Hurricane Lasagna

This Lasagna was made with lots of love. It's the first time I've ever made "real lasagna" and I think it turned out pretty good. I made the crock pot chicken lasagna but this one was a beef version and baked in the oven.



My thoughts go out to those who were affected by Sandy. The stories that came out of this storm were incredibly sad and I hope that they get the help they need asap.



During the storm we lost power (luckily it wasn't for more than one day). With 10 minutes to spare the lights flickered off and on and we crossed ours fingers that it would hold out until the dish was done. Hence the name, "Hurricane Lasagna".

Ben said, "If we don't cook the lasagna now and we lose power, we won't have dinner." Well played Ben, well played.

So here you have it:


Ingredients:

Thanks to Simple Recipes

1 lb lean ground beef

1/2 lb dry lasagna noodles (requires 9 lasagna noodles - unbroken)

1 28 oz can tomato sauce

1/2 6 oz can (3 oz) tomato paste

1 lb Ricotta cheese

1 1/2 lb Mozzarella cheese (large flat square slices)

3/4 lb freshly grated Parmesan cheese

Garlic/Onion Powder

Oregano

Italian Spice

Salt

Garlic Salt

Parsley diced (fresh flat leaf preferred)

1 Garlic Cloves, minced

 

 

I simplified this recipe in the interest of time (in fear the power would go out) but feel free to follow the link above:

 

Step One:

 

Brown the beef in a skillet with seasonings; salt, pepper, garlic salt, onion powder etc.

 

Step Two:

 

Boil the pasta according to the directions. As they boil they will wilt and you can stir them lightly.

 

Step Three:

 

Add the browned beef, sauce along with Parmesan Cheese in a sauce pan.

 

 

Step Four:

 

Take a baking dish and add sauce at the bottom. Once the pasta has boiled line the pan with the strips of pasta (I used three). Then add the beef, cheese and more cheese. Continue to layer. Finish with sauce on top. I ran out that's why it looks blotchy. :)

 

 

 

 

Bake at 375* for 45 minutes. Enjoy it in all it's Italian glory ;).

 

 

 



Butternut Squash Mac

 I found a recipe for a Butternut Squash Mac and thought this is perfect for the fall.

*Note, next time around I'll add more cheese.

You may need a strong male for this recipe with all the slicing and dicing going on. For all you feminist out there..I'm NOT saying women aren't strong enough; however, this is a complicated dish. Cutting up the squash involves strong steady hands... and being the nervous type I figured I'd leave it to the man of the house. This is cooking with Jen AND Ben after all.

Ingredients:

3 cups uncooked whole wheat pasta shells
4 cups 1/2-inch cubed uncooked butternut squash
2 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon nutmeg
3/4 cup low-sodium chicken or vegetable stock
1 1/2 cups skim milk (or unsweetened almond or coconut)
6 ounces freshly grated Fontina cheese
2 ounces freshly grated Parmesan cheese
2 tablespoons unsalted brown butter
2 tablespoons fine breadcrumbs
fresh chopped herbs for garnish (sage, basil, cilantro, thyme)

*If you want to bake it after in the skillet with breadcrumbs on top then follow the recipe and then bake at 375* for 15-20 min.

To cut up the squash (BE CAREFUL!) remove the ends at either side. Then cut down the middle. Once you have a round piece and a long cylinder shape start to peel the skin off of each. You can do this with a peeler or a sharp knife. We had to use both, it was a giant squash!! ;) Pictures below.. save your thoughts...

Step One: Boil the water for the shells...coming soon. Cut the squash.

Step Two: Peel away, and please please please be careful!

Step Three: Cut the round part in half and remove the guts seeds at the core.

Step Four: Boil the shells.

Step Five: Cube the cylinder part of the squash..watch your fingers por favor ;) Then add all the cubes (including the round part of the squash) to the pan with the brown sugar, salt, pepper, olive oil, nutmeg, low sodium chicken or veggie broth, skim milk, grated Fontina cheese, Parmesan cheese and *brown butter (see below).

As the shells are boiling (see box for directions); cover the pan with the cubed squash and let it cook for 10-12 minutes. Remove the pasta when done, drain and put aside.

Then in the pan used previously for shells, add your cooked squash, a little more milk, cheese and mash away.

Fold into the shells, add a garnish if you'd like and enjoy!

There you have it folks, Butternut Mac and Cheese!

*How to brown butter:

Slice butter thin and add to the pan, let it melt and stir frequently. Once the butter foams a little and turns a slight shade of brown (be careful it's easy to burn), and has a nutty aroma then stop. Pour the butter into the squash mixture in the step above.

Easy Apple Pie

Fall is officially here. Leaves are falling off trees, the people of the United States of America are waiting to vote on the lesser of the two evils and friends are getting together to enjoy a nice glass of Sparkling Cider.

Ohhh, and then there's apple pie...

Yummy glass of apple cider :)

Ingredients:

6 cups of cubed granny smith apples (green ones) (remove skin-be careful!)

1 box of Pie Crust (comes with 2 - top & bottom)

2/3 tsp Cinnamon (I added a little extra)

3/4 cup Sugar

2 tbsp Flour

1/8 tsp Nutmeg

1/4 tsp Salt

Step One: Heat oven to 425°F. Place 1 pie crust in an ungreased or greased 9-inch glass pie plate. Press firmly against side and bottom.

Step Two: In a large bowl, gently mix filling ingredients; spoon into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal; flute. Cut slits or shapes in several places in top crust.

Step Three: Bake 40 to 45 minutes or until apples are tender and crust is golden brown. 

Let cool...

Who am I kidding, dig in while it's warm....even if it's burns the roof of your mouth a little. That will go away eventually ;).

Oh and it also smells delicious ... it's like a natural air freshener for when the landlord happens to stop by ;)

Tips on making a special edge on a pie crust.

I just simply pinched my fingers together around the pie and cut (lightly) into the pie in 5 slits (almost in a star shape).

Leftovers are great, just re-heat and add vanilla ice cream!

Crock Pot Chicken Lasagna

Crock Pot Chicken Lasagna

 

Ingredients:

2 Large Chicken Breasts Cooked and Diced

1 Packed Cup of Fresh Fine Chopped Spinach (wasn't included in mine but it would be great!)

2 Cans of Cream of Chicken Soup

1 (8 Ounce) Package of Sour Cream

1/2 Cup of Parmesan Cheese

1 Cup of Milk

1 Small Yellow Onion Shredded

1/2 Teaspoon Salt

1/4th Teaspoon Pepper

1/4 Teaspoon of Paprika

16 Ounces of Mozzarella Cheese Shredded

Olive Oil

1 Package of Oven Ready Lasagna Noodles (strongly suggest you use - "Oven Ready")

Directions:

Cook the chicken on the stove top (until it's cooked all the way through)

In a separate bowl mix:

2 Cans of Cream of Chicken Soup

1 (8 Ounce) Package of Sour Cream

1/2 Cup of Parmesan Cheese

1 Cup of Milk

1 Small Yellow Onion Shredded

1/2 Teaspoon Salt

1/4th Teaspoon Pepper

1/4 Teaspoon of Paprika

Then dice the chicken into cubes and add to the mixture you just made.

Pour Olive Oil onto the bottom of the crock pot.

Add the lasagna pasta (you may need to break to make them fit)

Add the mixture on top of pasta

 

 

 

 

 

 

 

 

 

 

 

Add spinach

Add cheese

Layer again with noodles

 

Repeat until it's as high as you want it.....

 

 

Cook on High for an hour and a half

Then turn the crock pot on low and cook for another 3 1/2 hours

Enjoy!

 

 

 

 

 

 

 

 

Enjoy!

 

Crock Pot Chuck Roast

Easy Peasy....

Pour 2 cups of water in the crock pot

Mix in the gravy with mushroom powder

Add the chuck Roast 

Halve the potatoes and add them to the pot

Add seasoning and onion

Cook on low for 8 hours

Enjoy!

See easy. 

Now for a random story: 

My 110 pound Bull Mastiff was found shaking on one end of the couch. Yes, shaking. Turns out he was preparing for the earth quake that no one else in our household even felt. Then he proceeded to become the ultimate "lap-dog" and resorted to sitting on top of me for safety. It was pretty humorous. 

He's better now that the ground isn't shaking ;).

Dinner.....

Italian Crock Pot Chicken

This is probably one of the easiest recipe I've ever made. Not only does it basically cook itself, it's affordable!

Ingredients:

Italian Dressing
Italian Seasoning Packet

Potatoes (halved)

4 Chicken Breasts

Slow cooker liner (if desired)

1/2 cup of Parmesan cheese

Pam

Put all of the ingredients into the crock pot and cook on low for 8 hours.

..Told you it was easy ;)

For those who need a little more direction:

Step 1: Spray the Pam at the bottom of the pot.

Step 2: Add the chicken. Skirt a small amount of Italian dressing at the bottom of the pot (I pour the whole thing in). You can do either one.

Step 3: Add the potatoes

Step 4: Sprinkle the cheese on the chicken and potatoes.

Pizza Bites

Pizza Bites are so easy to make that I won't go into too much detail. I just thought I'd share in case you were looking for an appetizer idea.

Ingredients:

Butter/Pam/Olive Oil so they don't stick

Crescent Rolls

Cheese

Pepperoni

Add anything you'd like

Roll up the ingredients in the crescent rolls and bake for 20 minutes at 350*.

Enjoy!