New Year's Eve Cookies! To Go With Your Champagne!

These little babies are cute and festive, and because of their 

sweetness are superb with Champagne!  

An excellent little treat for a New Year's Toast! 

Recipe-Coconut Almond Macaroon Holiday Trees~

Ingredients:

3 cups finely shredded sweetened coconut 

3/4 cup sugar

2 large egg whites, beaten

5 tsp pure vanilla extract

1 tsp almond extract

pinch of salt

confections sugar for dusting

Directions:

Preheat oven to 350 degrees F. 

Using wooden spoon or hands, thoroughly mix coconut, sugar, egg whites,

vanilla, and salt in large bowl. 

Form a tablespoon of the mixture into a 2"tall tree with hands on a parchment lined sheet pan. Use fingers to pinch tops into peaks and flatten out bottom. 

Bake approximately 12 minutes, until lightly golden brown on tops and bottoms. 

Allow to cool. 

Using a mesh strainer, sift confectioners sugar over top of the cookies. 

Thirty minutes later, repeat. 

Chill cookies in refrigerator to further set.  

Cookies can be kept in refrigerator up to 3 days.

Dust with sugar once again, immediately prior to serving. 

Happy New Year! 

Enjoy! 

XOXO

Coconut Almond Macaroon Holiday Trees! A Great New Year's Cookie!!

These little babies are cute and festive, and because of their 

sweetness are superb with Champagne!  An excellent little treat for a New Year's Toast! 

Recipe-Coconut Almond Macaroon Holiday Trees~

Ingredients:

3 cups finely shredded sweetened coconut 

3/4 cup sugar

2 large egg whites, beaten

5 tsp pure vanilla extract

1 tsp almond extract

pinch of salt

confections sugar for dusting

Directions:

Preheat oven to 350 degrees F. 

Using wooden spoon or hands, thoroughly mix coconut, sugar, egg whites,

vanilla, and salt in large bowl. 

Form a tablespoon of the mixture into a 2"tall tree with hands on a parchment lined sheet pan. Use fingers to pinch tops into peaks and flatten out bottom. 

Bake approximately 12 minutes, until lightly golden brown on tops and bottoms. 

Allow to cool. 

Using a mesh strainer, sift confectioners sugar over top of the cookies. 

Thirty minutes later, repeat. 

Chill cookies in refrigerator to further set.  

Cookies can be kept in refrigerator up to 3 days.

Dust with sugar once again, immediately prior to serving. 

Happy New Year! 

Enjoy! 

XOXO

Oh the Magic of Beef Bourguignonne~

So, the story is that I wanted to make something grande for my son's 21st birthday, last year. So, I tackled the famous Julia Child's recipe for Beef Bourguignonne  (Julia's spelling). It was a lot of work...for a novice. But, it was magnificent! 

This year, I wished to make something special for our guests on Christmas Eve...and so there was no question, and it was much easier, this time. I made a double batch-using two large roasts, thinking there would be leftovers for the next day, and served it with French bread. But, I am not exaggerating when I tell you that there was arguing over the last spoonful! 

I will not reiterate the recipe here, for it is very lengthy with many steps, 

and also it is not my own. 

But, I would encourage you to buy Julia's book 

(can be found on my website...sidebar for purchase via Amazon :)

I would not recommend using another version of this recipe, although many simplified can be found online; as there are steps required that provide a sometimes subtle, and sometimes great, difference in the depth and complexity of flavor.  

Therefore, not only would I recommend reading her recipe, but also to read the chapters previous to the recipes so that you may understand things such as why the beef must be seared at a very high temperature, and have room for air to circulate around

 each piece so that it "sears" not steams, which is crucial to the tenderness of the meat.

Needless to say, this is our new Christmas Eve Dinner tradition. If you are looking for one of your own, I highly recommend this one.  

It will make you feel good to prepare a meal with a little investment, with also knowing it is made by many others around the world...

especially, the French! :) 

Here is to good food and to tradition! 

Happy Holidays to you and yours~ 

XOXO

  

Our New Christmas Breakfast Tradition...Strata!

The Most Amazing Breakfast Dish-Ever!!

Seriously, I had to hear about "Strata" from the movie "The Family Stone"? One of my favorite movies, but I expect with something this fabulous...everyone would be making it!  Apparently, this is quite a long-standing tradition in many parts of the world and continues to be a Christmas-favorite. In addition to our favorite Beef Bourguignonne, for Christmas Eve Dinner, this will now be our Christmas Breakfast every year, going forward. I cannot wait to experiment with new varieties...in years to come! 

(Picture above compliments of MyRecipe.com)

This Year's Recipe-Spinach, Cheddar, Sausage

10 eggs

1 loaf white French bread

1/2 cup heavy cream

8 cups fresh spinach

1 package fresh ground sausage

4 cups shredded cheddar cheese

1 chopped onion

Sea Salt & Pepper to taste

Hot Sauce, to serve

Directions:  

Preheat oven to 350 Degrees F. 

Slice French bread into thin slices about 1/2" thick.

Saute ground sausage in cast iron or steel frying pan until well done. 

Add onions to last 3 minutes of cooking.  

Cover bottom of baking dish with bread slices.

Pour sausage and onion mix onto bread in baking dish. 

Saute fresh spinach in remaining grease in pan until wilted. 

Lay over top of sausage and onion mix. 

Whisk together eggs and cream by hand, or in a stand mixer for 3 minutes.

Pour eggs over top of pan ingredients to cover all. 

Lay shredded cheese out across entire pan and let sink a bit into the egg mixture. 

Cover baking dish and refrigerate for one hour-up to 2 days. 

Remove pan and bring to room temperature. 

Bake at 350 Degrees F  Approximately 50 minutes-1hour, until

eggs in center are cooked. Do not overcook. 

Remove and cool slightly, serve very warm with hot sauce or other condiments of choice. 

Your guests will go absolutely mad with enjoyment and envy of your amazing talent! 

Bon Appetit!  

Happy Holidays! 

xoxo

Sophie's Old-World, Irish Creme Delights! Ready for the Contest!

All of my cooking and baking has been done for family and friends, 

and at times, in honor of this blog.  

But, I have NEVER entered a professional contest..until now. 

If anyone knows me, they will not be surprised that my first contest

 would be for a very big prize :) 

I seem to wait on things for quite a while, and then pull out all the stops. 

Par for the course. 

(Yes, I love golf, too. Haven't played in a few years, but I have a really nice set of clubs waiting for me in the basement :) 

Don't Make This Fabulous Chocolate Cake with Orange Cream Cheese Frosting! But, Do What I Tell You :)

I was so tired yesterday, I took a short nap after watching the Nutcracker Ballet with Sophie. After dozing for about 30 minutes, I shot up with a sudden urge to bake a cake!  Without a recipe in hand, I just threw together some ingredients and ended up with this! 

It was almost perfect :) 

Waste Not, Want, Not! Roast Those Turkey Bones for Stock!

Don't throw out the turkey bones...

This yummy bird can give you enough stock for half a winter! 
The trick is to brown it enough to make a super-rich glaze, that will intensify the flavors. 

Throw the lovely bird into the oven at 425-450, and roast 30-45 minutes, until the bones are brown and juices dripping all over bottom of the pan. You can roast longer, depending on the size of the bird.

  The longer it roasts and the browner the juice, the better it is! 

Let cool and throw all of the bones and the juices-scraping the bottom, into a (very) large pot.  

Cover with water and then boil the dickens out of it, and simmer for hours. 

Strain out bones and skin and meat. Freeze in plastic containers, for soup stock.

Later, add veggies, herbs, and spices to taste when you reheat for soups and more :) 

My favorites to add include: onion, garlic, thyme, rosemary, lemon, celery,
 curry, sea salt, and black peppercorns.  

Allow stock and ingredients to simmer on low for 2-3 hours and strain. 

Waste not, Want not! 
xoxo

Chewy, Cherry, Chocolate Chunk and Coconut-Christmas Cookies

It's not too soon! 

The flavor is outstanding...won a cookie contest, last year! 
This is one of my own :) Tried and true...

Yield: Approximately 40 cookies

Ingredients:

3 ½ cups All Purpose Flour

2 tsp Baking Soda

Easy Pie Crust..Quick&Easy From Scratch! With Pics & Pie Making Tips!

Time to get cozy and curl up with your favorite Pie! 

But, oh the Crust! That's the hard part, right? Not, anymore! 
EASY PIE CRUST RECIPE TO FOLLOW...
Perfect~ Every time! 

This recipe is simple, easy, and consistent. It will give you a weighted dough that will roll easy, have a fabulous sweet taste (not doughy), and give you a strong enough pie base that you can hold the piece in your hand!

Just like Grandma used to make, and no chemicals and nasty preservatives!

Read More for Recipe~!

Dreamy Oatmeal, Chocolate, Cranberry Bars! Warm & Gooey!

So these were a last-minute throw-together recipe at 10pm, the night before my daughter Sophie's pre-school Halloween party.  The great thing about working with food on a regular basis, is that you can usually discern how things will taste, before you even make them.  That makes it easy to come up with new and wonderful flavor combinations!

Her teachers loved them...and also, I packed up a few bars and sent to my son's lovely 3rd grade teacher, and she stopped me after school to say how much she loved them :) and could she have the recipe?  Of course! Good women- ALWAYS SHARE!! :) 

BAR COOKIES are SO EASY!  It saves you the time of placing each cookie and the pan AND eliminates edge burning, leaving a soft and semi-moist cookie-without dry edges! It's a winner all the way around! 
Recipe to follow: 

Dreamy Oatmeal, Chocolate, Cranberry Bars

Ingredients: 

• 2 cup all purpose flour (can use whole grain) 
• 3 cups uncooked whole oats (not instant)
• 1 cup brown sugar
• 1 cup white sugar
• 1/2 cup butter-softened
• 2 eggs-room temp
• 1 tsp baking soda
• 1 tsp vanilla extract-not imitation
• 1/2 cup organic vegetable shortening
• 12 oz semi-sweet chocolate chips or chopped baking chocolate
• 2 cups dried cranberries

Directions:  

Using hand or stand mixer, beat butter, shortening, and both sugars until creamy; add eggs one at a time; add vanilla extract; and beat until mixed-approximately 1 minute. 

In a separate bowl, combine flour, oats, baking soda, and sift together with hand whisk. Slowly, add flour mixture in small batches to wet ingredients and beat on low, until combined. Add in chocolate and cranberries and mix just enough to get evenly distributed throughout batter. 

Spread out mixture in parchment (or wax) lined 9 x 13 baking pan. Keep batter away from edges of pan just a bit, as it will spread out and puff up over sides while baking.  

Bake for 25-30 minutes, until the edges are golden brown and sides look firm.  Okay to have center appear wet.  Remove from the pan and allow to sit at room temperature on counter. Batter will continue to cook for a few, and then cool down.  Wait until almost completely cool to cut into desired size.  Recommended: 1x2" bars. These are nice and rich in flavor, and heavy with oatmeal. Great for breakfast and with coffee, too! 

Enjoy!!

White Bean Chicken Chili & Honey Corn Bread-My Recipe for the Perfect Saturday in Fall, Meal!

Chicken Chili Recipe: 

Ingredients:

• 1 lb raw chicken (deboned), chopped.  
• 1 12-16oz bag of beans-prefer white/navy (may use canned-skip soaking process)
• 4 large carrots, chopped
• 1 large onion, chopped
• 4 cups kale or other greens, chopped
• 2 cloves garlic, smash, peel, chop
• 1/4 cup chili powder
• 3 Tbsp Cumin
• 2 tsp paprika (cayenne or other pepper, optional) 
• Salt (preferable Sea Salt-for better quality and flavor) to taste. I use approximately 1 1/2 tbsp per large pot. Yum! 

Directions: 

 Follow soaking instructions on bean package. When beans are ready, strain out and pour into large stock pan.  Fill pan with water, to cover beans over 1".  Cover pan. Bring to a boil and turn down to Medium heat for 15 minutes. Add chicken and all vegetables. Stir in spices. Turn heat down to Low and simmer until beans and chicken are tender (approximately 2 hours). Stir, occasionally.**Salt! If you use Sea Salt you do not have to worry so much about salt intake, as it is much healthier for you and we need salt! 

Tips:

I do not recommend using canned chicken! It will lack the depth of flavor that fresh chicken brings. To add even MORE flavor, you could also boil the chicken ahead of time, remove chicken, strain, and return chicken to the pan (removing any bones, first).  Then, use that stock to start your chili. **Do not hyper-boil your beans. Be sure to follow the heat and timing directions. If you cook beans to hot/quickly, they may disintegrate.     

Honey Corn Bread:

Ingredients: 

• 2 cups corn meal
• 1 cup white flour (can substitute rice flour + 1/2 tsp addtl baking powder) 
• 1 1/2 cup milk
• 2 eggs-unbeaten
• 4 tsp baking powder
• 1/4 tsp Salt (Sea Salt, preferably)
• 4 tsp honey
• 1 tsp vanilla extract (real, not imitation!)
• 1/4 tsp nutmeg
• 1/2 stick butter-for serving
• Additional honey-for serving

Directions: 

Preheat oven to 425 degrees. Butter bottom and sides of 9 x 12" glass pan. In large bowl, whisk together all dry ingredients.  Then, add all wet ingredients to the bowl. Stir, GENTLY, just until mixed. Pour batter into pan and bake at 425 degrees for 25-28 minutes.  Remove from oven when sides are slightly brown and a toothpick inserted in center, comes out clean.  While hot, place pats of butter on top and swipe around until melted in the cracks.  Top with honey to serve.  After cooled, covered and store in refrigerator 3 days. 

Tips: 

Using a glass pan will help to prevent burning on the sides. Do not beat eggs, just fold into the batter with a spoon when adding to the wet ingredients. Don't overcook...dry corn bread will fall right apart. Serve warm.

**Enjoy** 

Easy Pie Crust..Quick&Easy From Scratch! With Pics & Pie Making Tips!

It's that time, again! Time to get cozy and curl up with your favorite Pie! That's what makes life so good! Instead of buying your crust loaded with chemicals and preservatives, 
MAKE YOUR OWN at home!  

Just like Grandma used to make, and no chemicals and nasty preservatives!

Read More for Recipe~!

Banana Cake with Cream Cheese Frosting...Best Summer Cake Ever!

Summer is a time for fun and good food!

This is the dish that I bring to almost every summer event, including brunches and sports picnics!  Each time I make it, I get rave reviews and everybody wants the recipe! It is very EASY to make and with an usual trick of freezing the cake right out of the oven which locks in the moisture.

This is a very moist and heavy cake, which allows you to slice up until little sections for easy serving at big events.

Make it in a travel tin and you are ready to go!



Ingredients:

Cake-

1 1/2 cups ripe, mashed bananas

2 tsp lemon juice

3 cups all purpose flour (do not use cake flour)

1 1/2 tsp baking soda

1/4 tsp salt

3/4 cup softened butter

2 1/8 cup sugar

3 large eggs (room temperature)

2 tsp vanilla extract

1 1/2 cups buttermilk

Frosting-

1/2 cup softened butter

8oz softened cream cheese

1 tsp vanilla extract

2 1/2 cups confectioners sugar

Preheat oven to 275 degrees (yes 275...very low but long cook time balances it out to perfection)

Grease and flour 9 x 13 pan

Small bowl:

Mix mashed banana with lemon juice, set aside.

Medium bowl:

Mix flour, baking soda, salt, set aside.

Large bowl:

Cream butter, sugar together until light and fluffy  (2-3 minutes)

Beat in eggs, one at a time, then stir in 2 tsp vanilla.

Beat in flour in small portions, alternating with the buttermilk.

FOLD in banana mixture

Pour into pan and bake in preheated over for one hour plus 15 minutes.  As ovens differ in temperature, bake until inserted toothpick comes out clean.

Remove from oven and PLACE IMMEDIATELY IN FREEZER-UNCOVERED, for 45 minutes up to 3 hours.  Remove and frost.

For frosting-cream butter and cream cheese together until smooth.

Beat in vanilla and confectioners sugar on high speed until smooth.

Spread on cooled cake. 

Bon Appetit!
xoxo

Chicken Tetrazzini Divine! Recipe of the Week!

SIMPLE AND WONDERFUL!

I have tweaked a friend's recipe to add my own style to this Italian favorite...

and this turned out favoloso!

The kids went crazy for it!

Chicken Tettrazzini

1 stick Butter
1/2 cup Flour
1 tsp Sea Salt
2 Carrots (or other veggies: peas, green beans, etc.)
1 Onion, small


3 cups Mushrooms-chopped or sliced
1/4 tsp Black Pepper
1 cup Chicken Broth
1/2 cup Parmesan Cheese
2 cups Heavy Cream or Milk  (I prefer cream or half and half)
2 cups Red Wine or Sherry
1 large bag or box of Pasta ( I like thin Spaghetti or Angel Hair)
2 cupsof Chicken-cooked, cubed

Instructions:
Chop and steam carrots and onions until soft.
Boil pasta noodles until al-dente` (follow package instructions)
Melt butter in pan and stire in flour, salt and pepper. 
Stir in broth and cream, until smooth.  Heat to boiling one minute.
Stir in wine, pasta, chicken, mushrooms and cooked vegetables. 

Pour into 9x13' baking pan, sprinkly with Parmesan cheese. 
Bake at 350 degrees, 30 minutes.  Serve warm.

**This meal serves a family of 4, for at least 2 days and maybe more...

 it's a good recipe to keep!**

Game Day! Chicken Chili Mac N Cheese!

All the rage this year, is Manhattan Clam Chowder-you will see it on all the shows; mostly because of the two East Coast teams.  But, I am ALL ABOUT YUMMY COMFORT FOOD on Game Day!!  This one is going to start with a good BECHAMEL SAUCE, just like so many other dishes in fine restaurants all over the world!  Don't worry...it's easy, and  your friends will be soooo impressed!

LaDolceVitaGirl  Chicken Chili Mac N Cheese Recipe:  click read more

Ingredients:
Large 32 oz bag of Pasta Noodles- I prefer the elbow noodles, but you can use the twisty twirls, Penne, Farfalle, or whatever!  The better the quality of the pasta, the better the dish!  I try to buy pasta from Italy, if possible.  You can find at any grocery store.
1/2 to 1Pound of Boneless/SkinlessChicken (baked, boiled preferred-you may use canned but the taste is not the same and it can be dry)

Plus:
2 tbsp Chili Powder
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg
1 Pound of Shredded Cheddar Cheese
1/8 pound of Parmesan Cheese for topping (A good Parmesan, please. NOT the kind from the jar! :)
3 Tbsp Flour
1 cup Heavy Cream, Half & Half, or Milk (preferably whole)
1/2 cup dried Very Fine Breadcrumbs (use your own fresh or stale bread-or from a box)
1/2 stick of Butter ( I always cook with unsalted when possible-then I can adjust salt, if needed)
plus 1/2 stick of CUBED BUTTER for topping.

Bake Chicken at 350 degrees, approximately 20 mins; until internal temp is 180 or above.  (Or boil until same) Let cool, and shred, or cut chicken into cubes.  Tip:  do not pay chicken dry after cooking, you will want some of the juice in the dish for flavour.

In large pot, bring 3/4 full of water-and a pinch of salt- to full boil; add noodles, cook per package directions for Al Dente.  Strain Noodles. Set aside.

Make a Spiced Bechamel Sauce:  In small sauce pan, over low heat, melt butter and stir in flour with a whisk until creamy.  Add Nutmeg, Chili Powder,  and Cream or Milk; stirring continually over low (do not let brown for this recipe).  Add Salt and Pepper.  REMOVE PAN FROM HEAT, stir in Cheese.  (See you are a chef! :)  If too thick, you may add small amounts of milk until creamy, but still thick.

Combine Noodles, Cooked Chicken, and Sauce into a large mixing bowl, and gently stir to combine until all noodles are covered.  Lay out mixture into Casserole dish, top with bread crumbs, and dabs of butter.  Top off with Shredded Parmesan. Bake at 350 degrees approximately 30 minutes, until hot throughout.
 Scoop and serve!   

So, this is the main course of what we will be having!  I will serve it with some good Lime-drenched beer in chilled mugs, and some good white vino-Pinot Grisio for me and the other wine lovers.  Mac and Cheese is so versatile, you can serve it with most anything!

Enjoy! & Happy Football!

I don't care who wins, as long as we all have fun! Yay!

oxoxox

Game Day! Chicken Chili Mac N Cheese!

All the rage this year, is Manhattan Clam Chowder-you will see it on all the shows; mostly because of the two East Coast teams.  But, I am ALL ABOUT YUMMY COMFORT FOOD on Game Day!!  This one is going to start with a good BECHAMEL SAUCE, just like so many other dishes in fine restaurants all over the world!  Don't worry...it's easy, and  your friends will be soooo impressed!

LaDolceVitaGirl  Chicken Chili Mac N Cheese Recipe:  click read more

Ingredients:
Large 32 oz bag of Pasta Noodles- I prefer the elbow noodles, but you can use the twisty twirls, Penne, Farfalle, or whatever!  The better the quality of the pasta, the better the dish!  I try to buy pasta from Italy, if possible.  You can find at any grocery store.
1/2 to 1Pound of Boneless/SkinlessChicken (baked, boiled preferred-you may use canned but the taste is not the same and it can be dry)

Plus:
2 tbsp Chili Powder
1 tsp Salt
1 tsp Black Pepper
1/2 tsp Nutmeg
1 Pound of Shredded Cheddar Cheese
1/8 pound of Parmesan Cheese for topping (A good Parmesan, please. NOT the kind from the jar! :)
3 Tbsp Flour
1 cup Heavy Cream, Half & Half, or Milk (preferably whole)
1/2 cup dried Very Fine Breadcrumbs (use your own fresh or stale bread-or from a box)
1/2 stick of Butter ( I always cook with unsalted when possible-then I can adjust salt, if needed)
plus 1/2 stick of CUBED BUTTER for topping.

Bake Chicken at 350 degrees, approximately 20 mins; until internal temp is 180 or above.  (Or boil until same) Let cool, and shred, or cut chicken into cubes.  Tip:  do not pay chicken dry after cooking, you will want some of the juice in the dish for flavour.

In large pot, bring 3/4 full of water-and a pinch of salt- to full boil; add noodles, cook per package directions for Al Dente.  Strain Noodles. Set aside.

Make a Spiced Bechamel Sauce:  In small sauce pan, over low heat, melt butter and stir in flour with a whisk until creamy.  Add Nutmeg, Chili Powder,  and Cream or Milk; stirring continually over low (do not let brown for this recipe).  Add Salt and Pepper.  REMOVE PAN FROM HEAT, stir in Cheese.  (See you are a chef! :)  If too thick, you may add small amounts of milk until creamy, but still thick.

Combine Noodles, Cooked Chicken, and Sauce into a large mixing bowl, and gently stir to combine until all noodles are covered.  Lay out mixture into Casserole dish, top with bread crumbs, and dabs of butter.  Top off with Shredded Parmesan. Bake at 350 degrees approximately 30 minutes, until hot throughout.
 Scoop and serve!   

So, this is the main course of what we will be having!  I will serve it with some good Lime-drenched beer in chilled mugs, and some good white vino-Pinot Grisio for me and the other wine lovers.  Mac and Cheese is so versatile, you can serve it with most anything!

Enjoy! Mangia Bene` (Eat Well)  & Happy Football!

I don't care who wins, as long as we all have fun! Yay!

oxoxox

Two Really Cool Guys & A Casserole

Tom, Jerry, and Pat Plenda

Made my Brussels & Gouda Casserole Recipe!

This makes me so happy!  I happened to be awake very late last night and with a final check of facebook, received the above photo.  What a pleasant surprise! 

This is doubly sweet, as this is from a childhood friend of mine, Stacey Plenda, whom was my VBFF until we moved away when I was 10. (Waaaah!) 

 I have just recently reconnected with her (sooooo happy that I almost cried), and cannot wait to meet up with her again...hopefully, soon!  

Apparently, her lovely Mom follows this blog :)

(Thank you, Mrs. Plenda, I am honored!!)

Naturally, I assumed that Mrs. Plenda had made the casserole, but as it turns out it was Tom (husband) and Jerry (son), whom try to help out in the kitchen as much as possible. 

Way to go guys!!  (We women love that!) 

Here is a note I received from Stacey about the event and the dish:

"They did make it with the brussels (and they were delicious)! My dad added mushrooms, because my mom likes mushrooms with everything, and onions because you have to have onions to give the mushrooms flavor, lol.  It turned out really great and we can't wait to have it again.

 As my brother says "IT WAS GOUDA"!!! 

Thanks again for trying my recipe "guys", and again I am sooooo impressed with your ability, especially in making the Bechamel~ that takes some finesse`!

I believe I will have to think up some more complicated dishes and test your skills further!

That would be fun!

Thanks for sending in your picture and your comments :)

Be Blessed!

oxoxoxo

Lasagna

This is a good one for the family-they love it and it is a good and hearty meal in itself!  Plus, there is so much food here in one pan, that it can be reheated for another few good meals!  There is nothing wrong with serving leftovers...and you can always change up the sides with salads and veggies.

You can omit or replace any of the meats or vegetables below, with whatever you prefer.  This is the recipe that I typically make at home:

1 lb. ground beef

1 lb. ground sausage (turkey, or altogether optional)

16 oz Ricotta Cheese

16 oz Shredded Mozzarella

4 whole tomatoes-chopped

2 medium Zucchini

2 Yellow Squash

1 cup Mushroom

4 Tbsp Oregano

2 Tsp Basil

2 fresh cloves of garlic

2 tsp Salt

1 tsp Pepper

1 Onion

4 Tbsp Olive Oil

1 package Lasagna Noodles (no-boil type)

1 cup water

Brown: ground beef, garlic, onion, and sausage in olive oil on medium high-in cast iron or stainless steel skillet.  Chop and crumble the meat as it is cooking,  add 1 tsp each of salt and pepper. When meat is browned, turn heat down to LOW.  Stir in chopped tomatoes and water.  Let simmer on Low for 2-3 hours.  Keep covered, stir occassionally.

In medium mixing bowl, combine Ricotta cheese and 1/2 of the Mozzarella.  Stir in 2 eggs, 3 Tbsp oregano (save 1Tbsp for topping), 1 tsp salt and basil.

Clean and chop Zuchinni, Squash, Mushrooms, set aside.

When sauce is done, layer a 9x13 glass or stone pan with meat sauce, noodles, cheese mixture, veggies; repeat until pan is full. (Laying just a small amount of the sauce as the base layer will help to keep noodles from stickiing to bottom, yet still allow for a good base to lift sections out of pan.)

Finish off the top layer with the remaining Mozzarella cheese. Yum!

Bake at 350degrees for 1-1/2 hours, until ingredients are HOT all the way through and top is nicely browned. 

Again, serve with salad or your choice of veggie side; and makes for great leftovers for the next night...or two!  Easy on Mom..yay, we'll take it!

Mangia Bene!

oxoxox

Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

 

Sweet Apple and Chicken flavoring, combined with warmth of Bechemel...delightful.

 

Ingredients:
4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)


Bechamel:
Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
**
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
**
Fry sausage until fully cooked.  Slice into 1/2" rounds.
**
Casserole:
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Bon appetite!  

xoxo

Gouda, Potato, Sausage..and Brussels...A Bechamel Casserole!

So this one started with me trying (for weeks) to figure out how to get my kids to eat those Brussel Sprouts.  The ones that I love and are so good for you...but they cannot stand!  After considering what flavors might meld well together, I came up with a FANTASTICO creation!  

It begins with a Bechamel Sauce and ends with Apple Chicken Sausage (or whatever flavor sausage you like :)

For this recipe, it is particularly important to use Gouda cheese..as the smokey flavor of the cheese gives just the right balance to the sweet flavor of the sausage...

And, it is important that you begin with a good Bechamel.  Here is how...

Ingredients:
4 tbsp Butter
6 tbsp Flour
4 cups Milk
1/4 tsp Nutmeg
1/4 tsp Salt
Pinch Black Pepper
2 cups + 1/4 cup Shredded Smoked Gouda Cheese
1 bag Brussel Sprouts
6-8 White Potatoes (or other)
4-6 links Apple Chicken Sausage (or other)


Bechamel:
Melt 4 tbsp Butter in sauce pan
Stir in 6 tbsp flour over medium heat.  Cook for 6-7 minutes until golden, sandy brown, color.
Add 4 cups warm/hot (cooked seperately)milk to pan, stirring frequently over low heat.
Add 1/4 tsp salt, pinch of black pepper, and 1/4 tsp Nutmeg.
Simmer 10-15 minutes until thick and bubbly.
**
Add cheese to Bechemel sauce:   Remove sauce from heat, stir in 2 cups of Shredded Gouda Cheese
**
Fry sausage until fully cooked.  Slice into 1/2" rounds.
**
Casserole:
Brussel Sprouts (1 bag-approx 12 sprouts) with stems removed &  Blanched. (Add to boiling water for 3-4 minutes)
6-8 medium potatoes sliced thinly
4-6 links of Sausage (Apple Chicken Sausage used here)

Lay Sprouts in pan, with Potatoes on top.  Pour 23 Bechamel sauce over ingredients.  Layer sliced sausages on top. 
Cover with remaining sauce.  Layer top with additional shredded Gouda.
Cover and bake at 375 degrees for 45 minutes, or until potatoes are soft when punched with a fork.

Cool slightly, serve warm!

Mangia Bene!

oxoxoxox