1 (8 oz.) package lasagna noodles, cooked
1 (8 oz.) package cream cheese, softened
2 (10 oz.) packages spinach, thawed and drained
1 1/2 cups Parmesan cheese, grated
1 (15 oz.) container Ricotta cheese
2 cups Mozzarella cheese, shredded
1 1/2 teaspoons Italian seasoning
1/4 teaspoon salt
32 ounces spaghetti sauce, meatless
Beat cream cheese until smooth. Stir in the spinach, 1 cup of Parmesan, Ricotta, Mozzarella, Italian seasoning and salt.
Spread 1/4 to 1/2 cup of the filling over each cooked noodle. Roll the noodle up. Cut each lasagna roll in half.
Pour half of the spaghetti sauce into a lightly greased oven-proof container. Place the lasagna rolls in the sauce, cut side down. After placing all the rolls in the pan, top with the remaining sauce and Parmesan cheese. Cover with foil and either store in the freezer or bake 30-40 minutes in a 350 degree oven. YIELD: 6 servings
Monday, March 28, 2011
Thursday, March 24, 2011
CHILI-GARLIC ROASTED BROCCOLI
From Rachael Ray
1/4 cup extra-virgin olive oil
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (Montreal Steak Seasoning by McCormick)
1 large head broccoli, cut into thin, long spears
Preheat oven to 425 degrees.
Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. YIELD: 4 servings
1/4 cup extra-virgin olive oil
5 to 6 cloves garlic, finely chopped
1 tablespoon chili powder
1 tablespoon grill seasoning blend (Montreal Steak Seasoning by McCormick)
1 large head broccoli, cut into thin, long spears
Preheat oven to 425 degrees.
Place olive oil, garlic, chili powder and grill seasoning in the bottom of a large bowl and add the broccoli spears. Toss to coat broccoli evenly then transfer to a large nonstick baking sheet. Roast the broccoli until ends are crisp and brown and stalks are tender, 17 to 20 minutes. YIELD: 4 servings
Wednesday, March 23, 2011
ROASTED CHICKEN with BALSAMIC VINAIGRETTE
From Giada De Laurentiis
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
salt and freshly ground pepper
1 (4 lb.) whole chicken, cut into pieces (I used 8 bone-in chicken thighs)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped parsley
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plactic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 45 min to an hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Tranfer the chicken to a serving platter.
Place the baking dish on a burner over medium-low heat (or transfer the liquids to a pan). Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve. YIELD: 6 servings
1/4 cup balsamic vinegar
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
2 garlic cloves, chopped
2 tablespoons olive oil
salt and freshly ground pepper
1 (4 lb.) whole chicken, cut into pieces (I used 8 bone-in chicken thighs)
1/2 cup low-salt chicken broth
1 teaspoon lemon zest
1 tablespoon chopped parsley
Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plactic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.
Preheat the oven to 400 degrees. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 45 min to an hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Tranfer the chicken to a serving platter.
Place the baking dish on a burner over medium-low heat (or transfer the liquids to a pan). Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken and serve. YIELD: 6 servings
Tuesday, March 22, 2011
ORIENTAL GRILLED CHICKEN
1/2 cup fresh orange juice
4 green onions, minced
2 teaspoons ginger root, minced
1 clove garlic, minced
1/3 cup hoisin sauce
1 teaspoon chili oil
1 tablespoon soy sauce
4 large chicken breast halves, pounded to even thickness
Combine first 7 ingredients, mix well.
Place chicken in marinade and store in refrigerator until ready to grill.
Bring chicken back to room temperature and grill until done. YIELD: 4 servings
4 green onions, minced
2 teaspoons ginger root, minced
1 clove garlic, minced
1/3 cup hoisin sauce
1 teaspoon chili oil
1 tablespoon soy sauce
4 large chicken breast halves, pounded to even thickness
Combine first 7 ingredients, mix well.
Place chicken in marinade and store in refrigerator until ready to grill.
Bring chicken back to room temperature and grill until done. YIELD: 4 servings
Monday, March 21, 2011
SPINACH & ARTICHOKE BAKED PASTA
From Rachael Ray
2 (10 oz.) boxes frozen spinach, thawed and drained
salt
1 pound whole-wheat or regular penne pasta or macaroni
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10 oz.) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
freshly ground black pepper
freshly ground nutmeg
5 oz. Gruyere cheese (or Swiss), shredded (about 1 1/2 cups)
1 cup shredded parmesan cheese
Position oven rack in center of oven. Preheat the oven to 375 degrees.
Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions.
Heat 2 tablespoons oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
In a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere or Swiss cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal, or bake on a baking sheet 45 minutes or until brown and bubbly on top. YIELD: 4 to 6 servings
2 (10 oz.) boxes frozen spinach, thawed and drained
salt
1 pound whole-wheat or regular penne pasta or macaroni
2 tablespoons extra-virgin olive oil
1 large shallot, chopped
4 cloves garlic, finely chopped or grated
1 (10 oz.) box frozen artichoke hearts, defrosted, halved, pat dry
1/2 cup dry white wine
4 tablespoons butter
3 slightly rounded tablespoons flour
2 cups milk
freshly ground black pepper
freshly ground nutmeg
5 oz. Gruyere cheese (or Swiss), shredded (about 1 1/2 cups)
1 cup shredded parmesan cheese
Position oven rack in center of oven. Preheat the oven to 375 degrees.
Bring a saucepot of water to a boil. Add salt. Add the pasta and cook according to package directions.
Heat 2 tablespoons oil in a small skillet over medium to medium-high heat and add the shallots and garlic and cook 2 to 3 minutes. Add the artichokes and cook until they are lightly brown. Add the wine to deglaze the pan.
In a saucepot over medium to medium-high heat, add the butter. When melted, whisk in the flour for 1 minute or so, then whisk in the milk and season with salt, pepper and a little nutmeg. Cook 5 to 6 minutes, or until thick enough to coat the back of a spoon, adjust the seasonings and stir in the Gruyere or Swiss cheese. Combine the sauce with the spinach, pasta, and artichoke and stir until just combined. Transfer the mixture to a baking dish and cover with the remaining cheese. Cool and store for a make-ahead meal, or bake on a baking sheet 45 minutes or until brown and bubbly on top. YIELD: 4 to 6 servings
Thursday, March 10, 2011
CHICKEN IN LEMON WINE SAUCE
4 boneless, skinless chicken breasts, pounded to even thickness
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, diced fine
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 lemon, juiced and zested
1/2 teaspoon dried thyme
1 teaspoon minced fresh parsley, reserving 2 stems
Dredge chicken in flour mixed with salt and pepper.
Heat oil over medium-high heat. Brown chicken well on both sides, remove chicken, add onion and garlic to the pan, lower heat and cook until onions are very soft, about 8 minutes.
Add the wine, stock, lemon juice, parsley stems, thyme and chicken; bring to a boil, cover and reduce heat to low. Cook over low heat, stirring occasionally to keep chicken from sticking, for about 1/2 hour or until chicken is very tender and sauce has thickened slightly. Remove from heat and sprinkle with minced parsley and lemon zest. Yield: 4 servings
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 small onion, diced fine
1 clove garlic, minced
1/2 cup dry white wine
1/2 cup chicken stock
1 lemon, juiced and zested
1/2 teaspoon dried thyme
1 teaspoon minced fresh parsley, reserving 2 stems
Dredge chicken in flour mixed with salt and pepper.
Heat oil over medium-high heat. Brown chicken well on both sides, remove chicken, add onion and garlic to the pan, lower heat and cook until onions are very soft, about 8 minutes.
Add the wine, stock, lemon juice, parsley stems, thyme and chicken; bring to a boil, cover and reduce heat to low. Cook over low heat, stirring occasionally to keep chicken from sticking, for about 1/2 hour or until chicken is very tender and sauce has thickened slightly. Remove from heat and sprinkle with minced parsley and lemon zest. Yield: 4 servings
Tuesday, February 22, 2011
"CHEDDAR CHICKEN & CORN CHOWDER"
1/2 pound bacon, diced
2 pounds boneless skinless chicken breasts, cubed
2 cups onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
7 cups chicken broth
3 medium-large potatoes, cubed
2 cans (15 oz. each) corn, drained
1 cup flour
4 cups milk
2 cups cheddar cheese, shredded
salt and pepper, to taste
Cook bacon over medium heat in a fairly large cooking pot until crisp. Remove bacon from pan, reserving 2 tablespoons of the bacon grease in the pot. Crumble bacon and set aside on paper towels to drain.
Raise heat to medium-high and add the cubed chicken and cook (briefly) until lightly browned. Remove with slotted spoon and set aside.
Add onions and bell pepper to pot. Lower the heat to medium and cook, stirring occasionally for 5 minutes, or until the vegetables are softened. Add the garlic and cook 1 minute longer.
Add chicken broth, potatoes, corn and cooked chicken. Cover and simmer until potatoes are tender, but not yet fully cooked, approximately 10 minutes.
Place flour in a bowl and whisk in milk until smooth and blended. Add to pot, stir and cook for an additional 15 minutes. Season to taste with salt and pepper. Serve topped with cheddar cheese and reserved bacon. YIELD: 6 servings
2 pounds boneless skinless chicken breasts, cubed
2 cups onions, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
7 cups chicken broth
3 medium-large potatoes, cubed
2 cans (15 oz. each) corn, drained
1 cup flour
4 cups milk
2 cups cheddar cheese, shredded
salt and pepper, to taste
Cook bacon over medium heat in a fairly large cooking pot until crisp. Remove bacon from pan, reserving 2 tablespoons of the bacon grease in the pot. Crumble bacon and set aside on paper towels to drain.
Raise heat to medium-high and add the cubed chicken and cook (briefly) until lightly browned. Remove with slotted spoon and set aside.
Add onions and bell pepper to pot. Lower the heat to medium and cook, stirring occasionally for 5 minutes, or until the vegetables are softened. Add the garlic and cook 1 minute longer.
Add chicken broth, potatoes, corn and cooked chicken. Cover and simmer until potatoes are tender, but not yet fully cooked, approximately 10 minutes.
Place flour in a bowl and whisk in milk until smooth and blended. Add to pot, stir and cook for an additional 15 minutes. Season to taste with salt and pepper. Serve topped with cheddar cheese and reserved bacon. YIELD: 6 servings
Subscribe to:
Posts (Atom)