Lasagna

This is a basic, back of the box lasagna that can be modified in many ways of your choosing.

Though I usually cook this with meat, today I didn't include it and didn't miss it either.

A good recipe to either make-ahead or double and freeze.  Always goes fast! :)

 

 

Ingredients:

10-12 lasagna noodles
1 (15 oz.) container ricotta cheese
2 cups (8 oz.) shredded mozzarella cheese
1 cup shredded parmesan cheese (and or cheddar or a mixture of cheeses of your liking)
2 eggs
1 onion, chopped
2 cloves garlic, minced
1 large can (28 oz.) of diced tomatoes
Italian seasonings to taste (basil, oregano, parsley)

optional:
1 pound sausage and/or ground beef or turkey, cooked and drained
1 package spinach
1 can or fresh chopped mushrooms
1/2 of a red and/or green pepper

Cook pasta according to package directions.  Preheat oven to 350. 
In large bowl, combine ricotta cheese, mozzarella cheese, 2 tablespoons parmesan cheese and eggs (also spinach if using).  Mix well. 

In saucepan, heat up a tablespoon of olive oil, saute onions and garlic.  Add tomatoes and seasonings to taste.  I usually add about a half cup of the pasta water.  Add cooked ground meat if using.

In a greased 15x9 inch baking dish (or two smaller casserole dishes), spread 1 cup sauce.  Layer lasagna noodles over sauce.  Top with a layer of cheese mixture then a layer of sauce.  Repeat. 

(Note:  you could also roll them individually like this

Once the dish is filled, sprinkle with remaining parmesan cheese.  Cover with foil.  Bake 40 minutes.  Uncover, bake an additional 15 minutes or until hot and bubbly.  Let stand 10 minutes before serving.  10-12 servings.

Chicken Penne Broccoli with Philadelphia Cooking Creme

Today I've decided to post even though I didn't cook from scratch, I sorta cheated, with Philadelphia Cooking Cream (original sauce).   I'm a fan. ☺ They have lots of good recipes on the containers that I've yet to try.  If you try them, let me know how they are!

 Ingredients:

• 3 cups broccoli florets
• 1.5 pound boneless, skinless chicken, cut up into pieces
• 1 tablespoon oil
• 1/2 onion, chopped
• 2 tablespoons chopped garlic
• 1 container of Philadelphia Cooking Creme (original flavor was my choice)
• 1 box penne pasta (or any shape pasta you choose)
• Seasonings to taste (I used salt, pepper, Goya's Adobo all purpose seasoning and Goya's Sazon con culantro y achiote (coriander & annatto). 

Directions:

1.  Boil water with a dash of salt/oil, then add pasta.

2.  Cut up broccoli florets and steam (lack of steamer, I use a colander that I place into a big pot that has a small amount of boiling water at the bottom then cover with a lid).

2.  Drizzle oil into pan, add chopped onion (cooking note:  you can prevent tearing up when chopping onions by cutting off the top but not the root - the root contains the most enzymes that produce tear evoking gases).  Stir until translucent then add garlic.

3.  Add cut up chicken and cook, stirring constantly until no longer pink.  Add seasonings.

4.  Stir in Philadelphia Creme Sauce, then drained broccoli and lastly, pasta.  Sprinkle with cheese when serving.  Yumlicious!

American Chop Suey (aka Chili Mac)

Ingredients:

• 2 tablespoons Olive Oil
• 1 large Onion, chopped
• 2 Garlic Cloves
• 1 small Green Bell Pepper, seeded and chopped
• 1 pound Ground Beef or Turkey
• 1/2 tsp. Salt
• 1 teaspoon each Chili Powder, Cumin, Oregano and Pepper
• 1 -2 teaspoons Ground Black Pepper
• 1 teaspoon Oregano
• 2 cans (14 oz.) diced or Stewed Tomatoes
• 1 can (14 oz.) Tomato Sauce
• 3 cups (1 box uncooked) Elbow Macaroni 

Directions:

In a large pot, cook the pasta until al dente.

Heat the oil in a large skillet over medium heat.  Add the onion, garlic and bell pepper, stirring occasionally, until soft.

(I didn't have bell pepper on hand so I chopped up some peperoncini's, which my family is VERY fond of).

Add the ground meat and continue to cook until the meat is no longer pink.  Drain, if necessary.

Sprinkle the meat mixture with chili powder, cumin, oregano and pepper, add salt to taste, and mix well.

Add the canned tomatoes with their juices and the tomato sauce.  Simmer for about 20 minutes (or longer) so all the flavors melt together.

 Mix the the sauce into the macaroni.  Remove from heat and stir to coat pasta evenly. 

Garnish big bowlfuls with shredded cheese and chopped scallions (sorry no picture with scallions).   We used sharp cheddar.

YUM.

Note:  Dish is even better the following day, when the ingredients have had time to mesh together.