Sunday, March 24, 2013

Garlic Bread Fantastique

And here is the second recipe. It goes well with the Yummy Homemade Lasagna.

Original recipe makes 6 servings Change Servings
  • 1/2 cup butter, softened 
  • 2 tablespoons mayonnaise 
  • 1/4 teaspoon sage 
  • 1 cloves garlic, chopped 
  • 2 teaspoons dried oregano 
  • 1/4 teaspoon salt 
  • 1/2 teaspoon black pepper 
  • 1 French baguette, halved lengthwise 
  • 2 tablespoons grated Parmesan cheese, or to taste


  1. Preheat oven to broil.
  2. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese.
  3. Place bread under broil for 5 minutes, or until lightly toasted.

Yummy Homemade Lasagna

Alright ladies. I've got a two-for-one recipe duo that is quite delicious. Seeing as today was my day off, I decided to try something I haven't made before and it has been given 6 thumbs up. First on the docket is Homemade Lasagna.

Original recipe makes 1 9 x 13 inch dish
  • 8 ounces lasagna noodles
  • 2 (28 ounce) jars spaghetti sauce (And yes that is 2 jars. It fills up the dish so be prepared for overflow)
  • 2 pounds ricotta cheese
  • 1/2 cup grated Romano cheese 
  • 1 egg 
  • 1/4 cup dried basil 
  • 1 clove garlic, pressed 
  • 1 (8 ounce) package sliced pepperoni sausage (or ground up)
  • 8 ounces mozzarella cheese, shredded


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  3. In large skillet over medium-high heat, cook beef until brown; drain. In small saucepan, heat spaghetti sauce.
  4. In a medium bowl, stir together ricotta, Romano, egg, basil and garlic.
  5. (This is the chef's choice. The recipe calls for sliced pepperoni but Mum and I went and used the food processor to ground up the pepperoni. Afterwards we mixed it with the ground beef to do even layers.)
  6. Coat the bottom of a 9 x 13 baking dish with a thin layer of spaghetti sauce. Place 3 or 4 noodles, overlapping edges, over sauce. Spread half of ricotta mixture over noodles. Cover ricotta with half of browned beef, half of pepperoni slices, and 1/4 of mozzarella cheese. Repeat sauce, noodle, ricotta, meat and cheese layers. Layer sauce and noodles again, and pour remaining sauce over all, being sure to cover the edges. Top with remaining mozzarella.
  7. Cover pan with foil and pierce foil 3 or 4 times with fork to ventilate. Bake 45 minutes, remove foil, and bake 15 minutes more to brown the top. Let stand 10 minutes before serving.

Sunday, March 10, 2013

chicken casserole

I had expected to bbq today (while the sun was shining) but as I sent John to the grocery store... I must work with what he bought NOT what I expected to get.

So I had a $6 package of boneless skinless chicken breast fillets, and a bag of frozen string beans.

in a greased loaf pan lay 6-8 fillets
cover with swiss or cheddar cheese (sliced or shredded)

mix 1/2 cup of milk with 1can of cream soup and pour over chicken
in 2 cups of milk mix 1 package of chicken gravy and pour over

In a bowl mix one package of stove top stuffing and seasoning with onions and celery (diced finely),
then pour into the loaf pan.

top with some melted butter.

Bake at 350 for 45 minutes.

I served with pan fried string beans and baked potato cubes with onions.

John aske for e to make it again!

"Bon Appetit!"

Tuesday, March 5, 2013

Lasagna Roll Ups

Meat Mixture
4 Tbsp extra virgin olive oil, divided
1lb ground beef
1/4c finely chopped yellow onion
1 (28oz) can crushed tomatoes
2 cloves garlic, minced
1/2 Tbsp dried basil
1/2 tsp dried oregano
salt and freshly ground pepper to taste

Cheese Mixture
1 (15oz) container Ricotta Cheese
1 large egg
1/3 c fresh flat leaf parsley (aka Italian Parsley, about a handful) chopped
2 1/4 c freshly grated Mozzarella Cheese, divided
3/4c freshly finely grated Parmesan Cheese, divided
1/3c freshly, finely grated Romano Cheese
1/8tsp salt
1/4tsp ground black pepper

12 uncooked lasagna noodles


1) Preheat oven to 375. Drizzle one Tbsp olive oil into a large non stick frying pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for 5 seconds two times until ground into a fine pieces. Pour beef mixture back into frying pan and add crushed tomatoes, minced garlic, basil, oregano and 1 Tbsp olive oil and stir. Season sauce with salt and pepper to taste then cover with lid and simmer over low heat while preparing pasta and cheese mixture.

2) Cook lasagna noodles in large pot of boiling water along with 1 tsp salt and 2Tbsp olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and immediately line noodles in a single layer on waxed paper or cookie sheets.

3) Prepare cheese mixture by stirring together Ricotta cheese, egg, 1/8tsp  salt and 1/4tsp pepper with a fork in a large mixing bowl until well combined. Stir in chopped fresh parsley. Add in 1 3/4c grated Mozzarella cheese, 1/2c Parmesan cheese and 1/3c Romano cheese, stir mixture until well combined.

4) Stir meat sauce and spread 2/3c evenly into 13x9" baking dish by tilting pan back and forth. Spread 1/4c cheese mixture evenly onto each cooked lasagna noodle, then spread 1 heaping Tbsp meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Covered rolled noodles with remaining meat sauce and sprinkle remaining 1/2c Mozzarella and 1/4c Parmesan cheese evenly over roll ups. (We added some spaghetti sauce since there was no remaining sauce left. Recipe originally calls for 1/2lb of beef.) Tent lasagna roll ups with foil (don't allow foil to rest on cheese or it will stick. You just want to loosely tent to prevent the cheese from browning) and bake for 35mins in preheated oven. Serve warm garnished with additional chopped fresh parsley.