Petite Lasagnas « Can You Stay for Dinner? recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF. Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna:
Ultimate Grilled Stuffed Flank Steak Recipe with pictures - Aurora Place the steak in the freezer for 10 to 15 minutes to firm up. Combine together the bread crumbs, roasted peppers, 2 tablespoons of oil, capers, parsley, garlic, red pepper flakes, and 1/2 teaspoon salt in a medium bowl. Set aside. Season the flank steak (salt and pepper). Butterfly the flank steak from the shorter side lengthwise. This takes some care to try and keep the upper and lower slice even. Leave about 3/4 before slicing all the way through to that the long length holds the two slice together firmly. Open up the flank steak like a book. Add a layer of the ham to one slice (one half). Then a layer of the cheese. And then the bread crumb stuff made earlier. Fold over the unstuffed slice as if closing a book, form with your hands to help keep the stuffing. Starting on the open length of the steak, carefully roll up as tightly as possible. Use butcher's twine to tie the steak up tightly. Twist the ends of the plastic wrap and form the stuffed steak into a uniformly shaped cylinder.
Oh my! Tamale Pie! Jesus Crust! Tamale pie is amazing! You can make a pie made of tamale stuffing. It may not be ancient, but it’s really good. It is my firm belief that every woman (and man) should have a cache of crock pot classics and one pot wonders in her/his culinary arsenal. Some of my favorite dishes are the hearty, rich casseroles that combine a flavorful base with a flaky crust or crumbly topping. Bon Appetit! Filling: 1 pound either Italian sausage, or ground beef1 medium onion chopped1 small bell pepper chopped2 cloves garlic minced1 15 oz can of tomato sauce1/2 can of sweet corn1 teaspoon of your favorite hot sauceSalt and pepper to taste. Cornbread Topping: 2/3 cup cornmeal1/3 cup flour1/2 cup milk1 egg1 tablespoon sugar2 tablespoons oil2 teaspoons baking powder1/4 teaspoon salt1/4 cup shredded Cheddar, or Pepper Jack cheese Heat the oven to 400 degrees. In a medium bowl, mix together all of the cornbread topping ingredients until well incorporated. Serves 4-6 people Did you like this?
‘Super Evil’ Bacon Meatballs | Evil Shenanigans - Baking & Cooking Blog I would like to ask my cardiologist to forgive me for what I am about to do … When ever you see a show about ‘extreme’ cuisine, or read an article about the ultimate (Insert Food Item Here), there is a pretty good chance that the ‘extreme’ item will include some bacon. Bacon has reached almost mythical status in the food world. Its presence in a recipe can create instant appeal and desirability. So, while I was contemplating how to incorporate bacon into a hamburger recipe, creating my own version of an ‘extreme ‘ burger I saw on television, I wondered what a bacon meatball would taste like. These are, bar none, the best meatballs I have ever had. ‘Super Evil’ Bacon Meatballs Author: Kelly Jaggers Recipe type: Main Cuisine: Italian Prep time: Cook time: Total time: Serves: 10 Enjoy! *To make these meatballs a sub you will need the following: © 2011 – 2012, Evil Shenanigans – Baking & Cooking Blog.
Quick Chicken and Gravy — Our Life In The Kitchen It’s been a busy week, one where quick and easy is the only hope of cooking dinner instead of doing takeout. A bag of frozen chicken tenderloins pulled from the freezer, steamed rice and whatever veggie might be on hand and dinner’s ready in about 30 minutes. Chicken tenderloinsButterFlourSalt/PepperMarjoram and Thyme tonight, because I’m out of Sage.Chicken Broth Melt enough butter to generously cover the bottom of a large saute pan. Add the chicken and season with salt, pepper and herbs. Once the chicken is starting to brown, turn it over. Cook just another minute or two, stirring a bit. Sprinkle with enough flour to coat the chicken well. Stir until chicken is well coated, butter is absorbed and flour just starts to cook. Add 3 cups of chicken broth. And then stirring in Better Than Bouilion paste. Simmer over low heat until the chicken is completely done and the gravy is thickened. Serve over rice or mashed potatoes. Tagged as: chicken and poultry, gravy
Salt and Vinegar Potatoes with Rosemary There are a million versions of these smashed potatoes all over the place. However, I love the idea of making these a little tangy. I love those thick-cut salt and vinegar chips, which is where the inspiration for this recipe came from. By dousing these potatoes with cider vinegar after they come out of the oven, you are indeed in for a tasty and tangy treat. My mouth puckers just thinking about it. Serve along side your favorite main dish and enjoy. Place potatoes in salted water and bring to a boil; cook until fork tender. Place the cooked potatoes on a well-oiled baking sheet and press down gently on each potato with a potato masher. Brush the top of each potato with olive oil…be generous. Serve on the side with just about anything!! Print Recipe Ingredients 2 lbs Small potatoes, new or fingerlings work wellOlive oilKosher salt Fresh ground pepperFresh rosemary, finely choppedCider vinegar Directions Place potatoes in salted water and bring to a boil; cook until fork tender.
Bacon-wrapped Jalapeno Chicken Bites 610K+Add bacon to anything and it will fly off the table. That’s what a caterer once told me and I believe it. Certainly applies here. Whether you’re planning a cookout this weekend or cooking indoors (rain predicted here in Texas), grill up a few of these sizzling treats for a quick appetizer or serve as an entree. If you don’t like hot, leave out the jalapenos or skimp a bit. Bacon-Wrapped Jalapeno Chicken Bites Author: Recipe adapted from Home Cooking with Trisha Yearwood 8 chicken tenders, flattened and cut in two3-ounce package softened cream cheese1 jalapeno pepper, seeded and finely chopped8 slices bacon, cut in half Dab ½ teaspoon (more or less) of cream cheese on top of each chicken tender. Be sure to wear plastic gloves when handling fresh jalapenos. Crispy Jalapeno Cheese SnacksBacon-Wrapped MeatloafHearty Baked BeansCheesy Jalapeno Mashed Potatoes
Yum Alert: Dijon Chicken in 10 Minutes! | The Luxury Spot - Aurora Yum Alert: Dijon Chicken in 10 Minutes! By Ashley • Jul 5th, 2011 • Category: Dining, Food, FOOD AND TRAVEL, Recipes Because you just got home from a long day, you’re starving, and Chinese delivery will take forever and a day. From fridge to plate, this dish is lightning fast. Chicken with Creamy Dijon Sauce Serves 4 From Handle the Heat via Cooking Light January/February 2011 4 (6-ounce) boneless skinless chicken breast halves1/2 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1 tablespoon olive oil1 medium shallot, chopped1/2 cup low-sodium chicken broth1 fresh rosemary sprig3 tablespoons whipping cream2 teaspoons Dijon mustard Place chicken breast halves between 2 sheets of plastic wrap; pound to 1/2-inch thickness. Add chopped shallot to pan; saute for 2 minutes. Tagged as: chicken, dijon, quick, recipe, under 10 minutes Ashley is a fun-loving, twenty-something living in Brooklyn.
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