good either way.   If there are potatoes (and onions) left over, I combine them and reheat them as “home fries”.  These may be served for breakfast with eggs, or with that hot sandwich for dinner.

The recipe that I’m sharing with you today calls for carrots, onions, and potatoes, but they can be swapped out for any of your favorite vegetables.  Most recipes also call for red wine, and usually I use it, but didn’t have any on hand when I made this, so my gravy was made from beef broth only.  For best results, use a heavy-bottomed Dutch oven or cast iron skillet to sear the meat on the stovetop; then continue the braising in the oven.

YANKEE POT ROAST

Yield:  4 – 6 servings

Ingredients:

  • 1  2-to-3-pound beef chuck roastIMG_6437
  • salt and pepper to taste
  • 1 – 2 Tablespoons olive oil
  • 1-2 large yellow onions, cut into thick wedges
  • 2 -3 cloves garlic, left whole
  • 1 teaspoon chopped fresh rosemary, or 1/2 tsp. dry
  • 1 teaspoon chopped fresh thyme, or 1/2 tsp. dry
  • 1 cup medium-body red wine ( such as Merlot)
  • 2 cups beef stock
  • 3 large carrots, peeled and cut into 2-inch pieces
  • 3 medium potatoes, peeled and quartered
  • 3 celery ribs, cut into 2-inch pieces, optional
  • 1 whole bay leaf

Directions:

1.  Preheat the oven to 350*F and position an oven rack in the lower half of the oven.  Pat the meat dry with paper towels and season liberally on all sides with salt and pepper.

2.  Set a large Dutch oven over medium-high heat, and add 1 tablespoon of olive oil.  Add the beef to the pot and sear evenly on all sides, using tongs to turn the roast, about 5 minutes per side.  Transfer to a plate and set aside.

Brown the meat well on all sides.

Brown the meat well on all sides.

3.  Lower the heat to medium and add the remaining tablespoon of olive oil.  Add the onion, garlic, and chopped herbs, and cook, stirring often, until the onions are beginning to brown a little about 5 – 6 minutes.

4.  Deglaze the pot:  add the wine and 1 cup of beef stock, scraping up the browned bits from the bottom of the pot.  Add the tomato paste and stir into the stock.  Place the potatoes, carrots and celery into the Dutch oven.

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Then lay the roast on top of the vegetables.  Add the remaining cup of beef stock to the pan.  Bring to a simmer.

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5.  Once it’s simmering, remove the pot from the heat.  Cover and transfer the pot to the oven and cook until the beef is quite tender, 2 to 2  1/2 hours.

6.  To serve, slice against the grain, or use two forks to pull the beef into chunks.  Discard the bay leaf.  Arrange the beef and vegetables on a platter.  Serve the sauce/gravy separately to spoon over the meat and vegetables.  Alternatively you may want to make mashed potatoes instead of cooking the potatoes with the meat.  Buttered egg noodles also go very well with this dish in place of potatoes.IMG_6442

7.  To make a quick beef gravy:   Remove the meat and vegetables to a platter and cover with foil to keep warm.  Skim the fat from the surface of the gravy; then bring to a simmer on the stovetop.  In a separate bowl, whisk together 2 tablespoons all-purpose flour and 1/4 cup water per cup of gravy to form a slurry.  Add the slurry to the gravy, whisking continuously until thickened.  Continue mixing as you bring the gravy to a simmer; it will thicken noticeably.  Season with salt and pepper to taste.

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SOURCE:    Encyclopedia of American Cooking

Ham and Cheese Baked Pasta

Posted by deliciousonadollar in Main Dish and tagged with , , , , ,
Ham and Cheese Baked Pasta

Ham and Cheese Baked Pasta

How many ways can there be to make macaroni and cheese you may ask.  I don’t know the answer to that, but I do know that new and different ways to prepare it keep popping up.  Here’s another one!

While I don’t need 101 ways to make mac and cheese, a new really good version is always a welcome addition.  What’s special about this one?  First, it includes ham, making this dish a good way to use up leftover ham if you have some; second,  the seasonings are a little unusual-mustard and garlic- subtle, but noticeable; and third, it uses Colby cheese instead of the usual cheddar, or Velveeta.  Finally the pasta called for in the recipe is farfalle (bow ties), but when I checked my pasta supply, I didn’t have enough so rather that mix two different kinds of pasta, I used campanelle that looks like little rolled up horns.  The kind of pasta you use is important because you want a form that will hold onto all the rich cheese sauce, and get nice browned crispy edges when its baked.

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The recipe is easy to make and put together, then it bakes for about 25 minutes.  It starts out with precooked pasta, ham cut into thin julienne strips, and a cheese sauce made from butter, flour, milk, and cheese plus seasonings.  Serve this casserole with a mixed green salad and you’ve got a wonderful meal, sure to satisfy even the pickiest eater.

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This could easily become a vegetarian meal by omitting the ham and subbing in a vegetable like broccoli, or edamame, or a combination of veggies like broccoli, cauliflower, and carrot.

HAM AND CHEESE BAKED PASTA

Yield:  Makes about 7 cups, serves 4 – 6

Ingredients:IMG_6329

  • 8  ounces farfalle (bowtie) pasta, or other shape pasta like campanelle
  • 1/4 cup butter
  • 1 clove garlic, minced
  • 1/4 cup all purpose flour
  • 1/2 tsp. salt
  • 1/8 tsp. black pepper
  • 2 cups milk ( I used skim milk)
  • 1/2 tsp. prepared mustard, like Gulden’s
  • 2 1/2 cups shredded Colby cheese
  • 4 oz. cooked ham, cut into thin julienne pieces
  • 1/4 cup grated Parmesan cheese

Directions:

1.  Preheat oven to 350*F.  Lightly grease or spray an 8-inch square glass baking dish.

2.  Bring a large pot of lightly salted water to boil.  Add pasta and cook for 8 to 10 minutes or until al dente;  drain.

3.  Meanwhile, in a large saucepan over medium heat, melt butter.  Sauté garlic 30 seconds.  Whisk in flour, salt, and pepper.  Cook and stir until smooth.  Pour in milk, a little at a time, stirring constantly.  Bring to a boil and cook for 1 minute, whisking constantly to keep it smooth.  Stir in mustard and Colby cheese.

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Continue to stir until cheese is melted.  Remove from heat and stir in pasta and ham.

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4.  Pour into prepared baking dish.  Sprinkle with Parmesan cheese.

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5.  Bake 20 to 25 minutes, or until bubbly and golden.

Leftovers ( if you’re lucky) may be reheated by adding a little milk to make the sauce creamy again.  Reheat in oven, covered with foil to keep from drying out, or reheat in the microwave.

SOURCE:    Allrecipes Magazine

 

You hold the key to my heart!

You hold the key to my heart!

With her arms and pocket full of hearts, and a tiny key hanging from her arm, this little lady expresses my sentiments exactly.  Thanks to you, my lovely readers, this blog site has shown a great amount of growth over the past year.  Love to all of you on this Valentine’s Day !!

Shrimp and Broccoli Scampi

Posted by deliciousonadollar in Main Dish, Quick Meals and tagged with , , , ,
Shrimp and Broccoli Scampi

Shrimp and Broccoli Scampi

Shrimp Scampi is one of my all-time favorite seafood dishes, one that I routinely order in a good seafood restaurant.  However, I frequently make it at home as well.  There is already one such recipe already here on the blog, but I made this variation of it recently and felt that you might be interested in it too.  I cooked the shrimp in a different way, and included broccoli for a more fully rounded dish.

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The idea for cooking the shrimp this way came by way of Pinterest, and I must say they are very tasty.  Using melted butter, sliced lemons, and Good Seasons Salad Dressing Mix for seasoning, these shrimp would be just great dipped in cocktail sauce for a party.  When I saw all that nicely seasoned butter available after cooking the shrimp, that’s when I decided to turn them into Scampi.  The whole deal is really very simple. You can have this dinner on the table in about 30 minutes.

SHRIMP AND BROCCOLI SCAMPI

Yield:   Serves 4

Ingredients:

  • 1 pound large shrimp, peeled and deveined

    Shrimp, lemons, salad dressing mix.

    Shrimp, lemons, salad dressing mix.

  • 5 Tbsp. butter, divided
  • 1 lemon,  sliced
  • 1 package Good Seasons Italian Salad Dressing Mix
  • 1 medium head of broccoli, cut into florets
  • 8 0z. uncooked thin spaghetti
  • 2 tsp. olive oil
  • 3 cloves garlic, minced
  • 3/4 cup low-sodium chicken broth
  • 1 Tbsp. water
  • 2 tsp. cornstarch
  • 1/4 cup chopped parsley
  • 1/4 tsp. salt
  • Parmesan cheese, shaved or grated (about 1/4 cup)

Directions:

1.  Preheat oven to 350*F.  On a baking sheet with sides, melt 4 Tablespoons of butter in the preheating oven.  Remove baking sheet from oven and lay the lemon slices in the butter.  Place all the shrimp on top of the lemon, then sprinkle with dry salad dressing mix.

Lay shrimp on top of lemons and melted butter.

Lay shrimp on top of lemons and melted butter.

Note:  I used about half an envelop for 1 pound of shrimp, and we thought it was adequately seasoned.  Bake for 10 – 15 minutes, till shrimp turn pink and are almost fully cooked.  Remove and set aside.

Shrimp after baking.

Shrimp after baking.

2.  Meanwhile, bring a large pot of water to boil and cook the pasta as package directs, omitting salt and oil.  Add the broccoli in the last 2 minutes of cooking.  Drain.

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3.   Heat a large skillet over medium-high heat.  Add the 1 Tbsp butter and olive oil;  swirl to coat.  Add garlic; sauté 1 minute.  Add the chicken broth; bring to a boil, scraping pan to loosen any browned bits.  Combine 1 Tbsp. water and cornstarch in a small bowl.  Stir cornstarch mixture into stock mixture;  cook 1 minute.  (Note:  Don’t skip the cornstarch here– it helps the garlicky sauce cling to the pasta.)

Chicken broth, cornstarch mixture and garlic, ready for the pan.

Chicken broth, cornstarch mixture and garlic, ready for the pan.

4.  Stir in the shrimp and all its juices.

Shrimp and its juices added to the skillet.

Shrimp and its juices added to the skillet.

Add pasta, broccoli, parsley and salt. Cook 1-2 minutes, to heat through, tossing to coat well.  Transfer to serving dish, and sprinkle with Parmesan cheese.  Serve immediately.

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This rendition of shrimp scampi is about the best I have ever made.  Not a drop of buttery juice goes to waste and the broccoli benefits from the lemon and seasonings.  So good, I hope you try this one!!

SOURCE:   Carolyn’s Originals

White Chicken Chili

Posted by deliciousonadollar in Main Dish and tagged with , , , ,
White Chicken Chili with all the extras.

White Chicken Chili with all the extras.

The Super Bowl is coming up this weekend and will be closely followed by the Winter Olympics.  Will you, like so many others, want to be sitting in front of the TV, so you won’t miss any of the exciting action?  Personally, I’m not into football, but the Olympics do capture my interest, so I’m lining up some foods that can be prepared in advance, and eaten from my lap or with fingers, while viewing the events.

I rather enjoy spending my time in the kitchen making some fabulous bites for game time snacking, and usually I stay in the kitchen to eat them.  This year just may be different.  😀

For openers I made this chili that can be cooked in a slow cooker, or on the stove.  Chicken and white beans, plus colorful red and yellow peppers are the main ingredients, all spiced up with lots of great seasonings.  Served with white corn chips, salsa and Jack cheese, this is a wonderfully satisfying low-fat meal.  Ground chicken or turkey could be substituted for the whole pieces of chicken but I really liked the big chunks of meat in it.  I don’t usually like things to be super spicy, but the 4 seedless jalapeños seemed to be just about right.  Mr. D. who does like his food more spicy than me, added some hot sauce to his serving, but otherwise would not want to change a thing.IMG_0156

WHITE CHICKEN CHILI

Yield:   8  3/4 cups, or about 6 servings

Ingredients:

  • 1 Tbsp. olive oilIMG_6288
  • 1  1/2 pounds skinless, boneless, chicken breast halves, cut into 1-inch cubes
  • 1 bunch green onions, thinly sliced
  • 1 small-medium sweet onion, chopped
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 4 fresh jalapeño peppers, seeded and minced
  • 1 clove garlic, minced
  • 1/2 tsp. ground ginger
  • 1/2 tsp. rubbed sage
  • 1/2 tsp. salt
  • 1/2 tsp. ground cumin
  • 1/2 tsp. ground white pepper
  • 3 Tbsp. butter
  • 1/4 cup flour
  • 2 cups low-sodium chicken broth
  • 2  (15 – 16 oz.) cans great Northern beans, or cannellini bean, undrained

Directions:

1.  In a large straight-sided skillet or Dutch oven, heat olive oil over medium heat.  Add chicken, and sauté until browned, but not cooked through.  Remove from the pan.

2.  Next add the ginger, salt sage, cumin, and white pepper to the pan,  tossing them around to toast them and to release their flavor and become fragrant. Remove from pan and add to chicken.

3.  Add veggies to the pan.  Sauté the green onions, sweet onion, red and yellow peppers, jalapeños and garlic for 2 – 3 minutes.

Sautéing the veggies.

Sautéing the veggies.

If cooking this on stove top, return chicken and spices to pan and continue as follows.   If cooking in a slow-cooker, put chicken, veggies and spices into the slow cooker.

4.  In a separate small saucepan or skillet, melt butter over medium heat.  Stir in flour to make a roux.  Cook the roux 3-4 minutes before adding the broth, stirring constantly, to eliminate a “raw” flour taste.  Add the chicken broth in a stream, whisking it in.  Simmer for 2-3 minutes.  Add this mixture to the sautéed chicken and veggies, or add to crock pot.

Thickened chicken broth ready to be added.

Thickened chicken broth ready to be added.

5.  Stir in the beans with their  liquid and simmer over low heat for 15 to 20 minutes till heated through.   Or set crockpot to cook on LOW for about 6 hours.

Beans added.

Beans added.

Simmer all together to blend flavors and heat through.

Simmer all together to blend flavors and heat through.

Serve with jalapeños, Jack cheese, white corn chips and salsa.

Serve with jalapeños, Jack cheese, white corn chips and salsa.

For more game-day foods and snacks I pulled these from former postings for your convenience.  You might what to check them out.

Bacon Cheddar Pinwheels

Breaded Toasted Ravioli

Spicy Bean Dip

Spinach and Artichoke Bread

Buffalo Chicken Chili

Chicken Crescent Ring

Shrimp Tacos with Corn and Avocado Salsa

SOURCE:   Allrecipes.com

Orange-Mustard Glazed Pork Chops

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Orange-Mustard Glazed Pork Chops

Orange-Mustard Glazed Pork Chops

Sweet sugary oranges and tangerines, bittersweet grapefruit, tangy lemons, zingy limes:  These juicy fragrant fruits are at their best at this time of year, just when you need their bright flavors the most.  They add so much to simple salads, roasted meats and dreamy desserts.

For those reasons and more I love to incorporate citrus fruits into my cooking.  In today’s recipe I will be using oranges to enhance the umami flavor of pork chops.  The orange is used in two forms, the juice supplies liquid and some sweetness for the sauce, while orange marmalade provides pectin to give the glaze a syrupy body and balances out the sweetness of the orange juice with a touch of bitterness that is very pleasant.  This is a new recipe that I was trying out, and found that it was quite simple to make and we both loved it.  I know I will be making this again soon while all this bright citrus is so plentiful.

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ORANGE-MUSTARD GLAZED PORK CHOPS

Yield:   Makes 4 servings

Ingredients:IMG_6191

  • 1/2 cup fresh orange juice (about 2 oranges)
  • 2 Tbsp. orange marmalade
  • 1 Tbsp. whole grain mustard
  • 1 Tbsp. canola oil
  • 4 bone-in pork loin chops (1-inch thick)
  • 1/4 tsp. Kosher salt
  • 1/4 tsp. black pepper
  • 2 rosemary sprigs
  • 1 medium red onion, cut into 1/2-inch wedges

Directions:

1.  Preheat oven to 425*F.

2.  Combine orange juice, marmalade, and mustard in a small saucepan over medium-high heat.  Bring to a boil, reduce heat, and simmer 15 minutes or until syrupy.

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3.  Heat a large ovenproof skillet over medium-high heat.  Add oil; swirl to coat.  Sprinkle pork with salt and pepper.  Add to pan;  cook 5 minutes or until browned.  Turn pork over; add rosemary and onion to pan.  Pour juice mixture over pork; bake at 425*F for 10-15 minutes or until a thermometer registers 140*.  Place rosemary and onion on a platter.  Return skillet to medium-high heat; cook about 4 minutes till liquid is syrupy.  Add pork to platter, drizzle with sauce.

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The colors of this dish were so attractive that I served it directly from the skillet it was cooked in.

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SOURCE:   COOKING LIGHT

Making Lasagna with No-Boil Noodles

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Lasagna with No-boil Noodles

Lasagna with No-boil Noodles

This past weekend I made lasagna, not one pan, but three.  Making a pan of lasagna can take quite a bit of time especially when you make your own meat sauce, then cook the noodles, then layer it all in the pan, followed by baking it in the oven.  So if I’m going to spend the time making a pan of it, without much additional time spent on the task, I can make two or three.   I usually cook one for us, give one away to someone who may be having some difficulty preparing meals, and freeze one for a later date.

Making lasagnas

Making lasagnas

There are a couple of ways that I have found to shorten the time involved.  I usually make my meat sauce a day or two in advance.  That way the flavors have a good chance to blend together.  This time I used the Slow Cooked Ragu that I wrote about here, but the recipe for my regular meat sauce is given below.    The other way that I shorten up on the time involved is by using no-cook noodles.  Cooking lasagna noodles has got to be one of my least favorite chores.  In the pot they clump together, when drained they slither around and tear, and then afterwards you have to wash a large pot.  So life is so much easier with the no-cook kind.

All you have to do is open the box, layer the sheets of pasta with the sauce and cheese and stick the baking dish into the oven to bake.  Easy.  Once you try it you will not go back to boiling lasagna noodles.  Honest!  More and more people are latching on to this easy method.  There are several pasta companies that are now making these noodles.  Look for them with other pastas in your supermarket.

No-boil noodles, easy to handle, easy to use.

No-boil noodles, easy to handle, easy to use.

You may be asking how are they different and how do they work?  Both traditional and no-boil noodles are made from water and semolina, but the no-boilers are precooked in a water bath before being dried and packaged.  They are also rolled out much thinner than regular noodles, so that they rehydrate quickly.  The lasagna’s sauce and other ingredients contribute moisture they need to soften and expand.  When layering your ingredients it is most important to be sure all surfaces of the dry noodles are covered -to the edges- with sauce, thus preventing dry spots in the finished dish.  I usually add a little more sauce than the recipe calls for, just to be sure the noodles rehydrate fully.  Keep in mind, also, that some vegetables will contribute additional liquid, such as spinach, mushrooms and zucchini.  Until you are comfortable with the amount of liquid to use, it is best to take your cues from the recipe on the back of a box of no-boil noodles.

You will also need to follow package directions on how to position the pasta in your pan, alternating the directions that the pasta sheets are laying.  Sometimes there is an illustration on the back of the box.  And always coat the bottom of the baking dish with a small amount of sauce before placing the first layer of noodles in the dish.

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Lasagna seems to be everyone’s favorite comfort food.  We just never seem to grow tired of pasta noodles baked with a hearty meat sauce that includes ground beef and sausage, plus lots of ricotta cheese, mozzarella and Parmesan.  When it comes out of the oven with the tomato sauce bubbling up around the edges, and the cheese melted all over the top, we can hardly wait  to dig in.  I usually keep it simple and serve a salad and some good crunchy bread with this meal, and no dessert!

The recipe that I use goes back to the way my mother prepared it.  I have tweaked it over the years, mostly with the seasonings that I put in, but basically it’s still hers.  Mr. D. loves this dish whenever I make it.

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BAKED LASAGNA  (With No-cook Noodles)

Yield:   10 – 12 servings

Ingredients:

For the meat sauce:

  • 3/4 – 1 lb. lean ground beef
  • 1 lb. Italian sausage, casings removed
  • 1/2 cup minced onion
  • 2 cloves garlic minced
  • 1  (28-oz.) can crushed tomatoes
  • 1  (15-0z) can tomato sauce
  • 1/2 cup waterIMG_0118
  • 1 Tbsp. sugar
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried basil
  • 1 tsp. Italian seasoning
  • 1 tsp. salt
  •  1/4 tsp. black pepper

For Lasagna:

  • 12 lasagna noodles
  • 16 oz. ricotta cheese
  • 2 eggs
  • 1 Tbsp. chopped parsley
  • 1 tsp. dried oregano
  • 1 tsp. dried basil
  • 3-4 cups shredded mozzarella cheese
  • 3/4  cup grated Parmesan cheese

Directions:

1.  In a large sauce pot, cook sausage, ground beef, onion and garlic over medium heat until well browned.  Drain off any accumulated fat.  Stir in crushed tomatoes, sauce and water.  Stir in sugar, basil, oregano, Italian seasoning, salt and pepper.  Simmer, covered for 1 1/2 hours, stirring occasionally.  This can be made a day or two in advance to allow flavors to blend well.

2. In a large bowl, stir together the ricotta cheese, eggs, basil, oregano, and parsley.

3.  Preheat oven to 350*F.   Lightly grease or spray a 13″x 9″ baking dish or lasagna pan.  Spread about 3/4 cup sauce in the bottom of the pan.  Place 3 pieces uncooked pasta (crosswise) over the sauce.  Pieces should not overlap or touch sides of the pan since they will expand when baked.

4.  Spread about 1/3 of ricotta mixture evenly over the noodles.  Cover this with 3/4  cup meat sauce spreading evenly and covering the pasta completely, sprinkle with 1 cup mozzarella cheese.

5.  Repeat steps 3 & 4 two more times, alternating the direction the pieces of pasta are laying each time.  Top with remaining 3 pieces of pasta.  Spread the remaining meat sauce completely over the top layer; sprinkle with remaining mozzarella and Parmesan cheese.

6.  Cover with foil.  Bake 35 minutes; remove the foil and bake 10 – 15 minutes longer or until hot and bubbly.  Let stand 5 minutes before cutting.

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Extra pieces can be tightly wrapped and refrigerated, to be rewarmed at a later time in the oven or microwave.

A leftover piece rewarms with a little extra sauce.

A leftover piece rewarms with a little extra sauce.

To Make Ahead:  Prepare as directed above but do not bake.  Cover with plastic wrap, then foil.  Refrigerate up to 48 hours or freeze for up to 2 months.  When ready to bake, remove the plastic wrap, replace foil.   Bake cold lasagna at 350*F for about 40 minutes, and a frozen lasagna for about 1 hour and 30 minutes, removing foil during the last 10 minutes of baking.

SOURCE:  Family recipe

Onion and Arugula Frittata with Goat Cheese

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Onion and Arugula Frittata with Goat Cheese

Onion and Arugula Frittata with Goat Cheese

Frittatas are omelets for people who have too many things going on.  Heat an oven ready pan, put in the garnishes, pour the eggs over, pop into the oven and let the oven finish the job while you get the rest of the meal ready.

A frittata can be transformed by a variety of ingredients.  In this one I’m using caramelized onions and arugula, but any number of other inclusions will work.  Mushrooms, asparagus, ham, broccoli, cheese, whatever floats your boat for flavor combinations is ok.  Frittatas are suitable for any time of the day – or night!   Snuggled up to some toast or an English muffin, it’s breakfast.  Pair it up with a salad and roll and call it lunch.  Add a bowl of soup to expand the meal and it becomes supper.   For a dish that’s so simple to make, it has a pretty swanky reputation.

For any dieters among you, a frittata is the perfect food.  Load it up with veggies and some extra egg whites, and it becomes about as healthy as it can get.  Serve it warm, at room temperature or cold (hello, 20-second breakfast of leftovers.)

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One final thing I love about a frittata…..  It’s an oven to table meal.  Just take the whole darn thing from the oven to the table and serve it straight out of the pan.    Wonderful, indeed!!

With this recipe it’s the pairing of sweetly caramelized onions and the peppery arugula with the silkiness of eggs and creamy goat cheese that really puts this one over the top.  I had a very hard time limiting myself to just one serving.  I ate the two pieces that were leftover, one day for lunch, and the other,  one morning for breakfast and  had just as much enjoyment as the first time around.

 ONION AND ARUGULA FRITTATA WITH GOAT CHEESE

Yield:   Makes 4 servings

Ingredients:

  • 1  Tbsp. olive oil
  • 2 medium sweet onions, thinly sliced
  • Kosher salt
  • pinch of red pepper flakes, optional
  • 4 cups arugula
  • 3 whole eggs
  • 3 egg whites
  • 1/3 cup skim milk
  • 1/4 cup goat cheese crumbles

Directions:

1.  Preheat the oven to 350*F.  Heat the olive oil in a medium oven-safe skillet over medium heat.  Add the onions, reduce the heat to low and cook the onions until they’re golden brown and caramelized, 20 to 25 minutes.

Slowly caramelize the onions until they're fragrant and golden.

Slowly caramelize the onions until they’re fragrant and golden.

2.  Season the onions to taste with salt and red pepper flakes, if using.  Add the arugula and cook until wilted, 1 to 2 minutes.  Raise the heat to medium high.

Next add the arugula and stir a bit till it wilts.

Next add the arugula and stir a bit till it wilts.

3.  In a medium bowl, whisk the eggs, egg whites and milk to combine.  Pour the mixture into the pan and let it cook  2 to 3 minutes to set the base.  Sprinkle the goat cheese on top of the egg mixture.

Pour in the egg mixture, and sprinkle on goat cheese.

Pour in the egg mixture, and sprinkle on goat cheese.

4.  Transfer the pan to the oven and bake until the frittata is set, 15 to 20 minutes.  Let cool for 5 minutes before serving.  The frittata can be served warm, at room temperature or chilled.

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Onion and arugula frittata with goat cheese.

Onion and arugula frittata with goat cheese.

Additional notes: 

1.  Be sure to allow enough time to properly caramelize the onions.  Onions caramelize best in a large skillet with plenty of room over very low heat.  Stir occasionally to ensure even cooking.

2.  This frittata may be made with a variety of other healthy leafy greens.  Try subbing in collards, spinach, chard or kale for the arugula.

SOURCE:   The Incredible Egg

Wicked Chicken

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Wicked Chicken

Wicked Chicken

Wicked Chicken is wicked good and wicked easy to make.  Seriously!  It’s made with just 3 ingredients plus seasonings, so this chicken dish is a piece of cake to put together.   You can make it as spicy as your taste buds will allow, or go the milder route if you are feeding childen or anyone who cannot tolerate too much heat.

I was in need of a super simple meal to make as we had just come home from our holiday trip, I was faced with unpacking, doing laundry and trying to get over a cold that I picked up somewhere along the way.  Without much effort, I was able to whip up this easy dish.   When you’re faced with the need to get a meal together this recipe  will save you on a busy day.

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This is the easiest meal you will ever make, and your family will love it.

WICKED CHICKEN

Yield:   Makes 4 servings

Ingredients:

Roasted Garlic Alfredo Sauce and pasta twists.

Roasted Garlic Alfredo Sauce and pasta twists.

  • 4 skinless boneless chicken breasts (I used bone-in thighs.)
  • 1/2 box any shaped pasta
  • 1 jar Alfredo sauce ( I used roasted garlic, but if you like spicy, use one with green chiles in it.)
  • salt, pepper, garlic powder, red pepper flakes to taste.

Instructions:

1.  Cook and drain the pasta.   Lightly spray a baking dish with non-stick cooking spray.

2.  Season the chicken pieces with salt, pepper and garlic powder to your liking.  Brown in a hot skillet for 3 minutes on each side.  Sprinkle the chicken with red pepper flakes, if using.

3.  In the baking dish layer the pasta,  spoon on about half of the Alfredo sauce and mix to coat the pasta.  Place chicken pieces on top of the pasta.

Layer pasta, sauce and chicken in the baking dish.

Layer pasta, sauce and chicken in the baking dish.

Pour the remaining Alfredo sauce over the chicken.

Pour remaining sauce over the top.

Pour remaining sauce over the top.

4.  Bake at 350*F for 30 minutes.  If using chicken with bone -like thighs-, bake  until cooked through, about 45 minutes.

Bake till chicken is browned and tender.

Bake till chicken is browned and tender.

Serve with a green vegetable or a salad, and garlic bread sticks.

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SOURCE:   My Casserole Connection

Gnocchi with Bacon and Tomatoes

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Gnocchi with Bacon and Tomatoes.

Gnocchi with Bacon and Tomatoes.

With this recipe I would like to introduce you to gnocchi- light and tender potato dumplings-a Northern Italian classic.  They can be made “from scratch” at home or purchased in a shrink wrapped package from the super market especially one with a large Italian imported foods department.  Those are the ones that I use most of the time, as making them myself can be somewhat time consuming.

Prepackaged gnocchi from the supermarket.

Prepackaged gnocchi from the supermarket.

Gnocchi can be used in a variety of ways.  The simplest is to cook them and serve with melted butter and grated Parmesan cheese on them.  Another way would be to serve with any type of spaghetti sauce  that you would normally use with pasta.  This recipe features the gnocchi with crisp bacon, fresh tomatoes, and lots of freshly grated Parmesan cheese.  Served with a side salad, this makes a very filling and satisfying meal.

GNOCCHI WITH BACON AND TOMATOES

Yield:   Serves  4

Ingredients:

Light little potato dumplings.

Light little potato dumplings.

  • 5 slices thin cut bacon
  • 3 medium tomatoes, cored and diced medium
  • 1 small onion, chopped
  • 2 cloves garlic, peeled and smashed
  • 1/2 tsp. red pepper flakes
  • 1/2 tsp. dried basil
  • coarse salt and black pepper
  • 1/2  (1-pound) package gnocchi
  • fresh parsley, chopped
  • shaved Parmesan for topping

Directions:

1.  In a large skillet, cook the 5 slices of bacon over medium-high heat until crisp.  Drain on paper towels;  pour out all but 2 teaspoons fat from the skillet.

Bacon crisped, tomatoes, onions and garlic chopped and pan ready.

Bacon crisped, tomatoes, onions and garlic chopped and pan ready.

2.  Meanwhile bring a pot of water to boil and cook the gnocchi as package directs.  Drain and keep warm.

3.  To the fat remaining in the skillet, add the onions and garlic.  Sautee lightly just to soften.  Add tomatoes, basil and red pepper flakes;  season with coarse salt and ground pepper.  Cook until tomatoes begin to break down and sauce is chunky, about 6 minutes.

Saute onions and garlic, then add tomatoes.

Saute onions and garlic, then add tomatoes.

4.  Add the cooked gnocchi and the bacon broken into pieces.

Once gnocchi are cooked, add to sauce with bacon.

Once gnocchi are cooked, add to sauce with bacon.

Toss until gnocchi are heated through and coated with sauce. Sprinkle with chopped fresh parsley and shaved Parmesan and serve immediately.

Sprinkle with parsley and grated Parmesan cheese before serving.

Sprinkle with parsley and grated Parmesan cheese before serving.

SOURCE:   Everyday Food,  Martha Stewart